I put yogurt into a fine mesh strainer with paper towel over a bowl and let
it sit in the fridge until it's the consistency I desire you can get to to
pretty solid or cream cheese etc...I love it.

KROM



"Storrmmee" > wrote in message
...
> was it made with splenda or nutreasweet, i keep hoping it will be with
> splenda, a weight watchers recipe calls for making it with yogurt instead
> of milk for a cheese cake like substance... abut i am allergic to
> nutrasweet so haven't been able to try it yet, Lee
> "Janet" > wrote in message
> ...
>> In a weak moment I purchased a box of this in cheesecake flavor. It said
>> to make it with non-fat milk, but since all I had in the house was light
>> cream, that's what I used. But 1 cup, half of the full amount. The result
>> was thick and mousse-like. (This is similar to a recipe for mousse-like
>> cake filling used by a lot of cake pros, made with heavy cream and
>> instant pudding, called "Marida's Mousse" in honor of its inventor.)
>>
>> The whole box has 24 gms of carb. Not a terminally bad way to satisfy a
>> dessert craving....but I confess I didn't test afterward. I didn't want
>> to know!
>>
>>
>
>