Ingredients for Lemon Yogurt Cheese Over Summer Fruit
- Reduced Fat Vanilla Yogurt
- 2 tablespoons granulated sugar
- 1 tablespoon lemon zest
- Fresh Lemon Juice
- Fresh Fruit
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How to Make Lemon Yogurt Cheese Over Summer Fruit
- Line a fine-mesh sieve or colander with cheesecloth or several layers of coffee filters. Place it over a large bowl.
- Pour 2 cups of whole milk plain yogurt into the lined sieve. Cover loosely with plastic wrap and refrigerate for 6-24 hours, or until desired thickness is reached. (The longer it drains, the thicker the cheese will be.)
- Approximately 1 cup of thick yogurt cheese will remain in the sieve. Discard the whey (liquid) that has drained into the bowl.
- In a small bowl, whisk together the yogurt cheese, 2 tablespoons of granulated sugar, 1 tablespoon of lemon zest, and 2 tablespoons of lemon juice.
- Let the mixture stand for 10-15 minutes to allow the sugar to dissolve completely.
- Prepare 4 dessert bowls or plates. Divide 4 cups of your favorite summer fruits (e.g., berries, sliced peaches, melon) evenly among the bowls.
- Top each serving of fruit with 1/4 cup of the lemon yogurt cheese.
- Garnish with extra lemon zest or sliced almonds, if desired.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
50g
Fat
0g
Carbs
4g
