Pumpkin-Maple-Yogurt Cheese
- 12 ounces yogurt cheese (made with nonfat milk, see note)
- 6 ounces canned pumpkin
- 14 cup dark brown sugar, packed
- 1 tablespoon maple syrup
- 1 teaspoon ground cinnamon
- 14 teaspoon ground allspice (generous)
- 14 teaspoon dried orange peel (generous)
- 18 teaspoon ground nutmeg
- 18 teaspoon ground cloves (scant, more like 1/16 tsp. really)
- 18 teaspoon ground ginger
- Note re: yogurt cheese: There are several recipes on 'Zaar for making your own.
- You essentially take plain yogurt (without gelatin in it!)
- wrap it in cheesecloth, and suspend it over a bowl in the refrigerator for 4-24 hours.
- (The longer you drain it, the tarter and thicker it gets).
- For this, I use Trader Joe's plain nonfat Greek yogurt.
- You need about three cups of yogurt to get this amount of yogurt cheese.
- Try it!
- You'll love it!
- Throw everything into your food processor and process until smooth.
- Refrigerate 24 hours.
- This will be thinner/more spreadable than whipped cream cheese; the texture will depend on how long you drain your yogurt.
- If you want the spread to be a little thicker, you can blend in a few ounces of neufchatel cheese.
- I use this on bagels or bread, or on fruit -- or I roll it in a low-fat, high-fiber tortilla (like Joseph's tortillas, or Trader Joe's lo-carb whole wheat tortillas) for a lovely sweet snack.
yogurt cheese, pumpkin, brown sugar, maple syrup, ground cinnamon, ground allspice, orange peel, ground nutmeg, ground, ground ginger
Taken from www.food.com/recipe/pumpkin-maple-yogurt-cheese-294986 (may not work)