FRESH FRUIT WITH HONEY VANILLA YOGURT
Steps:
- Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit.
STRAWBERRY HONEY SORBET
A friend made this for me, and I absolutely adore strawberries. I'd take this over ice cream any day of the week. This recipe came from eatbetteramerica.
Provided by AmyZoe
Categories Frozen Desserts
Time 20m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- In 1 1/2 quarter saucepan heat strawberries, wine, mint, and honey over medium heat for 5 minutes, stirring occasionally.
- Remove from heat and cover and refrigerate atleast 4 hours but no longer than 24 hours.
- In blender or food processor, place strawberry mixture. Cover and blend until smooth and strain.
- Stir in lemon peel.
- Pour into 1-quart ice cream freezer.
- Freeze according to manufacturer's directions.
Nutrition Facts : Calories 86.1, Fat 0.1, Sodium 3.3, Carbohydrate 10.9, Fiber 0.8, Sugar 8.5, Protein 0.3
FRESH FRUIT WITH HONEY-YOGURT DIP
An easy and healthy snack. Fresh Fruit with Honey-Yogurt Dip recipe
Categories Condiment/Spread Fruit Breakfast Brunch Dessert Valentine's Day Kid-Friendly Quick & Easy Yogurt Summer Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Combine yogurt, honey and cinnamon in small bowl; stir to blend. Place bowl on platter. Surround with fruit and serve.
YOGURT SORBET
A Barefoot Contessa recipe - this looks like a good basic recipe that you can change to suit your tastes - vary the flavors of yogurt, add citrus zest, vanilla extract, etc. While the recipe calls for sugar, I plan to use Splenda granular for all or part of the sugar.
Provided by SusieQusie
Categories Frozen Desserts
Time 40m
Yield 1 quart, 3-4 serving(s)
Number Of Ingredients 3
Steps:
- With a hand-held mixer, beat the egg whites in a medium bowl, until frothy. While still beating, slowly add the sugar or Splenda and beat on high speed until the egg whites are stiff and shiny, about 4 minutes. (This can also be done in the bowl of an electric mixer fitted with the whisk attachment).
- In another bowl, whisk the yogurt until smooth. Fold in the egg whites. Transfer the mixture to an ice cream freezer and freeze according to the manufacturer's instructions.
- Freeze in a quart container until ready to serve.
- *Raw egg warning- To reduce the slight risk of Salmonella or other food-borne illness, use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Facts : Calories 326.4, Fat 0.5, SaturatedFat 0.3, Cholesterol 4.9, Sodium 243.4, Carbohydrate 63.5, Sugar 63.5, Protein 17.6
YOGURT & HONEY FRUIT CUPS
Steps:
- Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 22mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic exchanges
HONEY YOGURT SORBET WITH FRESH FRUITS
I made this at my one day class held at the Institute of Culinary Education here in NYC. The honey flavor is divine and I fell in love with this dessert.
Provided by greysangel
Categories Frozen Desserts
Time 6h15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Split vanilla bean and scrape out seeds using the granulated sugar (rubbing the sugar along the seeds gets more out).
- Put vanilla, sugar, and water in a small pot and boil. Cool.
- Using an immersion blender, mix the sugar syrup and remaining ingredients together.
- Freeze in an ice cream machine (according to manufacturer's instructions).
- Serve with fresh berries.
Nutrition Facts : Calories 158.2, Fat 2.7, SaturatedFat 1.3, Cholesterol 8, Sodium 30.4, Carbohydrate 32.7, Fiber 6.2, Sugar 24.8, Protein 3.7
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