Creamed Yogurt With Grilled Fruit Recipes

GRILLED FRUIT SALAD WITH HONEY-YOGURT DRESSING

Steps:

• Preheat grill to medium.
• Lightly brush fruit with oil and place on the grill. Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes. Remove to a plate. Meanwhile, in a medium bowl whisk together yogurt, honey and mint. Place 2 rings and 4 wedges on each plate and drizzle with dressing. Garnish with pine nuts.

GRILLED MIXED FRUIT

Steps:

• Place a grill pan over medium-high heat.
• In a medium bowl, toss the fruit in the sugar to coat. Grill over medium heat, until a golden crust begins to form on the fruit, about 3 to 4 minutes per side.
• In another medium bowl, mix together the mint, lemon juice, and simple syrup. Arrange the fruit on a serving platter, drizzle the mint syrup over top, and serve.
• In a saucepan, combine water and sugar over medium heat. Bring to a boil, then reduce heat and simmer for 5 minutes, or until the sugar has dissolved. Take pan off heat and cool the syrup before using. Any extra cooled syrup can be refrigerated in an airtight container for up to 2 weeks.
• Yield: 1/2 cup

CREAMY YOGURT FRESH FRUIT SALAD

Steps:

• Mix together the prepared fruit in a large bowl.
• Gently mix in lime juice to keep the fruit from browning.
• In a separate small bowl, mix together yogurt, lemon juice, honey, and vanilla.
• Add yogurt mixture to the prepared fruit.
• Mix until combined.

CREAMY FRUIT SALAD WITH YOGURT

Steps:

• In a serving bowl, combine the fruit cocktail, bananas, apple and orange. Combine the pudding mix and yogurt until smooth. Add to fruit mixture; stir to coat. Refrigerate leftovers.

GRILLED PINEAPPLE DESSERT WITH GREEK YOGURT

Steps:

• Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
• Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
• Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
• Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.

BERRIES IN YOGURT CREAM

Steps:

• Place yogurt in a large bowl; whisk in cream. Sprinkle with brown sugar but do not stir. Cover and refrigerate for at least 3 hours. , Just before serving, stir cream mixture. Divide among 10 dessert dishes. Top with berries.

CREAMED YOGURT WITH GRILLED FRUIT

Steps:

• Place yogurt in a colander lined with cheesecloth and set over a bowl and drain overnight. Remove yogurt from cheesecloth and place in a food processor. Process at high speed until a thick, souplike consistency is achieved. Transfer to a bowl, cover, and refrigerate.
• In a small sauté pan, toast nuts with corn syrup, brown sugar, and 1 teaspoon water, until the nuts are glazed with syrup. When cool, chop coarsely.
• In a bowl, gentle toss fruit of choice with oil and season with salt and pepper, until the fruit is coated. Thread the fruit onto skewers.
• Set the fruit skewers on a hot grill, and cook until the fruit just starts to char. Transfer to a plate to cool.
• Scatter 1 tablespoon toasted nuts onto each plate, arrange skewers on top, and drizzle with yogurt and honey. Sprinkle with a few drops of lemon or balsamic vinegar and garnish with mint.