Whipped Yogurt with Fresh Raspberry Sauce and Sumac
Whipped yogurt with fresh raspberry sauce and sumac is a refreshing sweet and tangy way to dress up yogurt for breakfast or a light dessert. To whip yogurt, you only need 1 ingredient - yogurt! - and it's so easy to make! I will teach you how to strain plain yogurt to make whipped yogurt, or you can use thick, creamy Greek yogurt instead and skip the straining step.
Servings 2 servings
Calories 332kcal
Equipment
Ingredients
Whipped Yogurt:
- 16 ounces plain unsweetened yogurt use sheep or goat’s milk yogurt instead of cow’s milk yogurt for even more tang
Fresh Raspberry Sauce:
Instructions
For the Whipped Yogurt:
- You first need to strain the yogurt. To do so, you can either press it or suspending it. Here are both methods.
- To Strain the Yogurt by Pressing: Place a strainer inside a bowl, and line the strainer with cheesecloth or coffee filters so that they hang over the outside of the strainer. Scoop the yogurt into the lined strainer and fold the cheesecloth or coffee filters over the top of the yogurt. Cover with plastic wrap and put a plate on top; put something heavy on top of the plate to help press the whey out of the yogurt. Let the yogurt sit like this in the fridge for 12 to 24 hours, or until it reaches your desired thickness.
- To Strain the Yogurt by Suspending: Line a bowl with 2 pieces of cheesecloth, place the yogurt in the center, and tie the cheesecloth closed. If the weather is cool, hang the cheesecloth over the sink for 8 hours or if the weather is hot, hang the cheesecloth in the fridge for 8 hours with a bowl underneath to collect the whey.
- Once the yogurt is strained, use a handheld electric mixer to whip it until light and fluffy, about 2 minutes.
For the Fresh Raspberry Sauce:
- To muddle the raspberries, add the raspberries, honey, and a pinch of salt to a bowl and mash everything together with a fork.
- Serve the whipped yogurt with the raspberry sauce swirled on top and a pinch of sumac.
Notes
- Storage: Once the yogurt is strained, you can store it in a covered container in the fridge for up to 2 weeks before whipping it. After making whipped yogurt, you can store it in a covered container in the fridge for up to 5 days (but for best texture, I recommend whipping it right before you want to serve it).
- What To Do With the Whey Leftover From Straining Yogurt: You can use it to make smoothies, overnight oatmeal, or add it to baked goods instead of milk.
- Greek Whipped Yogurt: If you want to make this entire process even easier, you can make whipped yogurt with Greek yogurt or labneh. (Labneh is yogurt cheese, which is available at Arabic and Middle Eastern grocery stores.) To use Greek yogurt, look for a brand that has a thick and creamy texture and isn't watery. (If your Greek yogurt is watery, you'll have to strain it first, the same way you'd have to strain regular yogurt!) A couple of my favorite Greek yogurts for making whipped yogurt are FAGE Total 5% Milkfat Plain Greek Yogurt and Cabot Whole Milk Plain Greek Yogurt 10% Milkfat.
Nutrition
Calories: 332kcal | Carbohydrates: 58g | Protein: 11g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 322mg | Potassium: 360mg | Fiber: 0.02g | Sugar: 56g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 0.2mg