BERRIES IN YOGURT CREAM
Yogurt, cream, brown sugar and fresh fruit are all you need to wake up your taste buds on mornings you'd rather sleep in. Save time by having guests assemble their own parfaits. -Michelle Stillman, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 5m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Place yogurt in a large bowl; whisk in cream. Sprinkle with brown sugar but do not stir. Cover and refrigerate for at least 3 hours. , Just before serving, stir cream mixture. Divide among 10 dessert dishes. Top with berries.
Nutrition Facts : Calories 208 calories, Fat 12g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 33mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
YOGURT CREAM AND BERRIES
Steps:
- First, pour the yogurt into a bowl. Then add the cream. With a whisk carefully stir until combined. It should be nice and thick.Sprinkle the brown sugar evenly over the top of the yogurt mixture. Do not stir the mixture. Cover the bowl with foil or plastic wrap and tightly seal the edges. Place in the refrigerator for at least three or four hours.When you are ready to serve, place a small handful of berries (or other fruit) into a bowl or cup. Now, you can either not stir the mixture and have small visible bits of brown sugar in the finished product or you can whisk the mixture until smooth. This is how I like it. Stirred or not, spoon the yogurt mixture over the berries or fruit. Repeat the layers once, ending with berries on top.Now take this heavenly, creamy substance and indulge. You won't be sorry you did.
YOGURT CREAM WITH BERRIES
Keto breakfast does not have to consist only of eggs. EAT SMARTER's yogurt cream with berries gives you a good start to the day with only 7 carbs
Provided by EAT SMARTER
Categories Breakfast, Brunch, Snack
Time 15m
Yield 2
Number Of Ingredients 5
Steps:
- Mix the yogurt with coconut milk and 2 tablespoons of flaxseed oil.
- Select the berries, wash and pat dry. Roast almonds in a pan without fat at medium heat for 3 minutes.
- Fill the yogurt mixture into two bowls, garnish with berries, remaining flaxseed oil and roasted almonds.
Nutrition Facts : Calories 500 kcal, Fat 44 g, SaturatedFat 20 g, Protein 19 g, Carbohydrate 7 g, Sugar 0 g, Cholesterol 45.6 mg
BLUEBERRY YOGURT ICE CREAM
This recipe is a divine way to cool off and get refreshed on a hot summer day. It is a different kind of ice cream recipe, that pleases the palate. Cook time includes the time it takes to freeze, this varying from machine to machine.
Provided by BirdyBaker
Categories Frozen Desserts
Time 5h45m
Yield 1 batch
Number Of Ingredients 5
Steps:
- Place the caster sugar and blueberries together in a saucepan, stir in 250ml (8fl oz) of cold water and bring to the boil.
- Simmer for about 10 to 12 minutes.
- When the blueberries are tender remove the pan from the heat.
- Take out approx 1/4 of the blueberres from the pan and put to one side to cool and use later.
- Using a food processor or blender, take the remaining mixture from the pan and blend it with the cassis, then pour into a bowl and allow to cool.
- Whip the double (heavy) cream and fold it into the bowl of blended mixture along with the yoghurt and berries which were placed to one side earlier.
- Transfer the complete mixture into an ice cream maker and follow the manufacturer's instructions.
Nutrition Facts : Calories 2372.4, Fat 105.8, SaturatedFat 65.4, Cholesterol 391.1, Sodium 325, Carbohydrate 350.8, Fiber 10.9, Sugar 323.7, Protein 25.6
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- In a large bowl, combine 1/2 cup each of the strawberries, raspberries and blackberries. Add the sugar and mash with a potato masher (or bottom of a ladle) until the sugar dissolves. Gently stir in the remaining whole berries. Let sit at room temperature, tossing occasionally, for about 30 minutes (or refrigerate for up to 2 hours).
- Place the sugar, cream and vanilla in a large bowl. Using a hand mixer, beat at medium speed until the cream holds stiff peaks, a few minutes. Using a rubber spatula, gently fold in the yogurt until incorporated.
- Notes: My only change to the recipe was to double the cream mixture. I enjoyed having a little extra, but feel free to scale it back if desired.
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- Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Add the scraped out seeds to the bowl with yogurt, followed by powdered sugar and freshly squeezed lemon juice and mix very well. Next whip the very well chilled heavy cream until light and fluffy. Add whipped cream to a bowl with yogurt, sugar and vanilla mixture and mix gently. You want to retain the air in whipped cream, so that you'll have a less dense and voluminous dessert.
- Put a fine sieve lined with a clean kitchen towel on a bowl. Scoop the yogurt mixture into the middle of kitchen towel. Fold the sides of the kitchen towel to the middle to cover the yogurt surface. There is no need to tie the towel. You could also cover the yogurt mixture with a cling film/plastic wrap. Place the sieve with the yogurt mixture and the bowl below the sieve in the fridge and allow the liquid to drain off for at least 6 hours or overnight.
- Shortly before serving, add half of the berries and vanilla sugar to a jar and blend. Keep some berries aside, without blending them, so that you'll have something to bite on. Put the dessert on a large plate upside-down. Pour the sauce around the dessert and garnish with the remaining berries. Enjoy!
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