SWEET YOGURT CHEESE WITH MINTED STRAWBERRIES
Categories Dairy Fruit Herb Brunch Dessert Quick & Easy Yogurt Cream Cheese Strawberry Mint Summer Chill Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Bring water and granulated sugar to a boil, stirring until sugar is dissolved, and stir in mint. Remove from heat and steep 10 minutes.
- While mixture is steeping, beat cream cheese until fluffy and beat in yogurt, confectioners sugar, and vanilla. Chill yogurt cheese 15 minutes.
- Pour syrup through a sieve over berries in a bowl, pressing hard on mint, and chill 10 minutes.
- Serve strawberries and syrup over a dollop of yogurt cheese.
STRAWBERRY YOGHURT CHEESECAKE
Decadent, smooth velvet, this is the only way I can describe this cheesecake. This is a recipe that I begged for from my aunt and eventually she gave it to me Easy to make, and always comes out tops. Friends always ask me to make this cheesecake when they come to visit. Remember to use extra large eggs when making this cheesecake. Use only full cream yoghurt not low fat If fresh strawberries are not available, use canned strawberries that are very well drained. Frozen strawberries may also be used but they must be completely defrosted and very well drained.
Provided by JeanineD 2
Categories Cheesecake
Time 50m
Yield 1 Medium cheesecake, 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 150% Celsius.
- Bottom layer:.
- Mix strawberry jam and boiling water until smooth.
- Dip each boudoir biscuit quickly in the above mixture place each dip biscuit into the bottom of a 24cm Loose-Bottomed Cake tin.
- First layer.
- Mix the cream cheese and yoghurt together, add the caster sugar and stir well.
- Sift the flour on top of the cream cheese mixture, beat the eggs well then add to the mixture, stir everything together making sure that the mixture is well stirred.
- Pour the mixture over the boudoir base and bake for 30 minutes, remove from the oven after the 30 minutes, then let cool to room temperature.
- Top layer.
- Prepare the top layer while waiting for the baked layer to cool.
- Puree the strawberries.
- Mix the Puree strawberries, with the cream cheese until smooth.
- Sprinkle the gelatine over the cold water and let it stand for 5 minutes, pour the boiling water over the gelatine mixture, stir until smooth.
- Add the gelatine to the strawberry and cream cheese mixture, stir until smooth.
- Beat the cream and caster sugar together until stiff, then fold into the cream cheese mixture.
- When the baked layer is cold and firm, pour the cream cheese mixture over the baked layer carefully, refrigerate overnight to set.
- Serve with Stiffly beaten fresh cream and strawberries.
Nutrition Facts : Calories 644.4, Fat 33.8, SaturatedFat 20.6, Cholesterol 174.1, Sodium 279.1, Carbohydrate 76, Fiber 1.3, Sugar 54.1, Protein 11.9
FRUIT KABOBS WITH STRAWBERRY CREAM CHEESE YOGURT DIP
I love cooking with my nieces and nephews, and these kabobs are a great way to get the kiddos involved in the kitchen. Everyone can choose their own combination of fruit to thread onto the kabobs, and the dip is a great make ahead recipe that will keep fresh in the refrigerator for several days.
Provided by Kardea Brown
Time 15m
Yield 8 servings
Number Of Ingredients 9
Steps:
- For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
- For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.
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