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.

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