Yogurt Covered Raisins

This recipe can also be used for dried fruits and pretzels.

2 cups raisins
8 ounces Yogurt Cream Cheese (recipe follows)
1/4 cup butter
6 cups confectioners' sugar
1 1/2 teaspoons vanilla extract

Place raisins in a steamer basket. Place over boiling water, without touching the water. Steam, covered for 5 minutes.

Combine Yogurt Cream Cheese and butter in heavy bottom saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined. Transfer to large bowl of mixer. Add confectioners' sugar, one cup at a time, until frosting is thick and creamy but not dry. Add vanilla extract. Stir in raisins gently. Drop by teaspoonsful onto wax paper. Let dry, uncovered, for 4 hours or overnight. Makes 3 1/3 to 4 dozen clusters.

Yogurt Cream Cheese:
1 quart plain yogurt (whole milk or low fat)

Line a large colander with cheesecloth. Place the colander over a bowl and then place the yogurt in the strainer. Cover the bowl and colander with plastic wrap. Let drain overnight.

After 12 hours, hold the cheesecloth and very gently squeeze any remaining moisture out of the cheese. Empty the whey from the bowl and let stand another 8 hours. Place the cheese in a clean container. The Yogurt Cream Cheese is now ready to use.

Yield: 6 servings