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Raspberry Yogurt Cheese With Gingersnaps

James Baigrie
Serves 4 - 6 Hands-On Time: 10m Total Time: 8hr 10m

Ingredients

  • 1 1/2 cups raspberries, plus extra for garnishing
  • 4 tablespoons honey
  • 3 cups plain whole-milk yogurt
  • 12 gingersnaps

Directions

  1. Place the raspberries and 2 tablespoons of the honey in a medium bowl and stir gently. Add the yogurt and carefully fold in the berries until thoroughly combined; some berries should remain whole.
  2. Place a large strainer or colander in a medium bowl and line it with 4 layers of cheesecloth or plain white paper towels, allowing the cloth to extend beyond the edge of the strainer. Spoon the yogurt mixture onto the cloth, cover loosely with plastic wrap, and refrigerate for at least 8 hours.
  3. Turn the yogurt cheese onto a serving plate and remove the cloth. Discard the drained liquid. Drizzle the remaining honey over the yogurt cheese. Use the gingersnaps as crackers, topping them with the cheese and extra berries.
By Cynthia Nicholson,  August 2005
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Quick Tip

You can also serve the Raspberry Yogurt Cheese with bagels and breads.

Nutritional Information

  • Per Serving
  • Calories 230.27Calories From Fat 26
  • Calcium  201.05mg
  • Carbohydrate  38.14g
  • Cholesterol  19.11mg
  • Fat  6.66g
  • Fiber  2.8g
  • Iron  1.47mg
  • Protein  6.54mg
  • Sat Fat  3.5g
  • Sodium  178.54mg
What does this mean? See Nutrition 101.

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