Lemon Yogurt Cheese over Summer Fruit |
|
 |
Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 12 |
|
From a grocery store flier for National Dairy Month. Cook time is the refrigeration time. When I made mine, I made the mistake of using a blended yogurt and very little separated out. It still tasted good, but next time I'll make sure I pick a brand that separates better. Ingredients:
2 cups reduced-fat vanilla yogurt |
1/4 cup sugar |
1 teaspoon grated lemon zest |
1 tablespoon fresh lemon juice |
2 -3 cups fresh fruit, cut into bit-sized pieces |
Directions:
1. Set a strainer lined with cheese-cloth or a coffee filter over a large bowl. Place the yogurt in the strainer, cover loosely with plastic wrap and refrigerate 6-24 hours. Yogurt will thicken and liquid will drain into the bowl, leaving about 1 cup of yogurt cheese in strainer. Discard liquid.
2. Whisk yogurt cheese, sugar, lemon zest and juice together in a small bowl. Let stand 10-15 minutes or until sugar dissolves.
3. Divide fruit among 4 dessert bowls or plates. Top each with 1/4 cup of yogurt cheese. Garnish with lemon zest or sliced almonds if desired.
|
|