Four Great Greek Yogurt Flavorings

Recipes published in Food & Wine: March 2012.

Yield: 4 servings
Community Recipe from

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.
March 2012

This recipe is a personal recipe added by psfreeman and has not been tested or endorsed by MyRecipes.

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