If your healthy eating habits have left you hungering for cream cheese, take comfort knowing there is a healthy alternative.
A simple technique for draining some of the liquid (known as the whey) from nonfat yogurt produces a versatile and velvety soft cheese that often can be substituted for cream cheese and sour cream.
So-called yogurt cheese is tangy and has a texture somewhere between soft cream cheese and firm cottage cheese. It is easily made at home from plain or flavored yogurts and can be used in spreads, dips and a wide variety of toppings.
And it is decidedly better for you than cream cheese. A tablespoon of cream cheese has 50 calories and 5 grams of fat. The same amount of yogurt cheese (made from nonfat yogurt) has just 11 calories and no fat.
Another bonus is that by draining the whey, much of the salt and lactose are removed.
Various brands of yogurt may turn out differently, so some experimentation may be necessary.
Use thicker unflavored yogurt cheese as a spread on a bagel or toast. Or for a vegetable dip or crostini topping, mix the yogurt cheese with chopped fresh herbs and freshly ground pepper.
Softer, flavored yogurt cheeses can be used to make low-fat dessert toppings.
To avoid runny results, never mix yogurt cheeses in a food processor or electric mixer. Always gently fold or whisk in additional ingredients.
Also, don’t use soy yogurt when making yogurt cheese; it doesn’t strain well.
Strawberries with Vanilla-Almond Yogurt Cream
Preparation time from start to finish is 2 hours and 15 minutes-about 15 minutes active. Makes 4 servings.
Ingredients
1 cup (8 ounces) low-fat or nonfat vanilla yogurt
1/4 cup heavy cream
1/4 teaspoon almond extract
4 cups strawberries, rinsed, hulled and halved
Directions
Set a colander or mesh strainer in a bowl, making sure the bottom of the colander sits at least a couple inches from the bottom of the bowl. Line the colander with two or three layers of cheese cloth or a basket-style coffee filter.
Spoon in the yogurt, cover and let drain in the refrigerator for at least 2 hours, or overnight. Discard the collected liquid.
In a small bowl, use an electric mixer to whip cream until soft peaks form. Add almond extract and continue whipping until stiff peaks form.
Fold in the drained yogurt. Divide the strawberries into serving dishes and top with yogurt cream.
Per serving: 143 calories; 4g fat (4 g saturated); 20 mg cholesterol; 19g carbohydrate; 5g protein; 3g fiber; 45mg sodium.
