Yoghurtandpineapplecroissants Recipes

HONEY-ROASTED PINEAPPLE WITH GREEK YOGURT

Steps:

• Position an oven rack in the upper third of the oven, and preheat to 450 degrees F.
• Combine 1 cup water, orange juice, honey and vanilla bean pod and seeds in a small saucepan. Bring to a boil, stirring occasionally to loosen the honey. Turn off the heat, and leave the saucepan on the stove. (You may need to reduce the roasting juices a little more once the pineapple is cooked.)
• Arrange the pineapple slices in a broiler-proof 9-by-13 baking dish. Pour the orange syrup over the pineapple. Roast, basting occasionally, until the pineapple is tender and the juices have reduced, about 20 minutes.
• Set the oven to broil, and continue to cook the pineapple until it is a deep golden yellow and lightly brown around the edges, 5 to 10 minutes more.
• The roasting juices should be reduced and syrupy, measuring about 1/4 cup. If they are too watery, remove the pineapple slices with a slotted spoon to a medium bowl, return the juices to the saucepan and reduce the juices over medium-high heat until syrupy, about 1/4 cup.
• Divide the yogurt among 4 small bowls. Top with the pineapple slices, and drizzle with the syrup.

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.

WHIPPED YOGURT WITH PINEAPPLE AND DRIED FRUIT

Steps:

• Whisk together yogurt, cream, honey, and zest in a bowl until mixture thickens and holds soft peaks.
• Divide half of pineapple evenly among 8 serving bowls. Top with yogurt mixture, then remaining pineapple, dividing evenly. Sprinkle with dried fruits, coconut, and nutmeg and serve.

GINGER YOGURT SAUCE ON PINEAPPLE

Steps:

• Place ginger in a fine-mesh sieve set over a small bowl. Press to release juice (you should have 1 to 2 teaspoons); discard pulp.
• Add yogurt and honey to bowl; mix to combine. (To store sauce, cover and refrigerate up to 2 days.)
• To serve, divide pineapple among four serving plates; top with sauce and, if desired, almonds.

PINEAPPLE YOGHURT DESSERT

Steps:

• Chop the pineapple into small pieces. Reserve the juice - you'll need it later.
• Melt the jelly cubes by placing the cubes in a microwaveable jug with 100ml of cold water. Heat for approx 1 min (based on 750 watt oven).
• Add the juice from the tinned pineapple to the melted jelly. Add water if needed to make the liquid content up to 200ml.
• Pour the yoghurt in a bowl and add the melted jelly mixture bit by bit until all combined together.
• Pour the jelly and yoghurt mixture into a shallow dish so that the liquid is about 10cm deep or thereabouts.
• Add the chopped up pineapple to the mixture and spread around so that its distributed evenly.
• Cover in clingfilm, place in the fridge and leave to set.
• You could try different fruit with this recipe - just be careful not to use fresh pineapple, kiwi or papaya fruit because it stops the jelly setting.

YOGHURT AND PINEAPPLE CROISSANTS

Steps:

• Mix all ingredients except croissants in a small bowl.
• Place croissants in a baking dish lined with foil and pour mixture over the top.
• Bake in an oven for 10 minutes at 200 Celsius (400 Fahrenheit).
• Allow at least 5 minutes resting time before serving.

MIDDLE EASTERN PASTA WITH YOGURT AND PINE NUTS

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, heat the corn oil in a large skillet over medium-high heat. Stir in the beef and cook until well browned, stirring frequently to break apart, about 7 minutes. Add the pine nuts, and cook for another minute until dark brown. Season to taste with salt and pepper, then remove from the heat, and drain off excess fat.
• In a large bowl, crush the garlic into a smooth paste. Whisk the yogurt with the garlic until creamy and smooth. Once the pasta has been cooked and drained, place into a serving dish, and pour the yogurt over it. Top with the cooked meat and nuts while it is still hot.

PINEAPPLE YOGURT DESSERT

Steps:

• Mix yogurt and pudding mix.
• Add pineapple.
• Refrigerate for at least ½ hour.

APPLE YOGURT PARFAITS

Steps:

• In a small bowl, combine applesauce and nutmeg. Spoon 1 tablespoon granola into each of 4 parfait glasses. Layer each with 1/3 cup yogurt and 1/4 cup applesauce; sprinkle with remaining granola. Serve immediately.