CATEGORY |
CUISINE |
TAG |
YIELD |
Vegetables, Grains |
Vegetarian |
Lowfat, Condiments, Vegetarian, Heaven |
12 |
Servings |
INGREDIENTS
1 |
md |
Clove garlic |
1/3 |
c |
Parsley |
1/3 |
c |
Fresh cilantro leaves |
1/3 |
c |
Fresh dill sprigs |
1/3 |
c |
Fresh basil leaves |
1/3 |
c |
Fresh mint leaves |
2 |
tb |
Fresh thyme |
4 |
|
Dried apricots; (3 to 4) (a sof and tart variety) |
1/3 |
c |
Golden raisins |
1/3 |
c |
Walnuts; lightly toasted |
1 |
tb |
Fresh lemon juice |
2 |
c |
Plain lowfat yogurt; firm |
|
|
Salt; to taste |
|
|
Cayenne; to taste |
|
|
Cayenne; a light dusting |
4 |
|
Sprigs parsley; small |
|
|
Walnut halves; lightly toasted |
INSTRUCTIONS
OPTIONAL GARNISHES
Place the garlic, all the herbs, the dried fruit, and the walnuts in a
processor, and pulse until it forms a paste.
Transfer to a bowl and stir in the lemon juice and yogurt. Add salt and
cayenne to taste.
Cover tightly and refrigerate until use. For a finished look, you can
sprinkle a little extra Cayenne on top, and decorate with a few walnut
halves just before serving.
Makes 3 cups. Prep. 10 mins. PER 1/4-cup SERVING without nuts: 234 cals,
2.4 g fat, 8.1%
"I first envisioned this recipe as a kind or multiherb Mediterranean Pesto
with a touch of fruit. It tasted okay that way, but was dark and somewhat
drab, bpth in looks and in taste so I stirred in some yogurt to lighten it
up, and what a success! It popped! It sparkled! It became Mediterranean
Yogurt, now one my favorite condiments.
"This sauce can be served alone. as an appetizer or a light lunch entree it
is also amazingly compatible with a number of foods. You can serve it as a
dip for raw or steamed vegetables. in pita bread with anything and
everything. as a sauce for vegetable or grains on baked fish . . . The list
is endless.
"Mediterranean Yogurt keeps for about a week in a tightly covered container
in the refrigerator. However the color won't hold past the first day."
kitpath nov 1997
Recipe by: Mollie Katzen's Vegetable Heaven (1997)
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