Berry Maple Yogurt Cup Recipes

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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

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

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

YOGURT BERRY PARFAITS



Yogurt Berry Parfaits image

Homemade granola layered with fresh fruit and yogurt makes a superb breakfast. Sometimes I skip the parfait step to enjoy it on a hikes or picnics.-Donna Speirs, Kennebunk, ME

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h5m

Yield 8 servings

Number Of Ingredients 17

2 cups old-fashioned oats
1/2 cup pecan halves
1/2 cup sliced almonds
1/4 cup sunflower kernels
1/2 cup packed brown sugar
1/2 teaspoon salt
1/4 cup butter, cubed
1/4 cup honey
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
1/2 cup dried cherries
1/2 cup dried blueberries
PARFAITS:
2 cups fresh blueberries
2 cups fresh raspberries
2 cups chopped fresh strawberries
4 cups honey Greek yogurt

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



Banana-Berry Split Yogurt Cup image

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

1 container (6 oz) Yoplait® Original yogurt strawberry banana
1 tablespoon sliced banana
3 teaspoons diced fresh strawberries
1 tablespoon whipped cream
1/2 teaspoon chocolate-flavor syrup

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



Mixed Berry and Yogurt Parfait image

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

1/3 cup low-fat plain yogurt
1/3 cup fresh or frozen mixed berries
1 tablespoon maple syrup
1 tablespoon Easy Homemade Granola, recipe below
2 tablespoons maple syrup
1 teaspoon extra-virgin raw coconut oil
1/2 cup old-fashioned oats
1/4 cup sliced raw almonds
1/4 cup raw sunflower seeds
Kosher salt
Nonstick cooking spray

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



Berry Upside-Down Cake image

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

4 tablespoons/56 grams unsalted butter
1/3 cup/71 grams light brown sugar
1 tablespoon freshly squeezed lemon juice (see Tip)
1/4 teaspoon fine sea salt
3 cups fresh or frozen mixed berries (about 1 pound), quarter the strawberries, if using
1/2 cup unsalted butter, melted and cooled, plus more for greasing
1 cup/200 grams granulated sugar
1 tablespoon vanilla extract
1 teaspoon finely grated lemon zest
2 large eggs, at room temperature
1/2 cup/118 milliliters sour cream or plain whole-milk yogurt
1 1/2 teaspoons baking powder
3/4 teaspoon fine sea salt
1/4 teaspoon baking soda
1 1/2 cups/195 grams all-purpose flour

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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