8

Raspberry-Topped Lemon Cream

Total Time
15 min
Prep
15 min
Cook
0 min
Serves
6
Difficulty
Moderate
The secret to our rich cream? Using strained, low-fat yogurt — which yields yogurt cheese — as a base.
Ingredients

vanilla lowfat yogurt

4 cup(s)

fresh lemon juice

2 Tbsp

powdered sugar

cup(s)

lemon zest

1½ tsp

fresh raspberries

2 cup(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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