Lemon Yogurt Cheese Over Summer Fruit Recipes

SUMMER FRUIT SALAD WITH LEMON POPPYSEED YOGURT DRESSING

Steps:

• In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
• Add the fruit. Toss gently with a spatula to coat the fruit with the yogurt dressing. Pour into your serving bowl and garnish with a couple of lemon slices and a few fresh mint leaves if desired. Serve.

FRESH BERRIES WITH LEMON YOGURT

Steps:

• In a small bowl, combine the first five ingredients; spoon into four dessert dishes. Whisk together yogurt and lemon curd; spoon over fruit.

CREAMY YOGURT FRESH FRUIT SALAD

Steps:

• Mix together the prepared fruit in a large bowl.
• Gently mix in lime juice to keep the fruit from browning.
• In a separate small bowl, mix together yogurt, lemon juice, honey, and vanilla.
• Add yogurt mixture to the prepared fruit.
• Mix until combined.

NO-BAKE BERRY YOGURT CHEESECAKES

Steps:

• For the berry topping, combine the strawberries, raspberries and sugar in a medium bowl. Give the mixture a good stir and let it sit for 10-15 minutes while the rest of the dessert is being made and assembled. The berries will macerate - which basically means the sugar will help the fruit become a bit syrupy while resting.
• For the crust, combine the crushed crackers with the sugar and butter; mix. Divide the mixture evenly among 8 (6- to 8-ounce) bowls, ramekins or individual trifle dishes and press lightly into the bottom of the dishes.
• For the cheesecake, in a medium bowl (or in the bowl of an electric stand mixer), beat the cream cheese and powdered sugar together until the mixture is very light and creamy, 2-3 minutes. Mix in the lemon juice and vanilla. Add the yogurt and beat until well-combined and fluffy, 30 seconds to a minute.
• Give the fruit/sugar mixture a good stir. Spoon a bit of the fruit mixture on top of each crust (keep in mind you'll only use half for this layer; the other half will go on top of the cheesecake layer).
• Spoon an even amount of cheesecake filling on top of the fruit (about 1/3 cup or until all the filling is divided evenly among the dishes) and top with a spoonful of the remaining fruit.
• Refrigerate until ready to serve.

LEMON YOGURT CHEESE OVER SUMMER FRUIT

Steps:

• Set a strainer lined with cheese-cloth or a coffee filter over a large bowl. Place the yogurt in the strainer, cover loosely with plastic wrap and refrigerate 6-24 hours. Yogurt will thicken and liquid will drain into the bowl, leaving about 1 cup of yogurt cheese in strainer. Discard liquid.
• Whisk yogurt cheese, sugar, lemon zest and juice together in a small bowl. Let stand 10-15 minutes or until sugar dissolves.
• Divide fruit among 4 dessert bowls or plates. Top each with 1/4 cup of yogurt cheese. Garnish with lemon zest or sliced almonds if desired.