Lemon Yogurt Cheese Over Summer Fruit Recipes

LEMON YOGURT FRUIT SALAD

Steps:

• Add the strawberries, pineapple, blueberries, kiwi, and mandarin oranges into a large mixing bowl (or the bowl you're serving it in).
• In a small bowl mix together the yogrt, lemon juice, and honey. Stir together well and pour over the fruit. Gently stir it all together and serve right away.
• * If you are not serving this fruit salad right away then keep the fruit and yogurt dressing in separate bowls and mix together right before serving it.

EASY FRUIT COMPOTE

Steps:

• To prepare the fruit: If you're using fresh strawberries or peaches, cut them into thin slices. If you're using small berries like blueberries or raspberries, you can use them whole. If you're using frozen fruit, no need to defrost or slice them before using.
• In a medium saucepan, combine your fruit of choice, sweetener of choice and dash of salt. Bring the mixture to a boil over medium-high heat, stirring occasionally. This will take about 5 minutes for fresh fruit or 10 minutes for frozen fruit.
• Once boiling, reduce the heat to medium. If you're using chunky fruit or prefer a smoother consistency, mash the fruit with a potato masher or serving fork until it reaches your desired consistency. Continue simmering, stirring often, until the compote has condensed to about half of its original volume, about 5 minutes.
• Remove the compote from the heat. I'm generally satisfied with my compote at this point, but if the compote isn't sweet enough for your liking, you can stir in a more sweetener, to taste. If you'd like it to be more smooth, mash it some more.
• Let the compote cool for a few minutes before serving. Allow leftover compote to cool completely before covering and refrigerating for up to 10 days.

LEMON-YOGURT MOUSSE

Steps:

• Whisk 2 egg whites, 1/4 cup sugar and a pinch of salt in a heatproof bowl set over a pan of simmering water until the sugar dissolves. Remove the bowl; beat with a mixer until stiff peaks form. Whisk 1 1/2 cups low-fat Greek yogurt, 1 teaspoon lemon zest and 1 tablespoon lemon juice in a separate bowl; fold in the egg whites. Chill 2 hours. Serve with crumbled shortbread cookies.

FRESH BERRIES WITH LEMON YOGURT

Steps:

• In a small bowl, combine the first five ingredients; spoon into four dessert dishes. Whisk together yogurt and lemon curd; spoon over fruit.

LEMON CHEESE

Steps:

• Combine the juice of the two lemons and the sugar.
• Grate about a tablespoon of lemon rind and add.
• Bring to a boil in a pot.
• Beat the 3 eggs til thickened.
• Pour a small amount of the hot lemon mixture into the eggs, beating continuously.
• Continue adding the hot lemon mix until it has all been added.
• Take care to add it slowly so as not to curdle the eggs.
• Cook on low heat until mixture is thickened.
• Remove from the heat and add vanilla and butter.
• Mix.
• Place in a sterilized jar and refrigerate immediately.

FROZEN LEMON YOGURT

Steps:

• In a bowl, combine the yogurt, sugar, lemon juice and zest; mix well. Stir in food coloring if desired. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions. Transfer ice cream to freezer containers, allowing headspace for expansion. Freeze 2-4 hours or until firm.,