Sometimes all I need to tide me over on a 5-2 fast day is one simple but delicious element. Something like this gorgeously light and tangy whipped feta. Smeared on a plate it’s a gorgeous accompaniment to a roasted root vegetable salad, spread on a cracker it’s easily dressed with an endless array of fresh leaves and mandolin sliced garden vegetables, spooned into a pretty bowl and served with crudités it effortlessly transforms into a luscious dip.
Best of all it takes just moments to transform a handful of staple ingredients into something fabulous and moreish that is most definitely greater than the sum of its individual parts. All this for just 23 calories per tablespoon. It really doesn’t get much better than that.
Makes approx 1 1/4 cups or 20 tablespoons (23 calories per tablespoon)
1 cup (150g) feta cheese, crumbled (396 calories)
2 tablespoons natural Greek style yoghurt (35 calories)
freshly squeezed juice and finely grated zest of 1/2 lemon (6 calories)
1 teaspoon honey (21 calories)
sea salt, to taste
1-2 tablespoons hot water, as needed to achieve desired consistency
PLACE feta cheese, yoghurt, honey, lemon juice and zest into the bowl of a food processor.
PULSE until smooth, adding 1-2 tablespoons of hot water, as needed to achieve a light and airy consistency.
SEASON to taste with a little sea salt. Serve with crackers and vegetable crudites.