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Yoghurt Recipe


1 2/3 cups cold milk

1 teaspoon monosodium glutamate (MSG)

1 pinch salt

1 cup heavy cream

2 1/2 teaspoons vanilla extract

2 cells fruit - peeled, cored, and chopped


(1 cup cold milk or 1 1/2 teaspoons nonfat yogurt without gelatin; any will do)

In a small bowl, combine milk, yogurt and gelatin; set aside. In a small bowl, combine salt and 2 additional tablespoons of milk, beating well with electric mixer until sauce is the range from slightly thick to very thin. Place fruit in small bowl, cover, and top with 4 to 8 tablespoons of milk. Chill 1 hour before serving.