Sweet And Savory Yogurt Recipes

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SWEET-SAVORY YOGURT SORBET



Sweet-Savory Yogurt Sorbet image

Provided by Amanda Hesser

Categories     dinner, ice creams and sorbets

Time 15m

Yield Makes 1 quart

Number Of Ingredients 5

3 tablespoons sugar
21 ounces Greek yogurt
8 ounces tomato water (above)
Salt to taste
3 tablespoons light corn syrup

Steps:

  • In a small pan, dissolve sugar in 2 tablespoons water and bring to a boil. Let cool. Whisk together all the ingredients, then pour into an ice-cream maker and follow manufacturer's instructions. Serve as a garnish with gazpacho or tomato terrine.

Nutrition Facts : @context http, Calories 85, UnsaturatedFat 0 grams, Carbohydrate 11 grams, Fat 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 215 milligrams, Sugar 11 grams

SWEET AND SAVORY YOGURT



Sweet and Savory Yogurt image

Yogurt is a wonderful international culinary staple that's been subverted by American agribusiness. Contrary to popular belief, genuine yogurt is anything but the thick, overly sweetened blend you're likely to find in the refrigerated section at your local grocery store. Designed as quickie substitutes for breakfast, too often they're laden with copious sugar for a rapid ride on the glucose express. Real yogurt-the healthier version known to the rest of the world-is generally much lighter. It's also served in a wider variety of contexts, such as Indian raitas, served as a condiment, and Greek tzatziki, a combination of cucumbers and yogurt served as a dip, condiment, or spread. Yogurt (the name is Turkish) is meant to refresh, and this version is an ideal topping on cucumbers, lamb, or Middle Eastern Chickpea Burgers (page 112). When I first proposed this blend, one of my recipe testers looked at the long list of ingredients and asked, "all this for yogurt?" And then she took a taste ...

Yield makes 4 cups

Number Of Ingredients 13

20 unsulfured dried apricots
2/3 cup golden raisins
1/3 cup finely chopped and loosely packed fresh flat-leaf parsley
1/3 cup finely chopped and loosely packed fresh cilantro
1/3 cup finely chopped and loosely packed fresh mint leaves
1/3 cup coarsely chopped Maple-Glazed Walnuts (page 141)
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons maple syrup
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon sea salt
1/4 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 cups organic plain yogurt

Steps:

  • Soak the apricots and raisins separately in hot water for 10 minutes, then drain well and pat dry. Set aside the raisins and chop the apricots into bite-size pieces. Stir all of the ingredients together until thoroughly combined, then do a FASS check. You may want to add a pinch of salt, a spritz of lemon juice, or a bit more sweetener.
  • Cover tightly and chill for 15 minutes before serving.
  • Add 1 1/2 to 2 teaspoons of curry powder.
  • In place of the parsley, cilantro, and mint, you can substitute 1/3 cup each of finely chopped and loosely packed fresh dill, basil, and thyme.
  • Goes with Middle Eastern Chickpea Burgers (page 112), Orange Pistachio Couscous (page 145), Quinoa Pilaf (page 149), Mediterranean Lentil Salad (page 142), and Poached Salmon with Moroccan Pesto (page 121).
  • Store in a covered container in the refrigerator for 3 to 5 days.
  • (per serving)
  • Calories: 350
  • Total Fat: 12.9g (3.6g saturated, 4.3g monounsaturated)
  • Carbohydrates: 52g
  • Protein: 7g
  • Fiber: 4g
  • Sodium: 270mg

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