| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Yogurt | 4 | Servings | |
INGREDIENTS
| 2 | c | Yogurt cheese |
| 1/2 | c | Sugar |
| 1 | tb | Vanilla |
| 4 | Egg whites | |
| 1 | c | Fresh strawberries, thinly sliced |
INSTRUCTIONS
One cup of yogurt makes about 1/2 cup of yogurt cheese. But scientists don't know how much calcium is lost straining off the whey, so 1/2 cup yogurt cheese could contain nearly a cup serving's worth of calcium. The calcium in this recipe is figured according to this formula. It's easiest to make yogurt cheese from yogurt containing pectin. These recipes have been analysed using non-fat yogurt. Low-fat yogurt may be preferable to some taste buds. To strain, place a colander lined with cheesecloth in a bowl. If the colander has legs, it can stand right in the bowl. If it doesn't, rest it on the bowl edge so there is room for the whey to drain off. Weight the yogurt down with empty glass jars. Straining takes at least six hours. Don't stop until the remaining cheese is about the consistency of cream cheese. Mix yogurt cheese, sugar and vanilla. Whip egg whites until stiff, fold into yogurt cheese-sugar mix. Fold fruit into mixture. For best results let the mix stand overmight in refrigerator. Freeze according to ice cream maker instructions. Nutritional information: 229 calories, 0 grams fat, 263 milligrams calcium. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
A Message from our Provider:
“God is unfeeling? Ha! Alongside him we’re as cold as stones”