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Yogurt Cream

We chose Greek-style yogurt for our topping because of its tangy taste and firm consistency. Strained whole-milk yogurt can be substituted; place the yogurt in a cheesecloth-lined strainer, place over a bowl, and refrigerate overnight.

  • Yield: Makes 2 cups

Photography: JIM FRANCO

Source: Martha Stewart Weddings, Winter 2001


  • 8 ounces cream cheese, room temperature
  • 1 cup Greek-style whole-milk yogurt
  • 2 tablespoons confectioners’ sugar


  1. In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth. Add yogurt and confectioners? sugar, and beat to combine. Refrigerate in an airtight container up to 3 days.

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