CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy, Fruits |
|
January 199 |
1 |
Servings |
INGREDIENTS
1/2 |
c |
Purchased lemon curd |
2 |
T |
Creme de cassis, black |
|
|
currant-flavored |
|
|
liqueur |
1/2 |
c |
Plain yogurt, creme |
|
|
fraîche |
|
|
or sour cream not |
|
|
low-fat or nonfat |
3 |
|
Oranges, peel and white pith |
|
|
removed fruit |
|
|
sliced slices |
|
|
quartered |
1 |
|
Basket strawberries, hulled |
|
|
halved |
|
|
1-pint |
|
|
Fresh mint sprigs |
INSTRUCTIONS
Whisk lemon curd and creme de cassis in small bowl to blend. Stir in
yogurt. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
Combine oranges and strawberries in medium bowl. (Can be prepared 6
hours ahead. Cover fruit and refrigerate.) Spoon fruit into balloon
glasses. Spoon lemon curd sauce over. Garnish with mint sprigs and
serve. Serves 4. Bon Appetit January 1995 Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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