| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
4 |
Servings |
INGREDIENTS
| 4 |
c |
Low fat yoghurt |
| 1/2 |
c |
Maple syrup |
| 2 |
tb |
Brandy |
| 1 |
tb |
Lemon rind; grated |
| 2 |
|
Egg whites |
| 2 |
ts |
Granulated sugar |
INSTRUCTIONS
From: af656@freenet.carleton.ca (Paul A. Meadows)
Date: 9 Jul 1995 12:57:34 -0400
1. Place cheesecloth over a strainer. Place strainer over a bowl. Add
yoghurt into strainer and leave to drip, refrigerate overnight. There will
be about 2 c yoghurt remaining. Discard the liquid. Place yoghurt in a
large bowl.
2. In a pot, on medium heat, reduce maple syrup until 1/4 c remains. Remove
from heat, add brandy, cool 10 minutes. BEat into yoghurt along with lemon
rind.
3. In an electric mixer or by hand, beat egg whites until frothy, then beat
in sugar. Continue beating until egg whites hold soft peaks. Fold into
yoghurt mixture. Spoon into glass dishes and serve with two cookies.
Serving: serve with fresh-brewed coffee. Source: Food&Drink [LCBO magazine
for the responsible host] Spring 95. Recipe by: Lucy Waverman.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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