I hope you're all well and eagerly anticipating the arrival of summer as much as I am! Where's the sun? Ah well, it's gotta show up some time soon. I have been exercising regularly and also eating healthily in preparation for those summer clothes. I've been using Diet Chef but have been adapting it so it's flexible for me and my lifestyle. I love easiyo and use it in many ways all the time but one of my fave ways when watching the weight is using it like 'Philly' cream cheese!
I was at work the other day when two floor managers were eating their lunch..they pulled out their lock and locks and were eating easiyo with diet chef granola and blueberries! Exactly the same as I had brought in that day to eat!! So we got onto swapping recipe ideas and they said they'd never made the cheese before so I decided to put the 'method' on here so anyone who has always wanted to try but never knew exactly how could use this easy to follow method.
Firstly begin with making a pot of easiyo yogurt as per instructions. I use natural or skimmers but you can use any of the flavours for something different. When using the lower fat option you will get a slightly crumblier cheese so if you want it to feel decandently creamy & naughty use the full fat knowing it's still relatively low in calories!
Place a sieve over a bowl and line the sieve with either a coffee filter or several layers of kitchen roll. I use the latter as I can't seem to find coffee filters anywhere!! Pour the entire litre of yogurt into the sieve, put in the fridge and leave for a few hours in order for the whey to drain through.
After this draining time, drain out the accumulated whey and then get a fresh filter or kitchen roll and place over the sieve. Turn the sieve carefully upside down so you have the easiyo in your hand. Then reline the sieve with a new filter/kitchen roll and place back over the bowl and into the fridge to strain some more for a few hours.
I usually find this is adequate for the cheese to be complete but if you find you need to repeat the straining process until the easiyo is more solid just keep doing it, it will get there! I then place it into a lock & lock to keep it fresh for up to two weeks.
I love piling it onto ryvita crispbreads topped with a recent supermarket discovery – 'tomberries'!!
They are like mini tomatoes, yummy! I also like using cucumber and tomato slices or fresh basil leaves with tomato chunks and sauteed mushroom slices. Whatever I top them with I add a ridiculous amount of freshly ground black pepper and it's just so yum for a low fat and healthy snack/light lunch!
Please feel free to share your easiyo recipes and ideas. I'm always on the lookout for more!
Lots of love,