Carrots and raisins revisited

Yield: 6 Servings

Measure Ingredient
2 cups Plain nonfat or lowfat yogurt
1 tablespoon Packed brown sugar
¼ teaspoon Orange peel
2 tablespoons Orange juice
¼ teaspoon Ground nutmeg or cardamon
\N \N L/4 ts Tabasco® pepper sauce
6 \N Medium-size carrots; peeled and shredded coarsely, up to 7
3 cups Dark raisins
3 tablespoons Chopped cashews; almonds or pecans

Line medium-size strainer with double thickness of rinsed cheesecloth or triple layer of white paper towels. Place strainer over large bowl or measuring cup. Spoon yogurt into strainer. Let drain 1½ hours. Scrape drained yogurt into medium bowl. Discard draining liquid. Stir in brown sugar, orange peel, juice, nutmeg, Tabasco pepper sauce until smooth. Add carrots and raisins and toss to coat. Cover and chill 20-30 minutes before serving. Just before serving, sprinkle with cashews.

Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco www.tabasco.com Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Mar 25, 1998

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