Kiwi In Strawberry Sauce
This simple-to-prepare Strawberry Sauce is especially great using the first fresh berries of the season. In addition to kiwis, I like to use it on other fruits like pineapple, sliced peaches, or pears as well as on crepes, pancakes, and hot cereal. Make this as a snack for yourself or multiply the recipe to serve your family or friends at brunch this weekend.
¼ cup sliced fresh strawberries
1 tablespoon fresh orange juice
½ teaspoon honey
Dash of ground nutmeg
Sprigs of fresh mint for garnish
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
For the kiwi
½ cup vanilla yogurt (or substitute ice cream or frozen yogurt) 1 kiwi, peeled and cut in half lengthwise, each half cut into ¼-inch slices (see Tip)For the sauce
¼ cup sliced fresh strawberries
1 tablespoon fresh orange juice
½ teaspoon honey
Dash of ground nutmeg
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To complete the recipe
Sprigs of fresh mint for garnish
Spoon the vanilla yogurt into a dessert bowl and top with the kiwi slices. Purée all of the sauce ingredients in a blender or food processor until smooth. Pour over the kiwi and yogurt.
Paulette Mitchell, a culinary instructor, television personality, spokesperson, freelance food writer, and the award-winning author of 13 cookbooks, is known internationally for her quick-to-prepare recipes with gourmet flair. Paulette's most recently published cookbook is "The Complete 15-Minute Gourmet: Creative Cuisine Made Fast and Fresh." She is also the author of "A Beautiful Bowl of Soup" and "The Spirited Vegetarian," which was voted "Best Book in the World on Cooking with Wine" at the 2005 Gourmand World Media Awards. Paulette says that international travel is her favorite source of culinary inspiration.
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