Yoplait Recipe Challenge

Yogurt cheese cake with mango frozen yogurt and strawberries sauce

Yoplait Creamy yogurt flavor used in recipe: Vanilla

PORTIONS	8 - 10
PREPARATION	35 minutes
COOKING	1 hour

Ingredients

Crust

• 1 1/4 cup graham cracker crumbs
• 1/4 cup butter
• 1/4 cup sugar

Yogurt Cream cheese mix

• 1000g cream cheese (room temperature)
• 250g sugar
• 4 eggs
• 400g Yoplait Creamy Vanilla yogurt
• 1 vanilla bean

Mango frozen yogurt

• 200g water
• 242g sugar
• 125g glucose
• 5g stabilizer
• 260g Yoplait Creamy Plain yogurt
• 1000g Mango puree Boiron

Strawberries and sauce

• 1 pint strawberries
• 40g sugar

Preparation

Crust preparation

Place butter a microwave safe bowl and heat butter for 30 seconds (or until liquid). Mix the crumbs and sugar together. Add butter to the crumb/ sugar mixture. Press the crumb mixture into a 9" spring form pan.

Yogurt Cream cheese mix preparation

Cut vanilla bean lengthwise and scrape with a paring knife. Add vanilla into sugar. Beat cream cheese with the vanilla sugar mixture in a stand-mixer at medium speed for 3 - 5 minutes. Turn the mixer to low, add the eggs (one at a time)-Fold in yogurt. Place mixture into the spring form -Bake at 200 °F in a water bath for 1 hour.

Mango Frozen Yogurt preparation

Cook the base at 87 °C / 189 °F, cool and process in an ice cream churn.

Strawberries and sauce preparation

Place strawberries into a heat proof bag. Add sugar into the bag-Seal the strawberry/ sugar mixture trying to remove as much air as possible. Bake at 65 °C in a water bath for 1 hour-Let it cool, strain the strawberries and juice into separate containers-refrigerate.

To serve

Using a hot knife, cut a desired size slice of yogurt cream cheese cake. Place the strawberries on top of the cheese cake. Pour strawberry juice in the bottom of the bowl. Scoop a small round of mango frozen yogurt and place it on top of the cheesecake along with edible flowers. Enjoy!