Baked Yogurt With Tropical Fruit Compote Recipes

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EASY FRUIT COMPOTE



Easy Fruit Compote image

Learn how to make fruit compote with this easy recipe! You can make compote with fresh or frozen fruit. It's delicious on ice cream, yogurt, toast, pancakes, waffles and more! Recipe yields about 2 cups compote.

Provided by Cookie and Kate

Categories     Dessert

Time 15m

Number Of Ingredients 4

1 pound (16 ounces) fresh or frozen fruit (for the photos, I used fresh strawberries, peaches, and frozen blueberries)
2 tablespoons honey or maple syrup
Dash of salt
See optional flavoring ideas given above recipe

Steps:

  • To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
  • In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
  • Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
  • Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
  • Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

Nutrition Facts : ServingSize Estimate based on 1/4th of recipe made with blueberries and honey, Calories 97 calories, Sugar 20.1 g, Sodium 39.9 mg, Fat 0.4 g, SaturatedFat 0 g, TransFat 0 g, Carbohydrate 24.7 g, Fiber 2.8 g, Protein 0.9 g, Cholesterol 0 mg

TROPICAL YOGURT



Tropical Yogurt image

Plain yogurt becomes a flavorful sensation with help from coconut extract, pineapple and a hint of lime. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 5m

Yield 4 servings.

Number Of Ingredients 5

2 cups reduced-fat plain yogurt
1 can (8 ounces) unsweetened crushed pineapple, drained
2 teaspoons sugar
1/4 teaspoon coconut extract
1/4 teaspoon grated lime zest

Steps:

  • In a small bowl, combine all ingredients. Chill until serving.

Nutrition Facts : Calories 121 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 86mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges

ANGEL FOOD CAKE WITH TROPICAL FRUIT COMPOTE



Angel Food Cake with Tropical Fruit Compote image

Provided by Anne Burrell

Categories     dessert

Time 2h35m

Yield 8 servings

Number Of Ingredients 17

1 cup cake flour
1 cup sugar
12 large egg whites (egg whites from large eggs, no yolks in the whites!)
Pinch salt
1 teaspoon cream of tartar
1/2 teaspoon vanilla extract
1 lemon, zested
1 orange, zested
2 ripe mangoes, 1 peeled and coarsely chopped and 1 peeled and cut into 1/2-inch dice
1 cup freshly squeezed orange juice, divided
2 teaspoons sugar, if needed
1 1/2 cups fresh pineapple, peeled, cored and cut into 1/2-inch dice
2 kiwis, peeled and cut into 1/2-inch dice
1 star fruit (carambola), cut into thin star slices
1 cup halved red seedless grapes
2 tablespoons chiffonade of mint, for garnish
Special Equipment: Angel Food Cake Pan

Steps:

  • For the cake: Preheat the oven to 300 degrees F.
  • Sift the flour together with 1/2 cup of the sugar and set aside.
  • Put the egg whites in the bowl of an electric mixer. Be SURE that the bowl is clean and dry, any fat in the bowl can prevent the egg whites from whipping up fluffy fluffy fluffy! Add the salt and the cream of tartar to the egg whites. Beat the egg whites on a medium-high speed until they reach soft peaks, about 5 minutes.
  • While the mixer is running, gradually add the remaining sugar. DO NOT plop the sugar in all at once or it will push the air out of the whites that we are trying to beat in. Add in the vanilla and zests and then stop the mixer. Add 1/3 of the flour/sugar mixture and fold gently fold, do this quickly but gently. Repeat the process 2 more times until all of the flour/sugar mixture is incorporated.
  • Transfer the cake batter into an ungreased tube pan. Bang the cake pan on the counter a couple of times to release any air bubbles trapped in the cake batter.
  • Bake the cake on a sheet tray in the preheated oven until it is light and springy, about 1 1/4 hours. Cool the cake for at least 1 hour before unmolding. Serve with the tropical fruit compote.
  • For the compote: In a food processor or blender, puree the coarsely chopped mango and 1/2 cup orange juice. If this mixture needs a little more sweetness, add in the 2 teaspoons of sugar and puree for another 10 seconds or until the sugar has dissolved.
  • Combine all of the fruit and remaining orange juice and let the mixture sit at room temperature for 20 to 30 minutes.
  • Serve slices of the cake drizzled with the mango puree and sprinkled generously with the fruit compote. Garnish with mint and serve.
  • Wow! How tropical-fruity and the cake is light as air!

BAKED YOGURT WITH TROPICAL FRUIT COMPOTE



Baked Yogurt with Tropical Fruit Compote image

Provided by Food Network

Categories     dessert

Time 1h50m

Yield 6 servings

Number Of Ingredients 15

1 cup sour cream
1 cup creme fraiche
1/4 cup sweetened condensed milk
1 vanilla bean, halved and seeds scraped
1 vanilla bean, halved and seeds scraped
6 tablespoons honey
2 cups diced fresh pineapple
1 cup mango puree
1/2 cup diced dried mango
1/2 cup diced dried papaya
1/2 cup diced banana
1/2 cup brown sugar (not packed)
1/2 cup granulated sugar
1 vanilla bean, halved and seeds scraped
Edible flowers, for garnish, optional

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.

FRUIT YOGURT COMPOTE OR PARFAIT



Fruit Yogurt Compote or Parfait image

REFRESHING!!! Great breakfast, brunch, or snack! Use fresh or canned fruit with vanilla yogurt for a pretty compote or parfait. I used this recipe at a brunch and received wonderful comments from my guests. Multiply this recipe for the number of guests you are having or make just one for yourself!

Provided by Seasoned Cook

Categories     Breakfast

Time 10m

Yield 1 serving(s)

Number Of Ingredients 7

1/2 cup vanilla yogurt
2 tablespoons granola cereal
4 strawberries
4 peach slices
4 pineapple chunks
2 tablespoons blueberries
1 tablespoon sliced almonds

Steps:

  • Slice strawberries in halves. Cut peaches into 2 inch pieces.
  • Layered fruit in a compote or parfait in the order given.
  • Sprinkle top with sliced almonds.
  • Enjoy!

Nutrition Facts : Calories 206.9, Fat 10.7, SaturatedFat 3.5, Cholesterol 15.9, Sodium 60.4, Carbohydrate 21.1, Fiber 3.4, Sugar 13, Protein 8.2

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