- 3/4 cup boiling water
- 1/4 cup raisins
- 1 cup (8 ounces) lemon yogurt
- 1/4 teaspoon ground ginger
- 1/8 to 1/4 teaspoon ground allspice
- 1/8 to 1/4 teaspoon ground cardamom
- 4 large firm bananas, cut into 1/2-inch slices
- 2 tablespoons lemon juice
- 2 medium cantaloupe, peeled, seeded and cubed
- 3 cups seeded cubed watermelon
- Place the water and raisins in a small bowl; let stand for 5 minutes. Meanwhile, in a large bowl, combine the yogurt, ginger, allspice and cardamom. Drain raisins; stir into yogurt mixture. Cover and refrigerate for at least 1 hour.
- Toss bananas in lemon juice. Alternately thread fruit on wooden skewers or place in a serving bowl. Serve with yogurt sauce. Yield: 8 servings.
Originally published as Fruit with Yogurt Sauce in Quick Cooking July/August 2001, p61
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