INGREDIENTS

INSTRUCTIONS

1. Divide berries among 6 custard cups. Spread yogurt cheese evenly
over berries.
2. Press brown sugar through sieve to get rid of any lumps. Sprinkle
top of each custard cup with about 2 tbsp brown sugar.
3. Place custard cups on baking sheet and broil for 1 to 2 minutes,
watching carefully, until sugar melts and begins to brown (it burns
very easily). Allow to rest for a few minutes until topping is firm,
then serve immediately.
NOTES : Bonnie Stern's nutritional analysis per serving: 227
Calories, 38 g carbohydrate, 2 g fibre, 3 g total fat, 2 g saturated
fat, 12 g protein, 12 mg cholesterol, 112 mg sodium, 503 mg
potassium. I estimate that three cups yogurt cheese is the result of
draining the whey from 6 cups plain lowfat yogurt through a yogurt
strainer, cheesecloth or a fine sieve overnight in a refrigerator.
Formatted in MasterCook 4 by Ellen Pickett <ellen@qnetix.ca>
1998-December.
Recipe by: More Heart Smart Cooking with Bonnie Stern, p. 226
Posted to EAT-LF Digest by "Ellen Pickett" <ellen@qnetix.ca> on Jun
28, 1999, converted by MM_Buster v2.0l.

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