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Blueberry Yogurt Pudding
3 C. low-fat vanilla yogurt
2 C. fresh blueberries
3 T. fresh lemon juice
2 T. sugar
1 1/2 t. grated lemon zest
Set a fine-mesh stainless-steel sieve over a bowl. Spoon in yogurt and let drain
in the refrigerator until reduced to one cup, about one hour.
Meanwhile, combine blueberries, lemon juice, sugar and lemon zest in a saucepan.
Stir over medium heat until berries just begin to break down, two to three
minutes. Transfer to bowl and refrigerate.
Just before serving, add drained yogurt to cooled berries and stir to combine. |
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Cool and Creamy Tropical Ambrosia
20 oz. can pineapple chunks, drained
15 oz. can mandarin oranges, drained
6 oz. jar maraschino cherries, drained, halved*
2 medium bananas, sliced
1 C. miniature marshmallows
1/2 C. flaked coconut, toasted
1/2 C. chopped pecans, toasted
1 8 oz. container sour cream
2 T. fresh lemon juice
*One 16 1/2-ounce can dark sweet pitted cherries, drained, can be substituted
for maraschino cherries.
In a large bowl, combine pineapple, oranges, cherries, bananas, marshmallows,
coconut and pecans. Gently fold in sour cream and lemon juice.
Cover and chill until serving time.
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