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Wednesday, July 29, 2015

No Bake, With Yogurt

Happy Wednesday everyone! Today's menu: no bake desserts using Greek yogurt. Let's be honest - in this heatwave, it just might be too hot to turn on the oven. But fear not rumbly tummies, you can still satisfy your sweet tooth with a multitude of recipes. Try these.

Strawberry Rhubarb Yogurt Pops
Jen Yee

  • 1 lb. strawberries, hulled and minced
  • 3⁄4 cup fresh orange juice
  • 1⁄4 tsp. kosher salt
  • 3 stalks rhubarb, trimmed and minced
  • 4 oz. plain 2 percent Greek yogurt
  • 1⁄2 cup honey, preferably orange blossom
  1. Bring strawberries, juice, salt, and rhubarb to a simmer in a 4-qt. saucepan; cook until fruit begins to break down, 3–4 minutes. 
  2. Let cool and, using a slotted spoon, transfer 1⁄2cup fruit to a bowl. Transfer remaining fruit mixture to a blender; add yogurt and honey and purée until smooth. 
  3. Stir in reserved fruit; divide mixture between individual ice-pop molds. 
  4. Freeze 1 hour, then insert a popsicle stick into each mold; freeze until pops are solid, about 3 hours more. To release ice pops from molds, briefly run the bottom of the molds under warm water.

FroYo Bites
Natalie Monson

For pink:
  • 1 cup plain yogurt
  • 1 cup strawberries
For purple:
  • 1 cup plain yogurt
  • 1 cup blackberries or blueberries
  1. Blend ingredients together in a food processor or blender.
  2. Using a piping bag or small spoon, scoop yogurt into a mold or ice cube tray. Freeze until ready to eat. Makes 10-12 'cubes' of each flavor

No-Bake Berry-Yogurt Cake with Sugar Cone Crust
Bon Appetit

  • 1 1/4 cups sugar cone crumbs (from about 8 cones, ground in a food processor)
  • 6 Tbsp. (3/4 stick) unsalted butter, melted
  • 2 cups plain whole-milk Greek yogurt
  • 2/3 cup raspberry jam
  • 11/2 tsp. plain powdered gelatin
  1. Combine ground sugar cones and melted butter in a 9-inch pie dish until well combined. Press mixture onto bottom and up sides of dish. Refrigerate while you make the filling.
  2. Whisk yogurt and jam in a medium bowl. Place 1 1/2 tsp. water in a small microwavable cup; sprinkle gelatin over. Let sit for 5 minutes, then microwave just to warm water enough for gelatin to melt, about 15 seconds; stir to blend. Whisk gelatin into yogurt mixture. Pour filling into chilled crust.
  3. Cover and chill until filling is set, at least 8 hours or overnight.

Happy "non-baking" baking!

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