Yogurt Parfaits With Walnuts Dates Honey Recipes

Steps:

• Combine dates, walnuts, 3 tablespoons honey, orange peel, and cardamom in processor. Blend until paste forms.
• Preheat oven to 375°F. Line rimmed baking sheet with parchment. If using 17 1/2x12 1/2-inch phyllo sheets, place stack of 8 phyllo sheets on work surface. Halve stack crosswise, forming 16 sheets, each 12 1/2x8 3/4 inches; arrange in 1 stack. Or if using 13 1/2x8 1/2-inch phyllo sheets, stack 16 sheets on work surface. Cover phyllo stack with plastic wrap, then damp kitchen towel. Remove 1 phyllo sheet from stack and place on work surface; brush with melted butter. Top with second sheet; brush with butter. Starting 1 inch from edge at short end of phyllo, spoon 3 tablespoons date mixture in dollops in row parallel to edge. Mold date mixture into log, leaving 1/2-inch border at edges of phyllo. Roll up date log in phyllo, enclosing filling and forming roll (filling will be exposed at ends). Transfer to baking sheet; brush with butter. Repeat with remaining phyllo, butter, and date mixture. Bake until golden, about 23 minutes. Cool on baking sheet.
• Spoon yogurt into small bowl (or 8 individual bowls); drizzle remaining 1/4 cup honey over yogurt. Place 1 phyllo roll on each of 8 plates. Serve with honey-yogurt for dipping.

Steps:

• Divide yogurt, fruit, and walnuts between two glasses. Drizzle each with 1/2 tablespoon honey.

Steps:

• Place a spoonful of yogurt in the bottom of each of four parfair or champagne glasses.
• Top with a layer of dates, a sprinkling of walnuts, and a drizzle of honey.
• Repeat steps 1 and 2 and finish with another layer of honey.
• Dust each parfait with cinnamon and chill until ready to serve.

Steps:

• Mix together the yogurt and 2 tablespoons honey in a bowl until blended.
• Stir together 1/4 cup water, the sugar, remaining honey, zest, cinnamon, star anise and vanilla bean in a saucepan over medium heat. Add the plums and peaches and cook until saucy and tender, 8 to 10 minutes. Remove from the heat and chill until cold.
• Layer the stewed fruits and yoghurt in a tall glass. Finish with a dollop of yoghurt, garnish with walnuts and drizzle with honey.

Steps:

• Layer 1/3 cup vanilla yogurt into the bottom each of 4 tall glasses. Combine defrosted strawberries and juice with fresh berries. Alternate layers of fruit and granola with yogurt until glasses are filled to the top. Serve parfaits immediately to keep granola crunchy.

Steps:

• Spoon yogurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness. Cover with additional paper towels; let stand 5 minutes. Scrape yogurt into a bowl using a rubber spatula.
• Spoon 1/2 cup drained yogurt into each of six parfait glasses.
• Top each serving with 1 tablespoon chopped dates, 2 teaspoons chopped & toasted walnuts, and 1-1/2 teaspoons of honey.
• Cover and chill 1 hour.
• Sprinkle with cinnamon, if desired.