FRESH FRUIT AND YOGURT ICE POPS
Simple and wholesome popsicles. My mom used to help us make these when we were kids and I still enjoy them years later. Use honey as an alternate sweetener, and blend the fruit to be either chunky or smooth.
Provided by april20
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 5h15m
Yield 8
Number Of Ingredients 5
Steps:
- Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
- Fill paper cups 3/4 full with fruit mixture. Cover the top of each cup with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup.
- Place the cups in the freezer for at least 5 hours. To serve, remove foil and peel off the paper cup.
Nutrition Facts : Calories 83.4 calories, Carbohydrate 15.8 g, Cholesterol 3.7 mg, Fat 1.1 g, Fiber 0.9 g, Protein 3.5 g, SaturatedFat 0.6 g, Sodium 43.2 mg, Sugar 14.2 g
FRESH FRUIT FROZEN YOGURT POPS
Three simple ingredients are all you need to make homemade fro-yo pops. And that's not even the best part! Wait until you get a taste of the flavor from the fresh fruit. Just pick your favorite and freeze on. See All 12 Pops of Summer
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 6h10m
Yield 6
Number Of Ingredients 3
Steps:
- In blender, place all ingredients. Cover; blend until smooth.
- Divide mixture among 6 (5-oz) paper cups. Cover cups with foil; insert craft stick into center of each pop. (Or fill ice pop molds according to manufacturer's directions.) Freeze about 6 hours or until frozen.
Nutrition Facts : Calories 110, Carbohydrate 22 g, Cholesterol 0 mg, Fiber 1 g, Protein 3 g, SaturatedFat 0 g, ServingSize 1 Pop, Sodium 35 mg, Sugar 17 g, TransFat 0 g
FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT
Provided by Ina Garten
Time 10m
Yield 4 to 6 servings
Number Of Ingredients 10
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.
FRESH FRUIT WITH HONEY-YOGURT DIP
An easy and healthy snack. Fresh Fruit with Honey-Yogurt Dip recipe
Categories Condiment/Spread Fruit Breakfast Brunch Dessert Valentine's Day Kid-Friendly Quick & Easy Yogurt Summer Honey Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 2 cups
Number Of Ingredients 4
Steps:
- Combine yogurt, honey and cinnamon in small bowl; stir to blend. Place bowl on platter. Surround with fruit and serve.
CREAMY YOGURT FRESH FRUIT SALAD
Yield 6
Number Of Ingredients 9
Steps:
- Mix together the prepared fruit in a large bowl.
- Gently mix in lime juice to keep the fruit from browning.
- In a separate small bowl, mix together yogurt, lemon juice, honey, and vanilla.
- Add yogurt mixture to the prepared fruit.
- Mix until combined.
Nutrition Facts : Servingsize 1 serving, Calories 838 kcal, Fat 3 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 9 mg, Carbohydrate 190 g, Sugar 138 g, Protein 11 mg
FRESH SALMON BURGERS WITH LEMON-YOGURT SAUCE
These are a little like crab cakes, but they're made with fresh salmon and grilled. The secret to juicy (not pasty!) salmon burgers is to chop the salmon coarsely with a knife.
Provided by RuthE
Categories Appetizers and Snacks Seafood Fish Cake Recipes
Time 30m
Yield 8
Number Of Ingredients 19
Steps:
- Chop salmon into 1/8- to 1/4-inch pieces. Transfer to a bowl with 2 eggs, 2/3 cup parsley, 1/4 cup green onions, 2 tablespoons lemon juice, bread crumbs, seafood seasoning, 1/2 teaspoon salt, and 1/2 teaspoon pepper; mix together with your hands. Divide into 8 equal portions and pat into 3 1/2-inch patties (1/2 inch thick). Chill, covered, at least 30 minutes or up to 4 hours.
- Stir together yogurt, mayonnaise, 2 tablespoons parsley, 2 tablespoons green onion, 1 tablespoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon pepper in a small bowl.
- Preheat an outdoor grill to medium heat (325 degrees F to 375 degrees F).
- Brush patties with oil. Oil grate. Grill patties, turning carefully, until cooked through and a thermometer inserted in center of each patty registers 160 degrees F, 2 to 3 minutes per side. Serve on buns with sauce and arugula.
Nutrition Facts : Calories 465.1 calories, Carbohydrate 29.5 g, Cholesterol 145.1 mg, Fat 20.9 g, Fiber 1.9 g, Protein 37.6 g, SaturatedFat 3.9 g, Sodium 792.7 mg, Sugar 2.2 g
FRESH FRUIT WITH HONEY VANILLA YOGURT
Steps:
- Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the berries and papaya and gently mix the fruit together. Place in a serving bowl and garnish with the mint. For serving, spoon the yogurt mixture over the fruit.
CHILLED ZUCCHINI-YOGURT SOUP WITH FRESH MINT
This refreshing summer soup is unbelievably easy. You can chill it down quickly in an ice bath (place the bowl with the soup in it into a larger bowl and fill the larger bowl with ice and water). Make sure to strain it for the best texture.
