Yogurt Coated Raisins
ready in: over 5 hrs
recipe id: 103077
cook method: stovetop
2 cups raisins
8 ounces yogurt cream cheese (see below)
1/4 cup butter
6 cups powdered sugar
1 1/2 teaspoon vanilla extract
Yogurt Cream Cheese
1 quart plain yogurt (whole milk or low fat)
Place raisins in a steamer basket or strainer. Place over boiling water, but not touching it. Steam, covered for 5 minutes.
Combine yogurt cream cheese and butter in heavy bottomed saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined.
Transfer to large bowl of mixer. Add powdered sugar, one cup at a time, until frosting is thick and creamy but not dry. Add vanilla. Stir in raisins gently.
Drop by teaspoonfuls onto waxed paper. Let dry, uncovered for 4 hours or overnight.
YOGURT CREAM CHEESE: Use as you would cream cheese or mascarpone cheese. Very spreadable and can be very low fat.
Line a large strainer or colander with cheese cloth. Place the strainer or colander over a bowl and then place the yogurt in the strainer and let drain overnight.
Cover the bowl and strainer with plastic wrap so nothing will accidentally drop into the draining yogurt. After 12 hours, take the cheese cloth and very gently squeeze any remaining moisture out of the cheese.
Empty the whey from the bowl and let stand another 8 hours. Place your cheese in a clean container and your yogurt cheese is ready to use.
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