FAQs

Do you have a question regarding California raisins?

		Bernadine, busy at work, cooking up delicious California raisin recipes.

Be sure to email info@raisins.org and ask Bernadine. She's our online raisin expert, with two decades of experience in the raisin industry and in food consulting. Whether you have a question about a home recipe or the latest culinary trends with California raisins, we promise you a quick response from our kitchen to yours.

Antioxidants in Raisins

Q. I have read that certain wines and perhaps grape seed extract provide antioxidant assistance to the human body?

A. Yes, there is evidence that good old California raisins contain antioxidants. You will find a lot of information about antioxidants and other nutrients in raisins on our web site at www.calraisins.org/Nutrition/news.html.

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Are Raisins Seedless?

Q. Are raisins seedless or do they contain seeds?

A. California raisins, both the sun-dried dark naturals and the goldens, are made by drying Thompson Seedless Grapes. These do not contain seeds. The label on packages of both of these will read Ingredients: California Seedless Raisins and will assure you that there are no seeds in them. Another variety of seedless grape, the Black Corinth, is also sun dried to produce Zante Currants, a mini raisin that is much darker in color and has a tart tangy flavor.

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Baking Raisins

Q. Can you tell me about baking raisins?

A. Those baking raisins are a product that is packed at a higher moisture content than other raisins. They are considered better to use in baking because they are so moist. There have been some cut backs in production and distribution and they may not be available everywhere.

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Fiber in Raisins

Q. I eat five prunes daily before my evening meal. Could I get the same results by eating a serving of raisins daily?

A. Although there are some phytochemicals and different sugars involved in the ability of fruits to maintain regularity, most of that characteristic is directly related to the amount of fiber contained in the serving. For raisins to have the same effect as five prunes with 2.3 grams of fiber, you will need to consume about five tablespoons of raisins with about 2.9 grams.

Many brands of California raisins come in small boxes called snack packs. Five tablespoons is equivalent to about 1-3/4 ounces so, for a very convenient way to premeasure your daily serving, purchase them in that size box. Look for them in the snack and candy aisles at the supermarket.

California raisins can add variety to your daily food intake. Try including them in some tasty desserts or salads. You will find many excellent recipes on our web page at www.calraisins.org.

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How a Grape Becomes a Raisin

Q. Why does a grape become a raisin when its sugar content drops below 16%?

A. Sugar content alone does not determine whether a grape is a raisin. Grapes must be dried before they can be called raisins. The moisture content of the Thompson seedless grapes, from which natural seedless California raisins are made, is reduced by cutting the fresh grapes from the vine and allowing them to dry in the sun until the moisture level is roughly 15% to 18% water or lower. The sugar content of the raisin, at this point, is 68g to 70g per 100g or 68% to 70% total reducing sugars.

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Puffed Seeded Raisins

Q. Are puffed seeded raisins sold any more?

A. If you are referring to the muscat raisins that are often called puffed seeded raisins, they are available. A list of packers is on this web site at www.calraisins.org/Foodservice/packers/

There is also a microwave dried grape puff that is available from Sierra Nut House, 788 W. Bullard Avenue, Fresno, CA (Phone 559-493-7707) and only during the grape season. These are produced at California State University, Fresno with their MIVAC equipment and distributed exclusively by Sierra Nut House.

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Raisins and Toddlers

Q. My 22-month-old grandson loves raisins and eats 2 or 3 small boxes a day. Is there a limit to how many raisins a toddler should have daily?

A. Toddlers often develop eating habits that seem a little rigid and weird. However, this may change overnight and they are off on another kick. So the things we try to keep in mind with them is that they need a lot of energy to grow and maintain their active lifestyles, about 1,300 calories per day for a 2-year old. In that 1,300 calories, they need to get all of the nutrients that allow them to grow and develop normally. This is best accomplished by including a variety of foods in their diet. To do this, we divide their food plan into 3 servings of milk, milk products or other calcium rich foods; 2 servings of meat or meat substitutes; 4 servings of fruit and vegetables; and 4 servings of breads and cereals. A child's-size serving is considered to be 1 tablespoon for each year of a childs life or 2 tablespoons for a 2 year old increasing to 4 tablespoons (1/4 cup) for a 4 year old.

The limit on how many raisins a toddler should have is determined by the variety of other foods he eats and whether he can tolerate the fiber contained in the amount of raisins he is eating. If he is eating calcium rich foods like milk and milk products, meats, and breads and cereals in the appropriate amounts, raisins are a good way to include fruits in his diet. As he grows, his fruit preferences will change.

