Best Maple Yogurt Recipes

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PUMPKIN GRANOLA AND ORANGE-CRANBERRY JAM WITH MAPLE YOGURT PARFAITS



Pumpkin Granola and Orange-Cranberry Jam with Maple Yogurt Parfaits image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 22

2 1/2 cups rolled oats
1/3 cup pumpkin seeds
1/3 cup chopped pecans, almonds or walnuts
1/3 cup pumpkin puree
1/3 cup light brown muscovado sugar
1/4 cup maple syrup
1 tablespoon canola oil
2 teaspoons pumpkin pie spice
1/2 teaspoon vanilla extract
1/2 cup dried cranberries, optional
Zest of 1 orange, grated
1 cup orange juice
1 cup sugar
One 12-ounce bag fresh cranberries
2 1/4 cups Greek yogurt
1/4 cup grade B pure maple syrup
1/4 cup Pumpkin Spice Syrup, recipe follows, optional
1/3 cup pumpkin puree
1 tablespoon pumpkin pie spice
1 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract

Steps:

  • Special equipment: 4 parfait glasses
  • For the pumpkin granola: Preheat the oven to 325 degrees F. Line a half sheet pan with parchment paper and lightly spray with nonstick spray; set aside.
  • Put the oats, seeds and nuts in a large bowl. Combine the pumpkin puree, sugar, maple syrup, oil and pumpkin pie spice in a medium saucepan and bring to a boil over medium heat and let it cook for 1 minute longer, whisking occasionally. Remove from the heat and stir in the vanilla extract.
  • Pour the wet ingredients over the oat mixture and stir until the oats are fully coated. The mixture will be pretty wet. Evenly spread the mixture, in a single layer, onto the prepared baking sheet. Bake for 20 minutes, then stir and bake for an additional 15-20 minutes or until the granola is golden brown and crisp. Cool on a baking rack. Transfer to a bowl and stir in the cranberries, if using. Store leftovers in an airtight container in a cool, dark, place, for up to 1 week.
  • For the orange cranberry jam: Combine the orange juice and zest, and the sugar in a medium saucepan and bring to a boil over high heat. Cook until the sugar has melted. Add the cranberries, reduce the heat so the mixture simmers, and cook until the cranberries pop and the mixture thickens slightly (it will thicken much more as it cools), about 10 minutes. Transfer to a bowl and let cool. Makes about 2 cups; store leftovers in the refrigerator, covered, for 2 weeks.
  • For the maple yogurt: Whisk together the yogurt and 2 tablespoons maple syrup until smooth; taste, and add more maple syrup if you'd like it sweeter. Chill.
  • To assemble the parfaits: Dollop 1/4 cup maple yogurt in the bottoms of 4 parfait glasses. Follow that with about 1/4 cup of pumpkin granola, another 1/4 cup of yogurt, about 2 tablespoons of orange cranberry jam, then a little more yogurt and a few more tablespoons of granola. Drizzle over some Pumpkin Spice Syrup, if using. Serve.
  • Combine the pumpkin puree and pumpkin pie spice in a small saucepan over medium heat and cook until the mixture thickens slightly and the spices become fragrant, about 3 minutes.
  • Combine 2 cups cold water and the granulated and brown sugars in a medium saucepan, bring to a boil over high heat and cook, whisking occasionally, until the mixture thickens and reduces slightly, about 5 minutes.
  • Reduce the heat to low, whisk in the spiced pumpkin puree and cook, stirring occasionally for 10 minutes. Do not allow the mixture to boil after you add the pumpkin or the syrup will become cloudy (even after straining.) Remove from the heat and let the mixture cool for 10 minutes.
  • Place a mesh strainer over a medium bowl and line the strainer with several layers of cheesecloth. Pour the mixture through the strainer and let it strain slowly into the bowl. Add the vanilla extract to the syrup and transfer to a container with a tight fitting lid. The syrup will last 1 month stored in the refrigerator. Makes about 1 1/2 cups; leftovers can be refrigerated for 1 week.

