PEACHES AND PISTACHIOS YOGURT CUP
Sweet and salty come together in this peach and pistachio-flavored yogurt cup.
Provided by Yoplait
Categories Trusted Brands: Recipes and Tips Yoplait
Yield 1
Number Of Ingredients 3
Steps:
- Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the diced peaches and 2 teaspoons of the pistachio nuts. Top with the remaining peaches and pistachios. Enjoy!
Nutrition Facts : Calories 145.1 calories, Carbohydrate 19.4 g, Cholesterol 0.1 mg, Fat 4.1 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 0.5 g, Sodium 119 mg, Sugar 1.7 g
PEACHES AND PISTACHIOS YOGURT CUP
Sweet and salty come together in this peach and pistachio-flavored yogurt cup.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 5m
Yield 1
Number Of Ingredients 3
Steps:
- Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the diced peaches and 2 teaspoons of the pistachio nuts.
- Top with remaining peaches and pistachios nuts.
Nutrition Facts : Cholesterol 10 mg, ServingSize 1 Serving, TransFat 0 g
YOGURT-PEACH SEMIFREDDO
Provided by Anna Stockwell
Categories Dessert Kid-Friendly Yogurt Frozen Dessert Peach Mint Summer Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 6
Number Of Ingredients 9
Steps:
- Line 8 1/2x4 1/2" loaf pan with plastic wrap, leaving a generous overhang on all sides.
- Cook peaches and 1/4 cup sugar in a large skillet over medium heat, stirring occasionally, until peaches are softened and sugar is dissolved, about 5 minutes. Transfer to a blender and purée until smooth. Let cool.
- Meanwhile, whisk egg whites, salt, and remaining 1 cup sugar in a medium heatproof bowl (or the bowl of a stand mixer) set over a saucepan of simmering water (do not let bowl touch water). Cook, whisking constantly, until sugar is dissolved and mixture is warm to the touch, 2-4 minutes. Remove bowl from saucepan. Using an electric mixer on high speed, beat egg mixture until tripled in volume, glossy, and completely cool, about 10 minutes.
- Whisk yogurt and lemon juice in a large bowl, then stir in mint. Gently fold in egg white mixture until combined.
- Transfer half of the yogurt mixture to prepared pan; smooth surface. Swirl half of the peach mixture into yogurt layer with a spoon, then repeat with remaining yogurt and peach mixtures. Fold plastic wrap overhang over top to seal and freeze until firm, at least 8 hours.
- Unwrap semifreddo and, using plastic overhang, gently lift from pan. Invert semifreddo onto a cutting board, remove plastic wrap, and let sit at least 10 minutes to soften. Slice into 6 even slices, about 1 1/2" thick; transfer to plates and serve.
- Do Ahead
- Semifreddo can be frozen for up to 3 days.
FROZEN YOGURT WITH POACHED PEACHES
Provided by Mona Talbott
Categories Dessert Kid-Friendly High Fiber Peach Summer Healthy Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield 8 servings
Number Of Ingredients 13
Steps:
- Frozen Yogurt:
- Whisk cream, yogurt, milk, honey, lemon juice, and salt in a large bowl. Process in an ice cream maker according to manufacturer's instructions.
- Transfer frozen yogurt to an airtight container or a shallow baking pan; cover and freeze until firm, at least 2 hours.
- Do ahead: Frozen yogurt can be made 1 week ahead. Keep frozen.
- Peaches and assembly:
- Using the tip of a paring knife, score an X in the bottom of each peach. Cook in a large pot of boiling water just until skins begin to peel back where cut, about 1 minute. Using a slotted spoon, transfer to a large bowl of ice water and let cool. Carefully peel peaches, reserving skins.
- Bring lemon verbena, Cocchi Americano, sugar, reserved peach skins, and 1 1/2 cups water to a boil in a medium saucepan. Reduce heat and simmer until mixture has thickened slightly and looks syrupy, 10-12 minutes.
- Add peaches, cover saucepan, reduce heat, and gently poach fruit until the tip of a paring knife easily slides through flesh, 12-15 minutes. (Very ripe fruit will take less time to cook.) Using a slotted spoon, transfer peaches to a plate and let cool. Cut into wedges.
