Prep 3 hrs
Cook 0 mins
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.
- 1 1⁄2 cups plain yogurt
- 1⁄3 cup ginger marmalade or 1⁄3 cup chopped crystallized ginger
- 1⁄3 cup brown sugar, firmly packed
- 2 teaspoons lemon juice
- 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.
Just loved this simple take on yogurt. I used a vanilla, as it was on hand. I refrigerated it overnight, topping sliced kiwi for breakfast. The creamy, tangy greek yogurt was nicely enhanced with the 'spice' of the crystalized ginger. So glad I chose this recipe; thanks for sharing, Bayhill!
This is a delicious sweet and tangy treat! I used crystallized ginger and loved the bite that it added to the lightly sweetened yogurt. Thanks for sharing this recipe!
What a refreshing dish to have after a curry. I used crystallized ginger and chopped it chunky, I just love the stuff, I made it exactly as your recipe said and it was lovely. I have ginger mint in the garden so I garnished with that. Thank you for posting.