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A low-fat version of British scone cream. Delicious spread on scones, muffins, or sweet breads and served with hot tea.
- Put yogurt in a colander lined with a double layer cheesecloth or coffee filters.
- Place over a deep bowl, cover and refrigerate overnight.
- This will make a yogurt"cheese".
- Discard the liquid that drains.
- In a small bowl, whip the cream.
- Fold in the yogurt cheese and sugar.