Black Forest Yogurt Cups Food

BLACK FOREST YOGURT POPSICLES

Steps:

• Combine the Greek yogurt, vanilla extract, and honey in a small bowl.
• Put approximately half of the yogurt mixture into a second bowl. To one bowl, add the cocoa powder and mix to combine.
• Flavor each yogurt to taste with additional cocoa, honey, or vanilla as desired.
• Spoon the vanilla yogurt, cocoa yogurt, and cherry pie filling in alternating patterns into each popsicle mold. Only spoon in approximately 1-2 Tablespoons at a time to get many different layers throughout the popsicles. Tap the popsicle mold on the counter to help the ingredients settle and remove gaps if necessary.
• Continue filling each mold until there is approximately 1/2 inch gap at the top.
• Insert the popsicle sticks into the center of each mold. The thickness of the yogurt should make them easily stand up. (I do not use the lid of the mold because often times the popsicle sticks slant enough that it makes it difficult to remove).
• Freeze the popsicles until completely set, at least 4 hours.
• To remove from the mold, run hot water over the outside of the popsicle molds. Wiggle the sticks until you can pull the popsicles out. Only run under hot water briefly each time to prevent melting as much as possible.

BLACK FOREST GATEAU

Steps:

• Add the yogurt, honey (or agave nectar), yogurt lemon juice and ⅔ of the frozen cherries into a food processor (or liquidizer).
• Process until creamy and even in color, about 2-3 minutes. Scrape down the side of the bowl to make sure there are no lumps.
• Fold in the reserved frozen cherries and roughly chopped chocolate
• Transfer it to an airtight freezable container and freeze for a minimum 4 hours but preferably overnight. Store it in the freezer for up to 2 month.

BLACK FOREST PRESERVES

Steps:

• Prepare canner, jars, and lids.
• In a bowl, combine sugar and cocoa. Stir well.
• In a large stainless steel saucepan, combine cherries and lemon juice. Stir in cocoa mixture. Over high heat, stirring constantly, bring to a full rolling boil that cannot be stirred down.
• Stir in pectin. Boil hard, stirring constantly, for 1 minute. Stir in Amaretto. Remove from heat and skim off foam.
• Ladle hot preserves into hot jars, leaving 1/4 inch headspace. Remove air bubbles and add hot preserves if needed. Wipe rim. Center lid on jar. Screw band tight.
• Place jars in canner, ensuring they are completely covered with water. Bring to a boil, then process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars.

BLACK FOREST FROZEN YOGURT PIE

Steps:

• Mix together cookie crumbs, butter and coconut until well blended. Press evenly into bottom and sides of a 9-inch pie plate; freeze until firm.
• Using an electric mixer, mix on slow speed 1/2 cup fresh raspberries with Yogurt Bar raspberry frozen yogurt just until fruit is mixed inches Return frozen yogurt mix to freezer until it regains firmness. Use an ice cream scoop to fill pie shell with raspberry frozen yogurt mix, piling the scoops into a mound. Freeze until firm, at least two hours.
• Just before serving, remove pie from freezer. Garnish with remaining fresh raspberries and drizzle with chocolate syrup. Sprinkle with toasted coconut if desired.

EASY BLACK FOREST DESSERT

Steps:

• Place cake mix, water and yogurt in a mixer bowl.
• Beat or whisk the ingredients together on medium speed for 2 minutes.
• Divide batter evenly between two sprayed Wilton Fanci-Fill cake pans.
• Bake at 350 degrees for 25 minutes.
• Let cool in pans for 10 minutes.
• Remove cooled cakes from the pans.
• Add one can of pie filling to the indention in one of the cakes.
• Freeze the other cake for another day.
• Before serving, top each piece of cake with the Reddi Whip as desired.