Maple Yogurt Recipes

Steps:

• Preheat the oven to 375 degrees F.
• For the pear crumbles: Toss the pears, lemon juice, brown sugar, cinnamon, vanilla and 2 teaspoons of the flour together in a medium bowl. Divide the mixture between 3 mini pie plates.
• Stir together the remaining 1/2 cup flour, oats, pecans, nutmeg, cloves and salt in a medium mixing bowl. Add the butter and, with fingers, blend it into the dry ingredients until fully incorporated. Squeeze the mixture into clumps, then divide it among the pie plates, spreading it to cover the pears.
• Set the pie plates on a rimmed baking sheet and transfer to the oven. Bake until the fruit is bubbling and the crumble mixture is golden brown, about 35 minutes.
• For the maple yogurt: Stir together the yogurt, maple syrup, orange zest and juice until well mixed.
• Serve the warm crumbles with a dollop of the maple yogurt.

Steps:

• For the Granita: In a shallow 8-inch square pan, stir the applesauce and lemon juice together and spread the mixture evenly in the pan. Place the pan in the freezer for at least 1 hour.
• For the Sauce: In a bowl, combine the yogurt, maple syrup, and cinnamon. Chill the sauce until ready to serve.
• Remove the granita from the freezer. With a fork, scrape the surface of the granita to gently fluff it up. Serve immediately, in dessert glasses or dishes, drizzled with yogurt sauce.

Steps:

• Whisk together Greek yogurt, maple syrup, vanilla extract, maple extract, and salt until thoroughly combined. Place 1/2 cup of the maple-yogurt mixture in a separate bowl and set the rest aside.
• Add pumpkin puree, cinnamon, cloves, nutmeg, and allspice to the 1/2 cup yogurt mixture; whisk until thoroughly combined.
• Place a small amount of the maple-yogurt mixture in the bottom of 4 small jars or containers. Top with a portion of pumpkin mixture, followed by a layer of maple granola. Continue alternating layers of maple-yogurt mixture, pumpkin mixture, and granola. Serve immediately or cover and keep refrigerated until ready to serve.

Steps:

• Line a colander with paper towels or cheesecloth and spoon the yogurt in so all the whey strains off into a bowl. Leave it in the fridge overnight (or for at least 8 hours or so).
• Discard the whey and put the blob of strained yogurt into a mixing bowl. Add the vanilla and syrup.
• Whip it up with an electric mixer to beat all the air bubbles out, thoroughly beating all the ingredients together.
• Makes about 3-4 servings depending on how it's portioned. Doesn't last more than 2 or 3 servings in this house! Doubles nicely in bigger colanders, too!