Maple Cranberry Yogurt

This one of our favourite recipes from Dana Shortt. She demonstrated it in a cooking class called Brunch Bites, where she shared all her favourite make-ahead ideas for hosting a successful brunch party. Make sure you use plain Balkan-style yogurt like the Astro brand and not a "stirred" style, otherwise it won't drain properly and thicken. You will be amazed at how much water or whey is drained from the yogurt and leaving to drain for a few days produces a fantastic low fat cream cheese-like product which you can spread on bagels or make a cheesecake with.


  • 1 quart plain low fat yogurt
  • 1/4 cup chopped dried cranberries
  • 1/4 cup chopped pecans
  • 1 1/2 tsp pure vanilla extract
  • 2 tbsp honey
  • 2-3 tbsp pure maple syrup
  • Grated zest of one orange
  • 1/2 cup to 3/4 cup freshly squeezed orange juice
  • Additional cranberries, pecans, and/or orange zest, if desired
  • Chopped fresh seasonal fruit


  1. Using a yogurt-cheese maker, pour the yogurt into the liner and cover with lid.  Alternately, line a sieve with cheesecloth or good-quality paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for three hours or overnight (note: overnight is definitely best).
  2. Place the thickened yogurt into a medium bowl and add the cranberries, pecans, vanilla, honey, maple syrup and orange zest to taste. Thin with orange juice until it is a desirable consistency (note: I prefer less orange juice so that it remains thick).
  3. Garnish with additional orange zest, pecans or cranberries, if desired. Serve with fresh fruit.


6 to 8

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