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Yogurt cheese and apple sauce

There have been posts in the past about yogurt cheese. I know that you
put the yogurt in a strainer.  But does someone have more details than
that for the cooking impaired.  Also, do you use it as spread just like
cream cheese, or is it more like cottage cheese? What do you use it
for?  I thought the whole idea sounded terribly interesting.
Also, how do you use apple sauce in baking?  Do you do a 1 for 1 switch
with the oil, or does it have to do with the eggs? Please be detailed,
because I am really cooking impaired, and I have never baked with apple
sauce before. 

Thanks in advance.

Rhonda Pitka					

On Wed, 14 Jun 2000, Amy Brennan wrote:

> My mom used to make her own applesauce, and freeze it in plastic containers. 
>   When she thawed it  - it was sometime a bit more watery than we liked, and 
> then she'd leave it in a colander/pot set-up (in the refrigerator) to drain 
> a bit.  (The water which drains out can be used to make hot cereal  - nice 
> flavor!)
> After I make a batch - I like to freeze it in 1/2 cup amounts - a cupcake 
> tin is excellent - and then I have those handy for using in baking.
> Hope this helps.
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