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Tip: 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.
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