Since raspberries are my favorite fruit, and I like gingersnaps because they help me feel better when I have a belly ache, and, of course, my blog is about yogurt, I just thought I'd share with you this recipe.
Yield
Makes 4 to 6 servings
Ingredients
1 1/2 cups raspberries, plus extra for garnishing
4 tablespoons honey
3 cups plain whole-milk yogurt
12 gingersnaps
Preparation
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. 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. 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.
Tip: You can also serve the Raspberry Yogurt Cheese with bagels and breads.
Nutritional Information
Calories: 230.27 (26% from fat)
Fat: 6.66g (sat 3.5g)
Protein: 6.54mg
Carbohydrate: 38.14g
Fiber: 2.8g
Cholesterol: 19.11mg
Iron: 1.47mg
Sodium: 178.54mg
Calcium: 201.05mg
