1 tablespoon olive oil
1 1/2 pounds fresh fruit, peeled and sliced
1 cup yogurt
4 roma (plum) tomatoes, halved
1 cup diced carrots
1 cup diced celery
1 cup chopped fresh parsley
1/2 teaspoon salt
1/2 teaspoon lemon juice
1/2 teaspoon ground nutmeg
1/2 teaspoon dried basil leaf
Preheat oven to 450 degree F (230 degrees C).
Place olive oil in a skillet over medium heat, fry fruit until golden, turning once. Place in a small mixing bowl and gently stir in yogurt and tomatoes. Stir in carrots and celery. Cut tomatoes into 1 inch pieces. Mix with fruit mixture in a bowl.
Spread mixture over fruit pieces; serve.
In a large bowl, mix together tomato paste, olive oil, lemon juice, nutmeg, basil and halved potatoes. Pour over fruit pieces and toss to coat. Cover and refrigerate overnight.
This recipe was fantastic. I did half white sugar and half brown sugar for color and used half and half instead of milk. It got rave reviews.