California raisins are good food and, eaten in moderation, they can be a part of a balanced diet even for toddlers.

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Standards for Raisins

Q. What standards must be examined if raisins are to be imported or exported?

A. Standards for raisins can be found on the U.S. Department of Agriculture Web Site. When certain domestically produced commodities are regulated under a Federal marketing order, imports of the commodity must meet the same or comparable grade, size, quality and maturity requirements as the domestic product. Raisins are one of those commodities. Information about imports is at http://www.ams.usda.gov/fv/moab-8e.html and http://www.ams.usda.gov/fv/raisins.htm. The grades and standards for California raisins are available for printing from a PDF file at http://www.ams.usda.gov/standards/dried/htm.

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Raisins On the Stem

Q. In the 1930s and 40s, at Christmas time we always had raisins that were still attached to the stem. They had small seeds and were not as large as seedless grapes. They seem to have disappeared from the market. What kind were they? Are they still available?

A. Your memories of the Christmas Raisins are indeed correct. They were muscat raisins that were dried on the stem and they have somewhat disappeared from the market. Originally, this variety of raisin with seeds was harvested by cutting through the stems and laying them on trays to dry in clusters. Later, a machine was invented to remove the seeds and that cluster market dwindled away.

There is a list of California Raisin Packers on this web site at www.calraisins.org/Foodservice/packers/. Some of them still have this specialty product.

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Sugar in Raisins

Q. How much sugar is added to raisins in the packing process and what kind is it?

A. Unless the label lists sugar along with the other ingredients in the raisin package, you can be assured that there is no sugar of any kind added to California raisins. Likewise, any other ingredients that are added must be listed in that ingredients list.

You will find that packages of the Natural Seedless California Raisins list California Seedless Raisins and that is all in the Ingredient list. California Golden Raisin packages will list California Seedless Raisins, Sulfur Dioxide added as a Preservative to account for the sulfur that is used to maintain the light golden color when these raisins are dried.

They are all naturally sweet. All of the sugars are natural fruit sugars and are accounted for in the sugars category under Carbohydrates in the Nutrition Information label, only. Be very careful not to confuse the Ingredient label and the Nutrition Information label. The Ingredient label lists only the ingredients used in making a product while the Nutrition Information label lists the nutrient content. They are two different things and appear in two different places on the package.

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Amish Chicken

Q. What is an Amish chicken?

A. Amish chickens are raised uncaged and fed carefully developed diets to provide a larger bird (up to 4 pounds) at a younger age which is of superior quality. They can usually be categorized as all natural or organic and as a gourmet or specialty food.

According to our Executive Chef, John Csukor, Amish chickens are available through many specialty stores such as Trader Joe's, Whole Foods, and others. He said to look for a local supplier who deals in natural, organic, up-scale and gourmet meat products.

Free range chicken would be a good substitute. If you must make this substitution, however, he suggested that you select smaller and younger birds so that they will be very tender because the cooking times and temperatures in this recipe do not allow for tenderizing an older bird.

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Baking with Dried Fruit

Q. When baking with dried fruit, if I use an 8-ounce package of dried raisins or other fruit, does that also equate to 1 cup of dried fruit? Also, I want to substitute dried fruits for all the citron. Does 1 lb of citron equal 2 cups of dried fruit?

A. An 8-ounce package of raisins is equivalent to approximately 1-2/3 cups.

The weight of any substance is pretty much determined by its density. For example, a cup of sugar weighs just a little more than 7 ounces while a cup of salt, which looks very much like sugar, weighs a little more than 10 ounces. On the other hand, a cup of flour at the same volume as a cup of salt or a cup of sugar weighs only 4 ounces.

With raisins and other dried fruits, you will find somewhat similar, but probably not quite so dramatic, differences between the weights of equal volumes. A cup of raisins weighs about 5 ounces while a cup of chopped dates will weigh about 6 ounces.

The best practice is to always measure when the recipe gives measurements and weigh when the recipe lists weights. If you do not have a scale, the weight on the package is a good guide. You can portion the package according to the recipe. For example, if the recipe calls for 6 ounces, you will know that there are 2-2/3 portions that size in a 1-pound package so you can divide the package into 8 equal portions (2 ounces each) and use just 3 of them.

Except for the tenderest of cakes, it usually is quite safe to increase or decrease dried fruits in the recipe just as desired. If you like them fruitier, add more California raisins, of course!

