Tag Archives: Greek Yogurt

Crisp Apples with Honeyed Greek Yogurt

Crisp Apples with Honeyed Greek Yogurt
It's fall, and that means apple season is just around the corner? Liven up your apple snack routine with a delicious and healthy dip from our founder, Mary Moore. Mary will be dmeonstrating this recipe along with others at Taste of Atlanta this weekend! Catch her demo in the Carnival Kid's Corner at 1:30 PM and then sign up for her fried chicken workshop at 3:00 PM in The Kitchen Workshop sponsored by The Cook's Warehouse.
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 4 apples (any type, according to your taste and what is available at market)
  2. Juice of 2 lemons
  3. Pinch of salt
  4. Honeyed Greek Yogurt
Honeyed Greek Yogurt
  1. 2 cups Greek Yogurt, Plain
  2. ¼ cup Honey
  3. 1 Orange zested
Instructions
  1. Slice the apples into medium wedges and avoiding the core, leaving the skin on, using a sharp paring knife or an apple slicer.
  2. Add the apple wedges, lemon juice and pinch of salt to a bowl and toss to coat. The lemon juice will brighten the flavor and keep the apples from turning brown, and the salt will intensify the flavor effect of the lemons.
  3. Arrange apples in a shingle pattern on a platter and serve with Hummus and Honeyed Greek Yogurt as an appetizer, or pack single portions of apples, hummus and yogurt as a side dish with lunch or a snack at school.
Honeyed Greek Yogurt
  1. Mix yogurt, honey and orange zest until well blended.
Notes
  1. Garnish with fresh mint if desired.
Cooks Recipes http://recipe.cookswarehouse.com/

Angel Food

Mimi’s Angel Food Cake with Honey Greek Yogurt & Fresh Berries
Serves 6
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Prep Time
30 min
Cook Time
45 min
Total Time
2 hr 30 min
Prep Time
30 min
Cook Time
45 min
Total Time
2 hr 30 min
Ingredients
  1. Cake
  2. 1 ½ cups sugar
  3. 1 1/8 cup sifted cake flour
  4. ¼ tsp salt
  5. 10 - 12 large egg whites (about 1 ½ liquid cups)
  6. 1 ¼ tsp cream of tartar
  7. 1 tsp vanilla
  8. Topping
  9. 2 Cups Greek Yogurt (Plain)
  10. 1/4 Cup Honey
  11. 1 Orange (Zested)
  12. 1 Pint Fresh Berries
CAKE
  1. Preheat oven to 375*F.
  2. In a medium bowl combine ¾ cup of the sugar, the flour and the salt, and whisk to blend.
  3. In a large mixing bowl, beat the egg whites until frothy, add the cream of tartar, and beat until soft peaks form when the beater is raised. Gradually beat in the remaining ¾ cup of sugar, beating until very stiff peaks form when the beater is raised slowly.
  4. Add the vanilla to the egg white mixture. Gently sprinkle the flour mixture over the whites, in four additions, and fold in quickly but gently. After last addition, fold a few extra times to make sure it’s well blended but doesn’t have to be perfect.
  5. Pour batter into a 9” or 10” ungreased tube pan, drop the pan once on the counter to release any air bubbles. Bake 30 – 35 minutes for a 10” cake and 35 - 40 minutes for a 9” cake or until a cake tester comes out clean and the cake springs back when lightly pressed.
  6. Remove from oven, invert pan on a rack or suspended by the tube on a bottle and cool completely in the pan (1 - 1 1/2 hours).
  7. Loosen the sides and the middle with a metal spatula and remove the center core of the pan if a removable bottom pan or remove cake from solid pan. Invert onto a serving plate. Serve or wrap airtight.
TOPPING
  1. Mix yogurt, honey and orange zest until well blended.
  2. Rinse berries and pat them dry.
  3. Place a slice of Angel food cake on a dessert plate. Top it with a dollop of the honeyed yogurt and a scatter of fresh berries.
  4. Garnish with fresh mint if desired.
Cooks Recipes http://recipe.cookswarehouse.com/