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If you really want to impress your family and friends, present them with this gorgeous yogurt terrine for breakfast or brunch. It was created by Adam Odegard, the executive chef at The Peninsula Hotel in New York, for the opening of their sensational new urban spa. This light and scrumptious dish drew rave reviews from the food writers in attendance at the press breakfast. Now you can either go to New York and order it from their menu or stay home and make it yourself.

Each serving contains approximately 115 calories; 2 mg cholesterol; 1 gm fat; 84 mg sodium.For more recipes for spa dishes you can make at home, order my pamphlet, Low-Calorie Spa Recipes. Send $1 and a stamped (52 cents), self-addressed, legal-size envelope to Spa, P.O. Box 847, Gibbstown, NJ 08027-9911.- Jeanne Jones is a consultant on menu planning, recipes and new-product development for major hotels and spas. She is also the author of 18 cookbooks.

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Cook It Light

(Deseret News)

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1991 by King Features Syndicate Inc.

Vanilla Yogurt with Fresh Fruit Coulis

1 envelope unflavored gelatin

1/2 cup cold water

1 cup non-fat milk

2 teaspoons grated lemon rind

1 teaspoon vanilla extract

2 cups non-fat plain yogurt

1 1/2 cups fruit purees

6 tablespoons toasted wheat germ

Mint sprigs, for garnish (optional)

Melon balls, for garnish (optional) Combine gelatin and water and allow to stand for 5 minutes.

Combine milk and grated lemon rind and place over low heat. As soon as it starts to boil, remove from heat. Add softened gelatin and mix until gelatin is thoroughly dissolved. Add vanilla and yogurt and mix until smooth.

Spray six ramekins or decorative molds with non-stick vegetable coating. Pour 1/2 cup yogurt mixture into each ramekin or mold. Refrigerate until firm.

To serve, "paint" the bottom of each of 6 large plates with 1/4 cup of the fruit purees. Place 1 tablespoon wheat germ in the center of each plate and unmold ter-rines on top of it. Garnish with mint sprigs and melon balls, if desired.

Serves 6.