Apricot Yogurt Cream Pie Food

APRICOT FLUFF

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.

APRICOT CREAM PIE WITH ALMONDS

Steps:

• Cut the butter into small pieces and combine it with the powdered sugar, a pinch of salt and the egg yolks. Add the two flours and combine everything quickly. Wrap the pastry dough in plastic wrap and let rest in the refrigerator for 1 hour.
• Wash the apricots, remove the pits and chop them, leaving a couple of apricots whole for garnish.
• Heat 2 3/4 Tbsp. water and the granulated sugar. When the syrup comes to a gentle boil add the chopped apricots. Cook for 15 minutes. Remove from the heat and let cool.
• Preheat the oven to 350°F.
• For the almond cream: Crumble the almond paste. Soak the gelatin in a bowl of cold water for 5-10 minutes or until soft. Remove from bowl and squeeze out excess water. Heat the milk with the lemon zest. Add the gelatin and let dissolve. Pour the hot milk over the almond paste and blend with an immersion blender until completely combined. Finally, add 1/4 cup cream. Let cool and thicken.
• Roll out the pastry dough with a rolling pin. Line a round baking pan (8 1/2" in diameter) with the dough. Pierce the bottom with a fork and bake it at 350°F for 15-20 minutes. Remove from the oven and let cool.
• Remove the pastry shell from the pan and spread the apricot mixture over it. Whip the remaining cream and gently fold it into the almond cream. Pour it over the apricot mixture. Garnish with the whole apricots and sprinkle with slivered almonds.

NO-BAKE YOGURT AND COOL WHIP PIE

Steps:

• Cover and refrigerate any leftover pie, or freeze for later.

BEST YOGURT PARFAIT EVER

Steps:

• First, pour the yogurt into a bowl. Then add the cream and vanilla. With a whisk, carefully stir until combined. It should be nice and thick.
• Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least 20 to 30 minutes.
• When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Without stirring the mixture, spoon the yogurt over the berries. There will be creamy areas and brown sugar areas. Repeat the layers once, ending with berries on top.

APRICOT SOUR CREAM PIE

Steps:

• For the dough: Cut butter into cubes, combine all ingredients and use fingers to blend until mixture resembles coarse meal (can use a pastry knife also).
• Add 6 tbsp ice water, mix with fingers or large fork until dough just comes together.
• Turn it out onto a well-floured board.
• Form it into a disk with your hands and let sit for 15-30 minutes before rolling.
• Boil ~4 cups (just enough to cover the apricots), add the sugar and apricots. Blanch for 90 seconds (up to 5 minutes), then drain and set aside to cool.
• Blend together sour cream, 2 tbsp sugar, flour, salt, lemon juice, and vanilla.
• Separately beat the 3 egg whites until stiff and fold into sour cream filling.
• Then roll out and line 9" pie tin with dough and gently fill by layering apricots and filling.
• Brush any remaining exposed crust with the egg yolk.
• (Can make a top crust or lattice, if desired, by doubling dough recipe.).
• Bake st 350 degrees Fahrenheit for 25-30 minutes.

APRICOT YOGURT CREAM PIE

Steps:

• 1. Drain apricots, reserving 2/3 cup syrup. Reserve 4 apricot halves for garnish. Chop remaining apricots. Set aside.2. In medium saucepan bring reserved syrup to boiling. Remove from heat. Stir in sugar and gelatin until dissolved. 3. In large bowl gradually whisk gelatin mixture into yogurt. Refrigerate about 2 hours or until partially set.4. Fold chopped apricots and whipped topping into yogurt mixture. Spoon into crust. Refrigerate about 3 hours or until set.5. Lengthwise halve reserved apricot pieces. Garnish pie with apricot pieces. Store in refrigerator.

APRICOT YOGURT FOOL

Steps:

• Place the apricots, orange juice, sugar and cinnamon sticks in a pan, cover and cook gently for about 15 mins, until the apricots are very soft. Remove the cinnamon sticks and set aside to cool.
• Spoon the yogurt into a bowl and stir in the lemon zest. Fold in most of the cooled apricots, spoon into 4 serving glasses and top with the remaining fruit and any juices.

PERFECT PLUM PIE

Steps:

• In bowl, combine first 6 ingredients; pour into pastry shell.
• For topping, combine sugar, flour, cinnamon and nutmeg.
• Cut in margarine until coarse.
• Sprinkle over plums.
• Bake in preheated 375 degree oven for 60 minutes or until golden brown.
• (May need to cover crust edges with foil during baking to prevent burning.).