INDIVIDUAL PEAR CRUMBLES WITH MAPLE YOGURT



Individual Pear Crumbles with Maple Yogurt image

Provided by Valerie Bertinelli

Categories     dessert

Time 55m

Yield 3 servings

Number Of Ingredients 15

3 firm-ripe medium Bosc or Bartlett pears, peeled, cored and cut into 1/2-inch pieces
Squeeze lemon juice
2 tablespoons light brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
2 teaspoons plus 1/2 cup all-purpose flour
1/2 cup rolled oats
1/2 cup finely chopped pecans
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground cloves
Pinch kosher salt
4 tablespoons unsalted butter, softened
1 cup low-fat plain Greek yogurt
2 tablespoons maple syrup
1/2 teaspoon finely grated orange zest, plus 1 tablespoon juice

Steps:

  • Preheat the oven to 375 degrees F.
  • For the pear crumbles: Toss the pears, lemon juice, brown sugar, cinnamon, vanilla and 2 teaspoons of the flour together in a medium bowl. Divide the mixture between 3 mini pie plates.
  • Stir together the remaining 1/2 cup flour, oats, pecans, nutmeg, cloves and salt in a medium mixing bowl. Add the butter and, with fingers, blend it into the dry ingredients until fully incorporated. Squeeze the mixture into clumps, then divide it among the pie plates, spreading it to cover the pears.
  • Set the pie plates on a rimmed baking sheet and transfer to the oven. Bake until the fruit is bubbling and the crumble mixture is golden brown, about 35 minutes.
  • For the maple yogurt: Stir together the yogurt, maple syrup, orange zest and juice until well mixed.
  • Serve the warm crumbles with a dollop of the maple yogurt.

MAPLE ROASTED SWEET POTATOES WITH YOGURT AND HORSERADISH



Maple Roasted Sweet Potatoes with Yogurt and Horseradish image

Provided by Food Network

Categories     side-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 12

2 sweet potatoes
2 cups maple syrup
1/2 cup yellow miso
4 ounces fresh horseradish
6 ounces whole milk Greek yogurt
Kosher salt and freshly ground black pepper
Splash red wine vinegar
1 ounce chopped peanuts
1 ounce chia seeds
1 ounce poppy seeds
1 ounce toasted sesame seeds
1 ounce sunflower seeds

Steps:

  • Preheat the oven to 400 degrees F.
  • Pierce the potatoes with a fork and roast until al dente, about 40 minutes. Allow to cool before peeling and cutting into 2-inch-thick coins.
  • Adjust the oven temperature to 450 degrees F.
  • Combine the maple syrup and miso in a medium bowl and whisk until combined. Thin with a little water if needed to make sure it is pourable.
  • Place the potatoes in an 8-inch square baking dish and pour the maple syrup mixture over the top. Roast until the edges start to char up a little bit, about 15 minutes.
  • Meanwhile, grate the fresh horseradish into to the yogurt in a medium bowl, then season with salt, pepper and red wine vinegar. Taste and adjust the seasoning as needed. Set aside.
  • Mix together the peanuts, chia seeds, poppy seeds, sesame seeds and sunflower seeds in a shallow dish. Roll the roasted potato slices in the seed mixture.
  • Place the potatoes, seeded-side up, atop the horseradish yogurt on a large serving platter.

APPLESAUCE GRANITA WITH MAPLE YOGURT



Applesauce Granita with Maple Yogurt image

Provided by Melissa d'Arabian : Food Network

Categories     dessert

Time 1h10m

Yield 4 servings

Number Of Ingredients 5

2 cups unsweetened applesauce
1 teaspoon lemon juice
1/2 cup plain regular fat free yogurt (not Greek-style)
1 tablespoon good quality maple syrup
1/2 teaspoon ground cinnamon

Steps:

  • For the Granita: In a shallow 8-inch square pan, stir the applesauce and lemon juice together and spread the mixture evenly in the pan. Place the pan in the freezer for at least 1 hour.
  • For the Sauce: In a bowl, combine the yogurt, maple syrup, and cinnamon. Chill the sauce until ready to serve.
  • Remove the granita from the freezer. With a fork, scrape the surface of the granita to gently fluff it up. Serve immediately, in dessert glasses or dishes, drizzled with yogurt sauce.

