© The busy Baker

At the end of every meal, we expect some delicious and flavorful dessert. Well, this dessert is quick and easy with a light and citrus flavor. Not only this dessert is easily made but it is also packed with lots of vitamins and minerals. Thanks to the yogurt and cheese that is also good for your healthy diet, particularly cheese may also help reduce risk factors linked to heart disease and stroke. Given the combination of honey as one of the ingredients, this recipe is rich in nutrients and antioxidants.

Ingredients:

For the yogurt “cheese” 

2 cups or 500 ml of yogurt

2 cups or 500 grams of ricotta cheese (low fat is fine)

For the crust

2 cups or 500 grams of graham cracker crumbs

1 teaspoon of finely grated lemon zest

¼ teaspoon of salt

½ cup or 125 grams of unsalted butter, melted

For the filling

1 recipe of yogurt cheese

¼ cup of honey

1 large egg

1 teaspoon of finely grated lemon zest

1 tsp of vanilla extract

For the topping

1 ½ cups of diced fresh mango

Directions:

Yogurt Cheese

1. Prepare yogurt cheese a day before needed. Stir the yogurt and the ricotta together and place in a cheese cloth (or a large paper coffee filter) in a strainer. Place the strainer over a bowl, and wrap loosely with a plastic wrap and chill for 24 hours. Discard the whey (liquid in the bowl), and refrigerate the yogurt cheese until it is ready to use. 

Crust

1. Preheat the oven to 325 F (160 degrees)
2. Combine graham cracker crumbs, the lemon zest, sal, and the melted butter. Press into an ungreased 9-inch (22cm) pie plate. Bake for 10-14 minutes and then cool while preparing for the filling.

Filling

1. For filling, stir the yogurt cheese with the honey, egg, lemon zest, and vanilla. Spoon into the cooled pie shell and bake for 30 minutes. After 30 minutes, rest for 20 minutes inside the oven and then take the pie out and rest at room temperature for an hour and then chill for 4 hours before serving.

Topping

1. Before serving, top it with the diced mango immediately before slicing and then serve and enjoy!

Recipe by fresh with Anna Olson