| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
|
1 |
servings |
INGREDIENTS
| 2 |
tb |
Fresh lime juice |
| 1 |
tb |
Fresh lemon juice |
| 1/4 |
c |
Fresh orange juice |
|
|
Zest of 1 lime |
|
|
Zest of 1 lemon |
|
|
Zest of 1 orange |
| 1/2 |
c |
Kafir or sheep's-milk yogurt |
| 1/2 |
c |
Plain yogurt |
|
|
Coarse salt |
INSTRUCTIONS
In a small saucepan over high heat, combine the lime, lemon, and
orange juices with 1/2 teaspoon of the orange zest. Boil to reduce
until thick and syrupy, making about 1 tablespoon. Remove from heat,
and let cool. In a medium bowl, combine the citrus syrup and the
yogurts. Mix with a spoon until well combined. Season with salt to
taste. Keep refrigerated until ready to use. Sprinkle the remaining
zest over the top before serving. Makes 1 cup.
Source: ""Martha Stewart's Hors D'Oeuvres Handbook" by Martha Stewart"
S(Formatted for MC5): "by Lynn Thomas - Lynn_Thomas@prodigy.net"
Copyright: "1999 - Clarkson N. Potter Inc. - $35" Yield: "1 cup"
Per serving: 115 Calories (kcal); 4g Total Fat; (30% calories from
fat); 5g Protein; 16g Carbohydrate; 16mg Cholesterol; 58mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Fruit;
1/2 Fat; 1/2 Other Carbohydrates
Recipe by: Martha Stewart
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