Download ArticleDownload ArticleThis article was reviewed by Jennifer Levasseur. Chef Jennifer Levasseur is a Personal Chef and the Owner of The Happy Cuisiniere based in Breckenridge, Colorado. She has over 12 years of culinary experience and specializes in Mountain and Contemporary Rustic cuisine. Moreover, she can craft dishes and modify menus to accommodate dietary restrictions, such as gluten-free, vegetarian, vegan, pescatarian, and dairy-free diets. In addition to a Bachelor’s degree in Marketing and Management from the University of Houston, Chef Jennifer holds Associate’s degrees in Culinary Arts and Baking & Pastry Arts from Houston Community College.
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Do you crave those addictive yogurt-covered raisins from the store, but you can't afford them? Try making them at home-they’re easy and inexpensive, and probably better for you, too.
Ingredients
- 2 cups raisins
- 8 oz yogurt cream cheese (see below to make your own yogurt cream cheese)
- 1/4 cup butter
- 6 cups powdered sugar
- 1 1/2 teaspoon vanilla extract (optional)
Steps
Gather your equipment and ingredients. You will need a large bowl, sieve or colander and a clean, fine-weave, linen or fine cotton dishcloth or cheesecloth and 1 quart (approx 950mls) of yogurt.
Line the sieve with the dishcloth or cheesecloth and place over the bowl. Fill the sieve with the yogurt and cover with cling film. Place in the refrigerator for at least 6 hours, preferably overnight. The whey will drain out of the yogurt into the bowl, leaving a thick, rich yoghurt cheese.
Fill the bottom of a double boiler with boiling water.
Place steamer basket atop the boiling water on the stove.
Allow raisins to steam in the steamer for 5 minutes. Be sure to cover the steamer with the lid, while steaming.
Mix the yogurt and butter in a saucepan and cook over low heat until combined.
Remove from burner. Add the powdered sugar and beat until the mixture is thick and creamy. You may use an electric mixer to make this easier.
Add the vanilla extract to the mixture, if using.
Drop the raisins into the sugar, cream cheese and butter mixture. Coat well.
Use a teaspoon to drop the yogurt raisins onto waxed paper.
Let raisins cool and dry for several hours.
Repeat dropping the raisins into the mixture to double-coat them—if you want a thicker coat of yogurt on your raisins or for deeper, sweeter taste.
Finish up the recipe. Place the yogurt raisins on your favorite platter dish and serve.
Community Q&A
- QuestionHow do I preserve them? How long can they stay?
Community AnswerTo preserve them, just throw them in the freezer and they can last for a few days. - QuestionHow do I thicken the yogurt coating?
Moonpie1300Community AnswerAdd in some cornstarch diluted with water. If you don't mix it with water it will just clump up. - QuestionWhat can you use in place of a double boiler/steamer?
Community AnswerYou can use a colander, or you can use a pot with a glass bowl on top. It really depends on what you are doing. If you are making sauce or melting things, the glass bowl works well. Anything with vegetables or cooking actual things is better off with a pot and a small colander or maybe even a sifter. For more help, see the How.com.vn How to Make a Double Boiler.
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