| 3 | c | Stonyfield Organic Fat Free French Vanilla Yogurt (to yield 1 cup yogurt cheese*) |
| 2 | tbsp | honey |
| 1⁄4 | c | finely chopped walnuts |
| 1⁄4 | c | currants or raisins |
| 1⁄4 | tsp | cinnamon |
A sweet and savory bagel spread made with yogurt cheese makes a healthy alternative to cream cheese. Spread on a cinnamon raisin bagel or enjoy as a dip for seasonal fruit.
| 3 | c | Stonyfield Organic Fat Free French Vanilla Yogurt (to yield 1 cup yogurt cheese*) |
| 2 | tbsp | honey |
| 1⁄4 | c | finely chopped walnuts |
| 1⁄4 | c | currants or raisins |
| 1⁄4 | tsp | cinnamon |
*For Yogurt Cheese: using a yogurt cheese maker or layered cheese cloth, strain the whey from 3 cups of yogurt for 3-6 hours in the refrigerator. This should yield 1 cup of yogurt cheese.
In a food processor or blender pulse together honey, walnuts, raisins, and cinnamon until well mixed. Place in a small bowl and fold in yogurt cheese.
Place in an aitight container or cover with plastic. Refrigerate for at least 1 hour before serving. Keep in the refigerator for 5 days. Makes approximately 1 cup.