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Bread as a Substitute for Rice

Q. Do you think I could substitute rice for the bread in a bread pudding recipe containing oranges, raisins and marmalade.

A. I would not recommend trying to convert a bread pudding recipe to a rice pudding. Instead, start with the Rice and Raisin Temptation pudding recipe and add oranges and marmalade to it. This can be a little tricky so it may take a couple of tries to get it just the way you want it. Be very careful in introducing fresh orange and orange juice into a recipe containing egg and milk or cream. If you add the orange and juice to the egg-milk mixture very slowly, it usually works. If however, you add the egg-milk mixture to the orange and juice, there is a tendency for it to curdle. Over cooking will have the same effect.

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Cracks in the Center of Fruitcake

Q. When I bake my fruitcake in small pans, they crack along the center of the cake. Why?

A. First of all, be sure the recipe is properly divided among the small pans. If the recipe is for a 9x5x3-inch pan which holds 2-1/3 quarts, it will make 4 small 6x2-3/4x2-inch cakes since the small pans hold only about 2 cups each.

It is typical for quick breads and loaf cakes leavened with baking powder or soda to crack along the top. It may reduce the size of the crack if the baking temperature is reduced a little (by about 25 degrees) and the cake is baked a little longer. A slight reduction in the amount of baking powder or soda may help, too. However, the goal is to produce a good, properly leavened product. There will still be some cracking when this point is reached. It may take some experimentation to get the best product.

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Lowfat and Sugar Free Recipes

Q. Do you have any lowfat recipes and recipes that do not require refined sugar?

A. We do not have nutritional analyses on all of our recipes readily available but, if you see something that you really like and want to know if it is lowfat, we will be glad to run the analysis and get it right back to you. In the meantime, look for those recipes where there is no added fat or where you can substitute a lowfat product; for example, prepare any of our salads with a lowfat bottled dressing instead of the one made from scratch.

Your question about refined sugars is a fairly easy one to answer. In most cases, particularly with pie fillings, puddings, salads, vegetable dishes, savory sauces and the like, you can often reduce the amount of refined sugars in the recipe to zero just by increasing that amount of California raisins with their own natural sweetness. If you prefer, things like granulated fructose or artificial sweeteners make a very good substitute. However, when you get to things like cakes and cookies, you will lose some of the quality of the product if you reduce the sugar too far and you may have to do considerable experimentation to get a product that you like.

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Meatballs, Meatloaf, and Hamburgers

Q. I heard that raisins can add a lot of flavor to meatballs?

A. California raisins can add texture and flavor to meatballs, meatloaf or to hamburgers while helping to prevent drying. Just add 1/4 cup chopped or pureed California raisins per 1 pound of ground meat (beef, pork or turkey) to your favorite recipe. If you want a variation on the usual seasonings, add a little cinnamon, cloves or allspice. Ginger and mustard work well with the raisin flavor, too.

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More Raisins in Bread Recipe

Q. On your raisin bread recipe, I use the same one but I would like to use more raisins, like about five cups. When I try this the loaf comes out very heavy and does not want to get done in the middle. Why?

A. I am going to assume that you are referring to the raisin bread recipe Raisin Bread. Three cups of California raisins is about 1 pound while 7 to 8 cups of flour is also a pound. When the proportion of raisins to flour becomes equal, bakers refer to it as being 100% raisins. This is the most desirable ratio in commercial operations and probably the easiest to maintain at home.

Raisins are very high in sugar so they tend to increase the sugar content of the dough. Sugar affects the gluten in the flour, weakening it. And it also acts something like a liquid so it makes the dough wetter. So the balances here are very delicate and too much sugar from plain granulated sugar and/or the raisins will give the very result that you mentioned, a heavy loaf that is not done in the middle.

You may be able to increase the amount of raisins in this yeast bread recipe by reducing the sugar to 1 or 2 tablespoons, just enough to get the yeast started. Cutting back on the butter might help, too. And leaving out the egg would reduce the richness of the dough. But this will not be the same bread that you get when you follow the recipe.

If you really want more raisins in your bread, try making this recipe just like it is written. Then, shape the loaves by dividing the dough into thirds, rolling each one out to 1 or 2 inches thick and sprinkle 1/2 to 1/3 cup of raisins over each one. Roll it up like a jellyroll and see if that will make a loaf that cooks all the way through.

