Recipe for Belgian Endive Stuffed with Lower Fat Goat Cheese 
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Yield:
8
Ingredients:
Amount Ingredient
1/4 cup aged goat cheese (60 g)
2 cup plain nonfat yogurt (made without gelatin) (480 ml)
2 tbl chives (30 ml) minced
1 tbl finely chopped thyme (15 ml)
1 tbl finely chopped flat leaf parsley (15 ml)
freshly grated pepper
2 x heads Belgian endive about 12 leaves each
Instructions:
Instructions: Combine the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain. Cover with plastic wrap and refrigerate for up to 2 days for thicker cheese. Discard the whey.

Place the cheese in a medium size bowl. Add the chives, thyme, parsley and pepper and stir well to combine. Any cheese left over can be stored in the refrigerator, covered, for up to a week.

Arrange 24 Belgian endive leaves on a platter. Place a tablespoon of goat cheese on each and garnish with chives.

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