Yogurt Creme with Grapefruit-Marsala Sauce

1. 1

   Place yogurt in strainer lined with cheesecloth or coffee filters.

2. 2

   Set over bowl.

3. 3

   Cover, and drain in fridge 2 hours, or overnight.

4. 4

   Combine juice from 2 grapefruit, Marsala and sugar in saucepan.

5. 5

   Bring to a boil, reduce heat to medium low, and simmer 20 to 30 minutes, or until thickened and reduced by half.

6. 6

   Skim off foam.

7. 7

   Cool.

8. 8

   Whisk honey and cinnamon into drained yogurt.

9. 9

   Spoon into 6 dessert glasses.

10. 10

    Peel remaining grapefruit, separate sections, and cut into bite-sized pieces, removing seeds.

11. 11

    Stir grapefruit into reduced sauce.

12. 12

    Spoon sauce over yogurt, and garnish with mint leaves, if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.