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Raisin Natural Yeast Starters

Q. What is Raisin Natural Yeast Starter? Where can I get it? I am also interested in the sake starter, the beer starter, and the lemon starter which appear in the bread recipe book.

A. On page 2 of the booklet, Bread Recipes: Using California Raisins As A Natural Yeast Starter is the formula for the Raisin Natural Yeast Starter, itself. It is a process that will start by itself from the natural yeasts in the air, if you wish. But the footnote says, "When starting out, replace the Raisin Natural Yeast starter noted above with a generic natural yeast starter for the first run through. The addition of a small amount of natural yeast starter helps to assure success. Remember to save some of this starter to make your next batch." This generic natural yeast starter should be available from your ingredient supplier or any of the companies that manufacture or process yeast as an ingredient.

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Lemon Starter

Q. I have put all the ingredients together for the lemon starter. At the top there is frothy stuff, then a liquid layer, and then the mashed potatoes stay at the bottom. I have mixed it two times a day as specified. My question is when I go to use it in the panettone recipe, do I mix it all up taking out the lemon slices and use it, or do I spoon the frothy stuff off the top? Do I strain it?

A. A careful review of the instructions for the Lemon Starter lead me to believe that once the fermentation process is complete, you can strain out the lemon pieces, etc, and use just the liquid in the recipes. It also says that, for a particularly nice color contrast, you can use the California raisins that you strain out in the Italian Easter Bread or the Italian Golden Egg Bread recipes in that little book, Bread Recipes: Using California Raisins As A Natural Yeast Starter.

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Raisin Juice

Q. Do you know of a way to make raisin juice?

A. You can make raisin juice by steeping raisins in hot water like you do prunes to make prune juice. Just empty a package of raisins into a saucepan and add water to cover. Heat just to boil. Cover and remove from heat. Allow to stand until cooled; refrigerate overnight. Then drain off the juice. It takes about 2 cups raisins to yield about 1/2 cup juice. Boil the juice to reduce it and make a thick concentrated raisin syrup.

Use the plumped (rehydrated) raisins in cookies, cakes or other raisin recipes. They are really good just plain with cream poured over, too.

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Raisin Pie Filling

Q. I have a recipe for German Chocolate Raisin Cake that calls for 22 ounces of raisin pie filling. Where can I buy it?

A. Inquiries of the California raisin industry and several national grocery and foodservice distributors did not find anyone who processes or retails a pie filling containing raisins. Look for a restaurant or bakery that sells whole pies and ask them to provide you with just the filling.

Assuming that the raisin pie filling goes between the layers of the German Chocolate Raisin Cake and before it is frosted, raisin pie filling is very easy to make from scratch. Click here for Pudding 'n Raisin Pie or just add California Raisins to a prepared pudding mix (the kind you cook not instant). Twenty-two ounces is about 2-1/2 cups so either the recipe or the packaged pudding mix should make enough for the cake.

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Raisin Pies with Vinegar

Q. Why do recipes for raisin pie specify vinegar?

A. Sometimes raisin pie recipes call for lemon juice instead of the vinegar and sometimes tart fruits like apples, oranges and cranberries are combined with the raisins. All of these acid ingredients have just one real function flavor. Raisins tend to be very sweet and adding sugar and cooking them makes them even sweeter. The little bit of acetic, ascorbic or citric acid from the vinegar or the fruits offsets that sweetness, enhances the raisin flavor, and gives an impression of added freshness. One other side benefit from these acid ingredients is that they keep the starch gel softer and thereby keep the pie fresher for longer.

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Seedless Raisins as Substitute for Seeded Raisins

Q. Can Thompson Seedless Raisins be substituted for Muscats in a rhubarb marmalade recipe?

A. No, using regular seedless raisins as a substitute in this recipe just will not work. Muscats raisins have seeds which are removed mechanically. This opens the skin and, when they are cooked in the rhubarb sauce, they break down and become part of the marmalade. The Thompson Seedless Raisins do not develop seeds and are not treated the same way. They will just plump up when cooked and the effect on the texture and flavor is not at all the same.

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Tabbouleh Recipe

Q. I'm looking for a recipe for tabbouleh which uses Golden Raisins. We visit France frequently and buy such a salad prepared and packaged at virtually any of the large grocery chains. It's a favorite for picnics. Can you help?

A. There are many very good tabbouleh mixes available at local grocery stores. They are easy to prepare and any one of them could be enhanced by the addition of California golden raisins. Look in the section where you find the rice and/or pasta. Experiment a little until you find the right mix and the right combination of raisins.

