Raspberry-Topped Lemon Cream
5
Points®
Total time: 15 min • Prep: 15 min • Cook: 0 min • Serves: 6 • Difficulty: Easy
The secret to our rich cream? Using strained, low-fat yogurt — which yields yogurt cheese — as a base.
Ingredients
Light artificially sweetened vanilla yogurt
32 oz
Fresh lemon juice
2 tbsp(s)
Raspberries
2 cup(s)
Powdered sugar (confectioner's)
⅓ cup(s)
Lemon zest
1½ tsp(s)
Instructions
1
Empty yogurt into a yogurt cheese strainer or a large colander lined with cheesecloth. Set over a container large enough to catch the liquid and place in refrigerator for 8 hours or overnight. Discard the resultant liquid whey, and scoop out yogurt cheese.
2
Combine yogurt cheese, lemon juice, sugar and lemon zest in a large bowl. Divide among 6 dessert cups. Chill for 4 hours. Remove from refrigerator and top each with 1/3 cup of raspberries.
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