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Pastry Cream

Yield 2 cups


  • 1 (32-ounce) carton vanilla low-fat yogurt
  • 1/4 cup sifted powdered sugar
  • 3 tablespoons maple syrup
  • 1/4 teaspoon almond extract

How to Make It

  1. Place a colander in a 2-quart glass measure or medium bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edges of bowl. Spoon yogurt into colander; cover loosely with plastic wrap, and refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Add remaining ingredients to yogurt cheese, and stir well.