Yogurt Berry Swirls With Pistachio Nuts Recipes

Steps:

• Fill each cup with about 1/4 cup yogurt. Place berries, water and sugar in a food processor; pulse until berries are finely chopped. Spoon 1-1/2 tablespoons berry mixture into each cup. Stir gently with a pop stick to swirl., Top cups with foil; insert pop sticks through foil. Freeze until firm.

Steps:

• Line a rimmed baking sheet with parchment or wax paper. Using a rubber spatula, mix yogurt, honey, vanilla, and salt in a medium bowl until smooth. Pour into the center of prepared sheet and spread to 1/4" thick. Top with raspberries and pistachios. Freeze until completely firm, about 4 hours. Break into pieces to serve.
• Do Ahead
• Yogurt bark can be made 2 months ahead. Freeze in a resealable container.

Steps:

• Line a sieve with cheesecloth or paper towels and suspend it over a bowl. Pour the yogurt into the sieve and allow it to drain, refrigerated, for 3 hours or overnight.
• Place the thickened yogurt into a medium bowl and add the almonds (reserving 1 tablespoon for the garnish), honey, vanilla, and orange zest. Thin with peach nectar until it is a desirable consistency.
• Add the raisins, peach (reserving 1 tablespoon for garnish) and raspberries (reserving 2 tablespoons for garnish). Spoon into individual bowl or glasses and garnish with the reserved almonds, peach and raspberries.

Steps:

• Preheat the oven to 350 degrees F.
• Open sugar cookie log and press into a rectangle on cutting board. Add pistachios and cherries, press into dough and then re-shape into a log. Slice into 1/4-inch thick rounds. Transfer cookies to a baking sheet.
• Bake 7 to 11 minutes, until golden around the edges. Transfer to wire racks to cool completely.
• While cookies are baking, melt white chocolate chips in a double boiler or bowl over simmering water.
• When cookies are cool, dip bottom half of cookies into melted white chocolate and place on waxed or parchment paper to cool.

Steps:

• Lightly coat an 8" square baking dish with cooking spray. In a small saucepan, cook sugar over low heat, stirring occasionally with a silicone spatula or wooden spoon, until sugar melts and turns lightly golden, about 12 minutes. Remove from heat and add nuts, stirring quickly to combine. Immediately pour brittle into baking dish; spread evenly into a 1/4- to 1/2-inch-thick layer and sprinkle with salt. Use a sharp knife to score the brittle into 8 wedges. Let cool completely. Remove brittle from pan and break into wedges. Chop wedges into small pieces. Divide yogurt, honey, apricots and brittle among 8 bowls.