Yogurt cheese with salsa
Most great appetizers seem to be high in calories and fat. But this one--made by draining tangy goat’s milk yogurt and flavoring it with a salsa of smoked oysters and tomatoes--is actually quite reasonable. That’s thanks in large part to the yogurt, which contains only 90 calories and 4 1/2 grams of fat per cup, as compared to 190 calories and 8 grams of fat for yogurt made from cow’s milk.
Smoked oysters come packed in oil, so be sure to drain them well and then pat them dry. Drain the yogurt in the refrigerator overnight to firm it and give it the texture of a fresh cheese. It can then be used in any number of ways.
The combination of oysters and yogurt go together well.
Spoon the yogurt into a fine-mesh strainer lined with cheesecloth and place it over a deep bowl. Cover and refrigerate overnight.
The next day, discard the liquid that has drained and place the firm yogurt in a bowl.
Drain the oysters well on paper towels. Pat off any excess oil. Coarsely chop the oysters and set them aside.
Combine the tomatoes, green onion, cilantro, lime juice, salt, garlic and cracked pepper. Stir in the chopped oysters.
When you are ready to serve, shape the drained yogurt cheese into a ball and put it on a platter. Spoon the salsa over the cheese. Serve with toasted slices of French bread.
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