Yogurt Covered Raisins This recipe can also be used for dried fruits and pretzels. Ingredients 2 cups raisins 8 oz. Yogurt Cream Cheese (recipe follows) 1/4 cup butter or margarine 6 cups confectioners' sugar 1-1/2 tsp. vanilla extract Directions Place raisins in a steamer basket. Place over boiling water, without touching water. Steam, covered for 5 minutes. Combine Yogurt Cream Cheese and butter in heavy bottom saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined. Transfer to large bowl of mixer. Add confectioners' sugar, 1 cup at a time, until frosting is thick and creamy but not dry. Add vanilla extract. Stir in raisins gently. Drop by tsp. onto wax paper. Let dry, uncovered, for 4 hours or overnight. Makes 3-1/3 to 4 dozen clusters. Yogurt Cream Cheese 1 qt. plain yogurt (whole milk or low fat) Line a large colander with cheesecloth. Place colander over a bowl, then place yogurt in strainer. Cover bowl and colander with plastic wrap. Let drain overnight. After 12 hours, hold cheesecloth and, very gently, squeeze any remaining moisture out of cheese. Empty whey from bowl and let stand another 8 hours. Place cheese in a clean container. The Yogurt Cream Cheese is now ready to use.
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