Fresh Berries With Lemon Yogurt Food

FRESH BERRIES WITH HONEY LEMON MASCARPONE CREAM

Steps:

• In a medium bowl, combine the strawberries, blueberries, lemon zest, and lemon juice together. Set aside.
• In another bowl, stir together the mascarpone, yogurt, lemon zest, lemon juice, honey, and vanilla extract until creamy and uniform in texture. Taste and adjust for sweetness and tartness by adding more honey or lemon juice according to your personal preferences.
• Take two glasses and layer the fruit and cream. Serve immediately or chilled.

FRUIT SALAD WITH LIMONCELLO

Steps:

• For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
• For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
• Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.

FRESH BERRIES WITH LEMON YOGURT

Steps:

• In a small bowl, combine the first five ingredients; spoon into four dessert dishes. Whisk together yogurt and lemon curd; spoon over fruit.

FRESH FRUIT PARFAIT WITH LEMON-POPPY SEED YOGURT

Steps:

• In a medium bowl place cut fruit, blueberries, lemon juice and 1 tablespoon sugar. Mix well and macerate for about 10 to 15 minutes. This will allow fruit to be infused with lemon juice and sugar. Meanwhile in a small bowl stir 2 cups of lowfat yogurt and poppy seeds. In clear glasses, layer the ingredients starting with the fruit mixture then next layer with yogurt, then fruit, then yogurt. Repeat these steps until you have filled the glasses. Garnish with a sprig of mint.

THREE-BERRY LEMON TRIFLE

Steps:

• In a large bowl, combine the milk, yogurt, lemon juice and zest. Fold in 2 cups whipped topping. , In a 3-qt. trifle bowl or deep salad bowl, layer a third of the cake cubes, a third of the lemon mixture and all of the strawberries. Repeat cake and lemon mixture layers. Top with blueberries and remaining cake cubes and lemon mixture. Sprinkle with raspberries. , Spread remaining whipped topping over berries; sprinkle with almonds. Cover and refrigerate for at least 8 hours.

FRESH FRUIT PARFAIT WITH LEMON-POPPY SEED YOGURT

Steps:

• In a medium bowl place cut fruit, blueberries, lemon juice and 1 tbsp sugar. Mix well and macerate for about 10 to 15 minutes. This will allow the fruit to be infused with lemon juice and sugar.
• Meanwhile, in a small bowl stir 2 cups of lowfat yogurt and poppy seeds.
• In clear glasses (wine glasses make an excellent choice) layer the ingredients starting with the fruit mixture, then the yogurt. Repeat until full. Garnish with a sprig of mint.

BERRIES WITH LEMON CUSTARD SAUCE

Steps:

• Line a sieve with a coffee filter, spoon in the yogurt and let drain for about an hour in the refrigerator.
• In a medium saucepan whisk together the egg yolks and sugar.
• Add cornstarch, salt, 1 Tbsp lemon zest and lemon juice and whisk together.
• Whisk in the milk over medium heat.
• Switch to a wooden spoon and cook, stirring constantly, until custard is thickened to the consistency of a thin pudding - about 5-8 minutes.
• Bring it up TO the boiling point but DO NOT let it boil.
• Remove when it is thickened and immediately pour into a bowl.
• Stir in vanilla, let mixture cool for 15 minutes.
• Whisk in the yogurt cheese from first step and chill for at least 1/2 hour.
• To serve, top berries with chilled custard sauce and garnish with the fresh mint and remaining lemon zest.

BLUEBERRY PASTRIES WITH LEMON YOGURT FROSTING

Steps:

• Make the pastries: In a small saucepan over medium heat, combine the blueberries, honey, and lemon juice. Use the back of a wooden spoon to crush the blueberries and then bring the mixture to a boil. Cook, stirring occasionally, until thickened, 15 to 20 minutes. Remove from the heat and let cool completely.
• Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
• Cut the puff pastry sheet into six equal squares. On three of the squares, brush beaten egg on the outside edges of the square and spoon blueberry filling throughout the middle. Top each square with the remaining pieces of pastry. Press the edges together and then seal with a fork. Transfer to the baking sheet and brush the tops with beaten egg. Bake for 15 to 20 minutes, until the pastry browns and puffs up.
• Whisk the yogurt, honey, lemon juice, and vanilla together in a small bowl. Drizzle over the pastries and top with the freeze-dried blueberries and fresh mint. Serve.

BLUEBERRY LEMON YOGURT PARFAIT

Steps:

• In a medium bowl, whisk together yogurt, lemon zest, lemon juice and Splenda or stevia. (function() { var a="",b=[ "adid=ada-foodhub-3-431074472", "site=ehs.con.ada.foodhub", "size=300x250", "zone=", "mcat1=di13", "mcon1=f49s", ]; for (var c=0;c