Four Great Greek Yogurt Flavorings

Ingredients

• 1. Cucumber Dill (Tzatziki)
• 1 cup(s) greek yogurt
• 1/2 large cucumber, peeled, halved lengthwise, seeded and cut into 1/2-inch dice
• 2 tablespoon(s) chopped dill
• 1 tablespoon(s) freshly squeezed lemon juice
• 1/2 minced garlic clove
• Salt and freshly ground black pepper
• 2. Honey
• 1 cup(s) Greek yogurt
• 4 tablespoon(s) wildflower honey, warmed
• 3. Mixed-Berry Conserve
• 6 ounce(s) raspberries
• 1/4 cup(s) orange juice
• 2 ounce(s) blueberries
• 3/4 cup(s) plus 2 tablespoons sugar
• Pinch salt
• 1/2 teaspoon(s) cornstarch
• 1/2 teaspoon(s) water
• 4. Ginger-Peach Conserve
• 2 cup(s) sliced, peeled peaches
• 3/4 cup(s) plus 2 tablespoons granulated sugar
• 1/4 cup(s) orange juice
• 6 tablespoon(s) dark brown sugar
• Pinch salt
• 2 tablespoon(s) finely grated ginger
• 1/8 teaspoon(s) cinnamon
• 1/2 teaspoon(s) cornstarch
• 1/2 teaspoon(s) water

Preparation

1. 1. In a bowl, stir together the yogurt, cucumber, dill lemon juice and garlic. Season with salt and pepper.
2. 2. In a bowl, stir together 1 cup yogurt with 4 tablespoons honey.
3. 3. In a medium saucepan, combine raspberries, orange juice, blueberries, sugar and salt; simmer over moderate heat for 5 minutes, stirring occasionally. Stir in cornstarch dissolved in water and simmer until the liquid is slightly thickened, 30 seconds. Using an immersion blender, gently blend until a thick sauce forms. Serve chilled.
4. 4. In a saucepan, combine peaches, granulated sugar, orange juice, brown sugar and salt; simmer for 5 minutes, stirring. Add ginger and cinnamon; simmer for 2 minutes. Add cornstarch dissolved in water and simmer until slightly thickened. Using an immersion blender, gently pulse until a chunky sauce forms. Serve chilled.