Apricot And Raspberry Granola Gratin With Raspberry Honey Yogurt Recipes

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APRICOT-YOGURT PARFAIT WITH CALIFORNIA GRANOLA



Apricot-Yogurt Parfait with California Granola image

Provided by Bobby Flay

Time 1h40m

Yield 4 servings; 6 cups granola

Number Of Ingredients 18

Nonstick cooking spray, for greasing
3 cups old-fashioned rolled oats
1 cup raw almonds, coarsely chopped
1 cup raw walnuts, coarsely chopped
1/4 pure clover honey
1/4 cup canola oil
1/4 cup extra-virgin California olive oil
1/4 cup packed light-brown muscovado sugar
3 tablespoons pure maple syrup
1/2 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon fine sea salt
1/4 cup dried apricots, chopped
1/4 cup raisins or dried cherries
1/4 cup apricot nectar
6 ounces dried apricots
6 tablespoons sugar
3 cups low-fat or fat-free Greek yogurt

Steps:

  • For the granola: Preheat the oven to 300 degrees F. Lightly spray a rimmed baking sheet with cooking spray or brush lightly with canola oil.
  • Combine the oats, almonds and walnuts in a large bowl. Combine the honey, canola oil, olive oil, sugar, syrup, vanilla, cinnamon and salt in a medium bowl and whisk until smooth. Add the wet ingredients to the dry and mix well until combined. Turn the mixture out onto an 11- by 7-inch jelly-roll pan, and spread into an even layer.
  • Bake, stirring and re-spreading the mixture into an even layer every 5 minutes, until the granola is light golden brown, about 45 minutes. Immediately turn the granola out onto another jelly-roll pan to cool and stop the cooking process. Stir in the apricots and raisins and then spread the granola evenly in the pan. Set on a wire rack and cool to room temperature. Loosen any dried granola with a spatula and store in an airtight container.
  • For the parfait: Combine the nectar, apricots, sugar and 1/4 cup water in a small saucepan and bring to a boil over high heat. Reduce the heat to low and simmer until the apricots are soft, about 10 minutes. Transfer to a blender and blend until smooth. Transfer to a bowl and cover. Let the mixture chill in the fridge.
  • Fold the apricot puree into the yogurt (don't combine completely), and layer in parfait glasses with the California granola.

RASPBERRY GRATIN



Raspberry Gratin image

Provided by Food Network

Time 40m

Yield 6 servings.

Number Of Ingredients 6

1 1/2 pounds raspberries
3/4 cup sugar
6 tablespoons raspberry liqueur, if desired
3 large eggs
Pinch of salt
1/2 cup all-purpose flour

Steps:

  • Pre-heat oven to 375 degrees.
  • Toss the raspberries with 2 tablespoons of the sugar and the raspberry liqueur if desired. Let sit for 10 minutes.
  • Beat the eggs in a large bowl. Whisk in the salt and 1/2 cup of the sugar, until just blended. Sift the flour into the bowl, whisking it into the mixture just blended.
  • Butter 6 individual gratin dishes. Divide the raspberries among them. Divide the egg mixture among the dishes. Sprinkle with the remaining 2 tbs. sugar. Place on cookie sheet in the oven. Cook for 15 minutes, or until the top has just begun to harden and the center is still creamy. Pass under the broiler for a moment to brown. Serve immediately.

APRICOT-RASPBERRY TARTLETS



Apricot-Raspberry Tartlets image

These little tartlets look like they belong in a Parisian pastry case. We softened dried apricots in the microwave with apricot preserves and water to make a perfect sauce for creamy ricotta. A serving of 3 tartlets contains just 10 grams of sugar.

Provided by Food Network Kitchen

Categories     dessert

Time 7m

Yield 4 servings

Number Of Ingredients 5

3 tablespoons apricot preserves
12 dried apricots
1/4 cup fresh ricotta cheese
12 prepared mini phyllo shells
12 raspberries

Steps:

  • Whisk together the apricot preserves and 3 tablespoons water in a small microwave-safe bowl; stir in the dried apricots. Cover the bowl tightly with plastic wrap; cut a small slit in the center of the wrap with the tip of a paring knife to vent excess steam. Microwave on high for 2 minutes. Carefully remove the plastic wrap (be careful to avoid the hot steam) and let the apricots come to room temperature, stirring occasionally, about 20 minutes.
  • Put 1 teaspoon ricotta in each phyllo shell. Gently press 1 apricot into each shell, slightly to the side, and place 1 raspberry next to it. Drizzle a little of the sauce the apricots cooked in over the top. Repeat with the remaining ingredients and serve.

Nutrition Facts : Calories 120 calorie, Fat 3.5 grams, SaturatedFat 1.5 grams, Cholesterol 10 milligrams, Sodium 55 milligrams, Carbohydrate 20 grams, Fiber 1 grams, Protein 4 grams, Sugar 10 grams

FRESH RASPBERRY GRATINS



Fresh Raspberry Gratins image

Provided by Ina Garten

Categories     dessert

Yield 6 servings

Number Of Ingredients 6

8 extra-large egg yolks
2/3 cup superfine or caster sugar
1 cup sweet Marsala wine
1/4 teaspoon pure vanilla extract
6 half-pints fresh raspberries
Granulated sugar

Steps:

  • Preheat the broiler for at least 15 minutes, with the rack about 5 inches away from the heat.
  • To make the sabayon, whisk together the egg yolks and sugar in a heat-proof bowl set over a pan of simmering (not boiling) water until thick and creamy, about 4 to 5 minutes. Whisk almost constantly, scraping the egg mixture from the bottom of the bowl. Slowly whisk in the Marsala wine and continue whisking over the simmering water for about 5 more minutes, until the mixture is thick and smooth, like a soft whipped cream. It should register about 150 degrees F on an instant-read thermometer. Whisk in the vanilla, remove from the heat, and set aside.
  • Place one snug layer of raspberries in 6 (6 to 7-inch) shallow gratin dishes. (Each of my dishes holds about one half-pint of raspberries.) Spoon enough sabayon over the raspberries to cover them. Sprinkle each one lightly with granulated sugar. Arrange the dishes on 2 sheet pans and place themone pan at a timeunder the broiler for 2 to 3 minutes, or until the tops of the gratins are lightly browned. Watch them carefully; they burn really quickly! Serve warm.

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