Dessert - by Scarlett

From soufflé to parfait, you'll find my personal selection of yummy dessert recipes here and more!! So for home-made goodness or sweet treats around Sydney, be sure to check here - oh, and bon appétit!! Scarlett :)

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Dessert - January 2008

Banana and Berry Salad

January 31st 2008 11:46

Banana and Berry Salad

About Banana and berry salad

The flavours of cinnamon and cloves perk up this simple fruit salad, dressed with yoghurt and orange juice.

About Salad

Salad is a mixture of foods, usually including vegetables or fruits, often with a dressing or sauce, occasionally nuts or croutons and sometimes with the addition of meat, fish, pasta or cheese. Salad is often served as an appetizer before a larger meal.
The word “salad” comes from the French salade of the same meaning, which in turn is from the Latin salata, “salty”, from sal, “salt”.

INGREDIENTS
Serves 4

250 gm / 9 oz mixed berries, such as blueberries, loganberries, raspberries or strawberries
2 bananas
250 gm / 9 oz natural low-fat yoghurt
3 tablespoons clear honey
4 tablespoons freshly squeezed orange juice
1-2 teaspoons ground cinnamon
a pinch of ground cloves

To garnish

fresh mint leaves
ground cinnamon

1. Hull and slice the strawberries, then put them and the rest of the berries into a large bowl.

2. Slice the bananas and add them to the berries.

3. Stir the yoghurt into the fruit, then stir in the honey and orange juice.

4. Add ground cinnamon and cloves to taste.

5. Chill for 2 hours to allow the flavours to blend.

6. Garnish with fresh mint leaves, sprinkle cinnamon over the fruit and serve.

**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **

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Strawberry Yoghurt Ice

January 30th 2008 14:33

Strawberry Yoghurt Ice

About Strawberry Yoghurt Ice

Creamy Greek Yoghurt and fresh strawberries blend well in this honey-sweetened dessert.

About Greek yoghurt

Greek yoghurt is a type of yoghurt which is strained in a cloth or paper bag or filter, traditionally made of muslin, to remove the whey, giving a consistency between that of yoghurt and cheese, while preserving yoghurt’s distinctive sour taste. It is a traditional food in the Middle East and South Asia, where it is often used in cooking, as it is high enough in fat not to curdle at higher temperatures. Like many yoghurts, strained yoghurt is often made from milk which has been enriched by boiling off some of the water content, or by adding extra butterfat and powdered milk.
Strained yoghurt is used in both savoury and sweet dishes, both cooked and raw. In the Middle East and South Asia, it is often used to enrich savoury sauces, as it does not curdle when cooked like unstrained yoghurt. It is used raw in savoury sauces and dips and in sweet desserts.
Recently, it has become popular in northern European cookery, partly because low-fat versions are now made, and so it can function as an alternative to cream in many preparations.
In the United States, strained yoghurt has mostly been available in ethnic stores catering to a Middle Eastern clientele.

INGREDIENTS
Serves 4

450 gm / 1 lb strawberries, hulled
4 tablespoons clear honey
1 teaspoon lemon juice
a few drop vanilla essence
500 gm / 1 lb 2 oz low-fat Greek yoghurt

To garnish

4 strawberris

1. Place the strawberries in a liquidiser or food processor with the honey, lemon juice and vanilla essence.

2. Purée until the mixture is smooth, then beat in the yoghurt.

3. Transfer the mixture to a shallow, freezerproof plastic container, cover and freeze for 4-6 hour, beating it with a hand-held whisk after 2 hours and then at hourly intervals until it is frozen. Alternately, freeze in an ice-cream maker according to the manufacturer’s instructions.

4. Spoon into four dessert bowls and garnish each with a fresh strawberry.

**From “Low Fat No Fat Cookbook” and “Wikipedia, the free encyclopedia” **