Maple Cream Topping
1 cup yogurt cheese . . . . . . . . . . . . . . . . . . 250 ml
1
¼4 cup maple syrup. . . . . . . . . . . . . . . . . . . 50 ml
In a medium bowl, gently blend yogurt cheese
and syrup. Dollop this delicious topping over fresh
fruit, fruit crumble or serve on a Belgian waffle.
Lemon Yogurt Cream
1 cup yogurt cheese . . . . . . . . . . . . . . . . . . 250 ml
1
¼4 cup granulated sugar . . . . . . . . . . . . . . . 50 ml
1 tsp grated lemon zest. . . . . . . . . . . . . . . . . . 5 ml
1 tbsp lemon juice . . . . . . . . . . . . . . . . . . . . . 15 ml
In a medium bowl, stir all ingredients until well
blended. Serve over fresh fruit or fruit crumble or
use in any dessert recipe calling for sweetened
whipped cream or sour cream.
Tzatziki
1 English cucumber, grated . . . . . . . . . . . . . . 1
2 cloves garlic, minced . . . . . . . . . . . . . . . . . . 2
1 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 ml
1
1
¼2 cups yogurt cheese. . . . . . . . . . . . . . 375 ml
2 tbsp parsley, minced . . . . . . . . . . . . . . . . . 30 ml
1
¼4 tsp hot pepper sauce (optional) . . . . . . . . 1 ml
Place grated cucumber in a colander, sprinkle
with salt and allow to drain 30 minutes. Squeeze
to remove excess liquid. Transfer to a bowl and
stir in yogurt cheese, garlic, parsley and pepper
sauce. Cover and refrigerate 30 minutes to blend
flavours. Serve as a dip with raw vegetable sticks
or with warmed pita bread cut in wedges.
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