Low-Fat Yoghurt Cream
In this recipe, European-style set yoghurt is strained through a cloth to form a thick yoghurt cream. Stirred yoghurt is not suitable. Yoghurt cream can be used on hotcakes, pancakes or pikelets as a guilt-free replacement for high-fat cream. It has a tangier flavour and is virtually fat free. You can use natural or flavoured set yoghurt to make this recipe.
- 1 × 500 g fat-free yoghurt set in the tub; e.g. Jalna Fat Free Berryfruits Yoghurt
- Sit a fine mesh strainer over a bowl. Cover the strainer with a clean white Chux cloth.
- Scoop out the yoghurt from its tub into the cloth, gather together the sides and corners of the cloth, and wrap a rubber band around them, making a secure bag.
- Place in the fridge overnight.
- Next day, discard the contents of the bowl, remove the band from the cloth and spoon out the remaining yoghurt cream into an airtight container. Store in the fridge up to several days and use as required. Makes one cup.
Per serve: energy 200 kJ (48 Cal); protein 3 g; fat 1 g; saturated fat 0 g; cholesterol 2 mg; carbohydrate 8 g; fibre 0 g; sodium 38 mg; calcium 112 mg; iron 0 mg