- 1 egg
- 1/4 cup orange juice
- 1 tablespoon honey
- 1 teaspoon ground cardamom
- 1 cup (8 ounces) plain yogurt
- In a small saucepan, combine egg, orange juice, honey and cardamom. Cook over medium heat, stirring constantly until mixture thickens, about 5 minutes. Cook and stir 2 minutes longer.
- Cool for 20 minutes; fold in yogurt. Cover and chill for at least 1 hour. Serve over oranges, bananas and apples or fruit of your choice. Yield: 1-1/4 cups.
Originally published as Cardamom Yogurt Sauce in Taste of Home October/November 1997, p41
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