Or……….. because Labneh will last several days in the refrigerator, spread over pitas, pile on some grilled steak and you have a lovely light dinner on a hot summer day. Steak Pita’s with Herb Labneh.
1cup(225 gr) Liberte Greek Yogurt (6 CHO/3/4 cup/175 GR) 175 GR STRAINED 7.65 CHO
1/8tsp.garlic,minced 0 CHO
¼cup(30 gr) Feta 0 CHO
¼cup(5 gr) parsley, roughly chopped 0 CHO
1TBSP(2 gr) oregano, chopped 0 CHO
1TBSPolive oil 0 CHO
½TBSPlemon juice 0 CHO
Salt and pepper to taste 0 CHO
TOTAL CHO 7.65 CHO
TOTAL WEIGHT 220 GRAMS
7.65CHO DIVIDED BY 220 GRAMS = .034CHO/GRAM
1TBSP= 15 GRAMS(.034 CHO x 15 GR) .51 CHO/TBSP
¼CUP= 4 TBSP(.51 CHO x 4) 2.04 CHO/1/4 CUP
¼CUP= 60 GRAMS
Instructions
Place yogurt on cheesecloth or a paper towel in a sieve, set over a bowl. Cover the yogurt with plastic wrap and set in the refrigerator for a minimum of 24 hours.
Plain Labneh
Remove yogurt from the refrigerator and discard any liquid in the dish. At this stage Plain Labneh is .043 CHO/GRAM. (7.65 CHO and 175 GRAMS STRAINED).
Add spices or drizzle with olive oil.
Herb Labneh
Place Labneh, garlic, spices and herbs in a small food processor and process for 3 minutes until the Labneh is fairly smooth with no big herb chunks.
Layer in a serving dish and top with any of your favourites. One way we serve Labneh is with Slow Roasted Tomatoes and Pickled Onions or with Steak Pita’s and Herb Labneh.