|The Japanese Kitchen|
|by Kimiko Barber|
In her groundbreaking book, Kimiko Barber presents 100 essential ingredients, from the more familiar, such as soba (noodles) and nori (seaweed), t...
1 - 10 of 52 for desserts plain yogurt
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Drain the pineapple. In large bowl, combine the first three ingredients and blend. Fold in whipped topping. Chill thoroughly. Stir before serving. ...
In a large ... beater, blend in yogurt and reserved syrup. ... and fruit and nuts. Pour into 13 x 9 inch pan. Chill until firm. To serve, cut into squares.
Combine boiling water and gelatin at low speed in blender until gelatin dissolves. Add rest of ingredients, except pineapple. Process until smooth. ...
Put 1 cup ... 1 1/2 cups plain yogurt to pan and ... pan. Put everything into another bowl with cut up kiwi fruit on the bottom. Refrigerate until firm.
Mix gelatin, juice ... water until dissolved (clear). Mix banana, pineapple and yogurt, then add gelatin mixture. Pour into mold. Let set at least 2 hours.
Dissolve Jello in ... Combine topping and yogurt. Gradually blend ... Spoon into 6 dessert glasses. Add strawberries ... creamy mixture. Chill until set.
Combine fruit and ... lime juice and yogurt. Serve chilled fruit in individual dessert cups topped with ... sauce. Garnish with fresh mint leaves if you wish.
Dissolve Jello in ... (remove undissolved ice cubes). Blend in yogurt, mixing well. Add vanilla and fruit. Pour into baked pie shell or 6 sherbet glasses.
In small serving bowl, place fruit. Top with yogurt. Drizzle honey on top; sprinkle on cinnamon. OPTIONAL: Mix in raisins and/or chopped nuts. Refreshing!
Place all ingredients in a blender container. Cover and blend until smooth. Approximately 15 calories per tablespoon.
Result Page: 1
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