BAKED APPLE WITH MAPLE YOGURT SAUCE



Baked Apple with Maple Yogurt Sauce image

Make and share this Baked Apple with Maple Yogurt Sauce recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Apple

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 apples
1/2 teaspoon nutmeg
1/3 cup brown sugar, packed
1/3 cup yogurt, low-fat
1/4 cup raisins
1/4 cup maple syrup
2 teaspoons cinnamon

Steps:

  • A large, firm, tart apple is best.
  • Use Ida Red or Northern Spy.
  • A Cortland can be used.
  • However, if you use a McIntosh, you must shorten the cooking time.
  • Core apples and remove top inch of peel.
  • Make a shallow out through skin around centre of each apple to prevent skin from bursting.
  • Place apples upright in baking dish or pie plate.
  • In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg.
  • Spoon into centres of each apple.
  • Add water to cover bottom of dish.
  • Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick.
  • Combine the yogurt and maple syrup to make the sauce.
  • Pour over the baked apples.

CHOCOLATE ANGEL FOOD CAKE WITH FRUIT AND MAPLE YOGURT



Chocolate Angel Food Cake with Fruit and Maple Yogurt image

Provided by Pierre Albaladejo

Categories     Fruit Juice     Mixer     Chocolate     Dessert     Bake     Low Fat     Yogurt     Raspberry     Strawberry     Peach     Summer     Healthy     Maple Syrup     Self     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 13

1 1/2 cups sugar
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 egg whites (or 1 1/2 cups prepackaged egg whites)
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
4 cups fresh strawberries
4 cups fresh raspberries
1/4 cup peach nectar
1 tablespoon honey
1 cup plain lowfat yogurt
2 tablespoons maple syrup

Steps:

  • Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.

VANILLA-MAPLE GREEK YOGURT DIP



Vanilla-Maple Greek Yogurt Dip image

Incredibly simple, but incredibly appealing. Delicious dip for a variety of fresh fruit, but we also enjoy it as a dipping sauce for sweet potato fries.

Provided by lutzflcat

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Fruit Dip

Time 20m

Yield 4

Number Of Ingredients 4

½ cup low-fat vanilla Greek yogurt (such as Cabot®)
1 ½ tablespoons maple syrup
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

Steps:

  • Combine yogurt, maple syrup, vanilla extract, and cinnamon in a small bowl. Place in the refrigerator to chill, about 15 minutes.

Nutrition Facts : Calories 39.9 calories, Carbohydrate 6.4 g, Cholesterol 1.4 mg, Fat 0.6 g, Fiber 0.1 g, Protein 2.4 g, SaturatedFat 0.4 g, Sodium 10 mg, Sugar 5.7 g

BLUEBERRIES WITH YOGURT AND MAPLE-BLUEBERRY SYRUP



Blueberries with Yogurt and Maple-Blueberry Syrup image

This recipe can be prepared in 45 minutes or less.

Yield Serves 8

Number Of Ingredients 5

6 tablespoons pure maple syrup
1/4 cup water
8 cups blueberries (about 3 pounds)
2 to 3 teaspoons fresh lemon juice
2 cups plain yogurt

Steps:

  • In a small heavy saucepan combine maple syrup, water, and 1 1/2 cups blueberries and simmer mixture, covered, 5 minutes. Pour mixture through a sieve into a bowl, pressing on solids, and stir in lemon juice to taste. Syrup keeps, covered and chilled, 2 days. Reheat syrup or bring to room temperature before serving.
  • Serve remaining 6 1/2 cups blueberries topped with yogurt and maple-blueberry syrup.

HOMEMADE MAPLE YOGURT RECIPE



Homemade Maple Yogurt Recipe image

Do you like Brown Cow® maple yogurt? Well, this is a very delicious homemade version that I created myself, after several frustrating attempts at getting homemade yogurt to taste like it's commercial gourmet counterparts! Trust me, after making this yogurt, you will never want to buy commercial yogurt again!