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Vegetarian and Eggless Recipes

Q. I am a vegetarian, not consuming even eggs. Most of the bread recipes listed have eggs, could you please help?

A. Eggless recipes are not always easy to find. However, there are a couple of recipes in the Breads Section on our web page that do not contain eggs. You might try the Cinnamon-Raisin Swirl Bread. Try swirling it with peanut butter or jelly instead of the Cinnamon Swirl Filling. The Oatmeal and Raisin Biscuits are made with nonfat yogurt and no eggs. They are a quick and easy recipe for any meal but especially good for breakfast.

You may find more eggless recipes in some of the natural and organic foods recipe books, Jewish recipe books, or even some Far Eastern and Oriental recipe books where tofu is often substituted for eggs. Just keep looking. Don't be shy about adding California Raisins to almost any recipe. They are great just kneaded or stirred into breads of all kinds, tossed on salads, combined with fruits for desserts, or combined with other foods as well.

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Clear Raisin Sauce

Q. Years ago I had a recipe for a clear raisin sauce which was just delicious with ham, pork, etc. I believe it had sherry in it but no cornstarch.

A. It is always a challenge and kind of a mystery when consumers write in with requests for things like a clear raisin sauce that contains sherry and can be served with ham, pork, etc. However, I think the very recipe that you are looking for may already be on our web site. Go to http://www.calraisins.org/Recipes and check out the sauces section for the Raisin Currant Sauce, the Raisin Grower's Raisin Sauce, or the Rum Raisin Sauce. The Raisin Currant Sauce does not contain liquor of any kind but certainly is the kind of sauce where an addition of a tablespoon of sherry would not hurt. Substitute the sherry for the vinegar in the Raisin Growers Raisin Sauce or the rum in the Rum Raisin Sauce.

Another alternative you might want to consider is a simple syrup made with 1 cup California raisins, 1 cup sugar, 2/3 cup sherry or water and 1/4 cup cream of tartar. Combine all ingredients. Cook gently over low heat until sugar is dissolved. Do not stir again while simmering gently for another 2 minutes. Remove from heat and let stand at room temperature until cool. This one can be stored for up to 3 weeks, covered, in the refrigerator.

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Cream of Raisin Soup

Q. Do you have a recipe for Cream of Raisin Soup?

A. Cream of raisin soup is very ethnic food and is more often found where there are large Scandinavian or German populations. The Scandinavians most often serve these fruit soups for dessert, either chilled or warm. While those with German heritage usually serve it cold as a prelude to the entrée. Here is the recipe.

Cream Of Raisin Soup: Combine 1 cup California raisins, 4 whole cloves, 1 cinnamon stick or 1/2 teaspoon ground cinnamon, 2 tablespoons lemon juice, 1 piece lemon rind, 4 tablespoons sugar, and 2 cups apple juice or cold water in a saucepan. Bring to boil and simmer until raisins are plump and soft, about 5 minutes. Remove cloves, cinnamon stick and lemon rind. Mix 3 tablespoons cornstarch with 3 tablespoons cold water and add enough to the soup to thicken to the desired consistency. Remove from heat and cool. Just before serving, stir in 1 cup heavy cream. Serve warm or cold, but eat it the day it is prepared. Serves 4.

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Plum Pudding

Q. I am looking for a recipe called Plum Duff. It is like fruitcake without the fruit or like a pound cake. It uses brown sugar, raisins, baking soda, flour, salt, etc.

A. Barron's Education Services, Inc quotes The Food Lover's Companion by Sharon Tyler Herbst when it defines Duff as "a steamed (or boiled) pudding made with flour, eggs, dried fruit and spices, and once widely popular in England and Scotland. The name is a Scottish dialectal variation of the word dough, which was apparently pronounced like rough". There is one steamed pudding recipe on the California Raisin web page (www.calraisins.org/Recipes) for Persimmon Steamed Pudding and here is another.

Plum Pudding: Grease a 2-quart pudding mold; set aside. In large saucepan, combine 1/4 cup butter, 1/3 cup brown sugar, 1 cup milk, 12 pitted and chopped dates, 1/2 cup California raisins, 1/4 cup Zante currants, 1/4 cup chopped candied mixed fruit peel, zest of 1 orange; bring to boil. Remove from heat and stir in 1 teaspoon baking soda. Sift 1 cup self-rising flour, 2 teaspoons ground cinnamon, and a pinch of salt; mix gently until blended. Pour into prepared pudding mold. Cover with double layer of greased wax paper and steam for 2 hours. Makes 6 servings.

