Stewed Berries In Red Wine Sauce With Yoghurt Cream

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Nutritive Information

  • Calories: 230 .0 Kcal
  • Proteins: 1.5 g
  • Fat: 3.4 g
  • Minerals: 0.31 g
  • Fibre: 0.1 g
  • Carbohydrates: 50.0 g


  • Berries: 12
  • Water: 100 ml
  • Sugar: 150 g
  • Red wine: 100 ml
  • Icing sugar: 40 g
  • Hung yoghurt: 100 g (curd tied in a muslin cloth and the whey drained out)
  • Cream: 50 ml


  • Cut the fruits into quarters.
  • Add water and sugar and cook for five minutes.
  • Add the red wine and slowly bring to a boil.
  • Lower the flame and simmer till the fruit is soft.
  • Remove the berries form the sauce and simmer the sauce for two more minutes.
  • Fold the cooked berries into the boiling sauce and allow and chill.

To prepare the yoghurt cream:

  • Mix together icing sugar, hung curd and cream and mix well.
  • Refrigerate the yoghurt mixture for two hours.
  • Serve chilled, garnished with berries.


4 Servings.

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