It always amazes me how something so simple can become something so incredible. That is what I feel when I make this Brown Sugar-Cinnamon Yoghurt Sauce.
Quite a few years ago I whipped up a batch of this sauce to serve with a platter of ripe and juicy peach and nectarine slices. I took them over my friend Holland’s house for a summer BBQ, and it was a huge hit! I was even asked for the recipe, to which I replied “ummmm, yoghurt and brown sugar. Maybe some cinnamon, but I can’t remember.”
That’s how I cook if I am not developing a recipe for publication. A little bit of this, a little bit of that, taste, adjust, bada boom, bada bing! Which means I often have to go back and re-develop a recipe if I make something for dinner and decide I want to share it with my readers. You would think after being a recipe developer for 15+ years that I would just write things down no matter what?! Yeah, that would be to easy.
I recently trotted the recipe out for my daughter’s Brownie Troop when they needed to earn their snack badge. I cut a large platter of assorted fruits, and brought the sauce and bamboo skewers for them to make Fruit Kebabs. These girls are only 8, and I brought a really large platter of fruit, thinking I would be taking about half home. Like cute little locusts they descended upon the fruit and yoghurt sauce, leaving a platter with only a few seeds and a wee bit of juice.
But the most profound thing that afternoon was that the girls all raved about the yoghurt sauce. Even a few extremely picky eaters ate a good amount. Kids who didn’t like yoghurt ate the yoghurt sauce. Had the world gone mad?
Nah, the girls had just discovered something really tasty and had absolutely no idea how healthy it was for them. Or how easy it was for their parents to make it for them.
I tend to use yoghurt in place of sour cream, or other higher fat forms of dairy. One of the brands I like to eat is Mountain High Yoghurt, which is free from all the additives you often find in other brands of yoghurt. No preservatives, no artificial flavors and colors, just simple goodness.
If you are a fan of Mountain High Yoghurt or whether you have never tried it, I urge you to click here to get a coupon to try Mountain High Yogurt for yourself.
- 2 cups plain Mountain High Yoghurt
- ¼ cup light brown sugar, lightly packed
- ⅛ teaspoon ground cinnamon
- Assorted fruits, such as berries, sliced melon, sliced apples, sliced mango, sliced peaches or sliced nectarines
- In a medium bowl, whisk together the yoghurt, brown sugar and cinnamon.
- Place your chosen fruit onto a plate or platter.
- Drizzle the yoghurt sauce over the fruit or offer it in a bowl for dipping.
- Refrigerate any unused portion.
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