(no subject)
x fruit-on-the-bottom yoghurt
INGREDIENTS:
at least 1 1/2 cups of of berries of any kind, fresh or thawed frozen
lemon and/or orange juice, fresh or bottled
lemon and/or orange zest, fresh or dried
sugar, white or light brown (depending on your taste)
salt
water
cornstarch
plain yoghurt (full-fat, light, and non-fat all work nicely)
YOU WILL ALSO NEED:
a saucepan big enough for your berries
spoon or spatula
a tupperware container for storage
OPTIONAL EQUIPMENT/INGREDIENTS:
a knife
fine mesh strainer (you can also use clean pantyhose or tights... but don't count on wearing them again!)
a large bowl
ice cube trays
a few more fresh berries and/or a banana
TO MAKE:
x OPTIONAL: if using large berries, like strawberries, cut into halves or quarters.
x put your berries in your saucepan, and cover with water and/or orange juice, if your berries are particularly sweet or you just like a bit more tartness. bring to a boil over medium heat, stirring occasionally to prevent the berries from burning or sticking to the bottom.
x lower the heat to a simmer, and add your sugar. i usually start with about 1/4 cup and go from there; depending on the sweetness of your berries you might want more--taste your mixture and adjust to your own taste. also add about 1/8 teaspoon of salt: this sounds weird but is very important in enhancing the final flavor.
x mix a tablespoon of cornstarch in a small amount of water, and add to the pan. again, depending on the amount of berries and water/juice you are using and how thick you want your final mixture to be, you may need more-- add about a tablespoon or less at a time. ALWAYS dissolve the cornstarch in some kind of liquid before adding, unless you like little clumps of starchiness in your yoghurt.
x let the mixture simmer and reduce until reaching your desired thickness, then add a bit of lemon juice, about a tablespoon at a time, until the mixture is as tart as you like; personally, i would stick to the slightly sweeter side, as the yoghurt itself will add tartness. add a few pinches of lemon or orange zest. continue to simmer for another minute or two, but don't keep it on too much longer, or your lemon juice may become bitter.
x remove from heat and allow to cool in the pan before refrigerating.
x OPTIONAL: for berries with large seeds or a lot of skin (blueberries, raspberries, blackberries, etc.) or if you don't like the texture of large pieces of fruit, strain the cooled mixture. if using a strainer, use your spoon or spatula to smoosh it through, and occasionally scrape down and remove the seeds so the little holes don't get clogged. i would recommend doing this in small batches over the sink and into a big bowl--it can get kind of messy. if using the pantyhose/tights method, pour the mixture into the part where your foot would go and again, do it in small batches and after each batch turn the hose inside out to scrape out the seeds.
x keep in a tupperware container in your fridge for up to two weeks; it can also easily be frozen and kept for... a long time, i would guess, but it rarely lasts long enough to matter! i'd recommend freezing in ice cube trays for easy single-serving access.
TO EAT:
x spoon some of the berry mixture into a bowl or container. OPTIONAL: cut up some fresh berries (it doesn't necessarily have to be the same type, as long as you like the two together) or some banana into small pieces, and combine with the mixture.
x layer your plain yoghurt on top. EAT!
FINAL NOTES:
x if you want to get all fancy, you could add a whole berry or two on top for garnish, or start in a tall glass and continue in alternating layers of yoghurt and berry mixture for a parfait.
x make a meal out of it with granola or slivered almonds. it's good for breakfast, lunch, dinner, snack or dessert! especially good when it's too darn hot to cook.
x i usually use fresh berries from my garden (i have strawberries and blackberries), but cross my heart, it's not worth it to go out of your way to use the best fruit. i find this is a great way to use up berries that are on the verge of not-so-good anymore (you know, when you look in the bowl and they are just starting to look a little dry or wrinkly) or if you have a surplus you just don't know what to do with. i am HUGE on avoiding wastage of any kind (my mother calls me the "leftover nazi") and this is a good way to prevent it. however, if your berries are really good... use frozen to make the mixture and cut up the fresh for chunky add-ins. you won't know the difference.
x the mixture is also good for: layering with cottage cheese (my personal favorite; i acutally prefer it to the yoghurt!!) filling crepes, topping for waffles or pancakes, spreading on toast with or without some kind of nut butter or chopped nuts, or a dessert sauce. it's also good with chocolate sauce and/or whipped cream on ice cream! MULTI-TASKING FOOD IS TEH AWESOME
---will update big-time on vacation once i get the pictures, and, yessssss... i did get a digital camera!
