Spiced Yogurt With Summer Berries Recipes

SPICED YOGURT SAUCE

Steps:

• Combine the yogurt, mint, lemon extract, salt, turmeric, cumin and cayenne in a bowl and mix well.

FRUIT PIZZA WITH SUMMER BERRIES

Steps:

• For the pizza dough: Whisk together the flour, baking powder and salt in a medium bowl.
• Beat together the sugar and butter on medium-low speed in a stand mixer fitted with a paddle attachment until light and creamy. Beat in the lemon zest, vanilla and egg. Increase the speed to medium and add the flour mixture in 2 batches, scraping down the sides of the bowl as necessary, and beat until just incorporated.
• Divide the dough in half and pat each piece into a disk. Wrap separately with plastic wrap and freeze for 45 minutes.
• Preheat the oven to 350 degrees F. Line a baking sheet with a silicone baking mat or parchment and dust it with flour. Roll one of the discs into a round that is approximately 1/4 inch thick and 6 1/2 inches across. Put a plate or inverted bowl of a similar size on top of the dough and cut off any excess dough to create a clean edge. Transfer to a lightly-floured work surface.
• Dust the baking sheet again with flour and repeat with the second disc. Brush off the baking sheet and arrange the 2 dough rounds on it. Bake until lightly browned around the edges, about 15 minutes. Cool completely on the baking sheet.
• Meanwhile, make the frosting: Beat together the cream cheese, yogurt and honey on medium speed in a stand mixer fitted with a paddle attachment until thick and smooth. Mash the blackberries in a small bowl. Strain through a fine mesh sieve; you should have about 2 tablespoons of juice (see Cook's Note). Add the juice to the cream cheese mixture and beat until the frosting is purple with no white streaks. Frost the 2 cooled "pizza" rounds. Refrigerate until ready to serve.
• Decorate each pizza with blueberries, raspberries and blackberries. Sprinkle each with coconut. Slice each pizza into 4 pieces.

FRESH FRUIT AND SPICED YOGURT

Steps:

• Begin by toasting quinoa in a dry saute pan over medium heat. In a small bowl, mix the yogurt with the cinnamon and zest. Slice the mangoes. Arrange the fruit equally on 4 chilled salad plates around the fanned mango and place the yogurt in the center. Garnish each plate with mint leaves and sprinkle a teaspoon of the toasted quinoa over the fruit and yogurt. ;

SUMMER VEGETABLES IN SPICED YOGURT SAUCE

Steps:

• Put oil in a deep, wide skillet or Dutch oven over medium-high heat. When it shimmers, add the ginger, garlic, cumin seeds, turmeric, cayenne and the serrano chile. Stir-fry the mixture until it begins to sizzle a bit, about 1 minute.
• Add onion to pot, and cook, stirring, until softened, about 3 to 4 minutes. Season well with salt.
• Stir in garam masala, squash and turnips, along with 1 cup water. Cover and simmer briskly until vegetables are just done, about 3 minutes.
• Add yogurt and almond flour. Stir well to combine. Add peas and corn. Simmer gently, uncovered, until sauce thickens slightly, about 5 minutes. Taste sauce for salt and adjust as needed.
• Add the spinach, and let wilt into the mixture. Turn off heat. Sprinkle with cilantro, and serve with rice, if desired.