Best 6 Baked Yogurt With Tropical Fruit Compote Recipes
Baked yogurt with tropical fruit compote is a delicious and healthy breakfast or snack that can be enjoyed all year round. The creamy, tangy yogurt is baked until it is set and slightly browned, and then topped with a vibrant compote of tropical fruits. This dish is a great way to get your daily dose of calcium and protein, and the fruit compote provides a boost of vitamins and antioxidants. Plus, it's easy to make and can be tailored to your own personal preferences.
Check out the recipes below so you can choose the best recipe for yourself!
TROPICAL FRUIT AND YOGURT CONES
Steps:
- WHISK yogurt, peanut butter and fruit spread until mixed thoroughly. Chop fruit into small pieces.
- PLACE 2 tablespoons yogurt mixture into bottom of each waffle cup, top with 1/2 cup of mixed fruit and a dollop of yogurt mixture.
BLACKBERRY COMPOTE
This simple blackberry compote has the consistency of a chunky fruit syrup and is perfect on a variety of foods, such as ice cream, crepes, yogurt, oatmeal, and ricotta toast. It's a great way to use up fresh berries. Feel free to mash the berries with a fork or potato masher for a smoother consistency. The longer you simmer the compote, the more concentrated the flavors become.
Provided by France C
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 16
Number Of Ingredients 4
Steps:
- Combine blackberries, sugar, lemon juice, and salt in a saucepan. Toss to coat and let sit for 5 minutes.
- Bring berry mixture to a boil over medium-high heat. Reduce heat to medium and simmer until sauce has reduced and thickened slightly, 15 to 20 minutes. Cool slightly and serve warm, or refrigerate for later use. Mixture will thicken further as it cools.
Nutrition Facts : Calories 19.9 calories, Carbohydrate 4.9 g, Fat 0.1 g, Fiber 0.9 g, Protein 0.3 g, Sodium 9.9 mg, Sugar 4 g
BAKED FRUIT COMPOTE
Add a fancy touch to canned fruit with a splash of Madeira wine. This dish brightens any cold-weather gathering. Mix and match canned fruits to suit your family's tastes. -Myrt Pfannkuche, Pell City, Alabama
Provided by Taste of Home
Time 30m
Yield 11 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a 13x9-in. baking dish, combine first 6 ingredients. , In a small saucepan, combine butter and brown sugar. Bring to a boil over medium heat; cook and stir until sugar is dissolved, 2-3 minutes. Remove from heat; stir in wine if desired. Pour over fruit and toss to coat., Bake, uncovered, until heated through, 20-25 minutes. Garnish with mint if desired.
Nutrition Facts : Calories 257 calories, Fat 8g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 75mg sodium, Carbohydrate 46g carbohydrate (39g sugars, Fiber 2g fiber), Protein 1g protein.
TROPICAL YOGURT
Steps:
- In a small bowl, combine all ingredients. Chill until serving.
Nutrition Facts : Calories 121 calories, Fat 2g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 86mg sodium, Carbohydrate 20g carbohydrate (18g sugars, Fiber 0 fiber), Protein 7g protein. Diabetic Exchanges
TROPICAL FRUIT COMPOTE
This recipe may appear a bit daunting at first but it is well worth the time and effort. It is an excellent finish to an elegant dinner party. Do not short change the cream and substitute milk in this recipe as the pudding will not whip up the way it should.
Provided by Nyteglori
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Rinse the dried fruit to reduce the added sugar content on the surface of the fruit .Place the dried fruit in the pot. Pour enough water over top to cover it by 1/2 inch. Simmer to rehydrate the fruit.
- To prepare sauce, combine granulated sugar, water, lemon juice, and corn syrup in a small, heavy saucepan over medium-low heat; cook 5 minutes or until sugar dissolves, , increase heat to medium, bring to a boil and boil 3 minutes or until golden (do not stir).
- Remove from heat; let stand 1 minute. Carefully add 2 tablespoons butter, stirring until butter melts. Gradually add pomegranate juice, stirring constantly until mixture is smooth. Return to heat; cook over medium-low heat 8 minutes or until thickened. Cool.
- While the sauce is cooling prepare the topping. Beat cream and pudding mix together until mousse like in consistency (this takes longer than normal pudding mix - between 3 and 5 minutes.) Gently fold pudding and yogurt together.
- To serve, spoon warm compote into 8 dessert cups. Top each serving with about ¼ cup topping and 1 tablespoon sauce.
Nutrition Facts : Calories 274.4, Fat 11, SaturatedFat 6.8, Cholesterol 34, Sodium 234, Carbohydrate 42.9, Fiber 0.6, Sugar 26.9, Protein 3.2
FRUIT YOGURT COMPOTE OR PARFAIT
REFRESHING!!! Great breakfast, brunch, or snack! Use fresh or canned fruit with vanilla yogurt for a pretty compote or parfait. I used this recipe at a brunch and received wonderful comments from my guests. Multiply this recipe for the number of guests you are having or make just one for yourself!
Provided by Seasoned Cook
Categories Breakfast
Time 10m
Yield 1 serving(s)
Number Of Ingredients 7
Steps:
- Slice strawberries in halves. Cut peaches into 2 inch pieces.
- Layered fruit in a compote or parfait in the order given.
- Sprinkle top with sliced almonds.
- Enjoy!
Nutrition Facts : Calories 206.9, Fat 10.7, SaturatedFat 3.5, Cholesterol 15.9, Sodium 60.4, Carbohydrate 21.1, Fiber 3.4, Sugar 13, Protein 8.2
Tips:
- Use fresh, ripe tropical fruits for the compote. This will give it the best flavor and texture.
- If you don't have a blender, you can mash the fruits by hand with a fork or potato masher.
- Be careful not to overcook the yogurt. It should be set, but still have a slightly creamy texture.
- Serve the yogurt immediately, or store it in the refrigerator for up to 3 days.
Conclusion:
Baked yogurt with tropical fruit compote is a delicious and easy-to-make breakfast or snack. It's a great way to get your daily dose of protein and calcium, and the tropical fruits add a sweet and refreshing flavor. This recipe is also a good way to use up any leftover yogurt you may have.
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