Evening Edge
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Yogurt Surprise
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Cuisine: Dessert
In the Kitchen With . . . Betty Smulian of Dahlonega
Nominated by daughter-in-law Lynne Borsuk:
"Betty (we call her Nana) . . . is a fabulous cook. She cures her own salmon to make gravlax and makes a dill sauce and a mustard sauce for serving with it. She pickles and cans innumerable fruits and veggies, and shares it all with friends and family. She loves to cook for family and guests and is constantly trying out new recipes. Although she has reached the pinnacle of business success and community volunteering, where her heart and soul really are is in dishing out delicious food for her family. She is an extraordinary lady."
Hands on time: 5 minutes Total time: 12 hours Serves: 6
Ingredients:
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Yogurt Surprise
1 cup heavy whipping cream
1 cup plain or Greek yogurt
1/2 cup packed dark brown sugar (approximately)
Instructions:
Whip the cream until stiff. Fold in the yogurt. Spread in individual ramekins or a shallow serving dish. Sprinkle the top completely with the dark brown sugar, so that no white is showing through. Refrigerate 12 to 24 hours before serving.
Notes:
This dish requires at least 12 hours of chilling time.
The brown sugar topping absorbs some moisture from the creams and solidifies, forming a crust similar to a creme brulee. We tested this recipe using Fage Total 2 percent brand Greek strained yogurt, which gave it a pleasantly sturdy consistency. Smulian said fruit yogurt can also be used. If you use the plain, try adding a teaspoon of vanilla extract or a tablespoon of your favorite liqueur, such as Grand Marnier.
The brown sugar topping absorbs some moisture from the creams and solidifies, forming a crust similar to a creme brulee. We tested this recipe using Fage Total 2 percent brand Greek strained yogurt, which gave it a pleasantly sturdy consistency. Smulian said fruit yogurt can also be used. If you use the plain, try adding a teaspoon of vanilla extract or a tablespoon of your favorite liqueur, such as Grand Marnier.
Nutrition:
Per serving: 232 calories (percent of calories from fat, 58), 3 grams protein, 22 grams carbohydrates, no fiber, 15 grams fat (10 grams saturated), 57 milligrams cholesterol, 51 milligrams sodium.
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