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Carrots And Raisins Revisited

Courses: Salads, Side dish
Serves: 6 people

Recipe Ingredients

2 cups 474mlPlain nonfat or lowfat yogurt
1 tablespoon 15mlBrown sugar - (packed)
1/4 teaspoon 1.3mlOrange peel
2 tablespoons 30mlOrange juice
1/4 teaspoon 1.3mlGround nutmeg or cardamon
1/4 teaspoon 1.3mlTabasco pepper sauce
6 teaspoons 30mlCarrots - (to 7) - peeled, and (medium)
  Shredded coarsely
3 cups 480g / 16ozDark raisins
3 tablespoons 45mlChopped 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.

TABASCO PEPPERFEST COOKBOOK by McIlhenny Co., Avery Island, LA 70513 - Downloaded from their Web-Site -


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