Amaretto Yogurt Sauce Recipes

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BASIC YOGURT SAUCE



Basic Yogurt Sauce image

Serve this yogurt with basmati rice, quinoa, or couscous. Use to garnish lamb, chicken or fish kebabs. Spoon a dollop into pureed soups and shellbeans just before serving. Or thin with a little water to make a creamy dressing ideal for romaine or little gem lettuces.

Provided by Samin Nosrat

Categories     sauces and gravies, side dish

Time 5m

Yield 1 1/4 cups

Number Of Ingredients 6

1 cup Greek-style yogurt, preferably whole milk yogurt (8 ounces/225 grams)
2 tablespoons finely chopped fresh mint leaves
2 tablespoons extra-virgin olive oil
2 tablespoons lime juice (from 1 large lime), more to taste
1/2 teaspoon salt, more to taste
1 garlic clove

Steps:

  • In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.

Nutrition Facts : @context http, Calories 181, UnsaturatedFat 9 grams, Carbohydrate 5 grams, Fat 16 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 4 grams, Sodium 278 milligrams, Sugar 3 grams

AMARETTO SMOOTHIE



Amaretto Smoothie image

The ice cream masks the liquor flavor in this delicious creamy concoction.

Provided by Betty

Categories     Drinks Recipes     Cocktail Recipes

Time 10m

Yield 4

Number Of Ingredients 3

4 (1.5 fluid ounce) jiggers amaretto liqueur
4 (1.5 fluid ounce) jiggers milk
1 cup vanilla ice cream

Steps:

  • In a blender combine amaretto, milk and ice cream. Blend until smooth. Pour over ice into 4 glasses.

Nutrition Facts : Calories 235.8 calories, Carbohydrate 28.3 g, Cholesterol 17.9 mg, Fat 4.6 g, Fiber 0.2 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 46.3 mg, Sugar 25.9 g

AMARETTO



Amaretto image

This is really right on for Amaretto!! It's hard to tell it from the real thing!

Provided by Marjory

Categories     Drinks Recipes     Liqueur Recipes

Time 1h

Yield 12

Number Of Ingredients 6

1 cup water
1 cup white sugar
½ cup brown sugar
2 cups vodka
2 tablespoons almond extract
2 teaspoons vanilla extract

Steps:

  • Combine water and sugars in a saucepan over medium heat. Heat until the mixture is boiling, and all of the sugar is dissolved. Remove the pan from the heat and let the mixture cool for 10 minutes.
  • Stir vodka, almond extract and vanilla extract into the mixture. Store in a sealed bottle.

Nutrition Facts : Calories 198.2 calories, Carbohydrate 25.7 g, Cholesterol 0 mg, Fat 0.1 g, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 3.7 mg, Sugar 25.6 g

AMARETTO SAUCE



Amaretto Sauce image

This sauce is so YUMMY!! It was originally a topping for bread pudding(check out my recipe for that too!) but this is too delicious to hide in another recipe. I use it to top so many thing but my favorite is for ice cream! I also usually double the recipe.

Provided by Luckeydevil

Categories     Sauces

Time 10m

Yield 3 serving(s)

Number Of Ingredients 3

1 cup powdered sugar
1/2 cup butter
1/4 cup Amaretto

Steps:

  • Melt butter in a sauce pan.
  • Whisk in powdered sugar, then amaretto!
  • Enjoy!

AMARETTO YOGURT SAUCE



Amaretto Yogurt Sauce image

Decadent and healthy at the same time!!!! This light and satisfying sauce will compliment fresh berries, cake, ice cream or what ever you want to drizzle it over. Reduce the sugar and just eat it plain. Ooooh!!! Maybe over waffles or pancakes.

Provided by Ambervim

Categories     Sauces

Time 2m

Yield 1 1/2 Cups

Number Of Ingredients 5

1 cup plain yogurt
1/4 cup sugar (more or less to taste)
1/4 cup Amaretto
1/2 teaspoon almond extract
1 pinch salt (fine)

Steps:

  • Mix all the ingredients.
  • Taste and adjust to personal preference.
  • Serve over:.
  • Berries (hit them with a little lemon juice to brighten).
  • Bread Pudding.
  • Chocolate cake.
  • Lemon cake.
  • Chocolate ice cream.
  • Whatever you want to put under it!

