two 42 g (1 1/2 oz) plain carob bars
2 tbsp (25 g) 1 oz light muscovado sugar
1 tbsp (15 ml) brandy
2/3 cup (150 ml) 1/4 pt Greek strained yogurt
2/3 cup (150 ml) 1/4 pt whipping cream, whipped
4 pecan nuts or walnuts, to decorate
2 tbsp (25 g) 1 oz light muscovado sugar
1 tbsp (15 ml) brandy
2/3 cup (150 ml) 1/4 pt Greek strained yogurt
2/3 cup (150 ml) 1/4 pt whipping cream, whipped
4 pecan nuts or walnuts, to decorate
method
1. Break the carob into a heatproof bowl, add sugar and brandy.
2. Place the bowl over a pan of simmering water and melt the carob, stirring occasionally. Cool for 1 -2 minutes.
3. Mix the yogurt with the carob mixture and fold in the cream.
4. Spoon into glasses and chill 1 1/2 hours.
5. Decorate and serve.
2. Place the bowl over a pan of simmering water and melt the carob, stirring occasionally. Cool for 1 -2 minutes.
3. Mix the yogurt with the carob mixture and fold in the cream.
4. Spoon into glasses and chill 1 1/2 hours.
5. Decorate and serve.
serving amount
serves 4
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