YOGURT COATED RAISINS

2 c. raisins
8 oz. yourt cream cheese**
1/4 c. butter
6 c. powdered sugar
1 1/2 tsp. vanilla

Place raisins in a steamer basket or strainer. Place over boiling water, but not touching it. Steam, covered for 5 minutes. Combine yogurt cream cheese and butter in heavy bottomed saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined. Transfer to large bowl of mixer. Add powdered sugar, one cup at a time, until frosting is thick and creamy but not dry. Add vanilla. Stir in raisins gently. Drop by teaspoonfuls onto waxed paper. Let dry, uncovered for 4 hours or overnight. Makes 3 1/3 to 4 dozen clusters.

YOGURT CREAM CHEESE
Use as you would cream cheese or mascarpone cheese. Very spreadable and can be
very low fat.

1 quart plain yogurt, (Whole milk or low fat)

Line a large strainer or colander with cheese cloth. Place the strainer or colander over a bowl and then place the yogurt in the strainer and let drain overnight. Cover the bowl and strainer with plastic wrap so nothing will accidently drop into the draining yogurt. After 12 hours, take the cheese cloth and very gently squeeze any remaining moisture out of the cheese.
Empty the whey from the bowl and let stand another 8 hours. Place your cheese in a clean container and your yogurt cheese is ready to use.
Yield: 6 servings