Yogurt Cheese Lemon Recipes

NO-BAKE LEMON BLUEBERRY CHEESECAKE

Steps:

• Combine all of the crust ingredients together in a medium bowl, mix well and press firmly (use the bottom of a flat drinking glass for best results) into a 9" springform pan (I used a fluted tart pan). Freeze for a minimum 15 minutes OR bake at 350F for 7 minutes and set aside to cool.
• Zest and juice a lemon. In a small bowl combine the gelatin with the lemon juice and boiling water. Stir until smooth and set aside (don't let it sit too long before adding to the next step).
• In a medium bowl, beat the cream cheese using an electric or stand mixer until smooth. Add the icing sugar, yogurt, lemon zest and gelatin mixture and continue beating until smooth, about 2-3 minutes, scraping the sides of the bowl down as needed.
• Transfer the filling into the prepared crust and carefully smooth with the back of a spoon or rubber spatula. Refrigerate 6-12 hours (or overnight, covered), until firm, and top with blueberries before serving.

YOGURT CHEESE - LEMON

Steps:

• Combine everything in a small bowl.
• Refrigerate at least 3-hours.
• Serve with fresh fruit or on any dessert calling for sweetened whipped cream as a topping. Or eat it by itself in a little bowl.

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.