Provided by Martha Rose Shulman
Time 45m
Yield Serves 4 to 6
Number Of Ingredients 10
Steps:
- Place the water in the bottom of a saucepan fitted with a steamer and bring to a boil. Place the zucchini in the steamer, set over the boiling water, cover and steam 15 minutes. Remove from the heat and allow to cool for about 5 minutes. Do not drain the steaming water.
- Place half the zucchini in a food processor fitted with the steel blade, add 3/4 teaspoons salt, and puree until smooth. Add half the steaming water and pulse until smooth. Scrape into a bowl, and repeat with the remaining zucchini and steaming water, and another 3/4 teaspoon salt. Scrape into the bowl with the first batch. Whisk in the yogurt, the chopped mint, pepper, lemon juice, and optional garlic. Taste and adjust salt. Chill, either in the refrigerator or in an ice bath.
- Strain the cold soup through a medium strainer into a bowl. Use a rubber spatula to press the soup against the strainer and to scrape the soup off the outside of the strainer, to extract maximum flavor and to get as much soup through as you can.
- Toss the thinly sliced zucchini garnish with a generous pinch of salt and place in a strainer set over a bowl, or in the sink. Let sit for 15 minutes. The zucchini will soften. Rinse and pat dry. Ladle the soup into bowls and garnish with several slices of zucchini and a sprinkle of slivered mint leaves.
Nutrition Facts : @context http, Calories 111, UnsaturatedFat 1 gram, Carbohydrate 15 grams, Fat 3 grams, Fiber 2 grams, Protein 9 grams, SaturatedFat 1 gram, Sodium 782 milligrams, Sugar 13 grams
FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT
The dressing turns this fruit salad into something special. Cut the wedges from the orange into the bowl first, then squeeze the rest to extract juice, will keep the banana from turning brown.
Provided by Sue C.
Categories Fruit
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
FRESH FRUIT WITH GREEK YOGURT DIP/DRESSING
This is great with all kinds of fruit (strawberries, blueberries, kiwi, bananas, grapes, canteloupe, apples, etc.). When one of my friends stayed with me during a visit, I came up with this for a quick breakfast before we headed out for the day. If I make it for just a few people, I serve it on the side so you have the option to dip your fruit or top it with as little or as much as you prefer. I make a big bowl of fresh fruit (8-10 cups of whatever is in season) along with this recipe. I have also served it for a family brunch and used this as a yogurt dressing for the fruit. I came back with no leftovers, and several requests for the recipe. This stuff is good!!!
Provided by CookingBlues
Categories Breakfast
Time 5m
Yield 1 cup, 8-10 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl - combine yogurt, lemon juice, sugar (or honey), and vanilla.
- Mix well, then store in the fridge.
- NOTE: This will coat up to 8-10 cups of fruit if used as a dressing.
FRESH FRUIT PARFAIT WITH LEMON-POPPY SEED YOGURT
Steps:
- In a medium bowl place cut fruit, blueberries, lemon juice and 1 tablespoon sugar. Mix well and macerate for about 10 to 15 minutes. This will allow fruit to be infused with lemon juice and sugar. Meanwhile in a small bowl stir 2 cups of lowfat yogurt and poppy seeds. In clear glasses, layer the ingredients starting with the fruit mixture then next layer with yogurt, then fruit, then yogurt. Repeat these steps until you have filled the glasses. Garnish with a sprig of mint.
FRESH FRUIT YOGURT PARFAIT
From Sue Bee Honey website. Use a combination of (seasonal) fresh fruit that is available where you live! A no guilt dessert!
Provided by COOKGIRl
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Slightly soften the honey in the microwave so that it is easier to stir. Cool.
- In a bowl, combine the softened honey with the plain yogurt and vanilla extract.
- Using parfait glasses, layer the honey mixture alternately with the fruit and granola, ending with granola on top.
- Refrigerate until ready to serve.
Nutrition Facts : Calories 208.5, Fat 7.7, SaturatedFat 3.2, Cholesterol 15.9, Sodium 61, Carbohydrate 29.4, Fiber 1.4, Sugar 24.3, Protein 6.6
GREEK YOGURT SCRAMBLED EGGS WITH FRESH DILL & FETA
Fresh dill, tangy Greek yogurt, and feta amp up everyday scrambled eggs.
Provided by Kare for Kitchen Treaty
Time 10m
Number Of Ingredients 7
Steps:
- Add olive oil to a large non-stick saute pan over medium heat.
- In a medium bowl, whisk together the eggs, yogurt, salt, pepper, and chopped dill until well-blended.
- Pour the eggs into the pan and cook, stirring frequently, until fluffy, solid, and no longer runny, 4-5 minutes. Add feta and combine.
- Remove from heat and serve immediately, topped with with sprigs of fresh dill, if desired.
FRESH ARTICHOKES WITH LEMON-YOGURT DIP
Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. -Jill Haapaniemi, Brooklyn, New York
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 12 servings (1-1/2 cups dip).
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, until a leaf in the center pulls out easily, 35-40 minutes. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes., In a cast-iron skillet or grill pan, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook until lightly browned, 5-7 minutes. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.