Provided by hautegourmet

Categories     Everyday Cooking

Time 11h15m

Yield 7

Number Of Ingredients 6

1 quart whole milk
½ cup powdered milk
¼ cup white sugar
2 tablespoons plain yogurt, at room temperature
½ cup heavy whipping cream, at room temperature
¾ teaspoon maple flavored extract

Steps:

  • Heat milk in a small saucepan over medium heat until it begins to bubble. Stir powdered milk and sugar into the hot milk until dissolved. Remove from heat and let cool until an instant-read thermometer reads 110 degrees F (43 degrees C).
  • Place yogurt in a bowl and add a small amount of warmed milk mixture; combine thoroughly. Pour yogurt mixture back into the saucepan with warmed milk in a thin stream, stirring constantly, until thoroughly blended. Add heavy cream and maple flavoring. Stir well to combine.
  • Pour milk-cream mixture into 7 individual serving jars. Process in a yogurt maker, according to manufacturer's instructions, for 8 hours. Chill at least 3 hours before serving.

Nutrition Facts : Calories 205.1 calories, Carbohydrate 18.7 g, Cholesterol 39.2 mg, Fat 11 g, Protein 8.2 g, SaturatedFat 6.6 g, Sodium 111.2 mg, Sugar 18.3 g

MAPLE-PUMPKIN YOGURT PARFAIT



Maple-Pumpkin Yogurt Parfait image

An easy-to-make pumpkin yogurt parfait that's perfect for a quick breakfast--or even a light dessert!

Provided by Kim

Categories     Fruits and Vegetables     Vegetables     Squash

Time 20m

Yield 4

Number Of Ingredients 11

2 cups whole-milk plain Greek yogurt
3 tablespoons pure maple syrup, or to taste
1 teaspoon vanilla extract
1 teaspoon maple extract
1 pinch salt
1 cup pumpkin puree
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
⅛ teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 cup maple nut granola

Steps:

  • Whisk together Greek yogurt, maple syrup, vanilla extract, maple extract, and salt until thoroughly combined. Place 1/2 cup of the maple-yogurt mixture in a separate bowl and set the rest aside.
  • Add pumpkin puree, cinnamon, cloves, nutmeg, and allspice to the 1/2 cup yogurt mixture; whisk until thoroughly combined.
  • Place a small amount of the maple-yogurt mixture in the bottom of 4 small jars or containers. Top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola. Serve immediately or cover and keep refrigerated until ready to serve.

Nutrition Facts : Calories 347.8 calories, Carbohydrate 36.2 g, Cholesterol 22.5 mg, Fat 17.6 g, Fiber 4.9 g, Protein 11.2 g, SaturatedFat 6.4 g, Sodium 261 mg, Sugar 21.4 g

BERRY-MAPLE YOGURT CUP



Berry-Maple Yogurt Cup image

Add a sweet crunch to your yogurt with maple syrup, walnuts and fresh berries.

Provided by Yoplait

Categories     Trusted Brands: Recipes and Tips     Yoplait

Time 5m

Yield 1

Number Of Ingredients 4

1 (6 ounce) container Yoplait® Original Mountain Blueberry yogurt
2 tablespoons chopped walnuts, divided
1 tablespoon fresh blueberries
1 teaspoon real maple syrup

Steps:

  • Remove 1 tablespoon yogurt from yogurt container.
  • Stir in 1 tablespoon of the chopped walnuts.
  • Top with remaining chopped walnuts and blueberries. Drizzle with maple syrup.

Nutrition Facts : Calories 292.6 calories, Carbohydrate 41.6 g, Cholesterol 10 mg, Fat 12.3 g, Fiber 1.4 g, Protein 7.4 g, SaturatedFat 2.6 g, Sodium 81 mg, Sugar 32.8 g

CHOCOLATE ANGEL FOOD CAKE WITH FRUIT AND MAPLE YOGURT RECIPE | EPICURIOUS.COM



Chocolate Angel Food Cake with Fruit and Maple Yogurt Recipe | Epicurious.com image

Healthy bonus: 1 serving of fruit per slice, protein and riboflavin from eggs, calcium from yogurt, fiber, and nearly 1/3 of the RDA for vitamin C from berries

Provided by @MakeItYours

Number Of Ingredients 13

1 1/2 cups sugar
1 cup unbleached all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon salt
12 egg whites (or 1 1/2 cups prepackaged egg whites)
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract
4 cups fresh strawberries
4 cups fresh raspberries
1/4 cup peach nectar
1 tablespoon honey
1 cup plain lowfat yogurt
2 tablespoons maple syrup

Steps:

