Food recipes
Yogurt Ambrosia
Yogurt Ambrosia Ingredients: cream, fluid, heavy whipping yogurt, greek, plain, nonfat sugars, brown Directions: In a large bowl, beat the cream until thick (think sturdy whipped cream, holding peaks) using a balloon...
Yogurt Ambrosia
Ingredients:
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
sugars, brown
Directions:
In a large bowl, beat the cream until thick (think sturdy whipped cream, holding peaks) using a balloon whisk.
Add yogurt and mix together well.
Pour into a serving dish or several small ramekins.
Sprinkle the sugar over the surface of the mixture in a thick, even layer: Cover with plastic wrap and chill overnight.
The sugar will dissolve and leave a toffee-like layer on top, and you may end up with some liquid on the bottom: Serve chilled and enjoy.
General notes: How to Prepare the Yogurt.
Line strainer with cheesecloth and set over a medium to large bowl.
(The bowl should support the strainer so it doesn't touch the bottom.)
Put the yogurt in the lined strainer, cover loosely, and let it drain 6 hours to overnight in the refrigerator.
Discard the liquid and use the strained yogurt as directed.
If you decide to skip the step of straining the yogurt-- don't.
With the amount of liquid in the dessert then, the'toffee layer' becomes more of a'dark sugar-water layer below the yogurtness'.
Plan ahead for the total making time of this to be about 12-16 hours, and you should be fine.
Ingredients:
cream, fluid, heavy whipping
yogurt, greek, plain, nonfat
sugars, brown
Directions:
In a large bowl, beat the cream until thick (think sturdy whipped cream, holding peaks) using a balloon whisk.
Add yogurt and mix together well.
Pour into a serving dish or several small ramekins.
Sprinkle the sugar over the surface of the mixture in a thick, even layer: Cover with plastic wrap and chill overnight.
The sugar will dissolve and leave a toffee-like layer on top, and you may end up with some liquid on the bottom: Serve chilled and enjoy.
General notes: How to Prepare the Yogurt.
Line strainer with cheesecloth and set over a medium to large bowl.
(The bowl should support the strainer so it doesn't touch the bottom.)
Put the yogurt in the lined strainer, cover loosely, and let it drain 6 hours to overnight in the refrigerator.
Discard the liquid and use the strained yogurt as directed.
If you decide to skip the step of straining the yogurt-- don't.
With the amount of liquid in the dessert then, the'toffee layer' becomes more of a'dark sugar-water layer below the yogurtness'.
Plan ahead for the total making time of this to be about 12-16 hours, and you should be fine.