Hi-Pro Almond Yogurt Cream Spread
Makes 16 tablespoons

This spread makes a higher protein, lower calorie replacement for cream cheese. You can use it as a topping for low-carb toast or low-carb bagels in the morning for a change of pace. Delicious, too, on warm low-carb tortillas. The secret is to let all the liquid drain from the yogurt.

Ingredients
8 ounces plain unsweetened yogurt
2 scoops (about 40 grams) natural flavor low carb whey protein powder
2 packets Splenda or Stevia Plus
1 teaspoon almond extract
¼ cup sliced almonds, finely chopped

Directions

1. In a bowl, thoroughly combine the yogurt, protein powder, sweetener, almond extract and chopped almonds.
2. Line a 2 cup mesh strainer with a paper coffee filter and place the strainer over a mixing bowl sufficiently large to suspend it and catch filtered liquid.
3. Fill the filter with the yogurt, cover with a clean cloth or waxed paper, and set the strainer-bowl in the refrigerator at least overnight, during which time almost all of the liquid trapped in the yogurt will drain into the bowl and the yogurt will attain the consistency of cream cheese.
4. When draining is complete, turn the finished product out into a clean container with a tight-fitting lid and store in refrigerator for a week or two.