Striped Frozen Yogurt Terrine Food

STRIPED FROZEN-YOGURT TERRINE

Steps:

• Place blueberries and plums in 2 separate saucepans; add 3/4 cup sugar to each. Cook over medium heat, stirring, until juices are released and sugar melts, 4 to 8 minutes. Increase heat and bring to a boil; cook until fruit breaks down and softens, 3 to 4 minutes more. Pass each fruit mixture through a fine sieve into a separate bowl, pressing on solids to remove as much liquid as possible. Let cool completely. Meanwhile, puree watermelon with remaining 3/4 cup sugar in a food processor, then pass through sieve into a bowl, again pressing on solids to remove liquid.
• Whisk 1 1/4 cups yogurt into each puree; refrigerate until ready to use. Line 3 mini (3-by-5 1/2-inch) loaf pans or 1 standard (5-by-10- inch) loaf pan with parchment. Transfer watermelon mixture to an ice cream maker; freeze according to manufacturer's directions. Spread evenly in prepared pan(s). Sprinkle with crumbs: 1 scant tablespoon for mini pans, 2 to 3 tablespoons for standard. Freeze until set, about 45 minutes. Repeat with plum and then blueberry mixture, layering one on top of the other; omit crumbs from final layer. Freeze until firm, at least 3 hours and up to 3 days.
• Run a knife around edges and unmold loaf. Cut into 3/4-inch-thick slices and serve.

FROZEN STRAWBERRY YOGURT

Steps:

• Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.