Four Great Greek Yogurt Flavorings |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup(s) greek yogurt |
1/2 large cucumber, peeled, halved lengthwise, seeded and cut into 1/2-inch dice |
2 tablespoon(s) chopped dill |
1 tablespoon(s) freshly squeezed lemon juice |
1/2 minced garlic clove |
salt and freshly ground black pepper |
1 cup(s) greek yogurt |
4 tablespoon(s) wildflower honey, warmed |
6 ounce(s) raspberries |
1/4 cup(s) orange juice |
2 ounce(s) blueberries |
3/4 cup(s) plus 2 tablespoons sugar |
pinch salt |
1/2 teaspoon(s) cornstarch |
1/2 teaspoon(s) water |
2 cup(s) sliced, peeled peaches |
3/4 cup(s) plus 2 tablespoons granulated sugar |
1/4 cup(s) orange juice |
6 tablespoon(s) dark brown sugar |
pinch salt |
2 tablespoon(s) finely grated ginger |
1/8 teaspoon(s) cinnamon |
1/2 teaspoon(s) cornstarch |
1/2 teaspoon(s) water |
Directions:
1. In a bowl, stir together the yogurt, cucumber, dill lemon juice and garlic. Season with salt and pepper.
2. In a bowl, stir together 1 cup yogurt with 4 tablespoons honey.
3. In a medium saucepan, combine raspberries, orange juice, blueberries, sugar and salt; simmer over moderate heat for 5 minutes, stirring occasionally. Stir in cornstarch dissolved in water and simmer until the liquid is slightly thickened, 30 seconds. Using an immersion blender, gently blend until a thick sauce forms. Serve chilled.
4. In a saucepan, combine peaches, granulated sugar, orange juice, brown sugar and salt; simmer for 5 minutes, stirring. Add ginger and cinnamon; simmer for 2 minutes. Add cornstarch dissolved in water and simmer until slightly thickened. Using an immersion blender, gently pulse until a chunky sauce forms. Serve chilled.
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