Lemon Yogurt Cheese over Summer Fruit
"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."
photo by Marg (CaymanDesigns)
- Ready In:
- 6hrs 10mins
- Ingredients:
- 5
- Yields:
-
1 cup
- Serves:
- 4
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
- 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.
- Whisk yogurt cheese, sugar, lemon zest and juice together in a small bowl. Let stand 10-15 minutes or until sugar dissolves.
- 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.
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Reviews
-
This is wonderful on fruits. Have made similar in the past but this is a little different. Because of different taste buds we prefer to cut back on the sugar. Makes a loverly dessert for family or friends and one that you can be proud to serve.
RECIPE SUBMITTED BY
Marg (CaymanDesigns)
United States
With the changes to the email notifications and removal of private messaging, I am no longer able to respond to questions about my recipes. Yet another feature change that has made the website less user friendly. It's sad to watch a fantastic site deteriorate over the years. Some of my recipes are on my blog.
