Makes 4 servings.
Ingredients:
2 cups Greek yogurt
1 tablespoon chopped fresh mint
2 teaspoons fresh lime zest
1/4 cup sugar
Strawberry Topping Ingredients:
3 cups fresh Florida strawberries,
cleaned, stemmed and quartered
1 cup seasonal mixed tropical fruit of
choice, diced
2 tablespoons sugar
Mojito Yogurt Procedure:
Using a medium-size mixing bowl, thoroughly mix the above ingredients with a wire whisk until evenly blended. Place in a plastic container. Cover and refrigerate for at least four hours prior to serving.
Strawberry Topping Procedure:
Place fruit and sugar in a mixing bowl and gently blend. Store in a plastic container with a tight-fitting lid. Chill for four hours. To serve: Place 1/2 cup of the mixed fruit in individual serving glasses or clear glass bowls.
Top with 1/2 cup of the yogurt mixture and garnish with fresh mint leaves, if desired.
Notes:
Tropical fruits may include mango, papaya and pineapple or other fruits of choice. For an added kick, mix 1/2 ounce Chambord liqueur and 3/4 cup rum. Chill and pour over fruit before topping with yogurt. A long-stemmed red wine or other elegant cocktail glass makes an attractive presentation.
Submitted By: Executive Chef Jason R. Gronlund, Hard Rock Cafe® International
Recipe Author: Executive Chef Jason R. Gronlund, Hard Rock Cafe® International
Original Photograph By: Chef Jason R. Gronlund/Strawberry Sue
Photograph Retouched By: Recipe Spy
Restaurant: Hard Rock Cafe® International
Source: http://strawberrysue.com/wp-content/uploads/2012/08/Gronlund11x6.pdf