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 ½ cup Mountain High Yoghurt Cheese*- 1½ cups shredded sharp cheddar cheese
- ½ cup chopped and toasted
pecan pieces
- ½ teaspoon sugar
- ½ teaspoon chili powder
- 1 teaspoon minced garlic
- 1/8 teaspoon chipotle chili powder or regular chili powder
- 2 tablespoons paprika
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In a large glass or ceramic bowl, combine yoghurt cheese, cheddar, pecans, sugar, ½ teaspoon chili powder, garlic, and chipotle chili powder. Mix well.
On a plastic cutting board, roll mixture into a log. Place atop a sheet of plastic wrap. Dust outside of roll with paprika, rolling to coat evenly. Tightly wrap in plastic and refrigerate for several hours. Serve with crackers and apple slices.
Makes 10 servings.
*To make Yoghurt Cheese, place Plain Original Style Mountain High Yoghurt in a cheesecloth-lined strainer. Set strainer in a bowl, cover bowl with plastic wrap. Drain for at least 24 hours. Two cups of yoghurt will make about 8 oz. of Yoghurt Cheese. To learn more, click here.
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| Calories - 130 |
| Total Fat - 11g |
| Cholesterol - 15mg |
| Potassium - 80mg |
| Sodium - 110mg |
| Total Carbohydrates - 3g |
| Protein - 5g |
| Fiber - 1g |
| Calcium - 14.4% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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