6 pounds plain yogurt
1 1/4 cups honey
6 ounces orange juice concentrate, thawed
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Yield: 3 1/2 quarts
Measure all ingredients into mixer bowl. Blend together; using wire whip. Refrigerate covered until chilled. Serve over fruit.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F.
May be used as a dip for fresh fruit.
1 1/4 cups honey
6 ounces orange juice concentrate, thawed
1 1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Yield: 3 1/2 quarts
Measure all ingredients into mixer bowl. Blend together; using wire whip. Refrigerate covered until chilled. Serve over fruit.
Notes: Potentially hazardous food. Store for service at an internal temperature below 41°F.
May be used as a dip for fresh fruit.
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