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Raspberry Yogurt Cheese With Gingersnaps

Raspberry Yogurt Cheese With Gingersnaps
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Serves 4-6| Hands-On Time: | Total Time:



  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 August, 2005

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 .

Quick Tip

Loaf of bread and butter
You can also serve the Raspberry Yogurt Cheese with bagels and breads.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.