Recipe by Bayhill
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.
Top Review by alligirl
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!
- 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