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    You are in: Home / Recipes / Pumpkin-Maple-Yogurt Cheese Recipe
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    Pumpkin-Maple-Yogurt Cheese

    Total Time:

    Prep Time:

    Cook Time:

    15 mins

    15 mins

    0 mins

    KLHquilts's Note:

    This is a variant on Creamy Maple-Pumpkin Spread, made even lighter by using yogurt cheese (my new obsession!). I've also beefed up the spices a bit, and changed the proportions. As much as I loved the original recipe (and thank Vino Girl for posting it), I like this version even better!

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    Units: US | Metric


    1. 1
      Note re: yogurt cheese: There are several recipes on 'Zaar for making your own. You essentially take plain yogurt (without gelatin in it!) wrap it in cheesecloth, and suspend it over a bowl in the refrigerator for 4-24 hours. (The longer you drain it, the tarter and thicker it gets). For this, I use Trader Joe's plain nonfat Greek yogurt. You need about three cups of yogurt to get this amount of yogurt cheese. Try it! You'll love it!
    2. 2
      Throw everything into your food processor and process until smooth. Refrigerate 24 hours.
    3. 3
      This will be thinner/more spreadable than whipped cream cheese; the texture will depend on how long you drain your yogurt. If you want the spread to be a little thicker, you can blend in a few ounces of neufchatel cheese.
    4. 4
      I use this on bagels or bread, or on fruit -- or I roll it in a low-fat, high-fiber tortilla (like Joseph's tortillas, or Trader Joe's lo-carb whole wheat tortillas) for a lovely sweet snack.

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    Nutritional Facts for Pumpkin-Maple-Yogurt Cheese

    Serving Size: 1 (31 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 41.2
    Calories from Fat 0
    Total Fat 0.1 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 56.2 mg
    Total Carbohydrate 10.5 g
    Dietary Fiber 0.8 g
    Sugars 8.8 g
    Protein 0.2 g

    The following items or measurements are not included:

    yogurt cheese

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