Raspberry-topped lemon cream

The secret to our rich cream? Using strained, low-fat yogurt—which yields yogurt cheese—as a base. To make it, place the yogurt in a cheesecloth-lined strainer and let it chill while you catch some shut-eye. Discard the whey, and you're left with the yogurt cheese. Simply combine the yogurt cheese with fresh lemon juice and lemon zest as well as some powdered sugar. Let that hang in the fridge for a few hours while you get the rest of your dinner together. Simply top with raspberries as a garnish when you're ready to serve dessert. It's a fun, low-effort, delicious twist on traditional yogurt that we can't get enough of.