Yogurt Creme with Grapefruit-Marsala Sauce

• 32 oz. plain nonfat yogurt
• 5 red grapefruit
• 1 cup Marsala wine
• 13 cup sugar
• 1/4 cup honey
• 1/2 tsp. cinnamon
• 4 mint leaves for garnish, optional

1. Place yogurt in strainer lined with cheesecloth or coffee filters.
2. Set over bowl.
3. Cover, and drain in fridge 2 hours, or overnight.
4. Combine juice from 2 grapefruit, Marsala and sugar in saucepan.
5. Bring to a boil, reduce heat to medium low, and simmer 20 to 30 minutes, or until thickened and reduced by half.
6. Skim off foam.
7. Cool.
8. Whisk honey and cinnamon into drained yogurt.
9. Spoon into 6 dessert glasses.
10. Peel remaining grapefruit, separate sections, and cut into bite-sized pieces, removing seeds.
11. Stir grapefruit into reduced sauce.
12. Spoon sauce over yogurt, and garnish with mint leaves, if desired.

nonfat yogurt, red grapefruit, marsala wine, sugar, honey, cinnamon, mint

Taken from www.vegetariantimes.com/recipe/yogurt-cr-me-with-grapefruit-marsala-sauce/ (may not work)