Yogurt Raspberry Cheese Dip Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Vegetable Dishes

Yogurt Raspberry Cheese Dip

From Dorothy McNett's recipes at www.dorothymcnett.com.

2 cups natural unflavored yogurt
1 cup fresh raspberries
1 cup sugar
snipped green onions
crackers or small bread slices
assorted vegetables for dippers

Place the yogurt in a mesh strainer that has been lined with cheesecloth. Allow it to drain for at least 3 hours at room temperature, or in refrigerator overnight. In meantime, combine the raspberries and sugar in a glass or ceramic batter bowl. Cook in microwave 3 minutes, Stir well. Cook another 2-3 minutes, or until berries are cooked and the sugar has dissolved. Set aside to cool and to firm up ("jam up"). When ready to serve, discard the liquid from the yogurt and place the "cheese" in a bowl. Stir some green onions into the yogurt along with some or all of the raspberry jam to make a spread or a dip, as desired. Arrange crackers and vegetables on a platter and serve with the raspberry cheese!

Recipe created 1997-11-11.

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