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Cook The Issue #97

Yogurt with Lemon Ginger Marmalade

By Muesli, member

February 13th, 2009

So what do you do with all of the lemon ginger marmalade?  I started by simply mixing it in with some yogurt for breakfast as the article suggested.  It made for a quick flavorful addition to plain unsweetened yogurt.  The lemon rind was a little chewy though, and could have been chopped smaller for this application.

posted in: Gallery, Lemon-Ginger Marmalade
Comments (3)

Pielove writes: When you make the blood orange brown-butter tart, use the lemon-ginger marmalade for the glaze! I have also been using it on yogurt a lot-- mmm. Posted: 9:59 pm on February 15th

bohnappetitFC writes: Serve it on crackers with goat cheese or cream cheese. We also experimented using it as part of a filling for crepes. Posted: 3:48 pm on February 14th

jaclyne writes: I had mine this way (on greek yogurt) and thought ti was delish! Posted: 8:08 pm on February 13th

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Update, March 6, 2009: This contest has now ended and we're tallying the results. The winner will be posted shortly. Feel free to continue to post your photos, though they will no longer be counted towards your total.

Over the course of two months, we’re challenging you to cook as many of the recipes in the February/March issue (issue 97) as you can, upload photos of what you make, and tell us what you love, what you don’t love, and what else you want to know.  Taking the challenge is easy. The most prolific member for this issue’s challenge will win a cookware shopping spree from, and fifty runners up will receive a copy of Fine Cooking’s Make it Tonight special issue.

For the complete contest rules, click here.