Tuesday, August 3, 2010

Yogurt Cream

Here is the recipe from Emilee's link for the Granola from below.

Yogurt Creme
1 1/4 cups of cream
1 1/2 cups yogurt. PLAIN, UNFLAVORED yogurt
1/2 to 3/4 cup brown sugar. It’s necessary.

Begin by pouring the yogurt into a bowl. Add in the cream. Don’t be afraid, my child. God made cows. Now, with a whisk, careful stir the mixture together, mixing well. Now begin sprinkling the brown sugar over the top. You don’t want any of it to land in a big clump. Now: DO NOT STIR THE MIXTURE. Cover the bowl with foil or plastic wrap. place the bowl in the fridge for several hours. We’re going to let the brown sugar slowly dissolve into the creamy mixture underneath. And in the process, there will be a little separation between the cream and yogurt. Don’t you worry your pretty little head about that.

And when you take it out, it’ll look something like this:

Don’t freak out! I know it looks a little funky. But just wait—open your mind for a moment.
When you’re ready to serve, wash whatever berries (or other fruit) you’d like to use. (Strawberries, blackberries, even grapes are delicious with this.)
Just throw some fruit into the container you’d like to use. Now, if you like things lumpy, funky, and strange, just grab a couple of spoonfuls of the cream mixture WITHOUT STIRRING IT FIRST.
And plop it right on top.

1 comment:

  1. Now that I look at the recipe again, I realize that I don't use nearly as much of either the brown sugar or the cream (but we use half-and-half). Maybe 2 cups of yogurt, 1/4 cup brown sugar, 1/3 cup half-and-half. I'm sure her way is even more delicious, but the granola's pretty sweet.