Mediterranean Yogurt


1 medium Clove garlic
cup Fresh cilantro leaves
cup Fresh dill sprigs
cup Fresh basil leaves
cup Fresh mint leaves
2 tablespoons Fresh thyme
4 Dried apricots, (3 to 4) (a sof and tart variety)
cup Golden raisins
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 sprgs parsley, small
Walnut halves, lightly toasted


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.
"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."




6.0 servings


Friday, February 12, 2010 - 8:05pm



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