Yogurt And Tropical Fruit Recipes

YOGURT WITH TROPICAL FRUIT

Steps:

• Mix the the fruit, honey and ginger in a bowl.
• Spoon 1/2 cup yogurt into each serving bowl (4 dishes) and top each with 1/2 cup graola, and 3/4 cup fruit mixture, top with 1/2 cup yogurt over the fruit. Garnish with more chopped ginger, if desired. Repeat with remaining bowls.

TROPICAL FRUIT PARFAIT

Steps:

• In a small bowl stir together yogurt, lime juice, and cayenne pepper; set aside.
• Spoon 1/4 of drained fruit into the bottom of 2 wine or parfait glasses. Add 1/4 of the banana. Spoon 1/4 cup yogurt mixture over fruit and top with 1/4 cup of granola. Repeat layers.
• Serve immediately garnished with a sprig of fresh mint.

WARM TROPICAL FRUIT AND BUTTERMILK TORTE WITH VANILLA FROZEN YOGURT

Steps:

• Grease and flour the cake pan. Preheat oven to 350 degrees F.
• Cream the butter with 1/2 cup of the sugar until light and fluffy. Add another 1/2 cup of sugar and beat until incorporated. Gradually add in the buttermilk, scrape down the sides of the bowl. Add the egg whites in 1 at a time, beating well after each addition.
• In a separate bowl stir together the flour and baking powder. Add the flour mix into the batter with the vanilla and mix together until well incorporated.
• Pour the batter into the prepared pan and arrange the mango, pineapple, and banana decoratively on the top. Sprinkle with the remaining 2 tablespoons sugar and bake for 45 minutes or until golden brown.
• Let the torte cool slightly and slice. Serve each slice warm with a small scoop of vanilla frozen yogurt, 2 caramelized banana slices and 2 tablespoons of raspberry sauce.
• Slice the bananas on the diagonal into 24 slices and place on a baking sheet. Sprinkle with the sugar and caramelize under a broiler for 1 to 2 minutes.
• Place raspberries, sweetener, and lemon juice in a blender and process until smooth. Strain and set aside.

BAKED YOGURT WITH TROPICAL FRUIT COMPOTE

Steps:

• For the baked yogurt: Preheat the oven to 275 degrees F.
• Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
• For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
• To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.