RASPBERRY YOGURT CHEESE

Ingredients:

1 qt. plain low fat or nonfat yogurt
3-4 Tbsp. sugar
2 pints fresh raspberries
4-5 Tbsp. sugar
Mint or candied ginger for garnish

Strain the yogurt in a yogurt strainer to make yogurt cheese or make your own by putting a paper coffee filter into a strainer and setting it over a bowl. Put the yogurt into the strainer. Cover the whole thing with plastic wrap and put into the refrigerator for at least 4 to 6 hours (overnight is best).

Discard the liquid from the yogurt, scrape the yogurt cheese into a bowl, and add 3-4 Tbsp. sugar. Wash 1 pint of the raspberries and put through a strainer. Mix the raspberry puree with the rest of the sugar.
Wash the rest of the raspberries. Drizzle a thin circle of raspberry puree on dessert plates. Center with a rough mound of yogurt cheese. Decorate with the raspberries. Garnish with mint or candied ginger.
Serves 4.