Sunday, February 21, 2010

YOGURT COVERED RAISINS: Dressed to impress.

I'm back - feeling relaxed and rejuvenated - and ready to commence the final stage.

The raisins
250g raisins
50g whole hazelnuts
Place raisins in a steamer over boiling water, without touching the water. Steam with lid on for 5 minutes.

Stir in raisins and hazelnuts to the yogurt mixture gently. Drop by teaspoonful onto wax paper or a greaseproof sheet. Let them dry, uncovered for 4 hours or overnight.

A rather glorified way of frosting a few raisins, but an fun experiment none the less. And if it weans me off cakes, then the toil will have been worth the trouble.

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