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Vanilla Cream
1. Line a sieve or colander with cheesecloth
and set over a bowl, leaving at least 1/2-inch
clearance from the bottom. (Alternatively, use
a coffee filter lined with filter paper.) Spoon
in yogurt, cover and let drain in the
refrigerator for 1 hour. Discard whey.
2. Whip cream in a small bowl until soft peaks
form. Add sugar, if using, and continue
whipping until firm peaks form. Fold in the
drained yogurt.
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