Nutrition Facts : Calories 81 calories, Fat 5g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 99mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
FRESH SPINACH WITH GARLIC-YOGURT SAUCE
Provided by Engin Akin
Categories Garlic Leafy Green Onion Pepper Rice Tomato Vegetable Side Yogurt Bon Appétit Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Add tomato paste; stir 1 minute. Add chiles and 1/3 of spinach. Cook until spinach wilts, adding remaining spinach in 2 additions and tossing often, about 4 minutes. Mix in rice. Cover and simmer until rice is tender and moisture from spinach is absorbed, adding water by tablespoonfuls if needed for rice, about 10 minutes. Uncover and continue to cook until mixture is dry, about 2 minutes; discard chiles.
- Meanwhile, press garlic cloves into small bowl, stir in yogurt, and season with salt and pepper. Melt butter with 1 tablespoon oil in small skillet. Mix in cayenne and remove from heat.
- Spread spinach mixture on platter; make indentations with back of spoon. Spoon yogurt into indentations and drizzle with cayenne butter.
FRESH DILL YOGURT DIP
Whip up a creamy lowfat dip using Greek yogurt and fresh ingredients. Dig in!
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 20m
Yield 7
Number Of Ingredients 11
Steps:
- In medium bowl, mix yogurt, dill, red bell pepper, green onions, salt, red pepper and garlic until well blended. Garnish with additional diced red bell pepper, if desired.
- Serve with carrots, broccoli and cucumber slices.
Nutrition Facts : Calories 50, Carbohydrate 8 g, Cholesterol 0 mg, Fiber 1 g, Protein 5 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 5 g, TransFat 0 g
FRESH YOGURT
Steps:
- Pour the milk into a small saucepan and whisk in the powdered milk and honey. Place over medium heat and bring to 120 degrees F on an instant-read thermometer. Once the milk has reached has reached the target temperature, pour it into a cylindrical plastic container, reserving 1/2 cup. Whisk the reserved milk into the yogurt and add it back to the milk mixture.
- Place the container into a narrow wine bucket lined with a heating pad. Set the heating pad to medium. Let the mixture ferment for 3 to 12 hours, making sure the temperature stays as close to 115 degrees F as possible.
- After the fermentation is complete, refrigerate overnight.
BREAKFAST YOGURT PARFAIT WITH FRESH FRUIT AND GRANOLA
Quick, easy, tasty, pretty, and healthy too! Enjoy this yummy parfait made with fresh fruit, yogurt, cream, and granola (or muesli) for breakfast/brunch, or as an afternoon snack. Can also be made with dried cranberries in place of the fresh fruit, or you can add some extra nuts or whatever you and your family/friends like. Be creative! P.S. This parfait would be a wonderful presentation layered in a glass ice bucket, -or- in a standard trifle dish if you have a large group for brunch...simply increase the quantities to suit. ENJOY!
Provided by BecR2400
Categories Breakfast
Time 5m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Place the granola (or muesli) in the bottom of a parfait glass, and top with fruit.
- In a small bowl, stir together equal parts of yogurt and sweetened whipped cream. Spoon atop the parfait.
- Decorate top with fresh mint or a maraschino cherry, as desired. Enjoy!
FRESH FRUIT PARFAIT WITH LEMON-POPPY SEED YOGURT
A yummy blend of fresh fruits with a delicious dressing....make sure you use fresh lemon juice and zest...it is key to the recipe. And don't forget the mint! Posted for ZWT5....from Danny Boome Ltd.
Provided by breezermom
Categories Beverages
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a medium bowl place cut fruit, blueberries, lemon juice and 1 tbsp sugar. Mix well and macerate for about 10 to 15 minutes. This will allow the fruit to be infused with lemon juice and sugar.
- Meanwhile, in a small bowl stir 2 cups of lowfat yogurt and poppy seeds.
- In clear glasses (wine glasses make an excellent choice) layer the ingredients starting with the fruit mixture, then the yogurt. Repeat until full. Garnish with a sprig of mint.
FRESH APPLE YOGURT COFFEE CAKE
This is a fat-free cake of considerable flavor, taken from the recipe of Pat Henry, who lives in Escondido, Calif., and who has won prizes five times in the Pillsbury Bake-Off. We put it in The Times in 1992. Pat makes this delicious fresh apple yogurt coffee cake using regular flour. The yogurt's acidity tenderizes the gluten, and the results are excellent, if on the pudding-cake side of cake.
Provided by Marian Burros
Categories easy, weekday, dessert
Time 40m
Yield 15 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Sift flour, sugar, baking soda, cinnamon, mace and salt into a large bowl. Add the remaining ingredients and blend by hand until well mixed.
- Spoon into a greased 9-by-13-inch baking pan and bake 35 to 40 minutes, until a knife inserted in center comes out clean. Serve warm or cool.
Nutrition Facts : @context http, Calories 132, UnsaturatedFat 1 gram, Carbohydrate 27 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, SaturatedFat 0 grams, Sodium 106 milligrams, Sugar 17 grams, TransFat 0 grams
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