Raspberry-Topped Lemon Cream
- Total Time
The secret to our rich cream? Using strained, low-fat yogurt — which yields yogurt cheese — as a base.
low fat vanilla yogurt4 cup(s)
fresh lemon juice2 Tbsp
powdered sugar⅓ cup(s)
lemon zest1 ½ tsp
- 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.
- 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.