The intense heat that we have been experiencing in Duluth for the past several days is so rare. It has resulted in prolific growth of all of the herbs, including thyme. This creation is my adaptation of a recipe promoted by a national herb organization. The original recipe used full-fat cream cheese, so I substituted a combination of plain yogurt and Fage Greek yogurt. This particular brand of Greek yogurt is quite high in protein and low in carbohydrates. Both of the yogurts in this recipe contain probiotics, which are useful for improving digestion as well as supporting the immune system.
1/2 cup plain low-fat yogurt
1/2 cup non-fat Fage Greek yogurt
1 Tablespoon freshly chopped thyme
1 Tablespoon freshly chopped parsley
1/2 teaspoon finely minced garlic
Combine all ingredients in a blender and process till smooth and creamy. Chill for about 2 hours.
Servings per recipe: 16
Serving Size: 1 Tablespoon
Total Fat: 0 g
Cholesterol: 0 mg
Sodium: 8 mg
Total Carbs: 1 g
Dietary Fiber: 0
Protein: 1 g