Berries In Yogurt Cream Recipes
BLUEBERRIES AND CREAM
Nigella Lawson called this "the ultimate in a no-cook dessert": nothing more than Greek or whole-milk yogurt and heavy cream combined in a bowl and given a thick sprinkled covering of soft brown sugar, light or dark as you wish. It's a dish her grandmother made, calling it Barbados cream (presumably because the sugar she used came from Barbados). After combining the yogurt, cream and sugar, you wrap the bowl in plastic and put it in the fridge for 12 to 24 hours to let the sugar turn into a dark bronze liquid, slowly seeping into the cream and yogurt. It tastes like a light, uncrunched crème brûlée. When you are ready to eat it, take the cream-yogurt mixture to the table with another bowl filled with blueberries. And then sit down and feel quietly pleased with yourself: you have made a lovely summer dessert and have not so much as broken a sweat.
Provided by Nigella Lawson
Time 5m
Yield 4 servings
Number Of Ingredients 4
Steps:
- The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
- Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
- Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.
Nutrition Facts : @context http, Calories 331, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 55 milligrams, Sugar 24 grams
INSTANT FROZEN BERRY YOGURT
Three ingredients and two minutes is all you need to whip up this low-fat, low-calorie yogurt, which is ideal for eating after exercise
Provided by Cassie Best
Categories Dessert, Snack
Time 2m
Number Of Ingredients 3
Steps:
- Blend berries, yogurt and honey or agave syrup in a food processor for 20 seconds, until it comes together to a smooth ice-cream texture. Scoop into bowls and serve.
Nutrition Facts : Calories 70 calories, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 2 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
BERRIES IN YOGURT CREAM
Yogurt, cream, brown sugar and fresh fruit are all you need to wake up your taste buds on mornings you'd rather sleep in. Save time by having guests assemble their own parfaits. -Michelle Stillman, Lancaster, Pennsylvania
Provided by Taste of Home
Categories Breakfast Brunch Desserts
Time 5m
Yield 10 servings.
Number Of Ingredients 4
Steps:
- Place yogurt in a large bowl; whisk in cream. Sprinkle with brown sugar but do not stir. Cover and refrigerate for at least 3 hours. , Just before serving, stir cream mixture. Divide among 10 dessert dishes. Top with berries.
Nutrition Facts : Calories 208 calories, Fat 12g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 33mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.
BERRIES & CREAM SALAD
Berries and Cream Salad made using just 4 ingredients! Raspberries & Blueberries combine with Greek Yogurt, pudding mix and whipped topping to create a lovely berries and cream salad.
Provided by Jessica & Nellie
Number Of Ingredients 4
Steps:
- In a large bowl, combine the pudding mix and the Greek yogurt, stirring until well mixed.
- Fold Cool Whip into the mixture.
- Lastly, fold in the berries. I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing.
- If you don't serve the salad immediately, store in an airtight container in the fridge. When you're ready to serve, give the salad a quick stir and top with additional berries, if desired, to garnish.
FROZEN YOGURT BARK WITH BERRIES
Steps:
- Lay parchment paper down on a 9x13 inch baking sheet pan with a raised lip around the edges.
- In a bowl, stir together the vanilla honey yogurt, powdered sugar, heavy cream, and lime juice.
- Pour yogurt mixture over the entire baking sheet pan and make sure it is spread out evenly.
- Decorate yogurt with strawberries, blueberries, and raspberries.
- Freeze for 3-4 hours or until completely set.
- Cut into bars and serve.
Nutrition Facts : Calories 40 kcal, Carbohydrate 4 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 8 mg, Sodium 18 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
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- In a large bowl, combine 1/2 cup each of the strawberries, raspberries and blackberries. Add the sugar and mash with a potato masher (or bottom of a ladle) until the sugar dissolves. Gently stir in the remaining whole berries. Let sit at room temperature, tossing occasionally, for about 30 minutes (or refrigerate for up to 2 hours).
- Place the sugar, cream and vanilla in a large bowl. Using a hand mixer, beat at medium speed until the cream holds stiff peaks, a few minutes. Using a rubber spatula, gently fold in the yogurt until incorporated.
- Notes: My only change to the recipe was to double the cream mixture. I enjoyed having a little extra, but feel free to scale it back if desired.
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- In a medium bowl, combine the strawberries, blueberries, lemon zest, and lemon juice together. Set aside.
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- Using the tip of the knife split the vanilla bean lengthwise and scrape out the vanilla seeds. Add the scraped out seeds to the bowl with yogurt, followed by powdered sugar and freshly squeezed lemon juice and mix very well. Next whip the very well chilled heavy cream until light and fluffy. Add whipped cream to a bowl with yogurt, sugar and vanilla mixture and mix gently. You want to retain the air in whipped cream, so that you'll have a less dense and voluminous dessert.
- Put a fine sieve lined with a clean kitchen towel on a bowl. Scoop the yogurt mixture into the middle of kitchen towel. Fold the sides of the kitchen towel to the middle to cover the yogurt surface. There is no need to tie the towel. You could also cover the yogurt mixture with a cling film/plastic wrap. Place the sieve with the yogurt mixture and the bowl below the sieve in the fridge and allow the liquid to drain off for at least 6 hours or overnight.
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- Mix the honey vanilla Greek yogurt and agave nectar together. Fold in the whipped topping and then place in the refrigerator until needed.
- Puree the frozen mixed berries and almond milk together in a blender. Remove the honey vanilla Greek yogurt mixture from the refrigerator.
- Fill the popsicle molds by alternating between the yogurt mixture and the berries puree until each mold is filled.
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- Using an electric mixer with the whisk attachment, whip 1 cup cream on medium speed until soft peaks form. Add 1 cup yogurt and 1/2 teaspoon vanilla, then continue to whip, gradually adding 2 tablespoons sugar. Continue to whip until the peaks hold when the whisk is lifted. (Store tightly covered in the refrigerator for up to 1 week.)
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- In a large bowl, combine 1/2 cup each of the strawberries, raspberries and blackberries. Add the sugar and mash with a potato masher (or bottom of a ladle) until the sugar dissolves. Gently stir in the remaining whole berries. Let sit at room temperature, tossing occasionally, for about 30 minutes (or refrigerate for up to 2 hours).
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