On 6-inch wooden skewers, alternate pineapple, strawberries, bananas and kiwi fruit.
Combine yogurt and orange juice to make dip.
Cover and chill for 2 hours or longer.
Garnish with rind. Yields 1 1/2 cups dip.
cross-ways.
Put all fruit together in a bowl, add
n a medium saucepan along with 1/2 cup water. Sprinkle
Mix yogurt and orange juice together and set aside.
Cut up fruit into bite sized pieces.
Sprinkle lightly with lemon juice to prevent discolouration.
Serve yogurt sauce with fruit bowl.
Place 2 cups water, cinnamon sticks and vanilla in a medium saucepan. Bring to a boil on high heat. Reduce heat to low. Add dried fruit and simmer, uncovered, 5 mins, until fruit is tender and plump. Remove from heat and set aside to infuse for 30 mins.
Divide fruit compote among serving dishes and top with a dollop of yogurt, to serve.
Fruit Shake
Squeeze peeled lemon
Combine fruit and mint in a large bowl. Set aside for 10 mins.
Divide fruit between 4 serving vessels and drizzle with any juices. Serve with yogurt.
In a small serving bowl, combine chutney, coconut yogurt, 1/4 tsp lime zest, 1/2 tsp lime juice and mint.
Skewer berries. Serve with chutney dip.
For the syrup, place sugar, lemon juice, zest, cinnamon sticks and 3/4 cups water in a saucepan. Heat on low, stirring, until sugar dissolves. Increase heat to medium and simmer 5 mins, without stirring, until syrupy. Cool to room temperature.
Arrange melon in serving bowls. Drizzle with syrup, decorate with mint and a halved cinnamon stick, and serve with yogurt or cream.
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.
eks.
Cover loosely with aluminum foil, with a wooden spoon inserted
Bring salt and 2 cups water to boil in medium saucepan and add quinoa.
Reduce heat, cover, and simmer for about 15 minutes (until quinoa is translucent).
Puree mint, yogurt, and orange juice in blender.
Reserve a few strawberry and kiwi slices for garnish.
In a large serving bowl combine fruit, drizzle with yogurt sauce, and toss to coat.
Add quinoa, toss gently.
Garnish with reserved fruit, and refrigerate 1- 2 hours before serving.
In a large bowl, toss melon, strawberries, lime juice and sugar. Let stand for 15 minutes, stirring occasionally.
In a small bowl, combine all ingredients, stirring until sugar is dissolved. Cover and refrigerate until chilled. (The yogurt will keep in the refrigerator for up to 2 days.).
Serve Fruit Salad with Lime Yogurt.
In a bowl, combine the fruit. In a microwave-safe bowl, combine the jelly and water. Microwave uncovered on high for 45 seconds or until jelly is melted.; stir until smooth. Drizzle over fruit. Top with yogurt and sprinkle with almonds. Yield 8 servings, ready in 30 minutes.
nd line base and sides with parchment paper, extending paper 2
Serve the compote over the yogurt, topped with the toasted almonds.
For the herb-yogurt dressing, mix yogurt, sour cream and mayonnaise. Season and add chopped herbs.
For cucumber salad, place cucumber in a bowl, season and sprinkle with sugar. Add lemon juice and oil.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain potatoes and arrange on plates with hard-boiled eggs. Drizzle with yogurt dressing, sprinkle with reserved herbs and garnish with basil leaves. Serve with cucumber salad.
he pastry, mix the flour with the yeast, sugar and salt
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
Into 4 serving glasses, distribute strawberries.
Cover with 2 teaspoons yogurt or sour cream in each glass.
Next, place a layer of pineapple, a layer of bananas, then another layer of yogurt. Top off with a large strawberry.
Serves 4. (Each serving contains 164 calories.)