The orange-flavoured cream is made with thickened yogourt, sometimes called yogourt cheese. Use a probiotic yogourt that does not contain thickeners. The plain yogourt tends to be quite tart; feel free to substitute with a low-fat probiotic French vanilla yogourt and omit the honey.
2 cups (500 mL) low-fat plain yogourt = 1 1/2 cups (375 mL) yogourt cheese
1/4 cup (60 mL) orange juice concentrate, thawed and undiluted
2 Tbsp (30 mL) honey, to taste
6 cups (1.5 L) frozen raspberries, thawed
Place yogourt in mesh strainer lined with 1 large, unbleached paper coffee filter or piece of cheesecloth over a bowl. Cover and let sit in fridge for up to 12 hours.
The night before: remove frozen raspberries from freezer and let thaw in fridge.
Next day: remove thickened yogourt from fridge, discard water, and place yogourt in medium bowl. Stir in thawed orange juice concentrate. Add honey to taste. This can be done up to 2 days in advance and stored in fridge.
Divide thawed raspberries equally among 6 small bowls. Top equally with some of the yogourt mixture. Serve.
Makes 6 - 1/2 cup (125 mL) servings.
Nutrition information: Per serving: 180 calories; 7.0 g protein; 1.2 g total fat (0.8 g saturated); 35.8 g carbohydrates; 2.6 g fibre; 7.2 mg sodium
source: "Christmas Morning Brunch", alive #302, December 2007
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