First, understand that you can't make those shiny, individual yogurt raisins at home. You can make yogurt-coated clumps of raisins. You can make individual yogurt -dipped pretzels, since they're bigger, but they won't be shiny like the ones in the store. See below for two coating recipes. Yogurt Raisin Clusters: 1 package (3-ounce) regular cream cheese, softened; 1 pound (about 5 cups) sifted confectioners' sugar; 3 tablespoons plain yogurt 1 teaspoon vanilla 1/2 cup white chocolate chips 2 cups raisins Combine cream cheese, confectioner's sugar, yogurt, and vanilla in the top of a double boiler. Place over boiling water and blend until lukewarm and smooth. Add the white chocolate chips and continue stirring until completely melted and smooth. Remove from heat. Quickly stir in 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). ----------------------------------------- YOGURT COATED RAISINS You can use this for other dried fruits, pretzels! INGREDIENTS: 2 c. raisins 8 oz. yogurt cream cheese** 1/4 c. butter 6 c. powdered sugar 1 1/2 tsp. vanilla Place raisins in a steamer basket or strainer. Place over boiling water, but not touching it. Steam, covered for 5 minutes. Combine yogurt cream cheese and butter in heavy bottomed saucepan. Stir over low heat until butter is melted, cheese is soft and mixture is well combined. Transfer to large bowl of mixer. Add powdered sugar, one cup at a time, until frosting is thick and creamy but not dry. Add vanilla. Stir in raisins gently. Drop by teaspoonfuls onto waxed paper. Let dry, uncovered for 4 hours or overnight. Makes 3 1/3 to 4 dozen clusters. **YOGURT CREAM CHEESE Use as you would cream cheese or mascarpone cheese. Very spreadable and can be very low fat. INGREDIENTS: 1 quart plain yogurt, (Whole milk or low fat) PREPARATION: Line a large strainer or colander with cheese cloth. Place the strainer or colander over a bowl and then place the yogurt in the strainer and let drain overnight. Cover the bowl and strainer with plastic wrap so nothing will accidently drop into the draining yogurt. After 12 hours, take the cheese cloth and very gently squeeze any remaining moisture out of the cheese. Empty the whey from the bowl and let stand another 8 hours. Place your cheese in a clean container and your yogurt cheese is ready to use. Yield: 6 servings