Monday Munchies... Labneh Balls

This is a delctable, low cal treat! I find that this keeps well in the fridge, and can make a healthy treat for a couple of days! Just keep the finished balls in a sealable container, as these tend to dry out.

LABNEH BALLS

Also known as kefir cheese or yogurt cheese, labneh is a thick, drained yogurt popular in the Middle East. When rolled into balls, as it is in this recipe, labneh has a texture similar to fresh mozzarella and it’s a great alternative to part-skim mozzarella sticks when you’re snacking. 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

Makes 24

Ingredients

3 (200 g) containers non-fat Greek yogurt, drained

1 teaspoon salt

2 tablespoons Italian seasoning

Extra-virgin olive oil

Instructions
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 1 1/2 cups of drained yogurt. Discard liquid.

Place Italian seasoning in a shallow dish. On a large piece of waxed paper, roll yogurt by tablespoonfuls into 3/4" 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, and enjoy as desired.

Herb Variations: Roll the 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 labneh into balls. Instead, flavor it with cumin or a seasoning mix of your choice and serve as a dip with crudités.



Nutritional information

Per (4-piece) serving:


13 calories


0 g fat
 1 g carbohydrate


2 g protein
 106 mg sodium