Yoghurtmoussewithstrawberrysauce Recipes

LEMONY STRAWBERRY YOGURT SAUCE

Steps:

• STIR sweetened condensed milk, preserves and lemon juice in large bowl until blended.
• STIR in whipped topping, yogurt, lemon peel and food color, if desired, until completely blended. Cover and chill at least 45 minutes for best flavor. Serve over fruit salad, sliced pound cake, French toast or waffles.

YOGHURT MOUSSE WITH STRAWBERRY SAUCE

Steps:

• NOTE: Cooking time does not include chilling time after preparation, which takes several hours.
• Soak gelatin in water according to package direction.
• Mix lemon juice with yoghurt and 2 1/2 T sugar.
• Heat gelatin on low until liquid, remove from heat and add about 1/4 cup yoghurt mix, stir well.
• Add to rest of yoghurt, stirring constantly, until smooth. Taste for desired sweetness.
• Put in the fridge for about 20 minutes, until the gelatin has partly set (2 inch along the rim).
• Remove from the fridge and stir with a whisk until smooth.
• Whip cream with 1 T sugar until stiff. Put on yoghurt and fold in carefully with a rubber spatula.
• Put into individual serving dishes or one large bowl, cover and put in the fridge for several hours or overnight.
• Serve with strawberries blended with preserve and lemon juice in the mixer and passed through a sieve to remove the seeds.

STRAWBERRY YOGURT SAUCE

Steps:

• In a blender, place the strawberries, yogurt, and lime juice and puree a few seconds until smooth. Strain out the seeds and then taste. Whisk in sugar, if needed. Chill until ready to use as a dip for fresh fruit or over angel food cake.
• Note: You may substitute frozen strawberries, just thaw them before measuring.

STRAWBERRY YOGURT SMOOTHIES

Steps:

• In a blender or food processor, combine all of the ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately.

STRAWBERRY YOGURT PIE I

Steps:

• Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
• Freeze for at least 3 hours or overnight, if possible, until it's firm.
• Remove from freezer and top with remainder of dessert topping. Store in freezer.

EASY STRAWBERRY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

STRAWBERRY SAUCE FOR YOGURT, ICE CREAM, POUND CAKE & MORE!!

Steps:

• Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.
• Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).
• Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.
• Press through fine strainer to remove some of the strawberry seeds,if desired.
• Coarsely chop remaining strawberries and add to strawberry puree and serve.
• This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.

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.

STRAWBERRY BANANA YOGURT SMOOTHIE

Steps:

• In a blender, combine all of the ingredients; cover and process for 30-45 seconds or until smooth. Stir if necessary. Pour into 2 chilled glasses; serve immediately.