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Citrus Salad With Yogurt And Honey

Yield: 8 Servings

Ingredients and directions for this recipe

2 Tubs (500 g) plain yogurt
4 lg Oranges
4 lg Ruby grapefruit
4 lg Tangerines
1/3 c Liquid honey
8 Fresh mint sprigs

Spoon yogurt into cheesecloth-lined sieve set over bowl. Cover and
drain in refrigerator for at least 6 hours or for up to 24 hours.

Peel oranges, grapefruit and tangerines. Using sharp knife, remove
outer membranes. Work over bowl, cut segments from inner membranes.
Drain segments, reserving juice to drink.

Stir honey into drained yogurt. Stir in half of the fruit. Divide
yogurt mixture evenly among 8 serving dishes; top with remaining
fruit. Garnish with mint sprigs. Makes 8 servings.

See also:
Previous recipe Citrus Salad With Shrimp
Next recipe Citrus Salmon

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