Caramelized Tropical Yogurt Recipes

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.

CARAMELIZED SHALLOT YOGURT

Steps:

• Heat oil in a medium skillet over medium. Add shallots and season generously with salt and pepper. Cook, stirring occasionally and reducing heat if needed, until shallots are golden brown and tender, 15-18 minutes. Let cool slightly.
• Mix shallots and vinegar into yogurt in a medium bowl; season with salt and pepper.
• Stir 1 Tbsp. chives into yogurt; divide among bowls and top with more chives. Serve with chips for dipping.
• Do Ahead
• Yogurt (without chives) can be made 3 days ahead; cover and chill.