So the last few weeks, the greek yogurt section in the grocery store has been hit hard. Last week they were completely out of the brand I usually buy, so I picked up a container of Cabot yogurt. The next day, I packed it up, took it to work, and opened it around lunchtime….
And that is when the party in my mouth happened.
This stuff is the richest, creamiest, sweetest greek yogurt I’ve ever had. It was as if Breyer’s vanilla bean ice cream was married to the thick richness of real whipped cream and then somehow magic faerie pixie wanded into greek yogurt. It was so much more than I was expecting that it actually put me in a food coma, not kidding. That said, it was not fat free like I’m used to, and most likely has more sugar.
So, what to do with a crazy sweet freak yogurt in your fridge? Hm, well it’s getting close to V-Day, and aside from chocolates and those little candy hearts and chocolate-covered strawberries, I think of cheesecake when I think of Valentine’s Day. So, let’s make cheesecake! It’s super easy. Start by preheating the oven to 350F. Then, you’ll need:
- 1 large container (~4 cups) Cabot Vanilla greek yogurt
- ~1/4 cup arrowroot starch or sweet white rice flour
- 1/4 cup confectioner’s sugar or honey
- 4 tbsp egg whites
1. In a mixing bowl, add the vanilla yogurt and the egg whites and mix thoroughly, then stir in the arrowroot starch and confectioner’s sugar with a whisk or a fork so there are no clumps.
2. Grease a cake pan or pie plate (I used a Springform pan) and pour the mixture in.
3. Bake for 30-40 minutes or until the center of the cheesecake is firm and the sides are just starting to golden.
4. Allow the cheesecake to cool to room temperature and then chill in the refrigerator for 1-2 hours before serving, or you can place it in the freezer to cool it faster. (I’m impatient.) Garnish with berries or chocolate. Or both!