Yogurt Ambrosia

• 1 14 cups heavy cream
• 1 14 cups plain yogurt, strained
• 6 tablespoons dark brown sugar

1. In a large bowl, beat the cream until thick (think sturdy whipped cream, holding peaks) using a balloon whisk.
2. Add yogurt and mix together well.
3. Pour into a serving dish or several small ramekins.
4. Sprinkle the sugar over the surface of the mixture in a thick, even layer: Cover with plastic wrap and chill overnight.
5. The sugar will dissolve and leave a toffee-like layer on top, and you may end up with some liquid on the bottom: Serve chilled and enjoy.
6. General notes: How to Prepare the Yogurt.
7. Line strainer with cheesecloth and set over a medium to large bowl.
8. (The bowl should support the strainer so it doesn't touch the bottom.)
9. Put the yogurt in the lined strainer, cover loosely, and let it drain 6 hours to overnight in the refrigerator.
10. Discard the liquid and use the strained yogurt as directed.
11. If you decide to skip the step of straining the yogurt-- don't.
12. With the amount of liquid in the dessert then, the'toffee layer' becomes more of a'dark sugar-water layer below the yogurtness'.
13. Plan ahead for the total making time of this to be about 12-16 hours, and you should be fine.

heavy cream, plain yogurt, dark brown sugar

Taken from www.food.com/recipe/yogurt-ambrosia-71910 (may not work)