Yogurt And Strawberry Jelly Recipes

FROZEN YOGURT BARK WITH STRAWBERRY-BALSAMIC JAM

Steps:

• Make the jam: Combine the strawberries, sugar, vinegar and vanilla extract in a medium saucepan over medium heat. Bring to a simmer and cook until the strawberries soften and the mixture thickens, about 20 minutes. Remove the jam from the pan to a bowl and cool to room temperature. Stir in the lemon zest and juice.
• Make the bark: Spread the yogurt on a parchment paper-lined baking sheet in a thin layer (about 1/3-inch thick). Dollop 1/2 cup jam over the yogurt and use a wooden skewer or tip of a knife to swirl. Sprinkle the fruit and chocolate shavings on top. Place in the freezer and freeze until firm, 2 to 3 hours. Once frozen, break into pieces.

YOGURT-JELLO

Steps:

• Put yogurt into a serving dish that will hold about one quart.
• Make jello as directed on box.
• Immediately pour jello into dish.
• Stir well, until completely mixed.
• Let set in refrigerator, at least 4 hours.
• This can also be made in 4 individual serving cups. Put 1/2 cup yogurt into each cup. Divide jello evenly between each serving cup. Mix each cup individually.
• If you don't have a large container of yogurt, you can also use 2 (8oz) containers, or even 3 to 4 (6oz) containers.

STRAWBERRIES AND CREAM YOGURT CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, stir together yogurt, 1 1/2 cups of the granulated sugar, the melted butter and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour, baking powder and salt; beat with rubber spatula or wooden spoon until smooth.
• Pour batter into pan, spreading evenly. Stir strawberry jam until smooth. Drop by teaspoonfuls on top of batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Sprinkle with powdered sugar.

STRAWBERRY FROZEN YOGURT

Steps:

• Roughly chop half the strawberries and whizz the rest in a food processor or with a stick blender to a purée.
• In a big bowl, stir the condensed milk into the puréed strawberries then gently stir in the yogurt until well mixed. Fold through the chopped strawberries.
• Scrape the mixture into a loaf tin or container, pop on the lid or wrap well in cling film and freeze overnight, until solid. Remove from the freezer about 10-15 mins before you want to serve the frozen yogurt. Can be frozen for up to 1 month.