WW Points: 1
32 ounces plain nonfat yogurt
1 clove garlic
1/2 teaspoon salt
1/4 teaspoon black pepper -- freshly ground
1 cup feta cheese -- crumbled
1 tablespoon extra virgin olive oil
2 teaspoons fresh parsley -- chopped
1 teaspoon dried oregano
Drain yogurt in a cheesecloth-lined sieve in the refrigerator overnight.
With the side of a chef's knife, mash garlic with salt and pepper.
In a large bowl, combine yogurt, garlic paste, feta cheese, oil, parsley and oregano.
(The spread will keep, covered, in the refrigerator for up to 4 days.)
Per Serving: 26 Calories; 1g Fat (41.1% calories from fat); 2g Protein; 2g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 86mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 0 Fat.