INGREDIENTS:
at least 1 1/2 cups of of berries of any kind, fresh or thawed frozen
lemon and/or orange juice, fresh or bottled
lemon and/or orange zest, fresh or dried
sugar, white or light brown (depending on your taste)
salt
water
cornstarch
plain yoghurt (full-fat, light, and non-fat all work nicely)
YOU WILL ALSO NEED:
a saucepan big enough for your berries
spoon or spatula
a tupperware container for storage
OPTIONAL EQUIPMENT/INGREDIENTS:
a knife
fine mesh strainer (you can also use clean pantyhose or tights... but don't count on wearing them again!)
a large bowl
ice cube trays
a few more fresh berries and/or a banana
TO MAKE:
x OPTIONAL: if using large berries, like strawberries, cut into halves or quarters.
x put your berries in your saucepan, and cover with water and/or orange juice, if your berries are particularly sweet or you just like a bit more tartness. bring to a boil over medium heat, stirring occasionally to prevent the berries from burning or sticking to the bottom.
x lower the heat to a simmer, and add your sugar. i usually start with about 1/4 cup and go from there; depending on the sweetness of your berries you might want more--taste your mixture and adjust to your own taste. also add about 1/8 teaspoon of salt: this sounds weird but is very important in enhancing the final flavor.
x mix a tablespoon of cornstarch in a small amount of water, and add to the pan. again, depending on the amount of berries and water/juice you are using and how thick you want your final mixture to be, you may need more-- add about a tablespoon or less at a time. ALWAYS dissolve the cornstarch in some kind of liquid before adding, unless you like little clumps of starchiness in your yoghurt.
x let the mixture simmer and reduce until reaching your desired thickness, then add a bit of lemon juice, about a tablespoon at a time, until the mixture is as tart as you like; personally, i would stick to the slightly sweeter side, as the yoghurt itself will add tartness. add a few pinches of lemon or orange zest. continue to simmer for another minute or two, but don't keep it on too much longer, or your lemon juice may become bitter.
x remove from heat and allow to cool in the pan before refrigerating.
x OPTIONAL: for berries with large seeds or a lot of skin (blueberries, raspberries, blackberries, etc.) or if you don't like the texture of large pieces of fruit, strain the cooled mixture. if using a strainer, use your spoon or spatula to smoosh it through, and occasionally scrape down and remove the seeds so the little holes don't get clogged. i would recommend doing this in small batches over the sink and into a big bowl--it can get kind of messy. if using the pantyhose/tights method, pour the mixture into the part where your foot would go and again, do it in small batches and after each batch turn the hose inside out to scrape out the seeds.
x keep in a tupperware container in your fridge for up to two weeks; it can also easily be frozen and kept for... a long time, i would guess, but it rarely lasts long enough to matter! i'd recommend freezing in ice cube trays for easy single-serving access.
TO EAT:
x spoon some of the berry mixture into a bowl or container. OPTIONAL: cut up some fresh berries (it doesn't necessarily have to be the same type, as long as you like the two together) or some banana into small pieces, and combine with the mixture.
x layer your plain yoghurt on top. EAT!
FINAL NOTES:
x if you want to get all fancy, you could add a whole berry or two on top for garnish, or start in a tall glass and continue in alternating layers of yoghurt and berry mixture for a parfait.
x make a meal out of it with granola or slivered almonds. it's good for breakfast, lunch, dinner, snack or dessert! especially good when it's too darn hot to cook.
x i usually use fresh berries from my garden (i have strawberries and blackberries), but cross my heart, it's not worth it to go out of your way to use the best fruit. i find this is a great way to use up berries that are on the verge of not-so-good anymore (you know, when you look in the bowl and they are just starting to look a little dry or wrinkly) or if you have a surplus you just don't know what to do with. i am HUGE on avoiding wastage of any kind (my mother calls me the "leftover nazi") and this is a good way to prevent it. however, if your berries are really good... use frozen to make the mixture and cut up the fresh for chunky add-ins. you won't know the difference.
x the mixture is also good for: layering with cottage cheese (my personal favorite; i acutally prefer it to the yoghurt!!) filling crepes, topping for waffles or pancakes, spreading on toast with or without some kind of nut butter or chopped nuts, or a dessert sauce. it's also good with chocolate sauce and/or whipped cream on ice cream! MULTI-TASKING FOOD IS TEH AWESOME
---will update big-time on vacation once i get the pictures, and, yessssss... i did get a digital camera!