| 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
A Message from our Provider:
“Don’t confuse God’s patience with his final response”