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Fruit Curry
Nb persons: 1
Yield:
Preparation time:
Total time:
Source:
| 1 cup | low-fat cottage cheese |
| 1/2 teaspoon | granulated sugar |
| 1/4 teaspoon | brown sugar |
| 1/2 | lemon, pulp and juice* |
| 2 teaspoons | cornstarch |
| 1/4 cup | pineapple, cubed |
| 1 | peach, chopped |
| 3/4 | kiwi fruit, peeled and chopped |
| 1/2 cup | strawberries, quartered |
| 1 teaspoon | olive oil |
| 1 teaspoon | slivered almonds toasted |
| 2 tablespoons | water |
| Dash | rum |
| 1/4 teaspoon | cinnamon |
| 1/4 teaspoon | ginger |
| Dash | curry |
| Dash | nutmeg |
| Cocoa powder | |
| Fresh mint leaves, chopped |
Instructions:
In a saute pan place 2 tablespoons water, oil, sugars, lemon pulp and juice, rum, cinnamon, ginger, curry, nutmeg and cornstarch. (Mix cornstarch with a little water and then add to saute pan.) Cook mixture on medium-high heat, stirring constantly until a saucelike consistency forms. Add fruit and continue cooking for 3-4 minutes. Mound cottage cheese in the center of four serving plates. When the fruit is heated through, spoon fruit around cheese on serving plates. Sprinkle with almonds, cocoa powder and mint.
*Note: Choose lemons that are a solid yellow color. The skins should be thin and smooth. It is best to store lemons at room temperature.
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