set temp0= "ShowHyperText" & QUOTE & "69"& QUOTE
set HyperTextList = [ #181:temp0]
set VideoList = []
@
YOGURT ICE WITH GRAPE SAUCE

Place the yogurt in a cheesecloth-lined strainer set over a medium bowl.  Refrigerate for about 1 hour, until 1-1 1/3 cups liquid has drained from yogurt.  Discard liquid and transfer yogurt to a mixing bowl.  Stir the heavy cream into the yogurt and pour the mixture into an 8 or 9-inch metal ring mold.  Freeze for 2 hours, until mushy.  Scoop into the food processor, and purŽe until smooth.  Return mixture to ring mold and freeze until firm, about 4 hours.  In a medium saucepan, heat the wine and sugar over a low heat stirring constantly, until the sugar melts.  Raise the temperature to medium and bring mixture to a boil.  Boil for 5 minutes.  Remove pan from heat and stir in the vanilla extract and the fruit.  Refrigerate in a non-reactive bowl until completely chilled, for a minimum of 1 hour.  To serve, dip the ring mold into a bowl of hot water for about 30 seconds.  Invert onto a rimmed serving platter.  Pour the grape sauce into the center of the yogurt ice.  Garnish with the mint sprigs and serve immediately.
@
4 cups (32 oz container) vanilla low-fat yogurt
1 cup heavy cream
1/2 lb green seedless grapes
1/2 lb red seedless grapes
6 fresh figs, quartered
1 cup Muscat de Beaumes-de-Venise wine
1/14 cups sugar
1 tsp vanilla extract
4 sprigs fresh mint
@
10
mn
@
5
mn
@
The fruit can be varied in this dessert according to what is in season.
@
Provence
@
Desserts
@

@

@