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Ingredientes
- 2 c. Yogurt cheese
- 1/2 c. Sugar
- 1 Tbsp. Vanilla
- 4 x Egg whites
- 1 c. Fresh strawberries, thinly sliced
Direcciones
- One c. of yogurt makes about 1/2 c. of yogurt cheese. But scientists do not know how much calcium is lost straining off the whey, so 1/2 c. yogurt cheese could contain nearly a c. serving's worth of calcium.
- The calcium in this recipe is figured according to this formula.
- It's easiest to make yogurt cheese from yogurt containing pectin.
- These recipes have been analysed using non-fat yogurt. Low-fat yogurt may be preferable to some taste buds.
- To strain, place a colander lined with cheesecloth in a bowl. If the colander has legs, it can stand right in the bowl. If it doesn't, rest it on the bowl edge so there is room for the whey to drain off.
- Weight the yogurt down with empty glass jars. Straining takes at least six hrs. Do not stop till the remaining cheese is about the consistency of cream cheese.
- Mix yogurt cheese, sugar and vanilla. Whip egg whites till stiff, fold into yogurt cheese-sugar mix. Fold fruit into mix. For best results let the mix stand overmight in refrigerator. Freeze according to ice cream maker instructions.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 4 servings | |
| Calories 118 | |
| Calories from Fat 1 | 1% |
| Total Fat 0.11g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 60mg | 2% |
| Total Carbs 28.15g | 8% |
| Dietary Fiber 0.7g | 2% |
| Sugars 27.14g | 18% |
| Protein 0.24g | 0% |
