Vanilla Yogurt Raspberry Salad Food

FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

RASPBERRY JELLO SALAD

Steps:

• In a large bowl, combine the pudding mix and the vanilla yogurt, stirring until well mixed.
• Fold Cool Whip into the mixture. (You can use a spatula or a whisk!)
• Lastly, fold in the raspberries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing. If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!

WARM STRAWBERRY SALAD WITH VANILLA FROZEN YOGURT

Steps:

• Make the Frozen Yogurt: In a bowl, whisk together the yogurt, simple syrup, and vanilla. Chill 30 minutes; then freeze in an ice cream maker according to manufacturer's instructions
• Cram the frozen yogurt into the milk container, packing it well to get rid of all the air pockets. Freeze for at least 6 hours.
• Make the Strawberry Salad: puree the raspberries and sugar in a blender. Strain out the seeds and taste the puree for sweetness, adding more sugar if necessary. Divide the puree on among the plates, spreading evenly to coat the bottom of each plate. Using 4 berries per plate, carefully fan them on top of each plate, starting at the edge and spiraling in to the center. (It can be made up to this point up to 8 hours in advance. Just tightly cover each plate with plastic wrap and refrigerate until ready to serve.)
• Preheat the oven to 450 degrees F. Bake the strawberries until just warm, about 2 minutes. Alternatively, microwave them for 1 minute.
• Take the frozen yogurt out of the freezer and lay it on its side. With a serrated knife, leaving the frozen yogurt in its container, cut a 1 1/2-inch think slice off the end. Remove the container band around the slice. Cut the slice on the diagonal into 4 triangles. Place a triangle of frozen yogurt in the center of each plate (it will start to melt immediately). Cut the honeycomb, if using, into 4 pieces and place on top of the frozen yogurt. Serve immediately.

RASPBERRY YOGURT PUDDING SALAD

Steps:

• In a large bowl, beat together the dry pudding mix and yogurt. I prefer using an electric mixer for this.
• Then fold in the Cool Whip whipped topping. (The lumps go away as you keep folding.)
• Fold in the frozen raspberries (any frozen fruit will work).
• Keep refrigerated.

VANILLA YOGURT RASPBERRY SALAD

Steps:

• In a large bowl toss together all the fruit.
• Fold in yogurt. Serve immediately.

FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
• Combine the orange juice and banana slices in a separate bowl.
• Add the berries and grapes and gently mix the fruit mixture together.
• Spoon the fruit into serving bowls and top with the yogurt.

RASPBERRY SALAD DRESSING I

Steps:

• In a blender, combine the yogurt, raspberries, vinegar and sugar. Blend until smooth and refrigerate until chilled.

CREAMY FRUIT SALAD WITH YOGURT

Steps:

• In a serving bowl, combine the fruit cocktail, bananas, apple and orange. Combine the pudding mix and yogurt until smooth. Add to fruit mixture; stir to coat. Refrigerate leftovers.

FRUIT SALAD WITH VANILLA YOGURT

Steps:

• In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.