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Cinnamon Mornings and Chocolate Dreams
Whether you're hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
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Ingredients: For the soup: 1 quart strawberries, hulled 1 cup granulated sugar 6 tbsp balsamic vinegar 1/2 tsp grated orange zest 1/2 tsp grated lemon zest 1 tbsp Grand Marnier or other orange-flavored liqueur 6 cups plain yogurt (may use low-fat or nonfat) For the garnish: 20 strawberries, hulled and halved 1/2 cup granulated sugar 2 tablespoons balsamic vinegar Instructions: For the soup: In a large bowl, mix the strawberries, sugar, vinegar, orange and lemon zests and Grand Marnier. Set aside until the sugar has dissolved, about 5 minutes. In a food processor or blender, process ingredients until smooth (may have to work in batches). In a large bowl using a spatula or wooden spoon, stir the yogurt until it reaches an even consistency. Add the strawberry puree and stir until completely combined and no streaks remain. Cover and refrigerate until chilled through, at least 2 hours. Will keep longer. For the garnish: In a bowl, toss the strawberries with the sugar and vinegar. Macerate by refrigerating or setting aside at room temperature for at least 2 hours. Just prior to serving, ladle the soup into individual bowls. Top each bowl with several of the macerated strawberries and drizzle with the syrup that remains in the bottom of the bowl from the macerated strawberries. Serve immediately after garnishing. |
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