Black Forest Yogurt Cups Recipes

BLACK FOREST YOGURT POPSICLES

Steps:

• Combine the Greek yogurt, vanilla extract, and honey in a small bowl.
• Put approximately half of the yogurt mixture into a second bowl. To one bowl, add the cocoa powder and mix to combine.
• Flavor each yogurt to taste with additional cocoa, honey, or vanilla as desired.
• Spoon the vanilla yogurt, cocoa yogurt, and cherry pie filling in alternating patterns into each popsicle mold. Only spoon in approximately 1-2 Tablespoons at a time to get many different layers throughout the popsicles. Tap the popsicle mold on the counter to help the ingredients settle and remove gaps if necessary.
• Continue filling each mold until there is approximately 1/2 inch gap at the top.
• Insert the popsicle sticks into the center of each mold. The thickness of the yogurt should make them easily stand up. (I do not use the lid of the mold because often times the popsicle sticks slant enough that it makes it difficult to remove).
• Freeze the popsicles until completely set, at least 4 hours.
• To remove from the mold, run hot water over the outside of the popsicle molds. Wiggle the sticks until you can pull the popsicles out. Only run under hot water briefly each time to prevent melting as much as possible.

BLACK FOREST YOGURT CUPS

Steps:

• In a pot, on medium heat, add the cherries, water, and honey and cook down for approx 20 minutes. Use a potato masher to break up the cherries.
• After about 20 minutes, remove the cherries from the heat.
• Add the chia seeds and let sit for for 5 minutes to allow the chia seeds to absorb the liquid.
• Once the chia jam has cooled, layer the jars with jam (approx 2 tablespoons) and yogurt.
• On day of serving, add dark chocolate granola.

THE BLACK FOREST RECIPE BY TASTY

Steps:

• Make the rich simple syrup: Add the water and sugar to a small saucepan and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 2 minutes, until the sugar is fully dissolved. Transfer to a glass jar and let cool. The syrup will keep in an airtight container in the refrigerator for up to 2 weeks.
• Make the cocktail: Add the grenadine, blue curacao, rich simple syrup, gin, and lemon juice to a cocktail shaker and fill with ½ cup (70 G) ice. Shake vigorously for 30 seconds, until combined.
• Carefully light the bunch of thyme on fire with a kitchen torch. Blow out the flame and invert a highball glass over the thyme to capture the smoke. Let sit for 30 seconds.
• Fill the glass with the remaining ½ cup ice, strain the cocktail into the glass, and garnish with the remaining 2 sprigs of thyme and the pink peppercorns.
• Enjoy!

BLACK FOREST FROZEN YOGURT PIE

Steps:

• Mix together cookie crumbs, butter and coconut until well blended. Press evenly into bottom and sides of a 9-inch pie plate; freeze until firm.
• Using an electric mixer, mix on slow speed 1/2 cup fresh raspberries with Yogurt Bar raspberry frozen yogurt just until fruit is mixed inches Return frozen yogurt mix to freezer until it regains firmness. Use an ice cream scoop to fill pie shell with raspberry frozen yogurt mix, piling the scoops into a mound. Freeze until firm, at least two hours.
• Just before serving, remove pie from freezer. Garnish with remaining fresh raspberries and drizzle with chocolate syrup. Sprinkle with toasted coconut if desired.