  • Transfer the oven rack to the lowest level. Preheat oven to 325°F. Sift 1 cup sugar with flour, cocoa, and salt; set aside. Using an electric mixer set at medium-high speed, whip egg whites, lemon juice, and vanilla in a medium-sized bowl until peaks form. Set mixer to high speed and whip in remaining 1/2 cup sugar until semistiff peaks form (do not overbeat). With a plastic spatula, slowly fold in the remaining dry ingredients, 1/4 cup at a time, until flour mix disappears. Scoop batter into a 10" ungreased tube pan and spread evenly. Bake until cake springs back when touched, 45 to 55 minutes. Remove from oven, invert cake pan, and place upside down on a cooling rack. Thoroughly wash and dry berries. Combine berries, nectar, and honey in a small bowl. Mix slowly, being careful not to crush the berries. In a separate bowl, combine yogurt and syrup until blended. Remove cake gently from pan and cut into 8 slices. Serve each slice with fruit and a dollop of maple yogurt.
  • Nutritional analysis per serving 328 calories, 1.6 g fat (0.6 g saturated fat), 71.5 g carbohydrates, 10.3 g protein, 6.7 g fiber
  • Nutritional analysis provided by
  • Self

MAPLE WALNUT YOGURT MUFFINS



Maple Walnut Yogurt Muffins image

A delicious and tantalizing muffin recipe using pure canadian maple syrup..ok ok, US in a pinch :) Low fat yogurt should work well and i would substitute the oil with apple sauce to make it more calorie friendly

Provided by MarraMamba

Categories     Quick Breads

Time 30m

Yield 12 muffins

Number Of Ingredients 10

1 cup white whole wheat flour
1 1/3 cups white flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 egg
1/3 cup pure maple syrup
4 tablespoons oil
1 1/2 cups plain yogurt
1/2 cup chopped walnuts

Steps:

  • Combined all dry ingredients.
  • Beat together egg, maple syrup, oil and yogurt.
  • Stir in the dry ingredients, just enough to moisten. Fold in nuts and spoon into well greased muffin tins, filling 2/3 full.
  • Bake in 400F oven for 15-20 minutes or until browned.

Nutrition Facts : Calories 204.1, Fat 9.5, SaturatedFat 1.7, Cholesterol 19.5, Sodium 253.7, Carbohydrate 25.9, Fiber 1.8, Sugar 6.9, Protein 5.1

FUJI APPLE SALAD WITH BACON, PECANS AND MAPLE-YOGURT DRESSING



Fuji Apple Salad with Bacon, Pecans and Maple-Yogurt Dressing image

The combination of apple, bacon, pecan and arugula is up there in the "things that go together" culinary pantheon. The maple-yogurt dressing is creamy, slightly sweet and will become your new go-to for salads.

Provided by Claire Thomas : Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

4 slices thick-cut bacon, diced
2 Fuji apples
5 ounces arugula
3/4 cup unsalted roasted pecan halves
1/4 cup plain whole-milk yogurt
2 teaspoons chopped flat-leaf parsley
2 tablespoons extra-virgin olive oil
1 tablespoon pure maple syrup
2 teaspoons fresh lemon juice
1 clove garlic, pressed
Pinch each of kosher salt and freshly ground black pepper

Steps:

  • Prepare the salad: Heat a medium skillet over medium high heat. Add the bacon and cook, stirring often, until just crisp, 8 to 10 minutes. Transfer the bacon with a slotted spoon to a paper towel-lined plate. Meanwhile, halve and core the apples, then thinly slice. Transfer to a large bowl.
  • Make the dressing: Combine all of the ingredients in a jar or container with a lid. Cover and shake to combine.
  • Finish the salad: Add the arugula, pecans and bacon to the large bowl. Add as much dressing as you like, toss to coat and serve.

MAPLE-GRILLED PINEAPPLE RINGS WITH FROZEN YOGURT AND GRANOLA



Maple-Grilled Pineapple Rings with Frozen Yogurt and Granola image

Provided by Robin Miller : Food Network

Categories     dessert

Time 14m

Yield 8

Number Of Ingredients 5

Cooking spray
8 pineapple rings, cored (fresh or canned in juice)
2 tablespoons maple syrup
2 cups lowfat frozen yogurt
8 tablespoons lowfat granola with raisins

Steps:

  • Preheat a stove-top grill pan to medium-high and coat with cooking spray.
  • Place pineapple rings on hot grill and drizzle with maple syrup. Cook 2 to 3 minutes per side, until golden brown. Transfer grilled pineapple to individual dessert bowls (2 rings per bowl) and top each serving with 1/2 cup frozen yogurt and 2 tablespoons granola.

