Carrots And Raisins Revisited

Recipe Ingredients

2 cups	474ml	Plain nonfat or lowfat yogurt
1 tablespoon	15ml	Brown sugar - (packed)
1/4 teaspoon	1.3ml	Orange peel
2 tablespoons	30ml	Orange juice
1/4 teaspoon	1.3ml	Ground nutmeg or cardamon
1/4 teaspoon	1.3ml	Tabasco pepper sauce
6 teaspoons	30ml	Carrots - (to 7) - peeled, and (medium)
		Shredded coarsely
3 cups	480g / 16oz	Dark raisins
3 tablespoons	45ml	Chopped cashews, almonds or pecans

Recipe Instructions

Line medium-size strainer with double thickness of rinsed cheesecloth or triple layer of white paper towels. Place strainer over large bowl or measuring cup. Spoon yogurt into strainer. Let drain 1 1/2 hours.

Scrape drained yogurt into medium bowl. Discard draining liquid. Stir in brown sugar, orange peel, juice, nutmeg, and Tabasco pepper sauce until smooth. Add carrots and raisins and toss to coat. Cover and chill 20 to 30 minutes before serving.

Just before serving, sprinkle with cashews.

This recipe yields 3 cups; 6 servings.

Source:
TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site - http://www.tabasco.com

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