I still love it for its beauty, but it is terribly annoying when you are trying to take pictures with natural lighting. Just when I think my lighting couldn’t possibly be worse, another cloud, darker than the one before, will move in front of my thin and sad rays of sunlight. It is very frustrating. I am amazed that these pictures are even visible.
I never realized how much work goes into food photography. I thought “Hey, I’m gonna start a food blog since I am always cooking anyway. I can just snap a picture and write a little bit about it. It will be easy.” Well….It’s not that easy. Props to all of those out there that have been doing it all this time. I feel the need to tell the world that they are way under-appreciated.
This pie was actually an inspiration based on my need to use some egg yolks leftover from my Cuchuflis that I made the day before. I also had a bunch of plain yogurt that needed using and this was the perfect solution. Cream cheese is very expensive here. The only brand available is Philadelphia and we don’t buy it very often. I would love to make a cheesecake but I haven’t been able to justify how expensive it would be so I wanted to try an alternative.
This is a lighter version of cheesecake and it is super easy to make. I did a granola crust that goes perfectly with the yogurt. This is a great way to celebrate the summer season or, in my case, forget the rainy winter season.
Ingredients Instructions Notes Alternatively, you can freeze it. We liked it better this way because it is more like cheesecake.
Alternatively, you can freeze it. We liked it better this way because it is more like cheesecake.