Think soup for dessert! This is a very refreshing end to a meal, and can be made completely light and fat-free by substituting a cup of strained yogurt (let it drain for a few hours in a coffee filter) instead of the heavy cream.
For the sauce, combine the orange juice, ginger and honey in a small saucepan. Bring to a boil, reduce heat and cook until reduced by 1/2.
- Orange-ginger sauce:
- 1 cup freshly squeezed orange juice
- 2 slices fresh ginger
- 2 tablespoons honey
- 4 cups assosrted fresh or frozen wild berries (strawberries, blueberries, boysenberries, blackberries, raspberries, anything you like, whatever's in season or on hand)
- 1 cup heavy cream (or substitute 1 cup strained plain nonfat yogurt)
- 4 cups plain nonfat yogurt
- 6 tablespoons honey
- 1/2 cup freshly squeezed orange juice
- 1/3 cup orange-ginger sauce (above)
- Thickened heavy cream or crème fraîche
- Fresh berries for garnish
To prepare the soup, purée the berries in a food processor. Add the cream, yogurt, honey, orange juice and orange-ginger sauce. Purée again, pass through a strainer and chill.
Garnish with a drizzle of cream or crème fraîche and a few fresh berries.
YIELD: 6 servings.
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Chuck Taggart email chuck (at) gumbopages (dot) com