| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | 1 | Servings | ||
INGREDIENTS
| 3 | c | Strawberries, hulled |
| 1/3 | c | White grape juice |
| 1/2 | c | Fresh orange juice |
| 1 | tb | Cornstarch |
| 2 | tb | Honey |
| 1/4 | ts | Ground cinnamon |
| 1 | ts | Vanilla extract |
| 1 | c | Plain low-fat yogurt |
INSTRUCTIONS
In a food processor, puree strawberries. Turn into a medium sized saucepan. Shake together grape juice, orange juice and cornstarch in a tightly sealed jar. Add to strawberries. Stir in honey and cinnamon and cook over medium heat, stirring constantly until thickened, 5-10 min. Remove from heat and mix in vanilla. Cool; then whisk in yogurt just until blended. Chill before serving. Posted to JEWISH-FOOD digest V97 #204 by "Judy Chavel-Hochsztein" <jchavelh@notes.cc.bellcore.com> on Jun 27, 1997
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