Peachyogurtsoup Recipes

Steps:

• Melt butter in a large saucepan over medium heat. Add the onion, and cook until tender, stirring occasionally. Stir in the flour, salt, tarragon, nutmeg and cayenne, and heat until fragrant. Stir in spinach (undrained) and chicken broth. Bring to a boil, then reduce heat to low, and simmer for about 15 minutes.
• Remove the soup from the heat, and puree in a food processor or blender in batches. Return to the saucepan, and whisk in yogurt. Heat through, but do not boil. Taste and adjust seasonings if necessary. Ladle into bowls, and float a lemon slice on top of each serving.

Steps:

• Place white wine, peach schnapps, sugar, mint leaves, cinnamon, nutmeg, and half-and-half together in a bowl, and stir until well blended and sugar is dissolved. Add sliced peaches, and transfer to a saucepan.
• Cook over medium heat for 15 minutes, stirring frequently and reducing heat if necessary to prevent scorching cream. Remove from heat when peaches are tender. Cool to a safe temperature for blending. Process in a blender or food processor until completely smooth. Cover, and refrigerate until ready to serve. Serve chilled.

Steps:

• Cut the peaches into large chunks over the bowl of a food processor, discarding the pits.
• Add the sugar and lemon juice and process into a smooth puree.
• Pour the puree into a med-sized bowl.
• Whisk in the vanilla and yogurt.
• Stir in 1 cup of the lemonade.
• Cover in plastic wrap and refrigerate for at least 4 hours.
• Chill the bowls you plan to serve this in.
• Just before serving, check the consistency.
• If it seems to need some thinning (it shouldn't be very thick), stir in enough of the remaining 1 cup of lemonade to achieve the correct texture.
• Serve in the chilled bowls, garnishing with lemon thyme or mint, if desired.

Steps:

• Place the peaches in a blender; cover and process until pureed. Set aside. , In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Stir in sugar. Cook and stir over low heat until gelatin and sugar are dissolved., In a large bowl, combine the yogurt, peach puree and gelatin mixture until blended. Pour into an ungreased 9-in. square dish. Cover and freeze for 3-4 hours or until partially set. , Cut into pieces and place in a large bowl; beat on medium speed until smooth. Transfer to a freezer container. Cover and freeze until firm, about 2 hours.

Steps:

• Place peaches in a blender. Cover and process until blended; set aside. In a small saucepan, sprinkle gelatin over milk; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Remove from the heat; stir in sugar and salt until sugar dissolves. Add the yogurt, vanilla and reserved peaches., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. When ice cream is frozen, transfer to a freezer container; freeze for 2-4 hours before serving.

Steps:

• Blend in blender while adding ice cubes one at a time until thick and smooth.

Steps:

• Thaw peaches, if frozen. Do not drain. Place peach slices,peach or apricot nectar,lemon juice,and cinnamon in a blender or food processor.
• Cover and process until smooth.
• If desired, reseve 2 tablespoons of the yogurt for garnish.
• In a large mixing bowl stir a little of the peach mixture into the remaining yogurt, stirring until smooth.
• Stir in the remaining peach mixture.
• Cover and chill for 2 to 24 hours.
• If desired, garnish with the reserved yogurt, mint sprigs and raspberries.