|4 cups||plain low-fat yogurt|
|1 bulb||(3 ounces) garlic, unpeeled|
|2 tbsp||snipped chives|
1. Spoon yogurt into a fine-mesh sieve (or coarses sieve lined with cheesecloth) set over a bowl. Refrigerate at least 8 hours until consistency of soft cream cheese. 2. Meanwhile, preheat oven to 400 degrees F. Wrap garlic in foil and bake 50 minutes or until package yields when pressed (this means garlic is soft). When cool enough to handle, unwrap garlic, snip off top and squeeze pulp into medium bowl. Mash with fork until smooth. 3. Add drained yogurt to garlic, along with chives, salt and pepper. Stir well to blend ingredients. Nutrition Information Per 1/4 cup serving: 94 cals, 2g total fat, 1.2g saturated fat, 0.3g dietary fiber, 8mg cholesterol, 233mg sodium.
Source: Whole Health MD website at http://www.wholehealthmd.com