Fage Greek Yogurt and Foodbuzz are currently sponsoring blog entries centered around the theme of “good living.” Participating enters me into the running for a Greek vacation and you can also enter for your chance to win a Greek vacation by following the link below!
Being that this is the holiday season, good living includes special moments with friends and family. We recently spent Thanksgiving in Florida with family; it was a very special time celebrating my brother-in-law’s cancer remission after the hell that is chemo. Sipping wine, enjoying rich conversation and food with family, reminds you just how simple good living can be.
This recipe was served as an appetizer and is low fat and filled with healthy vitamins & protein. We scooped it up with pita chips, but it is thick and I think would be delicious spread on warm bread!
As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.
- 1 1/4 cups Fage Greek Yogurt (Zero or 2%)
- Olive oil
- 1 cup leek, thinly sliced
- 2 tsp. chopped fresh thyme
- 3 ounces goat cheese (about 3/4 cup)
- 1/3 cup evaporated fat-free milk
- 1 (15-ounce) can pumpkin
- 3 large egg whites
- Preheat oven to 375 degrees. Spoon yogurt onto several layers of paper towels, spread to 1/2 inch thickness. Cover with additional paper towels and let sit 5 minutes. This will release any excess water. Scrape into a large bowl.
- Heat a dash of olive oil in a small saucepan over medium heat and saute the leek until tender, about 5 minutes. Remove from heat and stir in thyme and season with S/P. Set aside.
- Place goat cheese and remaining ingredients in the large bowl with the yogurt. Beat with a mixer on medium speed until smooth. Stir in leek mixture. Spoon mixture into a 1-quart baking dish. Bake at 375 for about 25 minutes until bubbly and lightly browned. Serve warm.
Recipe Source: Adapted from a Cooking Light recipe
Time: ~45 minutes