Lemon Yogurt Cheese over Summer Fruit

READY IN: 6hrs 10mins
SERVES: 4
YIELD: 1 cup
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups reduced-fat vanilla yogurt
  • 14
    cup sugar
  • 1
    teaspoon grated lemon zest
  • 1
    tablespoon fresh lemon juice
  • 2 -3
    cups fresh fruit, cut into bit-sized pieces
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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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