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Raisin Maple Glaze

Q. My daughter is looking for a glaze for ham made with raisins.

A. Just before Thanksgiving, Pieces of Vermont (www.piecesofvermont.com) ran our Raisin Maple Glaze on their web page. If you like maple syrup, you will like this one on ham as well as on turkey. For Raisin Maple Glaze: Combine 3/4 cup vegetable oil, 3 tablespoons sugar, 3 tablespoons chili powder, 1-1/2 teaspoons coarse ground black pepper, 3/4 cup pure maple syrup, 3 tablespoons apple cider vinegar, and 1/2 cup California raisins in blender container. Process until smooth. Baste turkey or ham and bake, basting every 20 minutes with glaze, until done. makes about 2 cups.

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Raisin Vinegar Pie Recipe

Q. I am looking for a recipe that folded raisins into a beet vinegar pie.

A. On our web page you will find a recipe for a raisin pie with a no-roll crust and a filling that is made with pineapple juice. I think, if you substitute water for the pineapple juice and add a teaspoon to a tablespoon of beet vinegar (or cider vinegar) you will have a pie very close to the one you described.

This recipe for a dried apple and raisin pie was in our collection, too. It is called SchnitzNRaisin Pie. Prepare a pastry for a two-crust pie; chill. Soak 1 cup dried apples (called schnitz) and 1 cup California raisins in 2-1/2 cups water for 1 hour. Then bring to boil and simmer, covered, 15 to 20 minutes until tender. While still hot, add 1/2 cup sugar, 1/8 teaspoon salt, 1/4 teaspoon butter. Arrange. Set aside to cool. Line pie pan with one-half pastry and sprinkle with 2 tablespoons sugar. Spoon in cooked fruit, sprinkle with 2 tablespoons sugar and cover with remaining crust which has been vented to allow steam to escape. Bake at 450 degreesF for 10 minutes, then reduce heat to 375 degreesF for another 30 minutes.

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Rice and Raisins

Q. I am trying to find a recipe for "plain old" rice and raisins.

A. Possibly one of the reasons it is hard to find "plain old" rice and raisin recipes is because it is so easy to prepare. Many cooks just wing it with whatever creative ideas they may have.

The first thing to do is to determine how many servings you want to make. Then, cook the rice according to the directions on the package. One cup of white rice will make about 3 cups cooked and that will serve about 4.

To make "Plain Old" Rice and Raisin: Cook 1 cup of long or short grain white rice according to package directions. Heat 2 cups milk and add the cooked rice, 1/2 cup California raisins, 1/2 to 1/3 cup sugar and 1-1/2 teaspoons cinnamon. Serve hot or cold.

For a tangy variation, use buttermilk instead of milk. You can reduce the sugar or use brown sugar, honey or some other sweetener, if you prefer. Rice and Raisins is a hearty satisfying breakfast or can be a good old-fashioned dessert, too.

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Yogurt Raisin Clusters

Q. I have been looking for a recipe for yogurt covered raisins, but have not been able to find one.

A. If you are looking for those individually coated raisins that you buy at the movie theaters and grocery stores, they take special equipment that is available only to commercial candymakers. The raisins are tumbled in a pan, similar to a giant rock tumbler, while the chocolate or yogurt coating is sprayed onto them. This keeps them separated and makes that pretty shiny glaze. It is impossible to do at home.

Here is a recipe for yogurt-raisin clusters that can be done at home. If you are very patient and dexterous, you could sort out individual raisins and let then set up that way, but it is a lot of work and they will never have that glossy appearance that is so attractive in the commercial product.

Yogurt Raisin Clusters: Combine 1 package (3-ounce) regular cream cheese, softened; 1 pound (about 5 cups) sifted confectioner's sugar; 3 tablespoons plain yogurt; and 1 teaspoon vanilla in top of double boiler. Place over boiling water and blend until lukewarm and smooth. Add 1/2 cup white chocolate chips and continue stirring until completely melted and smooth. Remove from heat. Quickly stir in 2 cups California golden or natural raisins. Remove top of double boiler from over hot water and drop mixture by spoonfuls onto wax paper-lined baking sheets. If mixture becomes too thick to handle easily, replace over hot water and stir until desired consistency. Let stand until set. Store between sheets of wax paper in airtight container. Makes 48 clusters (about 2 pounds).

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