Ricotta Cheese Recipes and Yogurt Cheese Recipes: Whey to Go

(Page 6 of 6)

March/April 1989
By Carol Taylor 
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The day before, drain the yogurt. Soak the fruit in the brandy for 20 minutes. Lightly grease an 8-inch pie pan or a 7-inch spring-form pan. Place yogurt cheese in a medium-sized bowl. Add the sugar, cornstarch and fruit mixture, stirring gently with a fork until well blended. Stir in the eggs. Pour into the prepared pan, and smooth the top with a spatula. Bake until the center is set: about 25 to 30 minutes for a pie pan, 55 to 60 minutes for a springform. Cool slightly on a wire rack, then refrigerate until well chilled. Serves 8.

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Editor's Note:

All four yogurt cheese recipes are reprinted from Not Just Cheesecake! The Low-Fat, Low-Cholesterol, Low-Calorie, Great Dessert Cookbook, by Marilyn Stone el al (© 1988 by Triad Publishing Co.). Despite its title, this paperback contains recipes for 24 cheesecakes, as well as 34 pies and numerous dips, sauces and frozen desserts.
HERBED RICOTTA SPREAD RECIPE REPRINTED FROM THE BEST OF GOURMET 1987, COPYRIGHT © 1987 BY CONDÉ NAST BOOKS; DATES AND RICOTTA RECIPE REPRINTED FORM ANTIPASTO FEASTS BY KARENA A. LUCAS AND LISA WILSON, COPYRIGHT © 1988, WITH PERMISSION OF ADDISON WESLEY PUB. CO.
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Comments

  • Linda E 10/25/2009 8:58:43 PM

    I wouldn't throw the whey, away, I ususally add it as part of the liquid for making bread.

  • bonmarche 5/26/2009 3:37:01 PM

    Plants really like the whey, so you can use it to water a few of them.

  • Diane 2/21/2007 3:03:13 PM

    I would like to know if there is enough nutritional or probiotic
    value in the drained yogurt whey to warrant saving and drinking it?
    It would seem to me that there is, but my naturopath says to toss
    it. Can anyone confirm? Thank you.

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