Raspberry-topped lemon cream
8
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. 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.
Ingredients
Low fat vanilla yogurt
4 cup(s)
Fresh lemon juice
2 Tbsp
Powdered sugar (confectioner's)
⅓ cup(s)
Lemon zest
1½ tsp
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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