BERRY-MAPLE YOGURT CUP



Berry-Maple Yogurt Cup image

Add a sweet crunch to your yogurt with maple syrup, walnuts and fresh berries.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 5m

Yield 1

Number Of Ingredients 4

1 container (6 oz) Yoplait® Original yogurt mountain blueberry
2 tablespoons chopped walnuts
1 tablespoon fresh blueberries
1 teaspoon real maple syrup

Steps:

  • Remove 1 tablespoon yogurt from yogurt container. Stir in 1 tablespoon of the chopped walnuts.
  • Top with remaining chopped walnuts and blueberries. Drizzle with maple syrup.

Nutrition Facts : Cholesterol 10 mg, Fat 2, ServingSize 1 Serving, TransFat 0 g

CHARRED MAPLE CARROTS AND SUMAC YOGURT



Charred Maple Carrots and Sumac Yogurt image

I often find myself yearning for the rich flavor, sweet smoke and complexity that only a BBQ can impart. Over time, I have learned that often, the longer you cook a carrot, the better. In fact, the perfect carrot is nearing that of being totally burnt. Unfortunately, this often takes a pretty long time. Lucky for us, this recipe combines seasoning the carrots, tossing them in a hot cast-iron pan and then roasting them for total perfection. The carrots become tender on the inside and infused with spice, while caramelizing on the outside. Enjoy!

Provided by Gabe Kennedy

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 20

1 tablespoon coriander seeds
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 tablespoon smoked paprika
1 tablespoon sweet paprika
2 teaspoons celery salt
2 teaspoons freshly ground black pepper
2 pounds medium carrots, unpeeled and green tops trimmed and reserved for garnish
4 tablespoons extra-virgin olive oil
3 tablespoons maple syrup
2 cups Greek yogurt
1 1/2 teaspoons sumac, plus more for garnish
Kosher salt and freshly ground black pepper
1/4 to 1/2 cup buttermilk, optional
1 tablespoon lemon juice
1/4 cup pistachios, crushed
1/4 cup fresh mint leaves, torn
1/4 cup fresh dill, plucked
2 tablespoons reserved carrot greens
Lemon zest

Steps:

  • Preheat the oven to 400 degrees F.
  • For the spice rub: Combine the coriander, cumin and fennel seeds in a small skillet over medium-high heat and toast until aromatic, about 3 minutes. Let cool. Use a spice grinder or a mortar and pestle to grind the seeds. If using a spice grinder, transfer the ground spices to a small bowl. Mix in the smoked paprika, sweet paprika, celery salt and pepper.
  • For the carrots: Drizzle the carrots with 2 tablespoons olive oil, sprinkle with 2 tablespoons of the spice rub and toss to combine.
  • Heat 2 tablespoons olive oil in a large cast-iron skillet over medium-high heat. Sear the carrots on all sides until charred, about 2 minutes per side. Transfer the skillet to the oven and roast until just tender, about 20 minutes. Remove the carrots from the oven, add the maple syrup and gently toss to coat the carrots. Roast until the carrots are just caramelized, about 5 minutes longer.
  • For the yogurt: Whisk together the yogurt, sumac, salt, pepper, buttermilk, and lemon juice in a medium bowl until smooth.
  • To finish: Spoon a few tablespoons of the sumac yogurt onto a serving platter and spread to make an even layer. Place the carrots over the yogurt and top with the pistachios, a pinch of sumac, mint leaves, dill, lemon zest and the reserved carrot tops. Serve with sumac yogurt on the side.

