Strawberries Romanoff With Yogurt Cheese

We'd like to think any surviving Russian royalty would approve of this yogurt cheese variation on Strawberries Romanoff.
By Marilyn Stone and the MOTHER EARTH NEWS editors
March/April 1989

A royal creation like Strawberries Romanoff transcends even the plainest of serving vessels.
PHOTO: SHTUKI CREW/FOTOLIA


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By some accounts, the chef to the last Czar of Russia created the original Strawberries Romanoff dessert. The orange liqueur traditionally serves as a marinade for the strawberries, but our version blends it into yogurt cheese (The recipe traditionally calls for cream, but our version is low fat). If you need to avoid alcohol you can substitute orange juice.

32-ounce carton vanilla-flavored low-fat yogurt
1 quart fresh strawberries
1 tablespoon orange liqueur (e.g., Grand Marnier), or to taste
 

The day before, drain the yogurt to make yogurt cheese. Wash and hull the strawberries, and place them in a large serving bowl. Place the yogurt cheese in a medium-sized bowl. Add the liqueur, stirring gently with a fork or wire whisk until well blended. Pour over the strawberries, and refrigerate at least an hour before serving. Serves 8.

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.)


See Whey to Go: Eat Low Fat Ricotta Cheese and Yogurt Cheese for clear instructions on making yogurt cheese and more recipes that use it.








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