Low Fat Labneh with Olive Oil
Elevate your snacking and appetizers with this creamy, guilt-free *Low Fat Labneh with Olive Oil*. Made from low-fat Greek yogurt, this Middle Eastern-inspired recipe is a lighter take on the traditional, yet every bit as tangy and rich in flavor. Perfectly balanced with a hint of salt and the bright zest of lemon, it’s finished with a luxurious drizzle of extra virgin olive oil and fresh mint. This no-cook recipe requires just 10 minutes of prep and an overnight draining process, resulting in a thick, luscious spread. Serve it alongside warm pita, fresh veggies, or as a versatile spread. Packed with probiotics, low in fat, and incredibly satisfying, this wholesome dish is the ideal addition to your healthy meal repertoire. Keywords: low-fat labneh, yogurt dip, healthy appetizers, homemade spreads, Middle Eastern recipes.
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Recipe Information
Ingredients
- 500 grams low-fat Greek yogurt
- 0.5 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 2 tablespoons fresh mint leaves
- 0.5 teaspoon dried mint (optional)
- 1 teaspoon lemon zest
Instructions
Begin by lining a fine-mesh strainer with a piece of cheesecloth or a clean muslin cloth. Place the strainer over a deep bowl to catch the whey as it drains.
In a medium-sized bowl, mix the low-fat Greek yogurt with the salt until well combined.
Spoon the yogurt mixture onto the cheesecloth-lined strainer, spreading it out evenly.
Fold the edges of the cheesecloth over the yogurt to wrap it completely.
Place a small weight, such as a cup filled with water, on top of the wrapped yogurt to help press out the whey.
Transfer the setup to the refrigerator and let the yogurt drain for at least 12 hours or overnight. The longer it drains, the thicker the labneh will become.
After sufficient draining, unwrap the cloth and transfer the thickened labneh to a serving bowl.
Drizzle the extra virgin olive oil over the top of the labneh.
Garnish with torn fresh mint leaves, a sprinkle of dried mint if using, and lemon zest.
Serve the low-fat labneh with olive oil as a dip with fresh vegetables, pita bread, or as a spread on sandwiches.
Nutrition Facts
Calories |
650 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.9 g | 34% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1345 mg | 58% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 56.2 g | ||
| Protein | 41.1 g | 82% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 455 mg | 35% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
