Lemon Yogurt Cheese Over Summer Fruit Recipes
SUMMER FRUIT SALAD WITH LEMON POPPYSEED YOGURT DRESSING
Super fresh and easy! Juicy summer fruits tossed in a zingy, lemony, dairy-free yogurt dressing.
Provided by Kare for Kitchen Treaty
Time 15m
Number Of Ingredients 12
Steps:
- In a medium bowl, add the yogurt, lemon zest, lemon juice, and poppyseeds. Stir with a whisk to combine.
- Add the fruit. Toss gently with a spatula to coat the fruit with the yogurt dressing. Pour into your serving bowl and garnish with a couple of lemon slices and a few fresh mint leaves if desired. Serve.
FRESH BERRIES WITH LEMON YOGURT
This is a refreshing dish that can be served for breakfast or dessert. The berries offer a powerhouse of nutrition, and the limoncello, an Italian lemon liqueur, adds a burst of citrus flavor. -Sarah Vasques, Milford, New Hampshire
Provided by Taste of Home
Time 15m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first five ingredients; spoon into four dessert dishes. Whisk together yogurt and lemon curd; spoon over fruit.
Nutrition Facts : Calories 218 calories, Fat 3g fat (1g saturated fat), Cholesterol 17mg cholesterol, Sodium 34mg sodium, Carbohydrate 40g carbohydrate (32g sugars, Fiber 3g fiber), Protein 3g protein.
CREAMY YOGURT FRESH FRUIT SALAD
Yield 6
Number Of Ingredients 9
Steps:
- Mix together the prepared fruit in a large bowl.
- Gently mix in lime juice to keep the fruit from browning.
- In a separate small bowl, mix together yogurt, lemon juice, honey, and vanilla.
- Add yogurt mixture to the prepared fruit.
- Mix until combined.
Nutrition Facts : Servingsize 1 serving, Calories 838 kcal, Fat 3 g, SaturatedFat 0 g, Cholesterol 0 mg, Sodium 9 mg, Carbohydrate 190 g, Sugar 138 g, Protein 11 mg
NO-BAKE BERRY YOGURT CHEESECAKES
Steps:
- For the berry topping, combine the strawberries, raspberries and sugar in a medium bowl. Give the mixture a good stir and let it sit for 10-15 minutes while the rest of the dessert is being made and assembled. The berries will macerate - which basically means the sugar will help the fruit become a bit syrupy while resting.
- For the crust, combine the crushed crackers with the sugar and butter; mix. Divide the mixture evenly among 8 (6- to 8-ounce) bowls, ramekins or individual trifle dishes and press lightly into the bottom of the dishes.
- For the cheesecake, in a medium bowl (or in the bowl of an electric stand mixer), beat the cream cheese and powdered sugar together until the mixture is very light and creamy, 2-3 minutes. Mix in the lemon juice and vanilla. Add the yogurt and beat until well-combined and fluffy, 30 seconds to a minute.
- Give the fruit/sugar mixture a good stir. Spoon a bit of the fruit mixture on top of each crust (keep in mind you'll only use half for this layer; the other half will go on top of the cheesecake layer).
- Spoon an even amount of cheesecake filling on top of the fruit (about 1/3 cup or until all the filling is divided evenly among the dishes) and top with a spoonful of the remaining fruit.
- Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Serving, Calories 313 kcal, Carbohydrate 34 g, Protein 9 g, Fat 16 g, SaturatedFat 9 g, Cholesterol 47 mg, Sodium 430 mg, Fiber 3 g, Sugar 21 g
LEMON YOGURT CHEESE OVER SUMMER FRUIT
From a grocery store flier for National Dairy Month. Cook time is the refrigeration time. When I made mine, I made the mistake of using a blended yogurt and very little separated out. It still tasted good, but next time I'll make sure I pick a brand that separates better.
Provided by Marg CaymanDesigns
Categories Sauces
Time 6h10m
Yield 1 cup, 4 serving(s)
Number Of Ingredients 5
Steps:
- Set a strainer lined with cheese-cloth or a coffee filter over a large bowl. Place the yogurt in the strainer, cover loosely with plastic wrap and refrigerate 6-24 hours. Yogurt will thicken and liquid will drain into the bowl, leaving about 1 cup of yogurt cheese in strainer. Discard liquid.
- Whisk yogurt cheese, sugar, lemon zest and juice together in a small bowl. Let stand 10-15 minutes or until sugar dissolves.
- Divide fruit among 4 dessert bowls or plates. Top each with 1/4 cup of yogurt cheese. Garnish with lemon zest or sliced almonds if desired.
Nutrition Facts : Calories 49.5, Sodium 0.1, Carbohydrate 12.9, Fiber 0.1, Sugar 12.6
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