MMMMM----- Recipe via Meal-Master (tm) v8.01

Title: Frozen Yogurt
Categories: Yogurt
Yield: 4 Servings

2 c Yogurt cheese
1/2 c Sugar
1 tb Vanilla
4 Egg whites
1 c Fresh strawberries;
- thinly sliced

One cup of yogurt makes about 1/2 cup of yogurt cheese. But
scientists don't know how much calcium is lost straining off the
whey, so 1/2 cup yogurt cheese could contain nearly a cup 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 hours. Don't stop until the remaining cheese is
about the consistency of cream cheese.

Mix yogurt cheese, sugar, and vanilla. Whip egg whites until stiff,
fold into yogurt cheese-sugar mix. Fold fruit into mixture. For
best results let the mix stand overmight in refrigerator. Freeze
according to ice cream maker instructions.

Per serving: 229 calories, 0 g fat

MMMMM

Wherever you go, there you are!

--- MBSE BBS v1.1.7.2 (Linux-x86_64)
* Origin: Outpost BBS * Johnson City, TN (1:18/200)