10g protein per serving!
Ingredients for 4:
6 oz sheep’s milk feta
1/4 cup grass fed Greek yogurt, I love stony field. Start with a smaller amount of yogurt first, it adds more liquidity to the whipped feta and you can’t remove it once it’s added! Can always add more if it’s seeming too thick.
1/4 cup grass fed cottage cheese, I love good culture or Nancy’s
Salt & pepper
Optional: Basil
Pita cut into triangles for dipping
4 oz strawberries, sliced
1ish tbsp balsamic vinegar
1ish tbsp honey + 1 tsp
Directions;
1. Heat oven to 450. Add strawberries to a parchment paper lined baking sheet. Drizzle with balsamic and 1 tbsp honey. Toss. Roast for about 30 mins, stirring halfway.
2. In a blender, mix feta, Greek yogurt, 1 tsp honey, salt, pepper, cottage cheese. Refrigerate for 30 mins while strawberries cook.
3. Cut pitas into triangles. Spoon whipped feta into shallow bowl or platter. Top with strawberries & basil, serve with pita.
