small bowl and sprinkle with powdered sugar. For the sauce
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.
efrigerate until cooled.
Combine yogurt and ground cinnamon in small
mong 4 bowls.
Top with vanilla yogurt and honey-toasted walnuts and
Combine yogurt, liqueur, 2 tbsp sugar and vanilla bean seeds. Place in freezer for about 2 hours, stirring every 15-20 mins with a whisk.
Meanwhile, caramelize remaining sugar over medium heat. Add orange juice and bring to a boil. Reduce heat and simmer until well combined. Add pear halves and cook for about 15 mins. Remove pears and allow to cool.
Transfer cooled pears to serving plates and drizzle with remaining syrup. Serve with frozen yogurt.
For fruit salad, mix orange zest and juice with 3 tbsp sugar in a small saucepan and boil for about 5 mins until syrupy then allow to cool. Mix fruit and toss with 1/2 the syrup.
To finish, mix mascarpone (or whipped cream cheese, if using), yogurt, vanilla extract and remaining sugar until smooth. Divide fruit salad between 4 glasses, top with mascarpone-yogurt mixture and drizzle with remaining orange syrup.
Combine 1 cup pie filling and 8 ounces of yogurt.
Place about 2 tablespoons of mixture in each glass of 6 glasses.
Top each with 1-2 tablespoons of the graham cracker crumbs.
Next top that with about 2 tablespoons plain pie filling.
Next top that with plain yogurt.
Next top that with remaining graham cracker crumbs.
Top that last of the pie/yogurt filling.
If you do have any crumbs left over, you can use those over the top for garnish.
You may or may not use all of the yogurt.
I ate it.
Preheat the oven to 350\u00b0F. Place four 1-cup baking dishes in a roasting pan.
Whisk milk, eggs, cream, sugar and vanilla in a large bowl until well combined.
Layer croissant quarters and blueberries in dishes. Divide egg mixture among dishes. Let stand for 5 mins. Sprinkle with cinnamon and nutmeg.
Add enough boiling water to roasting pan to come halfway up the sides of the dishes. Bake for 30-35 mins, until custards are just set. Serve warm or cold with vanilla yogurt.
Preheat oven to 350\u00b0F. Place a large baking dish in a large roasting pan.
In a medium bowl, whisk together milk, eggs, cream, sugar and vanilla.
Layer brioche, plums and blueberries in prepared baking dish. Strain egg mixture over brioche to cover then sprinkle with cinnamon and nutmeg. Add enough boiling water to roasting pan to come halfway up side of baking dish. Bake for 40-45 mins, until custard is just set.
Serve warm or cold with vanilla yogurt.
baking sheets with cooking oil and line with parchment paper.
Place strawberries in a bowl. Sprinkle with 1 tbsp of the powdered sugar and drizzle with cognac or balsamic vinegar.
Cover with plastic wrap and refrigerate for 30 mins.
Combine ricotta, yogurt and remaining 1 tbsp powdered sugar in a small bowl. Cover and refrigerate until ready to serve.
Divide strawberries among serving bowls. Top with a dollop of ricotta mixture and serve with biscotti or almond bread.
Preheat the oven to 425\u00b0F. Lightly grease a baking pan.
Sift flour and spice into a large bowl. Add butter; rub in lightly using fingertips. Stir in yogurt, pumpkin and sugar. Mix quickly to a soft, sticky dough. Do not over-mix.
Turn onto a lightly floured surface. Knead lightly. Press or roll out to 3/4-inch thickness. Cut into 16 rounds. Place close together on prepared pan.
Bake for 12-15 mins or until scones sound hollow when tapped. Cool on a wire rack. Serve with combined yogurt and honey.
he buttermilk and oil, mixing with a round-bladed knife to
x12 inch jelly roll pan with parchment paper, extending paper at
Blend or process berries, sugar, liqueur and 1/4 cup of the juice until smooth.
Dip ladyfingers in remaining juice; divide among six 1 1/2-cup serving glasses.
Divide half the yogurt among glasses; top with half the berry mixture. Repeat layering with remaining yogurt and berry mixture. Sprinkle with coconut.
Stir together yogurt, nutmeg and cinnamon. Transfer to serving bowl. Arrange fruit on a serving platter and garnish with fresh mint. Serve with spiced yogurt.
Fill a 16 cube ice cube tray with 2 c of the vanilla yogurt. Freeze for at least 3 hours, or until frozen solid.
Place yogurt cubes, frozen strawberries, sugar and the remaining 1/2 c of vanilla yogurt in the Master Prep Pitcher. Secure the top and pulse for 10-20 seconds, until smooth and creamy.
Serve garnished with a fresh strawberry or whipped cream. If yogurt softens or you prefer a thicker texture, place the finished frozen yogurt in freezer for 20 minutes to harden before serving.
the spices. Add flour and vanilla. Beat together until well combined
too) into your canning pot with about an inch of water
Peel, core and halve pears.
In a pot, bring water and sugar to simmer.
Add pears, simmer 10 minutes.
Add vanilla.
Cool pears in syrup.
Drain pears, then fill center of 6 halves with chocolate yogurt and the others with vanilla yogurt.
Top with whipped cream and chocolate.