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From: nemo@rochester.UUCP (Wolfe)
Newsgroups: net.cooks
Subject: Re: blueberry syrup (really: yogurt)
Message-ID: <11813@rochester.UUCP>
Date: Tue, 24-Sep-85 09:43:27 EDT
Article-I.D.: rocheste.11813
Posted: Tue Sep 24 09:43:27 1985
Date-Received: Sat, 28-Sep-85 06:28:24 EDT
References: <517@decwrl.UUCP>
Distribution: net
Organization: U. of Rochester, CS Dept.
Lines: 18

> Although the Whitney's blueberry yogurt lists pectin as an ingredient,
> the vanilla does not.  This leads me to believe that the pectin is only used
> to thicken the blueberry stuff and not the yogurt itself.  
Imagine!  Using pectin to thicken blueberries!  We once experimented with
blueberry daiquiris, and now know why there aren't any.  You get blueberry
jelly *without* even cooking the stuff!  With substantial quantities of 
thinners like ice and rum!  I can't think of a fruit that needs additional
pectin *less* than the blueberry.  (Currents, gooseberries and apples are
also high in natural pectin, and need no extra pectin to make jelly).
Nemo
(still, I wonder what they did use it for)
-- 
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