- Meanwhile, return poaching liquid to a boil and cook until reduced by half, 15-20 minutes. Let cool, then discard solids.
- Scoop frozen yogurt into small glasses or bowls and serve topped with peaches, some reduced poaching syrup, and pistachios.
- Do ahead: Peaches can be poached 3 days ahead. Cover and chill in poaching liquid. Bring peaches to room temperature and reduce poaching liquid just before using.
YOGURT AND PISTACHIO CAKE
Provided by Food Network
Categories dessert
Time 2h45m
Yield 1 (10-inch) cake
Number Of Ingredients 8
Steps:
- Preheat oven to 300 degrees. Toast pistachios in the oven until crisp but not brown, about 15 minutes. When cool enough to handle, rub pistachios between your hands or towels to remove the outer skins, then grind them finely in food processor. Add the flour, soda, and salt, and process briefly.
- Butter and flour a 10-inch springform pan. Increase oven temperature to 350 degrees.
- In a mixer, beat the egg yolks with 1/2 cup of the sugar until pale yellow and thick ribbons. Mix in the yogurt, then the olive oil. With a spatula, fold in the reserved flour mixture.
- Beat the egg whites to soft peaks, add remaining 3/4 cup sugar and beat to stiff peaks. Fold egg whites into the batter. Pour batter into prepared pan and bake 45 to 55 minutes, or until done. Cool on a rack, remove from pan and serve with drained yogurt, honey and chopped pistachios.
BAKED PEACHES WITH PISTACHIO NUTS
Make and share this Baked Peaches With Pistachio Nuts recipe from Food.com.
Provided by Charlotte J
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees.
- Coarse chop pistachios and biscuits.
- Put into a bowl and mix into a paste with the almonds, sugar, cinnamon, egg yolk, and orange blossom water or rose water.
- Fill the cavity of each peach generously with this mixture, and arrange the fruit closely in a medium size baking dish.
- SYRUP:.
- Dissolve the honey in 300ml water over a gentle heat, add cinnamon sticks, orange strips and boil for 5-6 minutes until slightly thickened.
- Stir in orange blossom water or rose water and pour around the peaches.
- Bake 15 minutes or until the peaches look soft without falling apart, basting occasionally.
- Serve with yoghurt or fromage frais.
Nutrition Facts : Calories 307.9, Fat 15.9, SaturatedFat 2.8, Cholesterol 27.7, Sodium 21.6, Carbohydrate 38.5, Fiber 5.7, Sugar 30.4, Protein 8.3
BAKED PEACHES WITH ROSEWATER YOGHURT
A Donna Hay recipe from the 2008 "no time to cook" cookbook. Recipe serves 2 but easily multiplied for a larger group
Provided by Jubes
Categories Breakfast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 180°C /355°F Line a baking dish with non-stick baking paper.
- Halve the peaches and remove the stones.
- Place the peaches cut side up on the baking tray and sprinkle over the sugar.
- Bake for 20 minutes, or until soft and golden.
- Combine the yoghurt with the rosewater.
- Place peaches on serving plates and top with the rosewater yogurt and chopped unsalted pistachios.
Nutrition Facts : Calories 200.8, Fat 7.8, SaturatedFat 3, Cholesterol 15.9, Sodium 56.5, Carbohydrate 28.4, Fiber 3, Sugar 25.2, Protein 7.2
PEACHES AND PISTACHIOS YOGURT CUP
Sweet and salty come together in this peach and pistachio-flavored yogurt cup.
Provided by Yoplait
Categories Yoplait
Yield 1
Number Of Ingredients 3
Steps:
- Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the diced peaches and 2 teaspoons of the pistachio nuts. Top with the remaining peaches and pistachios. Enjoy!
Nutrition Facts : Calories 145.1 calories, Carbohydrate 19.4 g, Cholesterol 0.1 mg, Fat 4.1 g, Fiber 0.9 g, Protein 6.9 g, SaturatedFat 0.5 g, Sodium 119 mg, Sugar 1.7 g
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