Tag Archives: greek yogurt

Roasted Strawberry Parfait

I’ve never cooked strawberries before, unless you count making jam.  They usually don’t last that long since we tend to dig in as soon as they appear.  But I saw a recipe for a roasted strawberry parfait on Pinterest and thought it sounded intriguing.  I didn’t have (or want) granola or nuts or anything else that the recipe had and I really wanted something more dessertish than breakfastish, so I added some whipped cream and vanilla too.  Roasting the strawberries brings out the natural sweetness even more, and makes them extra juicy.  This was a wonderful summer dessert, and so pretty too.  Although it was just for me and the kiddos, we fancied them up in pretty glasses and they were sooo pretty!

Beautiful and delicious!

Beautiful and delicious!

Roasted Strawberry Parfait

1 quart strawberries, quartered
2-3 tbsp brown sugar – divided
3/4 cup whipping cream
1 cup greek yogurt
1/2 tsp. vanilla

Preheat oven to 375˚.  Line a baking sheet with parchment.  Toss strawberries with 1 tbsp. brown sugar.  Spread out on parchment paper.

Ready to roast.

Ready to roast.

Roast for 10 minutes, until they start seeping juice, but still holding their shape.

Don't roast them to death, just until they are juicy and syrupy.  So good!

Don’t roast them to death, just until they are juicy and syrupy. So good!

In a bowl combine whipping cream, greek yogurt, 1 tbsp. brown sugar and vanilla.  Beat for 4-5 minutes until thickened.  During the beating, taste and add another tablespoon of sugar if you want it sweeter.  Layer cream in dishes with strawberries and eat it while it’s warm.  Yum!  If you’re feeling really crazy you can drizzle it with chocolate syrup.

Serves 3-4.

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Zingy Purple Potato Salad

One of the things I love best about farmer’s markets are finding things you don’t ever see in the grocery store.  This week I found bright purple potatoes!

Aren't they pretty?  I'm told they are called Purple Vikings

Aren’t they pretty? I’m told they are called Purple Vikings.

Now, I thought these were just too pretty to waste on something normal.  Some time ago I came across an idea for a lighter potato salad that used greek yogurt and lemon so I decided to incorporate those flavors with my lovely potatoes.  Roasting the potatoes added another dimension with a firmer texture and deeper flavor.  You can make this more or less lemony depending on how much zing you want.  As much as we love traditional potato salad, this fresh and summery take on an old favorite was a real winner at my house!

Zingy Purple Potato Salad.  Perfect for summer!

Zingy Purple Potato Salad. Perfect for summer!

Zingy Purple Potato Salad
(adapted from bevcooks.com)

2 pounds purple potatoes, cut into bite size pieces
1 tbsp. olive oil for roasting
Salt & pepper
2-3 stalks celery, finely chopped
2 tbsp. olive oil
3 tbsp. greek yogurt
2 tbsp. lemon juice
1 tsp. lemon zest
1 tbsp. fresh dill (or 1 tsp. dried)
1 tsp. fresh mint, finely chopped

Preheat oven to 400˚.  Toss potatoes with 1 tbsp. olive oil and spread out on a baking sheet. Sprinkle with salt & pepper. Roast for 30 minutes or until tender and browned, stirring halfway through.

Zingy Dressing

Normally I would just eat them like this.

In a large bowl whisk together 2 tbsp. olive oil, greek yogurt, lemon juice, zest, and dill.

Zingy dressing!

Zingy dressing!

Add potatoes and celery to bowl.  Toss to combine with dressing.  Season with salt & pepper to taste.  Sprinkle fresh mint over the top.

Mmmmm!  You need some of this.

Mmmmm! You need some of this.

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Greek Yogurt Soufflé

I have no intention of giving up dessert.  That being said, I am trying to eat healthier (most days anyway).  So I occasionally attempt a lighter dessert in my efforts to be good.  Sometimes you get pretty much what you’d expect.  Something okay.  Something less.  Less satisfying.  Less tasty.  Less what you were craving.

But sometimes you get a surprise.  A tasty, wonderful surprise.  That something “lighter” is still delicious and crave-worthy.  It stands on its own as a dessert and yells “EAT ME!”

These little beauties pass the dessert test in my book.  I love cheesecake but it’s about one of the most evil desserts on the planet.  These soufflés taste like a fluffy, delicate cheesecake cloud and are absolutely delightful.  And at about 140 calories each (vs. 500-800 calories for a slice of cheesecake), you don’t even have to feel guilty about it.

For the most impressive presentation serve immediately, as soon as they come out of the oven.  They start to fall as they cool but no worries!  Even if they do, they are mouth-watering.  You can also eat them the next day, although don’t be alarmed if they are about half their original size.

Greek Yogurt Soufflé

Greek Yogurt Soufflé

Greek Yogurt Soufflé
(from julesfood.blogspot.com)

1 cup greek yogurt (original plain)
3 eggs, separated
3 tbsp. flour
1/8 tsp. salt
1 tsp. vanilla extract
1/8 tsp. cream of tartar
1/4 cup sugar
a little butter and sugar for prepping the ramekins
Berries and/or lemon zest for garnish

Preheat your oven to 375˚.  Rub the inside of each of 6 ramekins with a very light coating of butter.  Sprinkle some sugar in there and swirl it around to coat the surface.  Dump out any excess sugar.  Place prepared ramekins on a baking sheet.

In a large mixing bowl whisk together yogurt, egg yolks, flour, salt and vanilla.  Set aside.  In another bowl, beat the egg whites and cream of tartar until foamy.  Gradually add the sugar and continue to whisk or beat until soft peaks form.

This is about what they looked like right before I mixed them together.

This is about what they looked like right before I mixed them together.

Add 1/3 of the egg white mixture to the yogurt mixture and incorporate well.  Add in another 1/3 of the mixture and carefully fold it in, then do the last of the mixture.  You don’t want to mix too much, just fold until incorporated; you want to retain as much volume as possible.

Divide among your ramekins, filling about to the line (at least on the ones I have).

I use 8 oz. ramekins and this is how full they were.  A 6 oz. ramekin would probably work fine as well.

I use 8 oz. ramekins and this is how full they were. A 6 oz. ramekin would probably work fine as well.

Bake for 15 minutes.  Do not open the door to peek!  They should be lightly browned and puffed up nicely.  Remove from oven, garnish and serve immediately for the full effect!  They will begin dropping as they cool.  No worries, they will still be delicious, but not quite as impressive after they’ve fallen.

Just out of the oven.  Serve right away!

Just out of the oven. Serve right away!

Already starting to fall a bit after about 10 minutes, but still sooo good.

Already starting to fall a bit after about 10 minutes, but still sooo good.

 

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