By Irene Hayton and Carol Song

Here’s a short and sweet recipe for those who want to satisfy their sweet tooth without adding sugar. The Creamy Yogurt Cheese can also be used as an alternative to whipping cream in other recipes.

  • 750 g container plain yogurt
  • ¼ teaspoon (1 ml) vanilla
  • ⅛ teaspoon (.5 ml) stevia powder (See Note)
  • 1 to 2 cups (250 to 500 ml) fresh or frozen (thawed) berries—we used blueberries and raspberries

To make the Creamy Yogurt Cheese, place the yogurt in a sieve lined with a clean tea towel or with about 4 layers of cheesecloth; place the sieve over a bowl. Wrap the tea towel or cheesecloth around the yogurt and give it a slight squeeze. Put a light weight (such as a bag of rice or beans) on top, cover with a plate and leave to drain in the refrigerator for 6 to 8 hours—until you have about 1¼ cups (300 ml) of yogurt.

Add vanilla and stevia to the yogurt cheese and mix well; spoon into 2 bowls. Top each serving with ½ to 1 cup (125 to 250 ml) of berries. Makes 2 servings.

Note: If you want to use liquid stevia concentrate instead of stevia powder, add about 6 to 8 drops, to taste.