| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Veg05 |
4 |
servings |
INGREDIENTS
| 2 |
c |
Carrot coins; cooked |
| 1/4 |
c |
Plain yogurt |
| 1/8 |
ts |
Cinnamon |
| 4 |
|
Pear halves; fresh or canned, |
|
|
; drained |
|
|
Lemon juice |
|
|
Raisins; (optional) |
INSTRUCTIONS
Put the carrots into the refrigerator to chill while you blend the
yogurt and cinnamon in a small bowl and set aside.
Prepare the fresh pears and sprinkle them with the lemon juice to
keep them white; or, drain the canned pear halves. Arrange the pears
on crisp lettuce leaves.
Divide the carrots evenly and arrange them in center of each pear
half, either in a mound or in domino rows. Pour the yogurt mixture
over the carrots and pears and serve at once.
Recipe from The Carrot Cookbook by Audra & Jack Hendrickson ISBN
0-88266-433-6
Recipe by: The Carrot Cookbook
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