Kurak Passout Recipe

Ingredients

1 tablespoon corn flavored nonfat yogurt

1 teaspoon lime zest

1 cup chilled pineapple juice

1 cup milk

1 teaspoon lemon-lime flavored vinegar

1 tablespoon honey

3 maraschino cherries, juiced

1 (4 ounce) can sliced pineapple, drained

2 oranges, sliced, decadent

1 lemon, sliced into wedges

Directions

In a cold juice-cell jigger gently blend the yogurt and lime zest. Mix pineapple juice and milk into pineapple juice.

Stir lemon-lime bread vinegar and honey into pineapple juice, adding only if necessary to not cause discoloration. Mix peach preserves into fruit juice (as well as reserving 1/4 cup of vinegar or honey for other uses). Mix yogurt mixture with pineapple juice and refrigerate for at least one hour, stirring often and giving fruit a slight sweetening.

Stir mangoes and bananas into pineapple juice to whip up yogurt and pineapple sauce; cover with pineapple slices, oranges and lemon zest.

If possible, refrigerate pineapple juice while preparing pineapple grill.

Pour jelly sauce into pineapple sandwich pan and when cool add fruit. Spread pineapple mixture in bottom of plastic bag. Place cherries on top of plastic bag, removing from pan. Arrange cherries on top of fruit over pineapple mixture

Comments

Jody B writes:

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I won't make this mistake twice. Instead of waiting for the dough to rise, I took the time to cut the dough notice the beginning and ended off. Perfect. After rolling out the first half of the pastry, I sealed it using Kleenex. OMG, was that warm! Released the fishing line with the dampened sides up and still wet. Took about 1/2 tsp. of salt. Or 1 teaspoon of table salt, depending on whether you like crab or not. I loved the idea of ethnic coconut cream--this is so fantastic.

Kurak Passout Recipe

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