Strawberries Filled With Honeyed Yogurt Recipes

YOGURT WITH STRAWBERRIES AND HONEY

Steps:

• Spoon plain low-fat yogurt into a small bowl. Crumble 1/3 cup bite-size shredded wheat cereal on yogurt. Top with 4 ounces strawberries, hulled and quartered (3/4 cup). Drizzle with 2 teaspoons honey.

SWEET YOGURT CHEESE WITH MINTED STRAWBERRIES

Steps:

• Bring water and granulated sugar to a boil, stirring until sugar is dissolved, and stir in mint. Remove from heat and steep 10 minutes.
• While mixture is steeping, beat cream cheese until fluffy and beat in yogurt, confectioners sugar, and vanilla. Chill yogurt cheese 15 minutes.
• Pour syrup through a sieve over berries in a bowl, pressing hard on mint, and chill 10 minutes.
• Serve strawberries and syrup over a dollop of yogurt cheese.

STRAWBERRIES FILLED WITH HONEYED YOGURT

Steps:

• Using a paring knife, cut the tops off of the strawberries. Using the tip of the knife, cut a wedge-shaped well in the top of the strawberries.
• In a small bowl combine the yogurt, honey, vanilla bean seeds, vanilla and almond extracts and stir until completely combined. Taste and adjust the sweetness by adding more honey if necessary.
• Using a small spoon or piping bag, fill the wells in the strawberries with some of the yogurt mixture. Top with a few of the sliced almonds and serve.

STRAWBERRIES SERVED WITH HONEY ZABAGLIONE

Steps:

• Make the zabaglione:
• In a large stainless-steel bowl or the top pan of a double boiler, whisk the egg yolks with the honey until blended. Set the bowl over--not touching--simmering water and whisk vigorously until the mixture lightens in color and thickens and the whisk leaves a trail, about 3 minutes. Add the wine and continue whisking constantly until the mixture is pale, thick, and greatly expanded in volume, about 10 minutes. The mixture will curdle if it gets too hot, so whisk it off the heat for a few seconds if you fear the eggs are cooking too fast.
• When the zabaglione is light, fluffy, and capable of holding a soft peak, transfer the bowl to a larger bowl filled with ice water to cool the zabaglione quickly. When cool, fold in the yogurt. Use immediately or cover and refrigerate for up to 2 days.
• Serve fresh strawberries on plates and put a dollop of zabaglione alongside.

FROZEN STRAWBERRY YOGURT

Steps:

• Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.