Lemon Yogurt Cheese over Summer Fruit

From a grocery store flier for National Dairy Month. Cook time is the refrigeration time. When I made mine, I made the mistake of using a blended yogurt and very little separated out. It still tasted good, but next time I'll make sure I pick a brand that separates better.

• Ready In: 6 hrs 10 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 2  cups  reduced-fat vanilla yogurt
• 1⁄4 cup sugar
• 1  teaspoon  grated lemon zest
• 1  tablespoon fresh lemon juice
• 2 -3  cups  fresh fruit, cut into bit-sized pieces

Directions

1. Set a strainer lined with cheese-cloth or a coffee filter over a large bowl. Place the yogurt in the strainer, cover loosely with plastic wrap and refrigerate 6-24 hours. Yogurt will thicken and liquid will drain into the bowl, leaving about 1 cup of yogurt cheese in strainer. Discard liquid.
2. Whisk yogurt cheese, sugar, lemon zest and juice together in a small bowl. Let stand 10-15 minutes or until sugar dissolves.
3. Divide fruit among 4 dessert bowls or plates. Top each with 1/4 cup of yogurt cheese. Garnish with lemon zest or sliced almonds if desired.