Ingredients
4 cups vanilla low-fat yogurt
3 cups green or pink gooseberries, halved
1/2 cup sugar
1/4 cup whipping cream
Method
Sources
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dataset
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Korean five-flavor berry tea — sweet, sour, salty, bitter, spicy
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
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Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over outside edges. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours or overnight. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate. Combine gooseberries and sugar in a medium nonstick skillet. Cook over medium heat 5 minutes or until mixture begins to thicken, stirring frequently. Gently mash gooseberries with a fork; simmer an additional 2 minutes. Spoon into a small bowl; cover and chill. Place whipping cream in a large bowl; beat with a mixer at high speed until stiff peaks form. Fold in yogurt and gooseberry mixture. Serve chilled.