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Lemon Yogurt Cheese Cake with Raspberries

Dairy Farmers of Canada
Add to Calendar 09/26/2017 10:00 AM 09/26/2017 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

1/4 (60 mL) melted butter
1 cup (250 mL) finely crushed ginger cookies or Graham cracker
1/3 cup (80 mL) finely chopped roasted pecans
2 cups (500 mL) plain yogurt
1 cup (250 mL) Quark cheese
1/2 cup (125 mL) sugar
Finely grated rind of a lemon
2 tbsp (30 mL) unflavoured gelatine
1/2 cup (125 mL) milk
12 oz (340 g) fresh raspberries

Yields: 8 to 10 Servings

See full recipe: https://www.dairygoodness.ca/recipes/lemon-yogurt-cheese-cake-with-raspberries?source=calendar
Lemon Yogurt Cheese Cake with Raspberries true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
Comments
  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Refrigeration Time 3 hrs
  • Yields 8 to 10 Servings

By Josée Robitaille

  • Course Desserts & Sweets
  • Prep. Time 30 mins
  • Refrigeration Time 3 hrs
  • Yields 8 to 10 Servings

Did you know that milk products contain protein, which helps with the formation of tissues such as muscle?

They also contain other nutrients such as riboflavin and zinc, which are factors in the conversion of food into energy.


Ingredients

1/4 (60 mL) melted butter
1 cup (250 mL) finely crushed ginger cookies or Graham cracker
1/3 cup (80 mL) finely chopped roasted pecans
2 cups (500 mL) plain yogurt
1 cup (250 mL) Quark cheese
1/2 cup (125 mL) sugar
Finely grated rind of a lemon
2 tbsp (30 mL) unflavoured gelatine
1/2 cup (125 mL) milk
12 oz (340 g) fresh raspberries

Preparation

In a bowl, mix butter, crushed cookies and pecans. Spread on bottom of a 4 X 10 in (or 5 X 9 in) rectangular pan lined with plastic wrap and press down firmly with a spatula. Set aside.

In a bowl, mix the yogourt, Quark cheese, sugar and lemon rind until the texture is homogenous.

In a small bowl, sprinkle gelatine over half the milk (cold), then stir in with a fork. Add the remaining milk very hot and mix until the gelatine is dissolved.

Add the gelatine mixture to the yogurt and mix well. Pour half the mixture into the pan then layer half the raspberries. Cover with the rest of the mixture and garnish with the remaining raspberries. Refrigerate at least 3 heures.

39 people love this recipe.

Rank as top rated See all 50 top rated

Did you know that milk products contain protein, which helps with the formation of tissues such as muscle?

They also contain other nutrients such as riboflavin and zinc, which are factors in the conversion of food into energy.

Comments

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Did you know that milk products contain protein, which helps with the formation of tissues such as muscle?

They also contain other nutrients such as riboflavin and zinc, which are factors in the conversion of food into energy.

Nutritional Info

Per serving
Energy: 211 Calories
Protein: 8 g
Carbohydrate: 26 g
Fat: 9 g
Fibre: 2.8 g
Sodium: 93 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 13 % / 147 mg
Vitamin B12: 21 %
Vitamin C: 18 %
Selenium: 15 %
Phosphorus: 14 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

This recipe contains 1/2 milk product serving(s) per person.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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