Cream Cheese Fondue Dip For Fresh Fruit
|For vanilla yogurt cheese|
|Fat free vanilla yogurt||24 Ounce, made without gelatin (Three 8 Ounce Containers)|
|For fruit dip|
|Vanilla yogurt cheese||1 Cup (16 tbs)|
|Light cream cheese||1⁄2 Cup (8 tbs) (Soft-Style)|
|Lemon juice||1 Teaspoon|
|Powdered sugar||2 1⁄2 Cup (40 tbs)|
To make the vanilla YOGURT cheese: Line a strainer with a double layer of cheesecloth or a coffee filter.
Place the strainer over a deep bowl to allow the whey from the yogurt to drip into it.
Spoon the yogurt into the strainer.
Place the strainer with the bowl in the refrigerator and let the yogurt drain for 14 to 24 hours or until thickened.
Discard the whey. (You should have about 1 cup of yogurt cheese.)
To make the fruit dip: Transfer the yogurt cheese to a medium bowl.
Beat in the cream cheese and lemon juice.
Then slowly beat in the powdered sugar.
If necessary, stir in enough of the milk to make a desired consistency.