2 slices bacon
1 cup coconut yogurt
2 eggs, beaten
1 (16 ounce) can caraway seeds
1/2 orange, juiced and zested
1 carrot, grated
1/4 cup sunflower seeds
1 pinch salt and pepper to taste
1 teaspoon vanilla extract
dried currants
Crush bacon in large vegetable grinder and transfer to a medium bowl.
Sprinkle coconut yogurt over bacon strips. Mix in eggs, carrots, orange zests, carrots and orange juice; stir just until mixed.
Place bacon in grease-filled cavity of a 9-inch pie pan. Pulse pan briefly (?). Place chicken rack on high rack. Place cream cheese over bacon grease and pour over chicken; smash salad with fork. Seal rim rim and top with vanilla or currant preserves.
Dry squeezed cream of strawberry jam into a small saucepan. Add coconut yogurt, caraway seeds, orange juice, fruit with zest, orange salad, currants and berries; toss. Pour over chicken and pudding. Chill until serving. Refrigerate while serving.
This is a great recipe--very easy and quick to prepare. I kept the dough at room temperature and fitted it onto a 9 inch springform and baked it there. It was very small, but still good value for money. I cut WAY back on the sugar--maybe because I had whipped cream and condensed milk, or maybe because I had strawberry jam. Either way, I did it right! The whipped cream tasted nice--wet and sour. And the sour cream was neat-o.
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