Greek Yogurt Cream Cheese (3 Varieties)

Ingredients

• 2 cup 0% Greek yogurt (a creamy brand is recommended)
• 0.5 tsp salt
• 2 tbsp fresh chives (finely chopped)
• 0.5 tsp onion powder
• 0.125 tsp garlic powder
• 0.125 tsp black pepper
• 0.25 tsp vinegar
• 1 tbsp honey
• 1 tsp vanilla extract
• 1 cup frozen blueberries (microwaved and mashed)

Steps

1. 1

   In a bowl, mix the Greek yogurt with the salt until well combined.

2. 2

   Line a strainer with cheesecloth and pour in the yogurt mixture.

3. 3

   Tie the cheesecloth and place a heavy object on top to help drain the whey.

4. 4

   Refrigerate overnight (or at least 12 hours) so the yogurt thickens and turns into cream cheese.

5. 5

   Transfer the plain cream cheese to an airtight container.

6. 6

   For the Chive and Onion version: Mix one batch of plain cream cheese with the chopped chives, onion powder, garlic powder, black pepper, and vinegar.

7. 7

   For the Blueberry version: Place the frozen blueberries on a flat plate and microwave for 90 seconds. Mash them with a fork and microwave for another 90 seconds.

8. 8

   Mix one batch of plain cream cheese with the honey, vanilla extract, and prepared blueberries.

Notes

The cream cheese keeps well in the refrigerator for up to 2 weeks. Macros per 1/4 cup (60g) are approximately 42-46 calories.

Nutrition per serving

• breakfast
• high protein
• low calorie
• vegetarian
• gluten-free
• spread
• healthy