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Caramel Yogurt

1

quart

plain whole-fat yogurt, homemade or manufactured with milk and cultures only (do not us

1/2

cup

sugar

Pinch, of salt

Ground, cardamom

1

Place yogurt in a fine-meshed strainer or colander lined with cheesecloth. Place strainer over a bowl and drain for at least 3 hours, or overnight. Reserve all liquid in bowl: this is whey. There should be about 2 cups firm drained yogurt. If necessary, return enough whey to yogurt to make 2 cups.

2

In a medium saucepan, place sugar, salt and 1 cup whey. Bring to a boil, reduce heat to medium and cook, stirring frequently; adjust heat as needed so mixture does not boil over. Cook until liquid boils off and remaining syrup becomes deep brown, 20 to 30 minutes. Remove from heat.

3

Add 2 tablespoons whey to pot and stir to blend well. If mixture is too thick to stir, add another tablespoon of whey. Allow caramel to cool slightly, stirring frequently to make sure it remains fluid. (If caramel stiffens too much to stir, place over a pot of hot water and stir until fluid again.) Add 1/4 cup yogurt to pot and stir vigorously to blend. Add remaining yogurt and stir to blend fully.

4

Transfer to a covered container and refrigerate until chilled, at least 30 minutes. If desired, serve garnished with a sprinkling of cardamom, cinnamon or grated lemon zest.

Servings: 4

Yield:

Nutrition Facts

Serving size: 1/4 of a recipe (0.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.

Amount Per Serving

Calories

96.75

Calories From Fat (0%)

0

% Daily Value

Total Fat 0g

0%

Saturated Fat 0g

0%

Cholesterol 0mg

0%

Sodium 72.92mg

3%

Potassium 0.52mg

<1%

Total Carbohydrates 25g

8%

Fiber 0g

0%

Sugar 24.95g

 

Protein 0g

0%

Tips

Yield: 4 half-cup servings.