Lemon Cream Pie

I make Greek yogurt every week.  It is creamy and wonderful, but it is unflavored.  Purists can eat it plain, but I am not one of those people.  It is wonderful in smoothies, but I don't make a smoothie everyday.  The recipe for the yogurt I make is included in the blog.   http://www.thecabincountess.com/2017/01/passing-time-during-doldrums-of-winter.html

I recently found a way to make Lemon Curd in the pressure cooker.  The recipe came from the This Old Gal website.  I have gotten many great recipes from her site including the pressure cooker cheesecake recipe I made a few weeks ago.  http://www.thecabincountess.com/2017/02/pressure-cooker-new-york-cheesecake.html

This lemon curd is a good way to flavor the plain yogurt.  It's quite tart, but really good.  You can find the recipe at  https://thisoldgal.com/pressure-cooker-easy-lemon-curd/  A little of it goes a long way which is good because it certainly isn't low calorie.  The recipe makes three cups which fit into three one cup jelly jars.  They seal after coming out of the pressure cooker, so the curd lasts a couple weeks in the refrigerator or you can freeze it. 

It looks like creamy lemon pudding.

The recipe calls for mixing in a food processor.  I did it in my vitamix blender which worked great.

I was trying to think of other uses for it.  I think putting it on top of a lemon cheesecake would be good.  Today I made a batch in an oven proof bowl instead of three canning jars.  When it was cooled and set up, I stirred in an 8 ounce container of Cool Whip and put it in a graham cracker crust.  Just what we need, another quick and easy desert.  No wonder we each gained ten pounds this winter.  It is certainly time for Spring so I can get outside and out of the kitchen.