Yogurt Coated Raisins Recipe

directions

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.

nutrition data

98 calories, 2 grams fat, 21 grams carbohydrates, 1 grams protein per serving. This recipe is low in sodium. This recipe is low in fat.

reviews & comments

Guest Foodie REVIEW:
December 3, 2013

Save yourself some trouble and buy yogurt cream cheese! Then this recipe is super simple and delicious! Look for cream cheese made with greek yogurt.
Liv REVIEW:
October 16, 2013

while the recipe turned out good, it's way more effort than I would ever put into this type of snack recipe again.