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)

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