Pumpkin-Maple-Yogurt Cheese

Ingredients

Directions

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.