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- Side One - Cut Out Below -
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Easy Sweetened Yogurt Cheese

  • 2 cups plain unflavored low-fat yogurt
  • scant teaspoon instant coffee granules
  • ~ 1 Tbsp. maple syrup
  • ~1/2 cup frozen raspberries, thawed

Early in the day or the night before, place the yogurt into a colander lined with cheese cloth. Place over a bowl or sauce pan and place into the refrig to permit the whey to drain off of the yogurt. As an alternative method, I finally found a use for my old Melitta coffee maker. I placed the yogurt into the top portion lined with a coffee filter. I then placed filter onto the coffee pot, placing the entire unit into the refrig to let the yogurt drain about 3-4 hours. You will be left with approximately 1-1/3 cup yogurt cheese, which will be fairly firm, almost like ricotta cheese.

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Easy Sweetened Yogurt Cheese (cont.)

Using a hand wisk, mix the coffee granules and maple syrup into the yogurt cheese. Place into small serving bowls. Put into the refrig until serving,then top with a spoonful of thawed berries. Makes 3-4 small servings. Just the right size for a bit of after dinner sweetness.

"Quite an interesting mix of flavors", said my older son.. That could have meant many things, but I then noticed both my son and husband first using their spoon and then their fingers to get every bit of yogurt from their bowls :-) I took that to mean the recipe passed the "family approval test" before posting a recipe on my web site! Experiment with various flavors and fruit.

(Don't throw out the liquid whey that drained from the yogurt. I add a couple of tablespoons to my daily soyshake for extra protein. In addition, use it for liquid in pancakes, waffles, quick breads, or muffins. It will give a nice zing, just like using buttermilk.)