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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (112g) Recipe makes 4 servings The following items or measurements are not included below: ginger marmalade |
||
| Calories 125 | ||
| Calories from Fat 26 | (21%) | |
| Amount Per Serving | %DV | |
| Total Fat 3.0g | 4% | |
| Saturated Fat 1.9g | 9% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 11mg | 3% | |
| Sodium 49mg | 2% | |
| Potassium 208mg | 5% | |
| Total Carbohydrate 22.3g | 7% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 22.0g | ||
| Protein 3.2g | 6% | |
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Ginger Yogurt
By: Bayhill
Jun 15, 2006
Posted for the Zaar World Tour 2006-India. From the "International Vegetarian" cookbook. This yogurt is barely sweetened and ginger tangy. This is especially delicious after the traditional curry meal. Serve it on its own or as a sauce over papaya, strawberries, seedless grapes, or kiwi fruit. Note: prep time includes refrigeration time.
SERVES 4
Ingredients
- 1 1/2 cups plain yogurt
- 1/3 cup ginger marmalade or chopped crystallized ginger
- 1/3 cup brown sugar, firmly packed
- 2 teaspoons lemon juice
Directions
1
In a bowl, combine yogurt, marmalade, brown sugar, and lemon juice; mix thoroughly. Cover and refrigerate for several hours to blend flavors. To serve, spoon into 4 dessert dishes.
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- Course > Desserts
- Main Ingredient > Eggs/Dairy
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 4 hours
- Preparation > Simple > 5 or Less Ingredients
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Featured Reviews for This Recipe
From: Bonnie G #2
On Apr 8, 2009
I really loved this. Light and filling and easy to make. I used the crystalized ginger but will sure look for the marmalade to try too (didn't even know they made that) I used low fat yogurt and splenda brown sugar and did sprinkle the top with cinnamon and nutmeg and it was great. Thanks Bayhill, I really enjoyed this.
From: mikekey
On Feb 15, 2009
This is absolutely great! I used the crystallized ginger, but I am going to look for ginger marmalade next time. This is great just to eat by itself, and also made a great topping for Spiced Apple and Almond Cake.
From: KellyMac6
On Feb 4, 2009
I made this two days before serving and I think it may have been too much. I used the crystallized ginger and mine had such a bite to it that it was hard to handle. Thanks though for giving me something new to try Bayhill.
From: MamaJ
On May 26, 2008
This was so unusual and satisfying. I followed the recipe to the letter using crystallized ginger. I ate it plain and served it to one of my foodie friends who happened to be visiting. We both rated it 5 stars and thought it would be an excellent dessert following an Indian meal. It would also be great spooned over mangoes or spiced apple cake. Made and reviewed for ZWT4. Thanks for posting!
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