Lemon Yogurt Cheese over Summer Fruit

Ingredients:

• 2 cups reduced-fat vanilla yogurt
• 1/4 cup sugar
• 1 teaspoon grated lemon zest
• 1 tablespoon fresh lemon juice
• 2 -3 cups fresh fruit, cut into bit-sized pieces

Steps:

1. Set a strainer lined with cheese-cloth or a coffee filter over a large bowl. Place the yogurt in the strainer, cover loosely with plastic wrap and refrigerate 6-24 hours. Yogurt will thicken and liquid will drain into the bowl, leaving about 1 cup of yogurt cheese in strainer. Discard liquid.
2. Whisk yogurt cheese, sugar, lemon zest and juice together in a small bowl. Let stand 10-15 minutes or until sugar dissolves.
3. Divide fruit among 4 dessert bowls or plates. Top each with 1/4 cup of yogurt cheese. Garnish with lemon zest or sliced almonds if desired.