Creamed Yogurt With Grilled Fruit Recipes

Steps:

• Preheat grill to medium.
• Lightly brush fruit with oil and place on the grill. Cook until pineapple and plums are nicely caramelized, turning once, about 8 to 10 minutes. Remove to a plate. Meanwhile, in a medium bowl whisk together yogurt, honey and mint. Place 2 rings and 4 wedges on each plate and drizzle with dressing. Garnish with pine nuts.

Steps:

• Preheat a grill pan to medium-high heat. Brush the cut sides of the peaches with sorghum and sprinkle with salt. Melt the butter in the hot grill pan, then lay the peaches cut-side down in the pan to start charring. Be careful not to move them, because the sugar in the sorghum will create beautiful grill marks. Cook until the edges of the peaches are bubbling and caramelized, about 2 minutes, then turn 90 degrees and cook 1 to 2 more minutes to create diamond grill marks. Remove the peaches and set aside.
• Mix together the yogurt and sorghum in a bowl.
• Make the moonshine syrup: Combine the sugar, moonshine, vanilla, lemon zest and 1 cup water in a medium saucepan and bring to a boil. Remove from the heat and set aside.
• To serve, divide the peaches among bowls, spoon in the syrup and then place a large dollop of yogurt on top.

Steps:

• If you are using wooden skewers, soak them in water for at least 30 minutes.
• In a small pot combine the brown sugar with 1/4 cup water, cinnamon and orange zest. Bring to a boil over medium heat. Remove from heat and set aside to cool to room temperature.
• Preheat the grill or grill pan over low heat.
• Thread 2 pieces of each type of fruit onto each skewer. Grill the skewers until the fruit is warm and lightly charred about 6 minutes giving the skewers a quarter turn every 1 1/2 minutes. Make sure to brush with the brown sugar syrup after each turn.
• While the fruit is grilling, make the dipping sauce. Whisk together the yogurt, orange juice, and 1 tablespoon of the brown sugar syrup in a serving bowl. Reserve 2 tablespoons for the Online Round 2 recipe Sweet and Spicy Chicken Wraps.
• Arrange the skewers on a serving platter and serve with the dipping sauce on the side.

Steps:

• Cut cantaloupe in half vertically and take seeds out and cut the cantaloupe in 2 inch wedges. Hull and rinse the strawberries.
• Mix the balsamic, and lime juice together and put in a large zip lock. Place the fruit in the bag a little at a time coating them thoroughly and put on a plate till all fruit is covered.
• Take the 1 ounce of ouzo and brown sugar and heat to a boil. Shut off heat and remove from burner. Place the 1/2 ounce bittersweet chocolate into the pan and allow to melt stirring constantly so it wont stick to bottom. Cool 5 minutes and then add to 1 cup yogurt in a small bowl. Mix thoroughly. Put in fridge till fruit is done.
• Heat up the grill and place cantaloupe wedges on a medium flame for 3-4 minutes a side or until well caramelized. Do the same with the strawberries.
• Remove the cantaloupe from the rind and cut two inch pieces and arrange fruit on a serving plate and place dip in middle.
• Have toothpicks handy to handle the fruit.

Steps:

• Mix together the prepared fruit in a large bowl.
• Gently mix in lime juice to keep the fruit from browning.
• In a separate small bowl, mix together yogurt, lemon juice, honey, and vanilla.
• Add yogurt mixture to the prepared fruit.
• Mix until combined.

Steps:

• In a serving bowl, combine the fruit cocktail, bananas, apple and orange. Combine the pudding mix and yogurt until smooth. Add to fruit mixture; stir to coat. Refrigerate leftovers.

Steps:

• Preheat the grill to high.
• Mix the honey, apple juice, and spices together and set aside.
• Peel, slice, and core all the fruits.
• Cover the grill rack with foil, lay the fruits on it, and drizzle the honey mixture over the fruits. If there isn't enough room on the grill, work in batches of two.
• Grill for about 10 minutes or until its is a little soft and slightly browned. Be sure to turn the fruit once while grilling.
• While the fruit is cooking mix the yogurts together with a few drops of vanilla extract and serve with the warm fruit.

Steps:

• Place yogurt in a large bowl; whisk in cream. Sprinkle with brown sugar but do not stir. Cover and refrigerate for at least 3 hours. , Just before serving, stir cream mixture. Divide among 10 dessert dishes. Top with berries.