posted by Nancy K 05-13-98 7:41 AM
Lemon-Strawberry Trifle
3 cups non-fat plain yogurt
1/3 cup plus 1 tablespoon fresh lemon juice
2/3 cup sugar
4 ounces reduced-fat cream cheese, softened
2 teaspoons freshly grated lemon zest
2 teaspoons vanilla extract
2 pints fresh strawberries, hulled and thinly sliced
1 package ( 3 ounces ) ladyfingers ( 12 ladyfingers )
fresh mint sprigs or other herb for garnish
Set a fine mesh sieve or colander over a bowl. Line with a double layer of cheesecloth or a coffee filter. Spoon in
yogurt. Cover with plastic wrap and refrigerate for at least 8 hours of overnight. Discard whey or reserve for another use. (the yogurt cheese will keep in the refrigerator for up to 1 week).
In a small saucepan, combine 1/3 cup lemon juice and 1/3 cup sugar. Stir over medium heat until sugar dissolves, about 3 minutes. Transfer to small bowl and set aside to cool.
In a mixing bowl, combine yogurt cheese, cream cheese, remaining 1 tablespoon lemon juice, lemon zest, vanilla and remaining 1/3 cup sugar. Beat with a whisk or electric mixer
until fluffy and smooth.
In a small bowl, toss strawberries with 2 tablespoons of the lemon syrup.
To assemble, divide half of the yogurt mixture among 6 dessert dishes. Arrange half of the ladyfingers over the yogurt mixture and lightly brush with half of the remaining lemon syrup. Top with half the strawberries. Repeat with remaining yogurt mixture, ladyfingers, lemon syrup and strawberries. Garnish with mint sprigs. Makes 6 servings.
Timing tip: Start draining the yogurt 1 day ahead. Use yogurt without pectin, cornstarch, gelatin or gums added.