Community Pick
Ginger Yogurt
"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."
photo by alligirl
- Ready In:
- 3hrs
- Ingredients:
- 4
- Serves:
-
4
ingredients
- 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
directions
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
A light refreshing breakfast! I added some blueberries and sliced banana. Only used about 1/2 teaspoon sugar for my single serving and the juice from a lemon wedge. I love ginger bits and will enhance my morning yogurt with them again!! Made for your football win! -
-
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. -
No ginger marmalade but I did have crystallized ginger, so went that route. This was very nice and different for breakfast - and I love crystallized ginger in anything, so this recipe definitely gets a thumbs up from me. Also, as greek yogurt is already quite tangy, I left out the lemon juice. Thanks.
see 31 more reviews
RECIPE SUBMITTED BY
Bayhill
Corning, California
<p>Hi! Thank you for visiting my About Me page. I live in northern California (about 2 hours north of Sacramento). My husband and I live on 10 acres where we grow alfalfa and have a small family orchard of fruit and nut trees. We also have 2 horses, 2 cats, a Dexter cow and calf, and 13 chickens.<br /><br />I am married to a wonderful guy (since 1979), and we have two terrific kids. Our daughter (born in 1981) has her college degree in microbiology. Our son (born in 1983) has his college degree in computer science.</p>
