VANILLA POACHED PEACHES WITH WHIPPED MINTED YOGURT
Provided by Food Network
Categories dessert
Time 3h35m
Yield about 6 to 8 servings
Number Of Ingredients 11
Steps:
- Make the peaches: Place the water, sugar, and vanilla bean in a medium saucepan. Stir over medium heat until the sugar has dissolved. Once the sugar has dissolved, remove the vanilla bean and scrape the inside of the bean into the liquid. Add as many peaches to the pan as it will hold without piling or crowding, and poach over a low simmer for about 8 minutes or until the fruit is soft. Remove the peaches and finish poaching the remainder of the fruits. When done, place the peaches in a glass baking dish, cut side down. Pour the vanilla syrup over the peaches, and refrigerate until chilled, for up to 8 hours.
- For the yogurt: Place the water and sugar in a small saucepan, stir and simmer until sugar is dissolved. Add the mint leaves and simmer for 2 minutes, remove from heat, cover and let stand for 5 minutes. Strain and chill the syrup.
- In a bowl, whip the syrup and cream with a hand-held mixer until stiff. In another bowl, whip the yogurt until smooth and fold it into the cream mixture.
- To serve the peaches: Place 2 peach halves in a shallow bowl, and dollop with some of the minted yogurt cream. Garnish with fresh mint sprigs and raspberries.
FRUIT AND YOGURT
[DRAFT]
Provided by Food Network
Number Of Ingredients 3
Steps:
- Top a PretzelCrisps® with a dollop of Greek Yogurt and some fresh fruit for a tasty, healthy snack.
FRESH YOGURT
Steps:
- Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
- Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
- After the fermentation is complete, refrigerate overnight.
FRUIT WITH YOGURT SAUCE
This citrus and spice sauce for fresh fruit is such a success that I had to share the recipe. It's terrific alongside fruit kabobs or tossed into a medley. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Appetizers Breakfast Brunch
Time 15m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Place the water and raisins in a small bowl; let stand for 5 minutes. Meanwhile, in a large bowl, combine the yogurt, ginger, allspice and cardamom. Drain raisins; stir into yogurt mixture. Cover and refrigerate for at least 1 hour., Toss bananas in lemon juice. Alternately thread fruit on wooden skewers or place in a serving bowl. Serve with yogurt sauce.
Nutrition Facts : Calories 170 calories, Fat 1g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 47mg sodium, Carbohydrate 40g carbohydrate (0 sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
FRUIT & NUT YOGURT
An energy-boosting breakfast pot that makes a great alternative to cereal and will keep you full until lunch
Provided by Good Food team
Categories Breakfast, Brunch
Time 10m
Number Of Ingredients 6
Steps:
- Mix the nuts, sunflower seeds and pumpkin seeds. Mix the sliced banana and berries. Layer up in a bowl with yoghurt and enjoy.
Nutrition Facts : Calories 694 calories, Fat 41 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 45 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.3 milligram of sodium
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