|Pastry: Savory & Sweet|
|by Michel Roux|
Michel Roux (London, UK) is one of today's most celebrated chefs. His Waterside Inn in Bray, England, has held three Michelin stars for an astonis...
1 - 10 of 774 for whipped yogurt
Whisk together ingredients in a bowl. Refrigerate or use immediately. For an extra lemony kick, add a pinch of True Lemon. Serve over salad.
Add all ingredients except blue cheese to a food processor or blender. Process until smooth. Add blue cheese and process with 2 or 3 pulses, leaving ...
Preheat oven to ... sherbet and frozen yogurt to sit at ... yogurt and Cool Whip. Spoon mixture ... Serve topped with whipped cream or Cool ... sprinkle with flaked coconut.
In a medium ... Using a beater, whip on low speed ... days. Variation: Sour cream (or half sour cream and half yogurt) may be substituted for the yogurt.
Melt butter and mix with crushed crackers in a 10-inch pie pan. Press firmly into bottom and sides of pan. Bake in a preheated 350°F oven for 12 ...
In a Pyrex ... mixing bowl, combine yogurt and Cool Whip and cooled gelatine ... filling to the pie crust. Refrigerate for several hours before serving.
Mix Cool Whip and yogurt together. Place into ... the juice over top and sides of pie. Put into freezer until frozen and then cut into slices and serve.
Dissolve jello in ... it thickens. Add yogurt and beat until ... top with Cool Whip. I often add 1 ... to the salad and mix the Cool Whip into the salad.
Dissolve gelatin in ... slightly thickened. Add yogurt and beat with ... Chill until firm, about 3 hours. Garnish with fruit, if desired. Makes 8 servings.
In blender or food processor blend yogurt, honey, strawberries, wheat germ, ice and sparkling water until frothy. Serves 4.
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