SWEET POTATOES WITH YOGURT-MAPLE DRESSING



Sweet Potatoes with Yogurt-Maple Dressing image

Provided by Giada De Laurentiis

Categories     side-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 13

Vegetable oil cooking spray
2 1/2 pounds (about 3 large) sweet potatoes or red garnet yams, peeled and diced into 3/4-inch pieces (see Cook's Note)
2 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/3 cup plain yogurt, at room temperature
1/4 cup mascarpone cheese, at room temperature
1 tablespoon Dijon mustard
1 tablespoon maple syrup
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 Granny Smith apple, cored and diced into 1/2-inch pieces
1/2 cup dried cranberries
1/3 cup pumpkin seeds, toasted (see Cook's Note)

Steps:

  • Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Spray a heavy baking sheet with vegetable oil cooking spray.
  • Toss together the sweet potatoes, olive oil and salt on the prepared baking sheet. Roast until golden and tender, about 40 minutes.
  • For the dressing: In a small bowl, whisk together the yogurt, mascarpone cheese, mustard, maple syrup, salt and pepper until smooth.
  • Pour the dressing over the potatoes. Add the apples, cranberries and pumpkin seeds. Toss until all the ingredients are coated. Refrigerate for at least 1 hour before serving.

CINNAMON-MAPLE OAT BISCOTTI WITH YOGURT DIP



Cinnamon-Maple Oat Biscotti with Yogurt Dip image

Provided by Bobby Flay

Categories     dessert

Time 1h25m

Yield 16 to 18 biscotti

Number Of Ingredients 20

1/2 cup 2-percent Greek yogurt
1/4 cup confectioners' sugar
1 teaspoon finely grated orange zest
1/4 teaspoon pure vanilla extract
Splash of heavy cream
Nonstick spray
1 cup all-purpose flour, plus more for dusting
1/2 cup old-fashioned rolled oats
1/4 cup packed light brown sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon baking powder
1/4 teaspoon baking soda
Pinch fine sea salt
2 large eggs
1/4 cup grade B maple syrup
2 tablespoons unsalted butter, melted
1 tablespoon canola oil
1 teaspoon pure vanilla extract
1/4 cup finely diced dried apricots
1/4 cup chopped dried cranberries or cherries

Steps:

  • For the dip: Whisk together the yogurt, sugar, orange zest and vanilla in a small bowl. Stir in just enough cream to make a clingy dipping sauce. Cover and refrigerate while you prepared the biscotti. Remove from the refrigerator 5 minutes before using.
  • For the biscotti: Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper, lightly spray with nonstick spray and set aside.
  • Whisk together the flour, oats, brown sugar, cinnamon, baking powder, baking soda and salt in a medium bowl.
  • Whisk together the eggs in a small bowl until smooth. Add the maple syrup, butter, oil and vanilla and whisk until combined. Add the wet ingredients to the dry ingredients along with the apricots and cranberries and mix with a wooden spoon until the dough just comes together; it will be wet. Using lightly floured hands (the dough may be a bit sticky so re-flour your hands as needed) transfer the dough to the prepared baking sheet and shape into a log about 12 inches-by-4 inches.
  • Bake until lightly golden and firm to the touch, about 20 minutes. The log will have spread quite a bit. Cool on the pan on a cooling rack for 10 minutes (or until the log is cool enough to handle).
  • Slice the log into 1/3-inch-wide slices on the diagonal. Lay the slices down on the sheet pan and bake until dry, 10 to 12 minutes longer. Let the slices sit on the baking sheet for 5 minutes before removing to a cooling rack to cool completely, about 10 minutes. Once the biscotti are cool, serve with the yogurt dip. The biscotti will keep 1 week at room temperature in a tightly sealed container.

MELON MAPLE FROZEN YOGURT



Melon Maple Frozen Yogurt image

Melon maple frozen yogurt!

Provided by Karyn Watson Woodward

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes

Time 1h

Yield 8

Number Of Ingredients 5

3 cups low-fat vanilla yogurt
2 cups diced very ripe cantaloupe
1 cup diced fresh pineapple
½ cup turbinado sugar
2 tablespoons maple syrup

Steps:

  • Mix yogurt, cantaloupe, pineapple, turbinado sugar, and yogurt in a bowl. Process yogurt mixture in an ice cream maker according to manufacturers' instructions. Serve immediately or freeze.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 33.8 g, Cholesterol 4.6 mg, Fat 1.3 g, Fiber 0.6 g, Protein 5 g, SaturatedFat 0.8 g, Sodium 72.3 mg, Sugar 32.2 g

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