Chocolate Yogurt Pudding

Chocolate Yogurt Pudding

• 1/2 cup white sugar or splenda
• 1/4 cup cocoa powder
• 1/4 cup water
• 1 teaspoon vanilla extract
• 1 cup yogurt cheese
• 1 cup lite or nonfat frozen whipped topping, thawed

1. Mix sugar or splenda and cocoa in 2 cup measuring cup. Add water and blend well.
2. Microwave tile mixture boils, approx. 45 seconds to 1 minute.
3. Cool.
4. Add vanilla and mix well.
5. Mix cocoa mixture, yogurt cheese and whipped topping together.
6. Refrigerate for 1 hour.

Yogurt Cheese

YOGURT CHEESE

1. Line colander with large piece of double thickness cheesecloth.
2. Place colander over deep bowl.
3. Spoon yogurt into prepared colander; cover with plastic wrap.
4. Refrigerate until liquid no longer drains from yogurt, about 24 hours. Remove yogurt from cheesecloth and place in separate bowl; discard liquid.

Yogurt - Homemade

Yogurt - Homemade

Ingredients:

• 1 gallon milk (skim, lowfat or whole)
• 2 cups powdered milk
• 1 cup yogurt (with active cultures) Must be fresh and unopened

Equipment:

• 4 quart jars
• 1/2 pint jar
• Canner or large pot
• Large pan to heat milk
• Cooler

Directions:

1. Sterilize jars and lids in canner. Add 1 inch water, bring to boil and boil for 10 minutes. Remove from heat and leave covered.
2. Mix milk and powdered milk. Heat in large pan over medium heat, stirring often, to a temperature between 185 F. to 195 F.
3. Place pan in ice water and cool to between 50 F. and 55 F.
4. Add yogurt to milk, Combine well.
5. Fill jars to neck with milk mixture. Cover with lids.
6. Put jars in cooler.
7. Heat water to 55 F and add to cooler. Bottom of lids should be above water.
8. Close cooler and let set undisturbed for anywhere from 3 to 9 hours, depending on how active the culture is and how firm you like the yogurt. The longer you leave it, the firmer the yogurt will become.

Save the 1/2 pint jar of yogurt as starter for next batch.

Mushroom Soup

Mushroom Soup

• 3 tablespoons butter
• 1 large onion, chopped
• 3/4 lb. fresh button mushrooms, sliced
• 1/4 lb. shiitake mushroom, sliced
• 5 large garlic cloves, minced
• 3 tablespoons brandy
• 3 tablespoons all purpose flour
• 5 cups canned beef broth
• 1/4 teaspoon ground nutmeg
• 1/2 cup whipping cream

1. Melt butter in large pan over medium heat. Add onion, mushrooms and garlic; sauté until onion is golden, about 10 minutes. Add brandy; stir until almost all liquid evaporates, about 1 minute. Add flour; stir 2 minutes. Gradually stir in broth; add nutmeg. Cover; simmer until soup is slightly thickened, about 25 minutes.
2. Add cream and simmer until heated through, about 2 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate. Bring to simmer before serving.)