This is a very tasty dish, though for some people it may be an aquired taste. You may want to reduce the quantities to start with if you're not sure about it.

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Belgian endive stuffed with low-fat goat cheese

(Makes 8 servings)

¼ cup (60g) goat cheese, aged

2 cups (480ml) plain non-fat yoghurt (made without gelatine)

1 tablespoon (15ml) finely chopped thyme

2 tablespoons (30ml) minced chives

1 tablespoon (15ml) finely chopped, flat leaf parsley

Freshly grated pepper

2 heads Belgian endive, about 12 leaves each

Extra chives for garnish.

Method:   Combine goat cheese and yoghurt and spoon into a cheese cloth lined strainer; put it over a bowl and drain.  Cover this with plastic wrap and refrigerate for up to two days, this makes for a thicker cheese. Tip out the whey.  Put the cheese into a medium size bowl and add chives, parsley, pepper and thyme and stir well. If there is any cheese left over, refrigerate for up to a week.   On a serving platter, arrange 24 Belgian endive leaves; onto this put a tablespoon of goat cheese on each and garnish with chives.

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