Recipe: Apricot Yogurt Dip
And the other recipe. If you don’t use Greek yogurt, then put some regular yogurt in a strainer lined with cheesecloth for about a day. I use Fage fat-free. I dipped grapes in it this morning with breakfast, but I also found myself just eating some with a spoon.
Here is where I’m going to take a moment to do some pimping. I really want one of these.
It worked fabulously for making yogurt cheese. And when I made my pumpkin puree and had my strainer and bowl taking up a big part of my fridge thanks to the handle on the
strainer, I was wishing I had it for that as well. I haven’t purchased it because our anniversary is in November, and StuDay and Christmas are in December. I have added it to my wishlist*.
Anyone is welcome to file that as a big, fat hint.
If I had the strainer, I’d love to make this with yogurt cheese because the applesauce changes the texture somewhat. I’d like it a tad thicker, but it works as printed below.
Apricot Yogurt Dip
Ingredients:
- 1 cup orange juice, fresh
- ½ cup dried apricots, finely chopped
- ¼ cup unsweetened applesauce
- ¼ tsp ground cinnamon
- 2 dash nutmeg
- 16 oz. Greek yogurt, fat free
Directions:
In a small nonaluminum saucepan, stir together the orange juice and apricots. Bring to a boil over high heat. Reduce the heat and bring to a simmer, stirring frequently. As the apricots become tender, mash them with the back of a wooden spoon. Simmer for about 20 minutes, or until all the liquid is absorbed. Transfer to a medium bowl.
Stir in the applesauce, cinnamon, and nutmeg. Cover and let cool.
Stir the yogurt into the cooled mixture. Cover and refrigerate for at least 1 hour.
(Serves 16)
*And thanks to Amazon’s Universal Wishlist, I have it on my Amazon cooking wishlist. Gotta love Amazon.
As the local yo-cheese pusher, I feel it’s my resposibility to help you out here. Your yo-cheese maker is on its way.
Thanks for posting the recipe.
*Squee*
Thanks!
/me wonders how this would taste with Nutella instead of the first three ingredients.
…for that matter, you probably could substitute Nutella for the last three, too.
*sigh*
I did end up just eating that extra jar of Nutella. Ada helped, of course. I ate the other hazelnut spread that I got at Target (the one that tasted more of chocolate than hazelnuts). I really don’t like the texture of the third one that we found. It is sitting in my cabinet, and probably will be until I can figure out how to bake something with it or I decide to throw it away.
Make ice cream with it. The cream will change the texture. One modification I was considering trying is starting the ice cream maker with just the cream, and then adding the spread after the ice cream started to form, to see what that did to the crystalization issue.
Nope. It is too cold out. Ice cream season has passed and will have to wait until next May.
http://tinyurl.com/if-you-say-so
I do say so. If I’m shivering enough in my house (which is 69 degrees) that I need a long sleeve shirt and a sweater, it is too cold for ice cream.
That’s got to be some crazy pre-menopausal cold flash.
…and, you can thank L for my posts above.
:-p
Don’t blame me for your sickness!
Learn that in your DSM, did you? Be an enabler, then kick them while they’re down?
I agree with you! M needs to learn to take responsibility for his problems.
:-p
I didn’t kick you!