Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cup sour cream
- 6 egg yolks
- 8 oz cream cheese
- 1 cup sugar
- 3 – 4 strips lemon peel
- 1 pint raspberries
Directions
In saucepan, heat sour cream until hot but not boiling.
In bowl, combine egg yolks and 1 cup hot sour cream.
Beat in cream cheese and sugar.
Stir in remaining 3 cup hot sour cream and lemon peel.
Turn into saucepan and cook, stirring, over low heat until thickened.
Remove from heat and let stand in hot water 15 minutes.
Discard lemon peel.
Line strainer with fine cheesecloth and place over deep bowl.
Pour in cheese mixture and drain for 2 hours.
Cover cheese with ends of cloth and drain in refrigerator 24 hours more.
Unwrap cheese and turn out onto plate.
Serve garnished with berries.
Can be prepared 2 days before serving.
Category:Cathy's Recipes
Category:Dessert Recipes
Category:Sour cream Recipes
Category:Egg yolk Recipes
Category:Cream cheese Recipes
Category:Raspberry Recipes