1 Review

The key to this is that you REALLY need to strain the yogurt! I used a carton of Greek yogurt figuring I wouldn't have to strain it...oops. Big watery mess!!! (But it made a rich version of my classic pumpkin pie yogurt so it didn't go to waste once I drained the excess water/whey.) So I felt it wasn't fair to review it until I made it again correctly. It's a bit time-consuming to leave the yogurt straining overnight (cheesecloth is better than a colander for straining yogurt, for the uninitiated) but totally worth it!! I used honey instead of agave nectar to get the same consistency and a 15-oz can of pumpkin both times. When I made it correctly, it came out utterly delicious with a nice light texture! Will definitely make again!

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the80srule August 27, 2011
Pumpkin Cinnamon Cheesecake