LABNE BALLS

By grinder

Also known as kefir cheese or yogurt cheese, labne is a thick, drained yogurt popular in the Middle East. When rolled into balls, as it is in this recipe, labne has a texture similar to fresh mozzarella and it’s a great alternative to part-skim mozzarella sticks when you’re snacking on Phase 1. Look for nonfat plain Greek yogurt, which is thicker than regular yogurt; it’s sold in the dairy section of most supermarkets.

Draining time: 48 hours
Prep time: 10 minutes

Serve balls immediately or store in a covered container in the refrigerator for up to a week. For longer storage, cover with extra-virgin olive oil and enjoy as desired.


Per (4-piece) serving: 13 calories/0g fat (0 g sat)1g carb/2g protein/0g fiber/106 mg sodium

Ingredients

• 200 g non-fat Greek yogurt, drained
• 1 teaspoon salt
• 2 tablespoons Italian seasoning
• Extra-virgin olive oil

Preparation

Step 1

Line a strainer with cheesecloth and place over a large bowl. In a small bowl, combine yogurt and salt. Spoon yogurt into the strainer. Cover lightly with plastic wrap and refrigerate until thick, about 48 hours. You should have about 1½ cups of drained yogurt. Discard liquid. Place Italian seasoning in a shallow dish. On a large piece of waxed paper, roll yogurt by tablespoonful’s into ¾” balls. Roll balls in Italian seasoning to coat.
Serve balls immediately or store in a covered container in the refrigerator for up to a week. For longer storage, cover with extra-virgin olive oil & enjoy as desired.

HERB VARIATIONS:

Roll balls in chopped mint, chives, or parsley (or a combo of all three). Or sprinkle with red pepper flakes just before serving.

YOGURT CHEESE DIP:

Don’t roll the labne into balls. Instead, flavor it with cumin or a seasoning mix of your choice and serve as a dip with crudités.