Have you ever heard of yoghurt cheese?
Yoghurt cheese is made by removing most of the moisture from yoghurt through a layered drainage system.
This can be done with just about any plain or flavored yoghurt, but plain Greek natural yoghurt is thick and full of nutrients including protein.

Firstly a colander is placed on top of a small bowl, at least two layers of muslin or cheese cloth is put inside the colander, the yoghurt on top and lastly any type of covering is placed over the whole thing (saucepan lid or tea towel etc.)
This is all put into the fridge for up to three days until the desired consistency is achieved. The end result can be used as an alternative to cream cheese or flavored with fruit or nuts and served with crackers. In this case we have used it to make a thick and creamy cupcake frosting.
Traditional cupcake frosting is loaded with butter, sugar and sometimes even whipped cream! This can cause weight gain and isn’t the healthiest thing for you and your family. This alternative is creamy, thick, sweet, fresh and decadent.

  • 2 Cups natural Greek yoghurt
  • 250g punnet of fresh strawberries, pureed
  • 2 tbsp agave nectar or rice malt syrup (depending on the sweetness of your strawberries)
  • ¼ cup olive oil
  • ¼ cup stevia or equivalent
  • 1 egg, beaten
  • ½ tsp vanilla extract
  • ¾ cup wholemeal self raising flour
  • 2 tbsp raw cacao powder
  • 3 tbsp milk

** 12-24 hours prior to making the cupcakes, mix together  yoghurt, pureed strawberries and agave nectar and place on top of a couple of layers of cheesecloth or muslin, placed on top of a colander over a bowl. Refrigerate until a thick consistency**
1)     Preheat oven to 200 degrees. Place a sheet of baking paper over a shallow baking tray and evenly spread pattie pans on top.
2)     Pour oil and stevia into a mixing bowl and whisk well until slightly frothy.
3)     Add egg and vanilla extract and mix well.
4)     Slowly stir in sifted flour and cacao until well combined. If mixture is too dry, add another tablespoon of milk.
5)     Spoon evenly into pattie pans and bake in oven for approximately 12-15 minutes. Remove and cool on wire rack.
6)     Once cooled, remove yoghurt mixture from the fridge and check flavor. Add additional sweetener if required.
7)     Spoon yoghurt mixture over the cupcakes evenly or put into a piping bag and pipe over the cupcakes.
Serves 11 – 80 cal / 335 kj per serve”
You can see more healthy recipes like this in our Chocolate Treats & Baking Book here 

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