Based on a recipe for Mango with Yogurt in Sundays at Moosewood Restaurant.
This yogurt is wonderful over fruit–mangoes, yes, but just about any other fruit as well–and particularly good over steel-cut oatmeal.
1 cup plain yogurt
1/2 to 1 teaspoon ground cardamom, to taste
2 to 4 tablespoons maple syrup, to taste
- Combine all ingredients in a mixing bowl and whisk until smooth.
- Taste yogurt, and add cardamom and maple syrup until it’s sweetened and spiced to your taste.
- Allow to rest overnight, if possible. The cardamom will release more flavor as it permeates the yogurt, so take this into account when judging how much cardamom is enough. If you will use the yogurt immediately, the amount of cardamom can increased to make up for the lack of resting time.
- I like to make my cardamom yogurt one full 32 oz. container at a time. The yogurt can be returned to its original tub once it’s mixed, and it’s there and ready to put on top of fruit, oatmeal, pancakes, whatever you can think of. I never fail to use mine before it goes bad, partially because yogurt has a good long shelf life and partially because it tastes good with so many things. Make sure you visibly label it as “Cardamom” to avoid flavor surprises and shopping list omissions!