| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Yogurt, Fruit, Desserts, Chilled |
1 |
Servings |
INGREDIENTS
|
|
Fruit |
| 2 |
tb |
Yogurt |
| 1 |
tb |
Soft brown sugar |
|
|
Grapes |
|
|
Sliced bananas |
|
|
Berries |
|
|
Pineapple pieces |
|
|
Sliced pears |
|
|
Sliced peaches |
INSTRUCTIONS
CHOICES
Put just enough fruit into a small ramekin to come half-way up the pot. If
using grapes, halve and seed them. Cut any other fruit into small slices.
Cover the fruit with the yogurt and sprinkle the sugar on top.
Place the pots under a very hot broiler (grill) until the sugar begins to
bubble. Refrigerate until required.
This is a good last minute dessert for unexpected guests. If you are short
of time put the pots into the freezer for 10 minutes after cooking.
REFs >COOKING WITH YOGURT, by Hallgarten (1985). Hardcover. Chartwell
Books. ISBN 0890098808 (out of print). >Edited by Pat Hanneman (kitpath)
Recipe by: CULTURED MILK PRODUCTS,^ by Hallgarten (1985)
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 14,
1998
A Message from our Provider:
“Forbidden fruits create many jams”