Prepare Yogurt Cheese 24 hours ahead of time (recipe follows). Stir together sugar and cocoa in a small microwave-safe bowl. Stir in water. Microwave on High 45 seconds or until mixture boils. Cool slightly. Add vanilla and mint. Stir cocoa mixture into Yogurt Cheese. Fold in whipped topping. Spoon into 8-inch square pan. Cover with plastic wrap. Freeze 2 to 4 hours until firm. Serve. Scoop into individual dessert dishes.
Combine Yogurt Cheese, sugar, vanilla and eggs.
Mix gently until well blended.
Pour into prepared crust and bake at 325\u00b0 for 20 to 25 minutes.
Cool slightly and refrigerate, uncovered, 24 hours.
Makes 5 to 6 servings.
onstick cooking spray.
Whip yogurt cheese with sugar, egg whites, lemon
ith a generous helping of yogurt cheese, which adds protein and seems
though the original recipe doesn't call for non-fat yogurt, non-fat
Prepare yogurt \"cheese\" a day before needed. Stir yogurt and ricotta together and place
oom temperature before beginning the recipe.
Spray an 8-inch
Prepare YOGURT CHEESE (recipe follows).
Preheat oven to
First put a paper towel in the bottom of a strainer, put the strainer in a bowl with at least a 2\" clearance on the bottom, put the yogurt in the lined strainer, cover with plastic wrap& place in the fridge over night orup to 2 days.
Drain & discard fluid Place the yogurt cheese in a bowl add remaining ingredients stir and enjoy Store the cheese in the fridge.
Yogurt Cheese (Labaneh): Line a strainer with
Set a strainer lined with cheese-cloth or a coffee filter
Line a sieve with a coffee filter or cheesecloth.
Suspend the sieve over a deep bowl.
Place the yogurt in the filter and refrigerate for several hours or overnight to allow the whey to drain out.
When the yogurt has the consistency of a soft cream cheese, scrape the yogurt away from the filter and transfer it to a plastic container.
Discard the liquid in the bowl and refrigerate the yogurt cheese.
Use within 1 week, discarding any accumulated liquid before using.
Line a strainer or sieve with a double layer of cheesecloth and place it over a bowl. Spoon in the yogurt and tie the corners of the cheesecloth together. Let it drain in the refrigerator overnight.
Squeeze the yogurt gently and removed it from the cheesecloth. Discard the liquid or reserve for another use. Use immediately or cover and refrigerate for up to 5 days.
Squeeze the cucumber in a towel to remove the moisture.
In a large bowl, combine the cucumber, yogurt cheese, lemon juice, and garlic. Sprinkle with the dill.
Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
Line a colander with coffee filters or double thickness of cheesecloth.
Place colander on top of a bowl that is large enough to catch the whey liquid.
Pour in plain low-fat or nonfat yogurt. (Dannon is a good brand.
This won't work with brands that have modified food starch, vegetable gums or gelatin.)
Cover with plastic wrap and refrigerate overnight.
The next day, transfer yogurt cheese into covered container.
Refrigerate until ready to use.
Keeps one week.
Preheat oven to 350\u00b0.
Coat a 9 x 13-inch dish with cooking spray.
Drain spinach, squeeze liquid out.
In bowl, combine egg whites, yogurt cheese and garlic.
Whisk until smooth.
Add flour, baking powder and salt.
Mix well.
Blend in cheese and spinach. Add chestnuts.
rocessor or blender whirl ricotta cheese, egg whites and lemon juice
o drain the yogurt over night. Buy a cheese cloth. You can
Line a strainer with coffee filters for cheesecloth.
Pour the yogurt into the filter and set the strainer within another bowl to catch the whey that will drain from the yogurt.
Let the yogurt stand in the refrigerator for at least 24 hours.
Do not throw the whey (liquid) out, use in a recipe that calls for milk.
br>Add the liqueur, cream cheese, 3/4 cup sugar, egg