Belgian Endive Stuffed With Lower Fat Goat Cheese Recipe

• 1/4 c. aged goat cheese (60 g)
• 2 c. plain nonfat yogurt (made without gelatin) (480 ml)
• 2 Tbsp. chives (30 ml) chopped
• 1 Tbsp. finely minced thyme (15 ml)
• 1 Tbsp. finely minced flat leaf parsley (15 ml) freshly grated pepper
• 2 x heads Belgian endive about 12 leaves each extra chives for garnish

1. Combine the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain.
2. Cover with plastic wrap and chill for up to 2 days for thicker cheese.
3. Throw away the whey.
4. Place the cheese in a medium size bowl.
5. Add in the chives, thyme, parsley and pepper and stir well to combine.
6. Any cheese left over can be stored in the refrigerator, covered, for up to a week.
7. Arrange 24 Belgian endive leaves on a platter.
8. Place a Tbsp.
9. of goat cheese on each and garnish with chives.

aged goat cheese, nonfat yogurt, chives, thyme, flat leaf parsley, endive

Taken from cookeatshare.com/recipes/belgian-endive-stuffed-with-lower-fat-goat-cheese-83319 (may not work)