Swiss Bircher Meuseli Recipe

Swiss Brunch

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Ingredients:

The first time I had this, Steve and I were visiting some of his friends in Switzerland. The meusli was served in a large bowl along with fresh croissants (gipfeli) and bowl of boiled eggs off to the side. It's just the thing to whip up when Marcus and Barbl come over...low in fat, high in calcium, and high in fiber. Great fortification for a day of Lindy Hop.
1 large container of vanilla yougurt (you can only seem to get the low fat kind anymore, much to Marcus' dismay)
1-1-1/2 cups of Familia Meuseli (Dr. Bircher's original recipe--something like 6 grains and nuts--he was the Mr. Kellogg of Switzerland) depending on how creamy you want the consistency, vary the amount. Remember that when it sits for a while, the meuseli grains absorb the moisture of the yougurt. If you put in too much, it becomes rather sticky.
About a cup and a half of any fruit you have to spare: kiwi, strawberries, apple or pear chunks, peach bits, grapes, mangos, melon...it's also a good use for star fruit (clean throroughly, slice width-wise into "stars"). You can serve it in a melon half, if you wish. We did that for Marcus and he threatened to move in with us permanently.

Directions:

You can make the day before and refrigerate overnight, but I would not let it keep too long as the cut up fruit can get runny. Sometimes, I sprinkle cinnamon or freshly ground nutmeg on top.

This easily feeds about 4-6 people depending on how hungry they are. If you serve with toast, bagels or muffins, you could extend this to 8 or 10.

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Submitted 6/13/05.
Source: Internet/Sue Fedor
Submitted By: Marlen
matchlessm@aol.com
Swiss Bircher Meuseli


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