Tropical Fruit And Yogurt Cones Recipes

ICE CREAM SUNDAE CONES

Steps:

• Place a stainless steel bowl in the freezer to chill, about 20 minutes. Set 6 tall glasses on a baking sheet and put a cone in each. Drop a malted milk ball into each cone.
• Roughly chop the remaining malted milk balls and put in the cold bowl with the peanut-butter-cup pieces and ice cream. Use a metal spoon to smash and stir the candies into the ice cream, working quickly to keep it from melting.
• Press 1 small scoop of the candy ice cream into each cone. Dot with a heaping teaspoon of fudge sauce and top with 2 generous scoops of the candy ice cream. Freeze the cones (in the glasses) until firm, about 2 hours.
• Meanwhile, melt the semisweet and milk chocolate with the butter and corn syrup in a heatproof bowl set over a saucepan of barely simmering water (do not let the bowl touch the water), stirring until smooth. Remove the bowl from the saucepan and let sit until the chocolate is cool but still pourable, about 10 minutes.
• Remove the cones from the glasses and dip the ice cream into the chocolate, swirling to coat. Immediately sprinkle the peanuts over the chocolate; place the cones upright in the glasses and freeze until the chocolate shell is set, at least 1 hour or overnight.

BAKED YOGURT WITH TROPICAL FRUIT COMPOTE

Steps:

• For the baked yogurt: Preheat the oven to 275 degrees F.
• Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
• For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
• To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

YOGURT WITH GRANOLA, TROPICAL FRUIT, AND CRYSTALLIZED GINGER

Steps:

• Mix fruit, honey, and 1/3 cup crystallized ginger in medium bowl. Spoon 1/2 cup yogurt into each bowl. Top each with 1/2 cup granola, then 3/4 cup fruit mixture. Spoon remaining 1/2 cup yogurt in dollops over fruit. Garnish with more chopped crystallized ginger and serve.
• *A thick yogurt; sold at some supermarkets and at specialty foods stores and Greek markets.

TROPICAL-FRUIT CONES

Steps:

• Pulse frozen fruit and salt in a food processor until smooth. Add agave and lime juice (if using mango) or just agave (if using kiwi); pulse until thoroughly combined. Transfer to a freezer-safe container, cover surface, and freeze until firm, at least 2 hours and up to 1 week.
• Melt chocolate in a heatproof bowl set over (not in) a pot of boiling water; let cool slightly. Dip tops of cones in melted chocolate and sprinkle with candies, nuts, or a combination. Freeze until set, at least 5 minutes and up to 1 day.
• Temper purees in refrigerator until slightly softened, about 15 minutes. Scoop into cones, spoon magic shell over top, and serve immediately.

FRUIT AND YOGURT

Steps:

• Top a PretzelCrisps® with a dollop of Greek Yogurt and some fresh fruit for a tasty, healthy snack.

FROZEN TROPICAL FRUIT YOGURT

Steps:

• Put everything except the fresh fruit in a food processor and blend. Scoop straight into bowls, or tip into a container and freeze if you want to serve it later. Serve with the fresh tropical fruit and spoon over the passion fruit seeds.