Mediterranean yogurt
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Clove garlic |
| ⅓ | cup | Parsley |
| ⅓ | cup | Fresh cilantro leaves |
| ⅓ | cup | Fresh dill sprigs |
| ⅓ | cup | Fresh basil leaves |
| ⅓ | cup | Fresh mint leaves |
| 2 | tablespoons | Fresh thyme |
| 4 | Dried apricots; (3 to 4) (a sof and tart variety) | |
| ⅓ | cup | Golden raisins |
| ⅓ | cup | Walnuts; lightly toasted |
| 1 | tablespoon | Fresh lemon juice |
| 2 | cups | Plain lowfat yogurt; firm |
| Salt; to taste | ||
| Cayenne; to taste | ||
| Cayenne; a light dusting | ||
| 4 | Sprigs parsley; small | |
| Walnut halves; lightly toasted | ||
Directions
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 ¼-cup SERVING without nuts: 234 cals, 2⅖ g fat, 8⅒%
"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)