Fruit - recipes which include Fruit and yoghurt

Fresh Figs in Nightgowns

Source: Desserts 1-2-3 by Rozanne Gold

 

Ingredients

12 large ripe purple figs

1 cup Nutella

1 1/2 cups plain yoghurt

 

Recipe

• Wash figs and pat dry. Set aside.
• Put Nutella in a warm place so it is easy to spoon. Or place the jar in a bowl of very hot water. Spoon Nutella into a clean, dry bowl. Whisk in 1 cup yoghurt until completely smooth.
• One by one, dip each fig into the mixture, holding it by its stem. Cover each fig completely or almost completely with a thin coating.
• Place on a large plate lined with wax paper. Refrigerate until very cold.
• Serve a few tablespoons of plain yoghurt alongside. This looks great presented on fresh fig, grape, or lemon leaves.

NOTE: If you don't feel like dipping the figs, you can serve them whole with a ramekin of the sauce on the side, or cut the figs in half lengthwise and generously drizzle with the sauce.

Pineapple Flambe

Source: Better Homes and Gardens Online

 

Ingredients

1/2 teaspoon finely shredded orange peel

1/4 cup orange juice

2 teaspoons cornstarch

1/2 teaspoon ground ginger

1 (20 ounce) can crushed pineapple (juice pack)

2 tablespoons light rum

1 1/2 cups light vanilla ice cream or frozen yoghurt

 

Recipe

 

In a 10-inch frying pan stir together orange peel, orange juice, cornstarch and ginger.

Stir in undrained pineapple.

Cook and stir until slightly thickened and bubbly.

In a small saucepan heat rum over low heat just until warm.

Using a long match ignite rum and pour over pineapple mixture.

Serve immediately over ice cream or frozen yoghurt.

Strawberries with Orange Ricotta Cream

Ingredients

1/2 cup part skim ricotta cheese

1/2 cup vanilla low fat yoghurt

1 tablespoon sugar

1/2 teaspoon grated orange rind

1/2 teaspoon vanilla extract

1 cup quartered strawberries

 

Recipe

• Combine the first 5 ingredients in a blender; process until smooth.
• Spoon cheese mixture into a small bowl; cover and chill for 3 hours.
• Spoon 1/2 cup strawberries into each of 2 bowls, and top each with 2-3 tablespoons cheese mixture.

Dippity Strawberries

Ingredients

2 cups fresh strawberries

1/3 cup plain non-fat yoghurt

1/3 cup loosely packed brown sugar

 

Recipe

• Rinse and dry strawberries but do not hull.
• Place strawberries in serving bowl.
• Place yoghurt and brown sugar in 2 separate bowls.
• To eat, dip strawberries into yoghurt and then into brown sugar.

Herbed yoghurt Baked Tomatoes

Ingredients

1/2 cup plain non-fat yoghurt

1 1/2 teaspoons all-purpose flour

1/2 teaspoon dried marjoram

1/4 teaspoon salt (optional)

1/4 teaspoon ground black pepper

2 large unpeeled red tomatoes (about 1 pound)

Vegetable cooking spray

1/4 cup grated fresh Romano cheese

 

Recipe

• Combine yoghurt, flour, marjoram, salt and pepper; stir well and set aside.
• Core tomatoes and cut each in half horizontally.
• Push seeds out of middle section of tomatoes with thumbs.
• Place tomato halves, cut sides up, in an 8-inch square baking dish coated with non-stick cooking spray.
• Spoon 2 tablespoons of the yoghurt mixture over each tomato half.
• Sprinkle 1 tablespoon of the Romano cheese on top of each one.
• Bake at 400 degrees F for 30 minutes, or until lightly browned.
• Makes 4 stuffed tomato halves.

 

Sunflower Strawberry Salad

Ingredients

2 cups sliced fresh strawberries

1 medium apple, diced

1 cup halved green seedless grapes

1/2 cup thinly sliced celery

1/4 cup raisins

1/2 cup low fat sugar-free strawberry yoghurt

2 tablespoons sunflower seeds

Lettuce

 

Recipe

 

• In a large bowl, combine strawberries, apple, grapes, celery, and raisins.
• Stir in the yoghurt. cover and refrigerate for at least an hour.
• Add sunflower seeds and toss; serve on a bed of lettuce leaves.

 

 

 

These dip and appetiser recipes are brought to you by eat yogurt. Return to main Yoghurt recipes page.