|by Steven Wheeler|
This book presents an exciting repertoire of original ideas for using many types of mushrooms for every kind of meal and menu.
Results 1 - 10 of 204 for yogurt fruit salad
Place fruit in a bowl and toss. Add walnuts and honey, toss again. Marinate 10 minutes. Before serving, top with yogurt. Serves 4.
Combine all ingredients except yogurt in small bowl, ... Gently fold in yogurt. Cover and chill thoroughly. May be used on fruit salads. Yields 1 1/4 cups.
Wash and cut up fruit into bite size pieces. Cover with yogurt, blend all ... to serve. NOTE: Can also use whipping cream (see recipe) instead of yogurt.
Drain pineapple; reserve ... strawberries. Spoon onto salad plates lined with ... reserved pineapple juice, yogurt, honey, lime ... with nuts. Serves 4.
Drain juices from canned fruit into a 1 ... into thickened juice. Refrigerate. When ready to serve, add bananas and yogurt. Mix lightly. Makes 6 servings.
In a medium ... cup orange juice, yogurt, honey, vanilla ... Turn into a 2-quart serving bowl or 8 dessert dishes and chill until set. Makes 8 servings.
In small saucepan ... large bowl, combine yogurt, sugar, and ... bowl. Cover; refrigerate about 4 hours or until completely chilled. 12 (1/2 cup) servings.
Place fruit in serving bowl and toss. Add walnuts and honey; toss again. Marinate 10 minutes. Before serving top with yogurt.
Over medium heat ... slightly and add yogurt. Combine fruit. Mix in ... refrigerate 4 hours until completely chilled. Good if made the night before serving!
Chop apricots. Combine apricots, sugar, pecans and yogurt in bowl; mix ... until firm. Remove liners. Arrange on chilled serving tray. Yield: 12 servings.
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