Strawberries With Yogurt And Pistachios Food

STRAWBERRIES WITH RICOTTA CREAM AND PISTACHIOS

Steps:

• Place the ricotta in a small strainer set over a bowl and refrigerate for 30 minutes to drain the excess liquid.
• Transfer the drained ricotta to a food processor or blender, add the brown sugar and orange liqueur, and process until smooth. (The ricotta mixture can be made up to 8 hours in advance, covered and kept refrigerated.)
• Divide the strawberries among 4 dessert bowls and top each with a 1/4 cup of the ricotta mixture and sprinkle with the pistachios.

STRAWBERRY PISTACHIO SEMIFREDDO

Steps:

• Line a standard 5-by-9-inch loaf pan with plastic wrap, leaving a 2-inch overhang on all sides. Pulse pistachios in a food processor until coarsely chopped (some will break down to a coarse grind). Transfer to a small bowl; do not wipe processor clean. Place strawberries and 3 tablespoons sugar in processor; puree until smooth and transfer to a fine sieve set over a bowl. Stir puree, pressing on solids to extract as much liquid as possible; discard solids.
• Combine egg yolks and remaining 1/2 cup sugar in a bowl set over a pot of simmering water. Beat on high speed (or vigorously by hand) until pale yellow and tripled in volume, about 3 minutes. Transfer bowl to a larger bowl of ice water; stir until mixture is very thick and cool, about 3 minutes.
• Beat together cream and vanilla in a large bowl until soft peaks form. Whisk 1/3 of whipped cream into egg mixture, whisking until smooth, then fold into remaining cream with a rubber spatula just until thoroughly incorporated.
• Pour 1/2 of cream mixture into strawberry puree. Gently fold together until thoroughly incorporated, then pour into loaf pan and smooth top. Fold pistachios into remaining cream mixture and pour evenly over strawberry cream; smooth top. Fold plastic wrap over surface and freeze at least 12 hours and up to 3 days. To serve, peel plastic from surface. Invert pan onto a cutting board. Unmold semifreddo, remove plastic, and cut crosswise into 3/4-inch-thick slices.

STRAWBERRIES WITH YOGURT AND PISTACHIOS

Steps:

• Divide yogurt and strawberries among bowls. Drizzle with honey, and sprinkle with pistachios.

YOGURT-BERRY SWIRLS WITH PISTACHIO NUTS

Steps:

• Soften yogurt by letting it sit out for a few minutes or by microwaving for 20 seconds. Heat a large nonstick saute pan over medium-high heat. Add the berries and saute until just starting to soften, but not hot throughout. Transfer frozen yogurt to a large bowl and pour over berries (with liquid from bag). Gently swirl berries into yogurt, without completing mixing in.
• Spoon mixture into bowls or tall glass and top with pistachio nuts (you can also refreeze the swirl before serving).

STRAWBERRIES WITH YOGURT AND PISTACHIOS

Steps:

• Divide yogurt and strawberries among four bowls. Drizzle with honey, sprinkle with pistachios, and serve.
• Nutrition Information
• (Per Serving)
• Calories: 193
• Saturated Fat: 4.5g
• Unsaturated Fat: 3g
• Cholesterol: 9mg
• Carbohydrates: 24g
• Protein: 6g
• Sodium: 17mg
• Fiber: 3g

STRAWBERRY AND YOGURT PARFAITS

Steps:

• Spoon 1/4 cup granola into each of 6 parfait glasses; cover with layers of 1/4 cup each yogurt and strawberries.
• Top each with 2 tsp. jam, 1/4 cup of the remaining yogurt, and 1 tsp. each jam and nuts.

FRESH STRAWBERRIES WITH YOGURT (EASY MOROCCAN DESSERT)

Steps:

• Wash and slice the strawberries. Gently mix the sliced strawberries with the yogurt, sugar and vanilla. Cover, and leave in the fridge for an hour or longer.
• If desired, bring back to room temperature before serving.