Nutrition Facts : Calories 232.7, Fat 5.3, SaturatedFat 3.4, Cholesterol 21.2, Sodium 178.9, Carbohydrate 41.1, Sugar 41.1, Protein 5.7

RASPBERRY FROZEN YOGURT CAKE WITH RASPBERRY AMARETTO SAUCE



Raspberry Frozen Yogurt Cake with Raspberry Amaretto Sauce image

Categories     Cake     Food Processor     Mixer     Dessert     Freeze/Chill     Kid-Friendly     Raspberry     Amaretto     Gourmet     Small Plates

Number Of Ingredients 21

For cake layer:
2 whole large eggs
1 large egg yolk
1 cup plus 2 tablespoons cake flour (not self-rising)
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/3 cup milk
1/4 cup Amaretto (almond-flavored liqueur)
1 stick (1/2 cup) unsalted butter, softened
3/4 cup sugar
For raspberry frozen yogurt:
1 pint raspberries (about 2 1/2 cups)
1/3 cup sugar
2 tablespoons water
2 pints vanilla frozen yogurt, softened
Garnish: 1/2 pint raspberries (about 1 cup) and 1/2 cup sliced almonds, toasted until golden and cooled
Accompaniment: raspberry Amaretto sauce
For the sauce:
2 pints raspberries (about 3 3/4 cups)
3/4 cup sugar
2 tablespoons Amaretto (almond-flavored liqueur)

Steps:

  • Preheat oven to 350°F. Line bottom of a buttered 9- by 2-inch springform pan with a round of wax paper or parchment and butter paper. Dust pan with flour, knocking out excess.
  • To make cake layer:
  • In a bowl whisk together whole eggs and yolk. Into another bowl sift together flour, baking powder, and salt. In a glass measuring cup stir together milk and Amaretto. In a bowl with an electric mixer on medium speed beat butter 1 minute and beat in sugar in a steady stream, scraping bowl occasionally, until light and fluffy, about 4 minutes. Beat in egg, a little at a time, beating well after each addition, until pale and fluffy. Stir in flour mixture in 3 batches alternately with milk mixture, beginning and ending with flour mixture and stirring until smooth after each addition.
  • Turn batter into pan, smoothing top, and bake in middle of oven until a tester comes out clean, about 25 minutes. Cool cake layer in pan on a rack 10 minutes. Run a thin knife around edge of pan and remove side of pan. Invert cake layer onto rack. Remove paper carefully and cool cake completely. With a long serrated knife halve cake horizontally. Clean springform pan and line with 2 sheets plastic wrap, leaving at least a 1-inch overhang. Put bottom half of cake, cut side up, in pan.
  • Make raspberry frozen yogurt:
  • In a food processor purée raspberries with sugar and water and force through a fine sieve into a large bowl. Add frozen yogurt and stir until purée is well incorporated.
  • Working quickly, spoon about half of frozen yogurt over cake in pan, spreading evenly. Top with other half of cake layer, cut side down, and spoon remaining frozen yogurt on top, spreading evenly.
  • Arrange raspberries decoratively on top of cake, pushing slightly into frozen yogurt, and sprinkle almonds over top of cake. Freeze cake, covered, at least until frozen hard, about 6 hours, and up to 1 week.
  • Let cake soften in refrigerator at least 30 minutes and up to 45 minutes before serving. Remove cake from pan, discarding plastic wrap. Serve cake with sauce.
  • To make the sauce:
  • In a food processor purée raspberries with sugar and Amaretto and force through a fine sieve into a bowl. Sauce may be made 3 days ahead and chilled, covered. Makes about 1 1/2 cups.

YOGURT-CILANTRO SAUCE



Yogurt-Cilantro Sauce image

This tasty sauce makes a cool companion for our Spicy Lentil-Walnut Burgers.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes enough for 4 servings

Number Of Ingredients 4

3/4 cup plain low-fat yogurt
2 tablespoons chopped fresh cilantro leaves
1 tablespoon fresh lemon juice
Coarse salt and ground pepper

Steps:

  • In a small bowl, whisk together yogurt, cilantro, and lemon juice; season with salt and pepper.

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