Thursday, May 17, 2007

Easy treat--yogurt cheese


…One thing about HA. She does not cook. But she read this and thought maybe she could “strain.” Waiting around for something to become food is about her speed.

…Writing for the Associated Press, Jim Romanoff tells us how to make yogurt cheese.

…Yogurt cheese is somewhere between soft cream cheese and firm cottage.

…But a tablespoon of cream cheese has 50 cals and 5 grams of fat. Yogurt cheese has 11 cals and no fat (when made with no-fat yogurt).

…Much of the salt and lactose gets drained off with the whey.

…Pick a plain or flavored yogurt with no gelatin, starch or gums.

…Set a mesh strainer or colander in a bowl, leaving room at the bottom.

…Put in a coffee filter or cheesecloth.

…Spoon in the yogurt and refrigerate for 2 hrs to a day.

…Discard the liquid and put the yogurt cheese in a sealed container. It will keep a week.

…Spread it on toast or mix with fresh herbs for a French bread topping at cocktail time.

…Mix coffee yogurt cheese with unsweetened cocoa and powdered sugar to make an easy mousse.

…Or mix with a tiny amount of freshly whipped cream and almond flavoring to go over berries.

…Experiment. It always tastes good.

…Just avoid soy yogurt—not as successful.

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