Marion Kane: Food Sleuth®

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Crème Fraiche

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Mock Crème Fraiche Recipe

This is basically thickened yogurt (sometimes called Yogurt Cheese) and a low-fat, delicious substitute for crème fraiche or whipped cream. I serve it with all manner of desserts. Low-fat yogurt works perfectly well.

1 ½ cups plain yogurt
1 to 2 tsp maple or corn syrup
1 to 2 tsp vanilla extract

Drain yogurt in paper-lined coffee filter set over a cup about 1 hour or until of desired consistency. Stir in maple syrup and vanilla extract.

Makes about 1 cup.

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Marion Kane, Food Sleuth®

Marion Kane, Food Sleuth®

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Marion Kane, Food Sleuth®

Marion Kane has been a leader in the world of food journalism for a few decades. She is an intrepid populist whose work combines social commentary with a consuming passion for all things culinary. For 18 years, she was food editor/columnist for Canada's largest newspaper: the Toronto Star. She lives in Toronto's colourful Kensington Market and is currently a free-wheeling freelance food sleuth®, podcaster, writer and cook.

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