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Lunch

Tosca’s Yogurt Cheese

Tosca Reno's yogurt cheese recipe, plus how to use it in low-fat creamy dips and decadent dessert toppings - all totally clean.

Serves: 1
Makes: 2 cups
Hands-on time: 5 minutes
Total time: 12 hours

INGREDIENTS:

  • 2 quarts low-fat plain yogurt

INSTRUCTIONS:

Place 4 layers of damp cheesecloth into a fine mesh sieve and place over a bowl. Add yogurt and drain overnight in refrigerator.

FOUR WAYS TO USE TOSCA’S YOGURT CHEESE

Herbed Spinach Yogurt Cheese Dip: Combine 2 minced cloves garlic, 1/2 cup minced fresh basil, 2 tsp avocado oil, pinch sea salt and 1 package frozen spinach, thawed and well drained, with 1 1/2 cups yogurt cheese. Mix well and chill for one hour. Serve with crudités or baked pita chips.

Whipped Cream: Mix 1 1/2 cups yogurt cheese with 1 tsp pure vanilla extract and 1 tsp ground cinnamon. Blend well and use as a topping.

Cake Frosting: Mix 1/4 cup finely ground Sucanat, 1 tbsp arrowroot and 1/2 tsp pure vanilla extract into 2 cups yogurt cheese until well blended.

Chocolate Mousse: Mix 3 tbsp melted dark chocolate (70% cocoa, or greater) with 1 tsp raw honey into 1 cup yogurt cheese. Blend well and refrigerate for 1 hour.