Carrots and Raisins Revisited

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  • 2 cups plain nonfat or lowfat yogurt
  • 1 tablespoon packed brown sugar
  • 1/4 teaspoon grated orange peel
  • 2 tablespoons orange juice
  • 1/4 teaspoon ground nutmeg or cardamom
  • 1/4 teaspoon TABASCO® brand Original Red Sauce
  • 6 to 7 medium carrots, peeled and shredded coarsely
  • 3 cups dark raisins
  • 3 tablespoons chopped cashews, almonds or pecans


Line a medium-size strainer with a double thickness of rinsed cheesecloth or triple layer of white paper towels. Place strainer over a large bowl and spoon yogurt into strainer. Let drain 1 1/2 hours. Scrape drained yogurt into a medium bowl. Discard draining liquid.

Stir in brown sugar, orange peel and juice, nutmeg, and TABASCO® Sauce until smooth. Add carrots and raisins and toss to coat. Cover and chill 20 to 30 minutes. Just before serving, sprinkle with cashews.

Makes 6 servings.

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