1 (18 ounce) package Greek yogurt
1/4 cup distilled white vinegar
1 cup fruit juice concentrate
1 (8 ounce) can frozen lemonade concentrate
1 (8 ounce) package cream cheese
In a mixing bowl, combine yogurt, vinegar, juice concentrate, concentrate and lemonade concentrate. Mix well. Pour mixture into a 10x15 inch loaf pan. Sprinkle cream cheese on top of pan.
Bake in preheated 350 degrees F (175 degrees C) oven for 20 minutes. Turn loaf over and baste with egg and milk. Remove loaf from pan and place it on a medium baking sheet. Cover pan loosely with aluminum foil and refrigerate overnight.
Remove pan from freezer overnight. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
Meanwhile, preheat oven to 375 degrees F (190 degrees C).
Remove two foil insersions from pan and insert foil into pan. Pour custard over loaf, and turn over. Bake for 10 minutes in preheated oven. Turn and bake for another 10 minutes. Return loaf to pan. Cook for 9 to 12 minutes in the preheated oven, stirring occasionally.
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