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Home » Delightful Desserts » Homemade Sweet Cheese With Rhubarb And Raspberries + video

Homemade Sweet Cheese With Rhubarb And Raspberries + video

Author: Karon Grieve Published : March 2014

Recipe
homemade sweet cheese with raspberries and rhubarb pin image

Here is my homemade sweet cheese with rhubarb and raspberries. It has to be the true taste of Spring time and something I look forward to as soon as that gorgeous pink rhubarb is available.

rhubarb and raspberries with sweet cheese

Since I can’t come to the computer (due to a hot date with a foot surgeon!)  I thought I’d share another recipe and stay ‘in the pink’ so to speak with another rhubarb recipe.

This time we are leaving the land of savouries and preserves and skipping lightly towards the ever so tempting world of desserts with this light and tasty Homemade Sweet Cheese with Rhubarb and Raspberries.

full plate showing raspberries and rhubarb with sweet cheese at side

I usually have some sort of yogurt and fruit as pudding, I like the sweet/sour combination that ticks the dessert box without lurching towards the calorific panic button that looms when sweeter puds are in the offing.

yogurt wrapped in cloth making labneh

Homemade cheese

Now don’t recoil in horror at the mention of homemade cheese, I won’t have you pouring gallons of milk, wading in whey and waiting months for maturing.

Far from it, this is a simple yogurt cheese (also known as Labneh) recipe that comes together rather beautifully itself in the fridge overnight.

Labneh (yogurt cheese) is basically Greek yogurt that has been drained of its liquid content and taken on a firmer texture.

While it is draining overnight in the fridge it can be flavoured with all manner of goodies to alter the finished product in any way you like to have either a savoury cheese or, as in this case, a sweet cheese for a pudding.

I must admit I do love making homemade cheese. Why not check out my homemade ricotta and homemade feta cheese recipes. Plus there are lots more in my Larder Basics section.,

sweet cheese balls

Sweet Labneh/yogurt cheese

In this recipe I have added honey and vanilla to my yogurt for flavouring and stirred it in well before spooning the yogurt into a muslin lined sieve placed over a bowl and pressing down with a weighted saucer on top.

This little combo is then popped into the fridge overnight for time to work its magic.

(You can add the sweetners after thickening the yogurt overnight).

Next day tip the cheese (the yogurt is now classed as a cheese as the liquid has drained out of it) out of the muslin/cheesecloth and discard the liquid.

Pull off small pieces of the cheese and roll into balls on your palms.

Roll these in a spiced sugar and nut coating by mixing together 1 teaspoon of ground cinnamon, 1 tablespoon of sugar and 1 tablespoon of crushed roasted almonds. Set aside in the fridge.

stewing rhubarb

 Rhubarb and raspberries

To prepare the rhubarb and raspberry accompaniment simply rinse the fruit (always leave this to the last minute so that the fruit doesn’t absorb too much water) and pat dry.

For two servings I used about 200g/7oz rhubarb and a handful of raspberries, 2 tablespoons of sugar, 50ml/2 fl oz rose wine plus ½ small cinnamon stick, 1 star anise and 2 crushed coriander pods.

Chop the rhubarb into short lengths about 3cm/1-2” pieces and heat these gently with all other ingredients over a low heat to dissolve the sugar. Raise temperature to a simmer and cook for approximately 10 minutes till rhubarb is tender but not falling apart.

You still want it to retain those good looks, firm body and pink colour (!).

Remove spices and serve the homemade sweet cheese with rhubarb and raspberries along with some shortbread.

A spring time dessert that is fresh and fruity and just a little tart!

fork with raspberry and sweet cheese

How long will this sweet cheese keep?

The sweet cheese will keep for up to a week in the fridge if you don’t eat it all at once!

I love making these simple yogurt cheeses. In fact I even made yogurt cheese with herbs for Kirstie Allsopp when I was a finalist on Kirstie’s Handmade Christmas on UK TV.

Here is the recipe for Homemade labneh in herb oil complete with video on how to make labneh step by step.

empty plate
larder links

Looking for more ideas for super simple fruity desserts? Then check these out before you go;

Roasted figs with orange and honey

Deconstructed peach melba

Baked apricots with mint and mixed nuts

Baked figs with honey mint and walnuts

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
rhubarb and raspberries with sweet cheese

Homemade Sweet Cheese With Rhubarb And Raspberries

Karon Grieve
a simple recipe for labneh (yogurt cheese) served with raspberries and rhubarb, a healthy dessert option
No ratings yet
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Dessert
Cuisine British
Servings 2
Calories 304 kcal

Ingredients
 

for sweet cheese

  • 500 g Greek yogurt
  • 1 tbsp honey
  • 1/2 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1 tbsp sugar
  • 1 tbsp almonds toasted and crushed

for fruit

  • 200 g rhubarb
  • 1/2 cup raspberries
  • 2 tbsp water
  • 50 ml rose wine
  • 1/2 cinnamon stick
  • 1 star anise
  • 2 cardamom pods crushed
Metric – US Customary

Instructions
 

for sweet cheese

  • Mix the vanilla extract and honey with the yogurt and spoon into a sieve lined with muslin/cheesecloth and place this over a bowl. Cover with a sauced and weight down with a tin of beans etc, leave in fridge overnight to drain.
  • Next day remove from cheesecloth and pull small pieces off the cheese and roll into balls.
  • Roll cheese balls in mixture of cinnamon, sugar and crushed roasted almonds. Set aside.

for fruit

  • Cut rhubarb into pieces about 3cm/1-2″ lengths and heat these with the raspberries and spices in a pan with the rose wine and sugar for approximately 20 minutes.
  • Remove the spices and serve the rhubarb and raspberries with their flavoured syrup alongside the sweet cheese balls.

Video

Notes

If you don’t want to make the yogurt cheese you can use cream cheese and roll in the toasted almonds etc

Nutrition

Calories: 304kcalCarbohydrates: 37gProtein: 28gFat: 4gSaturated Fat: 1gTrans Fat: 1gCholesterol: 13mgSodium: 98mgPotassium: 784mgFiber: 6gSugar: 26gVitamin A: 129IUVitamin C: 17mgCalcium: 415mgIron: 2mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

Filed Under: ALL RECIPES, Autumn/Fall, Delightful Desserts, Spring, Summer, Winter

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