January 16, 2015
To make this Greek yogurt labneh, all you have to do is put it in cheesecloth and let it drain for a day. Then you can use it as a spread.
Nearly everyday I have Greek yogurt as an afternoon snack.
All that repetition may seem a bit boring, but what changes is how I flavor it.
From a few scoops of crunchy granola to a swirl of peanut butter and crumbled graham crackers, all those mix-in options make it impossible for me to get tired of yogurt even though I always buy it plain.
Rather than scooping yogurt into a bowl, I strained it overnight and made labneh, a Middle Eastern fresh cheese.
Bright and tangy labneh is often seasoned with herbs and spices.
I decided to keep things simple and sweet spreading the Greek yogurt labneh on whole wheat toast and topping it with bananas, cinnamon-spiked tahini, honey, almonds and chia seeds.
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