Roasted Red Pepper Velvet


  • 1 ½ cups plain nonfat yogurt
  • ¾ teaspoon herbes de Provence
  • 1 7.25-ounce jar roasted red peppers
  • ½ teaspoon canned chipotle chilies
  • 3 tablespoons low-fat mayonnaise
  • 2 small green onions

Set strainer over large bowl. Line strainer with 2 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl). Spoon yogurt into strainer. Fold overhanging cheesecloth over yogurt. Chill overnight (liquid will drain out and yogurt will thi...

View full recipe at Epicurious


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