Creamy Yogurt Porridge With Apricot Ginger Grapefruit Topping Recipes

CREAMY YOGURT PORRIDGE WITH APRICOT, GINGER & GRAPEFRUIT TOPPING

Creamy yogurt porridge with apricot, ginger & grapefruit topping image

Stir up a bowl of our creamy oaty breakfast and serve with gingery fruit and walnuts for added crunch

Provided by Sara Buenfeld

Categories Breakfast

Time 14m

Yield Makes 3 portions

Number Of Ingredients 5

Ingredients

300g can apricot in fruit juice
1 tsp finely grated ginger
2 pink grapefruits , segmented, any juice reserved
9 tbsp (75g) porridge oat
550g pot 0% fat probiotic plain yogurt

Steps:

For the topping: Tip the apricots and juice into a bowl, add ginger. Blitz half the mixture to a purée with a hand blender. Stir in the grapefruit and juice. Can be made ahead and chilled for up to 1 week.
For the porridge: Tip 200ml water into a small non-stick pan and stir in porridge oats. Cook over a low heat until bubbling and thickened. (To make in a microwave, use a deep container to prevent spillage as the mixture will rise up as it cooks, and cook for 3 mins on High.) Stir in yogurt - or swirl in half and top with the rest. Top with the apricot mix.

Nutrition Facts : Calories 355 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 30 grams sugar, Fiber 7 grams fiber, Protein 17 grams protein, Sodium 0.4 milligram of sodium

APRICOT GINGER SAUCE

Apricot Ginger Sauce image

Very popular dipping sauce in our home. Super easy to make and very tasty. The jalapeno can be adjusted to suit personal tastes.

Provided by Alia55

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 5

Ingredients

3/4 cup apricot jam
1 jalapeno pepper, minced fine
2 tablespoons rice wine vinegar
1 tablespoon gingerroot, chopped fine
1 tablespoon Dijon mustard

Steps:

Place all ingredients in a blender and puree.

APRICOT YOGURT CREAM PIE

Apricot Yogurt Cream Pie image

Number Of Ingredients 6

Ingredients

1 (15-ounce) can apricot halves
2 tablespoons sugar
1 (3-ounce) box apricot jello (4-serving size)
2 (6-ounce) containers low-fat peach or apricot-flavored yogurt
2 cups non-dairy frozen whipped topping, thawed
1 Keebler® Ready Crust® shortbread pie shell

Steps:

1. Drain apricots, reserving 2/3 cup syrup. Reserve 4 apricot halves for garnish. Chop remaining apricots. Set aside.2. In medium saucepan bring reserved syrup to boiling. Remove from heat. Stir in sugar and gelatin until dissolved. 3. In large bowl gradually whisk gelatin mixture into yogurt. Refrigerate about 2 hours or until partially set.4. Fold chopped apricots and whipped topping into yogurt mixture. Spoon into crust. Refrigerate about 3 hours or until set.5. Lengthwise halve reserved apricot pieces. Garnish pie with apricot pieces. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

APRICOT PIE WITH CANDIED GINGER AND CRUNCHY TOPPING

Apricot Pie with Candied Ginger and Crunchy Topping image

Candied, or crystallized, ginger is peeled fresh ginger root that has been cooked in a sugar syrup and coated with sugar.

Yield Makes 8 servings

Number Of Ingredients 18

Ingredients

1 1/4 cups all purpose flour
1 teaspoon sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes
3 tablespoons (or more) ice water
1/2 cup Grape Nuts
1/2 cup (packed) golden brown sugar
1/3 cup all purpose flour
1/3 cup toasted slivered almonds, finely chopped
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
1 1/2 pounds apricots, halved, pitted, cut into 1/2-inch slices (about 5 cups)
5 tablespoons sugar
3 tablespoons coarsely chopped crystallized ginger
4 teaspoons cornstarch
1/8 teaspoon almond extract

Steps:

Whisk flour, sugar, and salt in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Add 3 tablespoons ice water and stir until moist clumps form, adding more ice water by teaspoonfuls if mixture is too dry. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.
Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter pie dish. Fold overhang under and crimp decoratively. Refrigerate 30 minutes.
Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until dough begins to set, about 20 minutes. Remove foil and beans. Bake until crust is just beginning to brown, about 5 minutes longer. Maintain oven temperature.
Mix first 7 ingredients in medium bowl to blend. Add butter; rub in with fingertips until moist clumps form.
Mix all ingredients in large bowl to blend. Transfer to warm pie crust.
Sprinkle topping evenly over apricot mixture. Bake pie until topping is brown and filling is bubbling thickly, about 45 minutes, covering crust with foil after 30 minutes if browning too quickly. Cool completely. Cut into wedges and serve.

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