Side Pannel
Mediterranean Yogurt
Mediterranean Yogurt
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetarian, Condiments, Low Fat
Ingredients List
- 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
Directions
OPTIONAL GARNISHES
Cayenne; a light dusting
4 Sprigs parsley; small
Walnut halves; lightly
-toasted
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."
Cayenne; a light dusting
4 Sprigs parsley; small
Walnut halves; lightly
-toasted
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."
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