No Reviews
You must be logged in to post a review.
Yogurt Creme – from the Brave Girl Camp Recipe Collection
x
Print Options
Description
I am perpetually fighting the ‘battle of the bulge’ and trying to eat healthy whole foods. And while I love salads and fruits and vegetables, sometimes what I REALLY want is something creamy and rich and smooth and cold and oh-so-satisfying. This Yogurt Creme is everything I love, plus it’s packed with protein and calcium and low in fat!
Ingredients
- 1 quart Plain Natural Yogurt
- 1 Tablespoon Milk (or Enough For The Consistency You Like)
- 2 Tablespoons Honey, Or To Taste
- 2 teaspoons Good Vanilla
- ¼ cups Frozen Orange Juice Concentrate, Thawed
- ½ cups Fresh Mixed Berries Or Fruit (optional)
- 1 teaspoon Toasted Chopped Pecans Or Pine Nuts (optional)
Preparation
Strain the yogurt for 12-24 hours in a cheesecloth-lined strainer. It will drain away about 1/2 its volume in clear yellow liquid, leaving you with thick, magical, wonderful, richly creamy stuff called yogurt cheese. It will be quite stiff so beat it until smooth with wire whisk or mixer.
Add milk, honey, vanilla, and orange juice concentrate and beat until smooth.
Layer your yogurt creme in a pretty glass with fresh fruit or berries, toasted nuts, etc….or enjoy it all by itself. Mmm….
Click on Related Blog Post for detailed photos!
More Recipes from kathyfrombravegirlsclub
Related Recipes
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 6 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
Prep: Cook:
Serves: 11 Level: Easy
Prep: Cook:
Serves: 1 Level: Easy
One Comment
Leave a Comment
You must be logged in to post a comment.
steffiweffi on 11.14.2010
I am having a giggle! Right now I have my yogurt draining in a coffee filter lined strainer (cheaper that cheese cloth and works just as well
) to make labneh (Iraqi for yogurt cheese) We typically buy ours at the Middle Eastern store, but that was getting pricey. So here I am just skimming through recipes and boom there’s this one on the front page!!!! I never ever ever thought about making labneh into a dessert (we spread it on a plate drizzle olive oil on top and then some Zatar….which is a Lebanese spice blend and dip bread in it for breakfast)! Boy oh boy this recipe sounds DELISH!