You guys!! It is finally Spring for us here in Upstate NY. I know most of you are already basking in the glory of early spring but we are just getting there with those April showers in full effect. We had a super long winter and now I am ready to embrace Spring and celebrate the upcoming warm weather with homemade ice cream, lemon cake and frozen treats like these berry Greek yogurt breakfast pops.

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The post Berry Greek Yogurt Breakfast Pops appeared first on A Classic Twist.

(This post was originally published in 2014. Republishing today with new images and updated recipe).

One of the things I take for granted is that I am experiencing new things everyday. Despite living in the US for over a decade, I still get to experience new flavors, new dishes and traditions now and then. I keep discovering fruits that are not native to Africa.  I’ve told you about my discovery (and love) of pears, pomegranates and now it’s persimmons.

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The post Roasted Persimmon Yogurt Bowl appeared first on A Classic Twist.

It seems as if I am on a cheesecake kick lately! I’ve made 4 in the past month when everyone is supposed to be eating healthy 😮 To be honest, I have no idea why the sudden rise in cheesecake recipes other than I make what I feel like. So far you’ve only seen one, this mini red velvet cheesecake  which you should make  for your Valentine, but the others are on their way starting with this Greek Yogurt Cheesecake with Pomegranate Syrup.

I first saw the recipe as an insert in a magazine. One of those annoying subscribe inserts that falls out every time you open up the magazine. But this time, it has a Greek yogurt cheesecake recipe on one side. I stopped and thought “hmmm, i’ve never had yogurt in my cheesecake. I bet that’s lighter and slightly tangy”. And of course I went straight to testing it out!

It’s exactly as I expected! The cheesecake is lighter than my usual rich cheesecake base but it was for a good reason. The Greek Yogurt gives this cheesecake a slightly tangy flavor and the texture is silky smooth with the cream cheese. To make it “healthier” (because some people roll that way!), I used reduced fat cream cheese and I couldn’t tell a difference in the silky texture.

I think the killer here is that pomegranate syrup to top off a slice. It’s sweet and can be made thicker than pictured…I was not too patient when finishing off the recipe but the taste was still superb.

Wouldn’t this be perfect for Valentine’s Day?

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Yield: 1 9-inch cheesecake

Greek Yogurt Cheesecake with Pomegranate Syrup

Prep Time 1 hour

Total Time 1 hour

Ingredients

For Crust:

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• 1 ½ cups graham cracker crumbs
• ½ cup (1 stick) unsalted butter, melted
• ¼ cup sugar

Filling:

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• 2 teaspoon powdered unflavored gelatin
• 24 ounces cream cheese, at room temperature
• 1 ½ cups plain Greek yogurt
• ¾ cup granulated sugar
• 2 teaspoon fresh lemon juice
• 2 teaspoons vanilla extract
• ½ teaspoon salt

Pomegranate Syrup

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• 2 cups pomegranate juice (use a flash pasteurized juice not fresh as it could turn brown when cooked)
• ½ cup granulated sugar
• 2 tablespoons light corn syrup
• Pomegranate seeds (for topping)

Instructions

For Crust:

1. Spray the bottom and sides of a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper. In a medium bowl, mix together the crumbs, melted butter and sugar. Mix until the mixture holds up together. Spread the crust at the bottom of pan and press into an even layer. Chill the crust until firm, at least an hour. (Alternatively, bake crust at 350 degrees F until golden and firm, about 10-15 minutes. Let cool completely).

For Filling:

1. Place the gelatin and 1 ½ tablespoon cold water into a small heatproof bowl. Let stand for 5-10 minutes until softened. In the bowl of a food processor, pulse the cream cheese, yogurt, sugar, lemon juice, extract and salt until smooth. Melt the gelatin by setting the bowl over simmering water. Stir until dissolves, about 2 minutes. With the processor still running, drizzle the gelatin into the cream cheese mixture. Pour the cream cheese filling into the prepared crust. Smooth the top and cover tightly with plastic wrap. Chill for at least 6 hours or overnight before serving.

For Syrup:

1. Combine the pomegranate juice, sugar and corn syrup in a medium saucepan. Bring to a simmer over medium-low heat and simmer, whisking occasionally, until syrup thickens and reduces to ½ cup, about 30-40 minutes. Let cool completely.
2. Serve cheesecake with syrup and top with fresh pomegranates seeds.

Notes

Adapted from bon appetit

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The post Greek Yogurt Cheesecake with Pomegranate Syrup (No Bake) appeared first on A Classic Twist.

Oh, do I have a treat for you guys today! Not only is this white chocolate rose frozen yogurt a new freezer staple in our house, but I also have two other great frozen dessert recipes for you along with tips on how to throw together an ice cream bar this summer. The other two recipes (Watermelon Mint Sorbet & Raspberry Peach Sorbet) are over on the Kitchenaid blog, The Kitchenthusiast, today.

As you can see, these are not traditional ice cream bar recipes. I realized there is more to the ice cream maker than ice cream so I explored making other ‘healthier’ options like frozen yogurt, sorbets, and sherbets a few weeks ago and wanted to share with you all the things you can make with your ice cream maker this summer.

This white chocolate rose frozen yogurts is a classic white chocolate fro-yo, that’s rich and creamy (thanks to the Greek yogurt) with hints of rose water. The soft floral accent is just perfect with the melted white chocolate incorporated in the base. There’s a great mix of sweet, tangy and floral notes in this frozen yogurt. You will love it and not even know you are not eating ice cream.

Talking about the ice cream bar, I am sharing tips and must-haves at your next ice cream social including two other recipes for fruity summer sorbets; watermelon mint sorbet and raspberry peach sorbet. Tips like using these ice cream freezer containers (or these) to store and display your ice cream. SO head on over to The Kitchenthusiast for the recipes.

