Nutrition per serving may change if servings are adjusted.
½ cup yogurt cheese, (see Tip)
2 tablespoons chopped raisins
1½ tablespoons chopped toasted sunflower seeds, (see Tip)
1 tablespoon sugar
¼ teaspoon cinnamon
Pinch of salt
Combine yogurt cheese, raisins, sunflower seeds, sugar, cinnamon and salt in a small bowl and mix well.
Tips: To make yogurt cheese: Line a colander with a large cotton towel or double thickness of cheesecloth, and place the colander in the sink. Add 1 cup low-fat plain yogurt. Let stand for 15 minutes then place the colander over a bowl. Cover with plastic wrap and refrigerate for 24 hours. Gathering the edges of the towel together, gently squeeze out any remaining liquid. Transfer the yogurt cheese to an airtight container. Makes ½ cup. Cover and chill for up to 1 week.
To toast sunflower seeds: Place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.