Carrots and raisins revisited
6 Servings
Ingredients
| Quantity | 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 |
| L/4 ts Tabasco® pepper sauce | ||
| 6 | Medium-size carrots; peeled and shredded coarsely, up to 7 | |
| 3 | cups | Dark raisins |
| 3 | tablespoons | Chopped cashews; almonds or pecans |
Directions
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