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Yield: ~4 cups

White Chocolate Rose Frozen Yogurt

Prep Time 15 minutes

Total Time 15 minutes

Ingredients

• 1 cup milk (whole or 2%)
• 6 ounces white chocolate, chopped
• ¼ cup granulated sugar
• 2 cups plain Greek yogurt
• ½ teaspoon rose water

Instructions

1. In a microwave-safe bowl, combine 1/4 cup of the milk with white chocolate. Melt in a microwave, mixing until smooth. Let cool slightly.
2. Combine the rest of the milk, sugar, Greek yogurt, and rose water in a blender or food processor. Process until smooth. Add in the melted white chocolate and process until completely smooth. Transfer mixture to a medium bowl and chill for at least an hour.
3. Attach your KitchenAid Ice Cream Maker Attachment to your Stand Mixer. Turn the Stand Mixer on to slow and pour the chilled yogurt mixture into the freezer bowl. Mix until thickened, about 25-30 minutes. If using another ice cream maker, please follow the instructions of your machine.
4. Transfer the frozen yogurt to an airtight container and place in freezer until firm, about 2 hours.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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  Cuisinart ICE-21PK Frozen Yogurt - Ice Cream & Sorbet Maker, Pink
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  KitchenAid KICA0WH Ice Cream Maker Attachment 

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This post is sponsored by KitchenAid. All opinions are 100% mine as usual. Thank you for supporting the occasional sponsored posts that make it possible for me to continue to create quality content! Affiliate links above.

The post White Chocolate Rose Frozen Yogurt appeared first on A Classic Twist.

You guys ever since I went strawberry picking two weekends ago, I’ve been swimming in strawberry desserts. It’s been a very berrylicious couple of weeks. I’ve made a classic strawberry pie, a strawberry basil sparkler, this frozen yogurt, a strawberry rhubarb pie and a simple strawberry souffle. While I may not get to share all of this deliciousness with you because I think you will hate strawberries by the end of it (unless I am wrong, let me know!!!), I will share my favorites starting with this strawberry lavender & honey frozen yogurt!

I knew I wanted to explore the strawberry-lavender flavor combination again after my first encounter last year with this strawberry lavender cake I made for my birthday. It was just so delicate and lovely that another take was inevitable. This time I threw honey into the mix, since I only wanted to use natural sweeteners in this healthier fro-yo treat. It worked out perfectly because honey is a great complement of lavender and the frozen yogurt is just the right amount of sweet.

It is so light, creamy and ridiculously delicious that it was gone in a couple of days. Yes, there is just two of us in the house. It was indulgent and oh so creamy!! Amazing I tell you. Using a rich Greek yogurt, Chobani to be exact, to make the base helped make this possible. And as you may have guessed, I have a great Chobani giveaway for you today!! (More on that later!)

I had a little bit more of the yogurt mixture than my ice cream mixer could handle so I made some frozen yogurt pops!! They were such a good idea because they are a perfect snack in the middle of the day when it’s hot and you need some refreshments. Love them!! As well as the dollar store popsicle molds I was testing out too 🙂

Print

Yield: 10 cups

Strawberry Lavender Frozen Yogurt

A lighter but creamy strawberry frozen yogurt infused with the delicate flavors of lavender and sweetened with a touch of honey.

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Ingredients

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• 1 cup coconut milk
• 2 teaspoons lavender flowers, crushed or finely ground
• 4 cups Vanilla (or strawberry) Chobani Greek yogurt
• ½ cup honey
• Strawberry puree (see below)
• 2 cups Strawberries
• 2 tablespoons lemon juice
• ½ teaspoon lavender flowers

Instructions

1. In a small saucepan set over medium low heat, combine the coconut milk with 2 teaspoons lavender flower. Let flowers steep in milk for 20 minutes. Do not simmer or boil milk. Remove from heat and let cool to room temperature. When cool, pass through a fine sieve to remove flowers.
2. In another saucepan, combine the strawberries, lemon juice and lavender flowers with ⅓ cup water. Cook strawberries over medium heat until berries breakdown and thicken. Remove from heat and pass through a fine sieve. Let the strawberry puree cool to room temperature.
3. In a medium mixing bowl, beat the yogurt, milk and honey on medium speed until well combined, about 2-3 minutes. Reduce speed to low and add the berry puree. Mix an additional minute until combined.
4. Pour mixture into freezer bowl of your ice cream machine and follow your manufacturer's instructions. Mix until thickened. Mine took 25 minutes.
5. Serve soft or transfer to a freezer safe container and freeze for an hour or two.

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I teamed up with with some of my blogger friends and Chobani today! We love Greek yogurt so much we are giving away a case of Chobani yogurt cups. We are also sharing summer recipes and ideas of ways to enjoy your favorite yogurts. So check out these healthy delicious treats before you enter to win some yogurt!

Greek Yogurt Lemon Poppyseed Muffins from Jessiker Bakes

Strawberry Pretzel Popsicles from Baking A Moment

Mini Red, White and Blue Cheesecake from bethcakes

Greek Yogurt Stuffed French Toast from Club Narwhal

Red, White, and Blue Smoothies from Chez CateyLou

Patriotic Fruit Tart with Greek Yogurt Pastry Cream from Culinary Couture

Brown Butter Pancakes with Blueberry Compote from URBAN BAKES

Chobani is giving ONE lucky reader a case of assorted Chobani yogurt cups!! Look at the summer flavors in this variety pack? Use the widget below to enter. Good Luck!!

The post Strawberry Lavender & Honey Frozen Yogurt + Chobani Giveaway appeared first on A Classic Twist.