Cuisipro donvier Quick guide

Yogurt Cheese Maker
Recipe •Instruction Booklet

Instructions
Clean unit with soap just before each use.
Place the strainer in its plastic container and add
up to 3 cups (750 ml) of homemade or commer-
cial yogurt to the strainer. Makes 1 cup (250ml) of
yogurt cheese.
Cover and refrigerate unit for at least 2 hours.
Yogurt will continue to thicken for up to 24 hours.
When yogurt has reached the desired thickness,
drain off whey and reserve for other recipes.
Remove yogurt from strainer and transfer to an
airtight container. Refrigerate up to two weeks.
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The Complete
Yogurt Cheese Maker
INSTRUCTIONS AND RECIPES
Yogurt Cheese is a delicious low fat substitute for
cream cheese, mayonnaise, sour cream and
whipping cream.
Yogurt is actually composed of coagulated
particles called curds which are suspended in
a watery liquid called whey. As the whey is drained
off in the strainer, the remaining curds become a
thick cheese–like spread.
This yogurt cheese makes delicious dips, salad
dressings, sandwich spreads, even low fat
cheesecakes. Spread it on toast, muffins or
bagels, or use it to top baked potatoes. Serve
yogurt cheese plain, or flavor with fruit, sugar
or vanilla for a sweeter taste.

Banana Cheesecake
CRUST:
11¼2cups chocolate wafer crumbs . . . . . . 375 ml
1¼4cup granulated sugar . . . . . . . . . . . . . . . 50 ml
5 tbsp unsalted butter, melted . . . . . . . . . . . 75 ml
FILLING:
2 bananas, mashed. . . . . . . . . . . . . . . . . . . . . 2
4 large eggs . . . . . . . . . . . . . . . . . . . . . . . . . . . 4
1¼2cup granulated sugar . . . . . . . . . . . . . . 125 ml
1 tsp vanilla . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 ml
2 cups plain yogurt cheese. . . . . . . . . . . . . 500 ml
TOPPING:
11¼2cups plain yogurt. . . . . . . . . . . . . . . . 375 ml
1 tbsp granulated sugar . . . . . . . . . . . . . . . . 15 ml
1 tsp vanilla . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 ml
In food processor or large bowl, mix wafer
crumbs, sugar and melted butter until well blend-
ed. Press crumbs evenly over bottom and up
sides of a ungreased 9-inch (22 cm) springform
pan. Chill thoroughly.
In food processor, blend bananas, sugar and
vanilla. Add eggs one at a time, blending well
after each addition. Add yogurt cheese and blend
just until combined. Pour filling into crust. Bake in
a preheated 350ºF (180ºC) oven for 30 minutes.
Blend yogurt, sugar and vanilla together.
Spread topping over baked cheesecake and
return to oven for 5 minutes. Cool. Refrigerate up
to 12 hours before serving.
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Maple Cream Topping
1 cup yogurt cheese . . . . . . . . . . . . . . . . . . 250 ml
1¼4cup maple syrup. . . . . . . . . . . . . . . . . . . 50 ml
In a medium bowl, gently blend yogurt cheese
and syrup. Dollop this delicious topping over fresh
fruit, fruit crumble or serve on a Belgian waffle.
Lemon Yogurt Cream
1 cup yogurt cheese . . . . . . . . . . . . . . . . . . 250 ml
1¼4cup granulated sugar . . . . . . . . . . . . . . . 50 ml
1 tsp grated lemon zest. . . . . . . . . . . . . . . . . . 5 ml
1 tbsp lemon juice . . . . . . . . . . . . . . . . . . . . . 15 ml
In a medium bowl, stir all ingredients until well
blended. Serve over fresh fruit or fruit crumble or
use in any dessert recipe calling for sweetened
whipped cream or sour cream.
Tzatziki
1 English cucumber, grated . . . . . . . . . . . . . . 1
2 cloves garlic, minced . . . . . . . . . . . . . . . . . . 2
1 tsp salt. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 ml
11¼2cups yogurt cheese. . . . . . . . . . . . . . 375 ml
2 tbsp parsley, minced . . . . . . . . . . . . . . . . . 30 ml
1¼4tsp hot pepper sauce (optional) . . . . . . . . 1 ml
Place grated cucumber in a colander, sprinkle
with salt and allow to drain 30 minutes. Squeeze
to remove excess liquid. Transfer to a bowl and
stir in yogurt cheese, garlic, parsley and pepper
sauce. Cover and refrigerate 30 minutes to blend
flavours. Serve as a dip with raw vegetable sticks
or with warmed pita bread cut in wedges.
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