BERRY-MAPLE YOGURT CUP
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
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
BERRY-MAPLE YOGURT CUP
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
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
HOMEMADE MAPLE YOGURT RECIPE
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
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
YOGURT BERRY PARFAITS
Steps:
- Preheat oven to 350°. In a large bowl, combine the first 6 ingredients. In a small saucepan, mix butter, honey and cinnamon. Cook over medium heat until blended, 3-4 minutes. Remove from heat; stir in vanilla. Pour over oat mixture; stir to coat., Spread evenly into a greased 15x10x1-in. baking pan. Bake until crisp and dark golden brown, 35-40 minutes, stirring every 10 minutes. Cool completely on a wire rack. Stir in dried fruit., In a small bowl, combine berries. Layer 1/4 cup of the berries, yogurt and granola into 8 parfait glasses. Repeat layers. Top with remaining berries.
Nutrition Facts : Calories 590 calories, Fat 27g fat (11g saturated fat), Cholesterol 42mg cholesterol, Sodium 294mg sodium, Carbohydrate 81g carbohydrate (55g sugars, Fiber 9g fiber), Protein 10g protein.
BANANA-BERRY SPLIT YOGURT CUP
Indulge in a banana split in yogurt form with this special treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 5m
Yield 1
Number Of Ingredients 5
Steps:
- Remove 1 tablespoon yogurt from yogurt container. Stir in sliced banana and 2 teaspoons of the diced strawberries.
- Top with remaining strawberries and whipped cream. Drizzle with chocolate syrup.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
MIXED BERRY AND YOGURT PARFAIT
Making your own granola is easier than it looks, and it will add a nice touch to this quick and easy parfait.
Provided by Food Network Kitchen
Time 5m
Yield 1 serving
Number Of Ingredients 11
Steps:
- Fill a small single-serving (6 ounce) container with a third of the yogurt. Top with a third of the berries. Drizzle 1 teaspoon of maple syrup over the berries. Repeat two more times with the rest of the yogurt, berries and maple syrup. Pack the granola separately so that it can be mixed into the parfait when ready to eat. Pack the parfait with an ice pack or frozen juice box so that it stays cold until lunchtime.
- Heat an oven to 350 degrees F.
- Heat the maple syrup with the coconut oil in a small skillet over medium-low heat, just to melt the oil. While still warm, toss the maple syrup mixture together with the oats, almonds, sunflower seeds and a pinch of salt in a medium bowl. Spray a baking sheet with the nonstick cooking spray. Spread the granola on the sheet tray in a thin layer. Bake for a total of 20 minutes, tossing the granola halfway through. Let cool to room temperature and store in an air-tight container in the refrigerator for up to 1 month.
BERRY UPSIDE-DOWN CAKE
You can use any kind of berries - fresh or frozen - for this jammy twist on the classic pineapple upside-down cake. Just note that adding all or mostly blueberries and strawberries will create a sweeter topping than mixing in more acidic blackberries and raspberries. Caramelizing the brown sugar in a skillet before adding the fruit gives you a particularly deep, complex flavor. Because of the moisture in the topping, you'll need to bake this cake a little longer than other, similar butter cakes. You want the surface to be well browned all over, with dark brown edges that yield a slight crunch. Underbaked cake will be soggy, and apt to fall apart.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h
Yield 1 (10-inch) cake
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- Make the topping: In an oven-safe 10-inch skillet, melt butter over medium heat. Add the brown sugar, lemon juice and salt, and whisk until the brown sugar melts, 1 to 2 minutes.
- Let cook, whisking constantly, until the mixture starts to smell like caramel and darkens slightly, about 1 minute longer. (Don't walk away or the mixture may burn.) The mixture will clump and separate, but that's OK.
- Add fruit, gently tossing to coat with the caramel. Remove from heat and arrange fruit into an even layer on bottom of skillet. Ignore any sugar clumps; they will dissolve during baking.
- Make the cake: In a large bowl, whisk together the melted butter, sugar, vanilla and lemon zest until thoroughly combined. Whisk in eggs, one at a time. Add sour cream and whisk until well mixed. Sprinkle in baking powder, salt and baking soda into the batter, one at a time, and whisking vigorously after each addition.
- Using a rubber spatula, gently fold in flour until just incorporated. The mixture will be lumpy, but that's OK. Don't overmix. Scrape batter into the skillet over the fruit and spread evenly.
- Bake until the surface is deeply browned all over (with darker brown edges) and the fruit is lightly bubbling along the sides of the skillet, about 35 to 45 minutes, rotating halfway through. A toothpick inserted into cake will come out clean.
- Once the cake is out of the oven, immediately run a butter knife or offset spatula around the edge of the skillet. Let sit for 10 to 15 minutes to cool slightly. Carefully invert cake into serving platter. If some berries stick to bottom of skillet, gently remove using offset spatula or knife and place back onto cake. Let cake cool until the fruit topping sets, at least 30 minutes to 1 hour, before serving. Cake is best served on the day it is baked.
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