Breakfast 'Creme Brulee', Yogurt Cheese
From:	Joan, Maine, USA
Comments:	Prepare yogurt cheese at least 1 day before serving.
Servings:	6 6 cups skimmed milk yogurt = approximately 3 cups [750 mL] yogurt cheese
Ingredients	Preparation
1 1/2 cups [375 mL] fresh raspberries or blueberries 3 cups [750 mL] yogurt cheese 2/3 cup [160 mL] brown sugar Yogurt Cheese 1% or skimmed milk yogurt, as needed	Evenly arrange berries into 6 custard cups. Spread yogurt cheese evenly over berries. Press brown sugar through a sieve to get rid of any lump. Sprinkle approximately 2 tablespoons [30 mL] brown sugar over berries, into each custard cup. Arrange custard cups onto a baking sheet; broil under preheated oven broiler for 1 to 2 minutes, watching carefully as it burns very easily, until sugar melts and begins to brown. Set aside for a few minutes, until topping is firm. Serve immediately. Yogurt Cheese Line a sieve with several layers of cheesecloth; transfer over a deep bowl. Pour yogurt into the sieve; cover with plastic wrap. Refrigerate for 24 hours. Discard liquid. Store yogurt cheese into an airtight container, refrigerated.