Yogurt And Tropical Fruit Recipes

Steps:

• Mix the the fruit, honey and ginger in a bowl.
• Spoon 1/2 cup yogurt into each serving bowl (4 dishes) and top each with 1/2 cup graola, and 3/4 cup fruit mixture, top with 1/2 cup yogurt over the fruit. Garnish with more chopped ginger, if desired. Repeat with remaining bowls.

Steps:

• WHISK yogurt, peanut butter and fruit spread until mixed thoroughly. Chop fruit into small pieces.
• PLACE 2 tablespoons yogurt mixture into bottom of each waffle cup, top with 1/2 cup of mixed fruit and a dollop of yogurt mixture.

Steps:

• For the baked yogurt: Preheat the oven to 275 degrees F.
• Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
• For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
• To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

Steps:

• In a food processor combine the fruit and sugar.
• Using on-off coarsely chop the fruit.
• Stir together the yogurt and the lemon juice.
• With the machine running slowly pour in the yogurt.
• Process until smooth and creamy; scrape down the sides once or twice.
• Scoop into serving dishes.
• Cover and freeze for 30 minutes to firm up slightly.

Steps:

• Put everything except the fresh fruit in a food processor and blend. Scoop straight into bowls, or tip into a container and freeze if you want to serve it later. Serve with the fresh tropical fruit and spoon over the passion fruit seeds.