Peach Raspberry Yogurt Recipes

PEACH AND RASPBERRY ALMOND SWIRLS

Steps:

• Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
• Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.
• Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Garnish with the reserved almonds, peach and raspberries.

PEACH-RASPBERRY GREEK YOGURT ICEBOX CAKE

Steps:

• Line a 9-by-5-inch loaf pan with plastic wrap, leaving at least a 2-inch overhang on all sides. Peel 2 of the peaches with a sharp paring knife or vegetable peeler (a serrated peeler works great). Cut each peach in half and remove the pit. Slice into 1/4-inch thick wedges and set aside.
• Combine the yogurt, cream, 3 tablespoons of the sugar, vanilla and a pinch of salt in a large bowl and beat with an electric mixer until thick, about 2 minutes.
• Combine 1/2 cup of the raspberries and the remaining 2 teaspoons sugar in a small bowl. Mash together with a fork until the berries form a thick sauce. Lightly stir the raspberry sauce into the yogurt cream.
• Spread 1 cup of the yogurt cream in the bottom of the prepared loaf pan. Place a double layer of graham crackers on top; break some of the crackers into smaller pieces to cover any gaps. Next, arrange all the peach slices on top in a single layer. Top with another cup of yogurt cream, a double layer of graham crackers, and 1 cup of raspberries. Cover the raspberries with the remaining yogurt cream, followed by a single layer of graham crackers.
• Cover the loaf pan with plastic wrap and refrigerate for at least 6 hours and up to 12 hours to allow the crackers to soften and the yogurt cream to set.
• When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a platter. Remove the pan and the plastic wrap. Peel, pit and slice the remaining peach. Decorate the top of the cake with the peach slices and the remaining 1/2 cup raspberries. Cut into slices with a serrated knife.

PEACH AND RASPBERRY YOGURT FOOL

Steps:

• Cut the peaches in half, remove the pits and then slice the flesh into thin wedges.
• Mix the peaches and raspberries with the yogurt in a bowl, then spoon into 4 sundae glasses and chill.
• Spread out the rolled oats and almonds in a broiler pan.
• Broil them until lightly toasted, shaking the pan frequently.
• Cool, then sprinkle the oat mixture over the dessert and serve.