Tips
You can also substitute cream cheese mixed with some yogurt for the topping.
To make yogurt cheese: Pour 1 tub (650 g) of plain yogurt into a cheesecloth lined sieve set over a bowl. Cover and refrigerate for at least 6 hours or up to overnight. This will allow the liquid to drain out of the yogurt so you are left with a thick and creamy cheese. Drain the liquid and place yogurt cheese into a sealed container and refrigerate until needed.
Nutrition Information
Valeur nutritive
% Daily Value
% valeur quotidienne
Amount
Teneur
Calories / Calories
156
Saturated / saturés
+ Trans / trans
Cholesterol / Cholestérol
Carbohydrates / Glucides
35 g
Sugars / Sucres
Protein Protéines
4 g