Thursday, March 20, 2014

Blackberry Sour Cream Squares

I taught a powdered milk class the other day and had many ladies request the recipes I had as tasting samples. It was hard for any of them to believe that this delicious, nice-enough-for-company dessert was made using powdered milk
not cream cheese! The consistency is creamy and the taste is divine. But, don't take my word for it, break open that can of powdered milk and try it out for yourself.

1 cup + 2 Tbsp crushed vanilla wafers or sugar cookies
¼ cup melted butter

1½ cup sour cream or plain yogurt*
¾ cup sugar
1 egg
1 tsp vanilla
3 Tbsp flour

Any flavor berry pie filling or thick freezer jam

For the crust: Crush cookies by putting them in a freezer ziplock bag and pounding them with a rolling pin. You want them to be fine crumbs so they resemble graham cracker crumbs. Mix the cookie crumbs with the melted butter and press into the bottom of an 8x11 pan. For the filling: Mix the ingredients together using a hand mixer until very smooth. Pour over crust. Bake at 400° for 25 minutes or until set in the middle. Chill. Cut into squares and place a dollop of berry topping on top of each square.

Double the recipe to fill a 9x13 pan. Bake at 400° for 30-35 minutes or until set in the middle.

*Cream Cheese or Sour Cream Substitute out of plain yogurt (This is called Yogurt Cheese.)

Line a colander with a clean piece of cheese cloth, white paper towel, or coffee filter. (If you use a paper towel with a pattern, you'll end up with colored cream cheese.) Set a bowl under the colander. Pour prepared yogurt (I use my homemade yogurt that I make out of my powdered milk.) into the paper towel. Allow the yogurt to drain in the fridge. After 30–60 minutes, it will be the consistency of sour cream. Leave it in the fridge overnight to make a cream cheese substitute. This can be used anywhere you would use cream cheese or sour cream. The liquid that drains off is the whey. You can use this in your bread or muffins in place of the water if you'd like. 1 cup yogurt = ½ cup yogurt cheese.

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