Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

YOGURT WITH CRANBERRY PORT TOPPING

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Cooking time: 10 minutes
Totaltime: 20 minutes

Ingredients

  • 4 cups greek yogurt
    1 bag (340 g) fresh or frozen cranberries
    1/4 cup granulated sugar
    1/2 cup (125 mL) water
    1 tbsp (15 mL) cornstarch
    1/2 cup (125 mL) port

Preparation

  • In small saucepan, bring cranberries, sugar and water to boil; reduce heat and simmer until saucy and berries pop but still retain shape, about 8 minutes.

    Whisk cornstarch into port until dissolved; gently whisk into cranberry mixture and return to boil. Boil until thickened, about 1 minute. Let cool slightly; cover and refrigerate until cold, about 2 hours.
    Make-ahead: Refrigerate in airtight container for up to 5 days.

    Spoon about 2 to 3 tablespoons topping evenly over yogurt and serve.
Have you tried the recipe?

Yogurt with cranberry port topping

Add Comment

* Required information
1000
Type the numbers for four hundred seventy-two.

Comments (0)

No comments yet. Be the first!

The {Pageturner} E-Cookbooks Library

The latest

France Complete E-cookbook

USA Complete E-cookbook

Italy Complete E-cookbook