Almond Goat Cheese Spread

Ingredients
3/4  cup nonfat plain yogurt (without starch or gelatin added)
1 small package (3-ounces) soft goat cheese, at room temperature
1/4 cup chopped, roasted almonds
a pinch of cayenne pepper or to taste
2 tablespoons chopped fresh dill, chives and/or parsley
 
 
Directions
1. Place the yogurt in a paper towel-lined sieve that is set over a bowl.  Cover and let drain for 8 hours or overnight in the refrigerator.  Discard the whey that gathers in the bowl.

2. Place in oven at 350ºF.   Oil a large baking sheet with pan spray. Roast the almonds 5 to 8minutes or until golden brown.  Almonds will darken and become fragrant. Set aside to cool.

3. Mix the goat cheese and yogurt cheese with a fork or electric mixer.  Set aside a few of the almonds to scatter over the top and stir the rest and the cayenne pepper into the cheese.

4. Use a mixture of any one or two of the fresh herbs.  (Graham especially likes dill.)  Save a little as garnish for the top and stir the rest into the cheese.

5. Spoon into a mound on a plate and scatter the remaining almonds and fresh herbs over the top.  Spread on fat free whole-wheat crackers or baby bok choy.
 
 
Creator Comment
Created by Graham Kerr for the Almond Board of California

Nutritional Information Per Serving with 1 ounce fat free crackers:
187 calories, 6g fat, 28% calories from fat, 2g saturated fat, 10% calories from saturated fat, 26g carbohydrates, 333mg sodium, 5g dietary fiber