Fresh fruit, dressed with a yogurt-honey blend (both traditional Middle Eastern foods) and accompanied Fresh fruit, dressed with a yogurt-honey blend (both traditional Israeli foods) and accompanied by these delicate cookies, adds a sweet, not-too-heavy ending to any meal. Prep tips: Substitute favorite or seasonally available fruits for those listed. A thick Greek yogurt works especially well.by these delicate cookies, adds a sweet, not-too-heavy ending to any meal.
Recipe Yield:
4 servings
Recipe Calories:
180
Recipe Ingredient Details:
1 cup unsalted butter
1/2 cup natural cane sugar
1 teaspoon vanilla extract
1/2 cup tahini (ground sesame paste), plain or roasted
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 cup plain or vanilla yogurt, preferably Greek
1/2 tablespoon honey (or to taste)
1 apple, (diced-with skin)
1 orange (sectioned and diced)
3/4 cup seedless grapes (halved)
1 pear, (diced-with skin)
Recipe Instructions:
Preheat oven to 325˚. In a large bowl, cream together butter and sugar until fluffy. Add vanilla and tahini, and mix thoroughly.
In a medium bowl, sift together flour and baking powder. Add gradually to butter and sugar mixture, blending thoroughly. Using a spoon, drop batter onto an ungreased cookie sheet in roughly tablespoon-sized portions, about an inch apart. Bake in preheated oven approximately 15–17 minutes, until cookie edges are a light golden brown. Cool completely on baking sheet. (Makes about 42.)
In a measuring cup or small bowl, whisk together yogurt and honey. Place all fruit in a bowl. Drizzle with dressing and toss gently to coat. Serve in individual bowls with cookies on the side.
Recipe Additional Notes:
PER SERVING (with 1 cookie): 180 cal, 36% fat cal, 8g fat (2g mono, 1g poly, 4g sat), 15mg chol, 2g protein, 28g carb, 4g fiber, 15mg sodium
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Mon, 2010-11-15 17:09
