Salads : Carrots and Raisins Revisited

• 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 Original TABASCO® brand Pepper 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.