Cherry Apricot Yogurt Sundaes Recipes

CHERRY-APRICOT YOGURT SUNDAES

Steps:

• Simmer sugar, water, bay leaves, and zests in a 1-quart heavy saucepan 5 minutes, then remove from heat and let steep 20 minutes. While syrup steeps, halve apricots lengthwise and remove pits. Run a paring knife crosswise around each cherry, touching pit, then twist cherry halves to separate. Remove pits with tip of knife. Toss apricots and cherries with lemon juice in a large shallow bowl. Return syrup to a boil, then pour over fruit, tossing to coat. Cover and let stand, stirring occasionally, at least 30 minutes. Put 1/3 cup yogurt on each of 6 plates and serve with fruit.

VEGAN YOGURT SUNDAE

Steps:

• Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed.
• Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside.
• Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.

CHERRY AND APRICOT CLAFOUTIS

Steps:

• Toss the cherries and apricots with the Kirsch and 2 tablespoons of the sugar, and let sit for 30 minutes. Drain over a bowl. Sift together the all-purpose flour and almond flour.
• Preheat the oven to 375 degrees. Butter a 9- or 10-inch ceramic tart pan or clafoutis dish. Arrange the drained cherries and apricots in the dish.
• In a medium bowl, beat the eggs with the remaining sugar and the seeds from the vanilla bean or vanilla. Add the salt and the liquid from the cherries and apricots and combine well. Slowly beat in the sifted flours and whisk until smooth. Add the yogurt and combine well. Pour over the fruit, scraping out all of the batter with a rubber spatula.
• Bake in the preheated oven for 40 minutes, until the top is browned and the clafoutis is firm and puffed. Press gently on the top in the middle to see if it's firm. If it isn't, return to the oven for 5 minutes.
• Remove from the oven and cool on a rack. Serve warm or at room temperature.

POACHED APRICOT SUNDAES

Steps:

• Combine 2 cups dried apricots, 2 cups water, 2 tablespoons sugar and 1 strip lemon zest in a baking dish. Cover and microwave 5 minutes. Let sit 5 minutes, then uncover and let cool. Spoon over vanilla frozen yogurt and sprinkle with candied walnuts.

CHERRY YOGURT

Steps:

• Line a strainer with four layers of cheesecloth or one coffee filter and place over a bowl. Place yogurt in prepared strainer; cover yogurt with edges of cheesecloth. Refrigerate for 8 hours or overnight., Remove yogurt from cheesecloth and discard liquid from bowl. Place yogurt in a small bowl; stir in the remaining ingredients. Cover and refrigerate until serving.

CRUNCHY APPLE YOGURT SUNDAES

Steps:

• Set aside 3 strawberries. Remove stems from remaining 9 strawberries; cut each into 4 slices.
• Into each of 3 parfait glasses or clear drinking glasses, spoon 1 tablespoon yogurt. Place 6 strawberry slices and 2 apple chunks over yogurt in each glass. Sprinkle each with 1/4 cup cereal. Spoon about 1/3 cup yogurt over cereal.
• Repeat layers with remaining sliced strawberries, apple chunks, cereal and yogurt. Garnish each sundae with reserved whole strawberry. Serve immediately.

APRICOT SUNDAES

Steps:

• Drain apricots, reserving juice. Slice apricots; set aside. In a saucepan, combine 1/3 cup orange juice, brown sugar and reserved apricot juice; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Combine cornstarch and remaining orange juice until smooth; stir into apricot juice mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vanilla and reserved apricots. Serve over frozen yogurt.