Minted Greek Yogurt
Years ago, when I was trying to figure out a nice light fruit dip for a party, I came up with this minted yogurt; this was before Greek yogurt became readily available. The Greek yogurt makes it even better.
It’s the perfect, simple topping for fruit or mixed with fruit and fresh granola for breakfast. It’s awesome as a dressing on a salad of mixed greens, candied pecans and dried cranberries for lunch. I’ve even used it as a substitute for whipped crème, crème fraîche and Chantilly crème on desserts…heck it’s breakfast, lunch and dessert all rolled into one simple mixture.
Yes, simple. Four little ingredients. That’s all. Four.
Try it. You won’t be disappointed.
P~
- 12 oz (1½ cups) nonfat plain Greek yogurt
- 2 tablespoons honey
- 1 tablespoons Chambord (raspberry liqueur…you could substitute vanilla)
- 2 tablespoons fresh mint, chiffonade
- In a small bowl, stir together yogurt, honey, Chambord and mint, chill until ready to serve.
p.s.: Short and sweet…I’m entertaining this week and wanted to get this post up…can you believe I can keep it to that? ;)
