APRICOT SYRUP FROZEN YOGURT
Easy frozen yogurt is a great way to use up last year's homemade fruit syrups.
Provided by Renee Pottle
Yield 6-12
Number Of Ingredients 4
Steps:
- Puree apricots, yogurt, and fruit syrup in a blender or food processor, using as much syrup as you like. Less syrup will give you a tart and tangy yogurt, more syrup will result in a sweeter yogurt.
- Refrigerate mixture until completely cold.
- Spoon mixture into ice-cream maker following manufacturers directions. Or, spoon mixture into individual paper cups. Partially freeze, then insert a wooden stick in each. Continue until mixture has frozen. Remove paper cups for frozen yogurt pops/
APRICOTS, YOGURT, AND HONEY
Offering a good dose of calcium, zinc, and vitamins A and C, this Middle Eastern-inspired combination makes a healthy handheld breakfast or snack. Topped with honey, nuts, and yogurt as thick as ice cream, it might even pass for dessert.
Categories Fruit Breakfast Dessert No-Cook Kid-Friendly Quick & Easy Yogurt Apricot Pistachio Cookie Small Plates
Yield Makes 1 serving
Number Of Ingredients 4
Steps:
- 1. Top each apricot half with 2 tablespoons of the yogurt, drizzle with the honey, sprinkle with the pistachios, and serve.
- 2. While it's not necessary, if you want to give your plain (i.e., non-Greek) yogurt a thicker consistency, line a sieve with a paper coffee filter and set it over a bowl. Empty an 8-ounce container into the sieve, cover it loosely with plastic wrap, and place it in the refrigerator for at least 6 hours.
APRICOT FROZEN YOGURT
Categories Ice Cream Machine Fruit Dessert Kid-Friendly Quick & Easy Yogurt Frozen Dessert Apricot Summer Healthy Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes about 1 1/2 qt
Number Of Ingredients 7
Steps:
- Bring sugar and 1 cup water to a boil in a 2 1/2- to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Add apricots, then reduce heat and simmer, covered, until plump and very soft, 25 to 30 minutes. Drain apricots in a sieve set over a bowl, then return syrup to pan. Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4 to 5 minutes. (Syrup will bubble, so remove from heat periodically to check color.)
- Carefully add 1/2 cup water to caramel (mixture will bubble up and steam vigorously), then cook over moderate heat, stirring, until caramel is dissolved. Purée apricots and caramel in a food processor until almost smooth, then cool to room temperature.
- Whisk together apricot purée and yogurt in a large bowl until combined well and chill, covered, until cold, about 4 hours.
- Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften. Heat gelatin over moderate heat, stirring, until dissolved, then immediately whisk into apricot mixture.
- Freeze apricot mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden.
APRICOT FLUFF
When we were young mothers, I asked my best friend if she had a recipe for an easy ambrosia salad that I could take to a cookout later that evening. She shared this recipe with me and it's become a must-have at every barbecue I attend. It's sublime with peaches and peach gelatin, too. -Melissa Meinke, Fawn Grove, Pennsylvania
Provided by Taste of Home
Categories Lunch Side Dishes
Time 10m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, add yogurt to gelatin; stir 2 minutes to completely dissolve. Gently stir in whipped topping, then marshmallows and apricots. Refrigerate until firm, at least 4 hours.
Nutrition Facts : Calories 225 calories, Fat 3g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 57mg sodium, Carbohydrate 44g carbohydrate (36g sugars, Fiber 1g fiber), Protein 3g protein.
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