Source: dLife

Belgian endive stuffed with goat cheese, yogurt, and fresh herbs.

Servings

2 oz goat cheese (1/4 cup)
2 cup Yogurt, plain, nonfat (made without gelatin)
2 tbsp fresh chives , minced
1 tbsp fresh thyme , finely chopped
1 tbsp chopped parsley (flat leaf)
1 pinch black pepper , freshly grated
2 fresh endive, heads (about 12 leaves each)
1 pinch fresh chives (for garnish)

1 Mix the goat cheese and yogurt and spoon into a cheese cloth lined strainer and place over a bowl to drain.
2 Cover with plastic wrap and refrigerate for up to 2 days for thicker cheese. Discard the whey.
3 Place the cheese in a medium size bowl. Add the chives, thyme, parsley ,and pepper and stir well to combine.
4 Arrange 24 Belgian endive leaves on a platter. Place a tablespoon of goat cheese on each. Garnish each stuffed endive with chives.

Any cheese left over can be stored in the refrigerator, covered, for up to a week.