| |
 |  |
|  |
| WHAT YOU'LL NEED |
| 2 |
tablespoons jasmine tea leaves |
| 1/4 |
cup sugar |
| 1 |
(1/2-inch) slice fresh ginger |
| 1 1/2 |
cups pitted California dried plums |
| 1 1/2 |
tablespoons honey |
| 1 1/2 |
cups Greek-style or drained non-fat yogurt* |
| 1 |
cup fresh raspberries |
| 1 |
tablespoon chopped crystallized ginger |
|
Prep time: 5 minutes
Cook time: 15 minutes
In saucepan, bring 2 cups water to simmer. Remove from heat; add tea. Steep 5 minutes. Strain,
discard leaves and pour tea back into rinsed saucepan. Add sugar and ginger; simmer about
10 minutes or until reduced to 1/2 cup. Remove ginger, add dried plums. Cover and let sit at least 15 minutes. Stir honey into yogurt. Divide yogurt among 6 bowls; top with dried plums and steeping liquid. Garnish with raspberries and crystallized ginger.
Makes 6 servings
Nutrition Information Per Serving: 218 calories; 0 g fat; 73 mg sodium; 50 g carbohydrate; 6 g protein; 2.5 mg cholesterol; 3 g fiber
Tip:
* To make 1 1/2 cups drained yogurt, line strainer with paper coffee filter; set over bowl. Place 3 cups non-fat yogurt in filter, cover with plastic wrap and place in refrigerator at least 4 hours. Discard liquid that drains from yogurt.
« Back to Recipe Archives Main Page
|
|  |
| |
