YOGHURT CREAM WITH CANDIED GINGER, An Indulgence

Still healthy but with a slightly wicked sweet streak

This variation on Yoghurt Cream was developed as an indulgent accompaniment for the Plum, Ginger and Orange Crumble.

Yoghurt Cream with Candied Ginger, an Indulgence

As with Yoghurt Cream, 450 gms of 0-fat yoghurt is strained for several hours or overnight (through a rinsed clean j-cloth in a fine-meshed sieve - scroll down). This releases some of the liquid, thickening inexpensive yoghurts and, in the process, sweetening it. The final result will be a yoghurt that holds it shape on the spoon.

Any flavourings can be added at this stage: orange juice, honey, spices.

For Yoghurt Cream with Candied Ginger you'll need a jar of stem ginger in syrup.  It costs a couple of pounds but will sit happily in the larder for quite a while.  Use it on special occasions: in fruit salads, cakes and and as a replacement for fresh ginger in crumbles.

Cost: £1 plus £2' ish for stem ginger
Serves: 6-8

To the strained yoghurt add:
    1/2 tsp vanilla    
    1-2 tbsp ginger syrup
    1 ball of stem ginger, finely diced

Stir well and serve. 

Straining Yoghurt
Line a fine-meshed sieve with
a clean j-cloth that has been thoroughly rinsed.

                                               

(Questions & comments, pls email  b67goingon50@yahoo.co.uk 

and say if they can be included in the blog)

How To Cook with Ginger on Navigation Bar...
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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.