Tag: Yogurt

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Milk Chocolate Yogurt Pots with Peanut Butter from Yogurt Culture

Chocolate Yogurt Pots from Yogurt CultureChocolate Yogurt from Yogurt CultureChocolate Yogurt Pots with Salted Peanuts from Yogurt Culture

One of the things I love most about cookbooks is the near instant gratification I get after cracking open the book. There’s no reading the first chapter or reading the end of the book before reading the middle (I was guilty of this as a child). One quick look of the recipes can usually tell me whether or not a book belongs on my shelf.

I picked up Cheryl’s Yogurt Culture book in anticipation of her coming to Sacramento for a book party. I cracked it open and upon a couple flips, landed on these chocolate yogurt pots. To say I became excited is a bit of an understatement. I love chocolate mousse but it’s a rare treat because it feels a bit more decadent than the average week deserves. These yogurt pots, after being chilled, have a similar texture that leaves one feeling like they’ve eaten the richest dessert when really, it’s just yogurt and melted chocolate.

M and I are a bit addicted to the peanut butter/chocolate combination so I altered her recipe slightly to include a fluffy peanut butter center. I think almond butter would also be amazing. However, if you’re just a straight chocolate fan, make Cheryl’s recipe as is- you won’t be disappointed.

See the Recipe.

The post Milk Chocolate Yogurt Pots with Peanut Butter from Yogurt Culture appeared first on Naturally Ella.

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Shattered Blueberry Yogurt Cake

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August will always and forever be the month when we wash blue stains off our clothes. It’s still early in the month and we have already spent many days on our knees, picking blueberries in the Swedish forests. At the moment, the forests are literally covered with gorgeous blue gems, so sitting down inevitably means staining your clothes. We add blueberries to every breakfast dish, add them to our lunch salads and in our desserts.

We seem to get hooked on new blueberry recipes every year. Last year this wonderful crumble was going on repeat and a few years earlier, this blueberry smoothie. This year we have been making batch after batch of this Sunken Blueberry & Yogurt Cake. It is similar to some of our other almond flour cakes but we have adjusted the recipe to make it easier to bake without burning. It is light and moist, has a balanced sweetness and a fresh accent from yogurt and lemon zest. The cake is gluten free too (choose certified gluten free oats if intolerant). The beaten egg whites give this cake a very light and airy feeling so I imagine that it’s hard to create a vegan version of it. For vegans, I instead recommend making a cake version of our blueberry turmeric muffins with chia seeds. They are one of our favourite vegan treats and we imagine that they would be excellent as a cake. Just give it a little extra baking time.

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The randomly scattered blueberries and the golden crust on this cake makes it beautiful as it is, served straight up, perhaps with just a dollop of yogurt on the side. But after a visit at the amazing rooftop restaurant Stedsans on Østergro in Copenhagen, we got hooked on a new way to serve cake. They made a chocolate cake that they smashed up/shattered into randomly sized pieces that they mixed with dollops of whipped cream, yogurt and berries. It’s a really friendly way to serve a cake as all pieces have different sizes and different amount of topping and it makes picking pieces to a bit of a lottery. Swedes are also very rigid when it comes to fairness and size of cake pieces so this is perfectly provoking. And most importantly, we also think it looks gorgeously decadent and chaotic served like this. Elsa however wants us to add that she think it looks ugly like this and can’t understand why we want to destroy a perfectly pretty cake!

What do you think? Do you feel like shattering your next cake into a decadent dessert chaos or do you prefer it nice, tidy and pretty, like Elsa does?

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Shattered Blueberry & Yogurt Cake
Serves 8-10

You can of course replace the blueberries with other berries in season.

1 cup / 250 ml / 90 g rolled oats (choose cert. gluten free if intolerant)
1 cup / 250 ml / 100 g almond flour/meal
½ cup / 125 ml / 80 g rice flour
1 tsp baking powder
1/2 tsp ground vanilla
1/2 tsp sea salt
3.5 oz / 100 g butter, room tempered
1/2 cup / 125 ml maple syrup
 or honey
1 organic lemon, zest
3 eggs, separated
1 cup / 250 ml full-fat plain yogurt (we use Greek or Turkish yogurt)
2 cups / 1/2 liter / 200 g blueberries

To serve
2 cups whipped cream
1 cup full-fat plain yogurt
2 cups mixed summer berries

Heat the oven to 350°F / 180°C. Place the oats in a food processor and mix them into flour. Pour into a large mixing bowl and mix together with almond flour, rice flour, baking powder, vanilla and sea salt. Place butter, maple syrup and lemon zest in the food processor and mix until creamy. Add egg yolks and yogurt and continue to beat for another minute. Pour the liquid into the mixing bowl with flour and fold everything together.

Beat egg whites in a separate bowl with an electric mixer until soft peaks form. Slowly fold the egg whites and half of the blueberries into the cake mixture.

Put a baking sheet inside an 8 inch / 22 cm spring form cake pan and pour the batter into it. Sprinkle the remaining blueberries on top. Bake for about 50-60 minutes, or until dark and golden on the top and baked all way through. Remove from oven and let cool for a while before removing the sides.

To create the shattered look: Wait until the cake cools completely then place the cake on a large serving platter. Carefully break the cake into variously sized pieces. Keep the same round shape, but only bigger. Twist and turn the broken cake pieces a bit and arrange with random dollops of whipped cream, yogurt and mixed berries on top and in between them. Scatter any remaining berries on top and serve immediately.

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Super Thick Coconut Yogurt (the shortcut method!)

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Hi, my name is Angela and I’m in love with coconut meat. I also like shortcuts, so discovering frozen bags of coconut meat made me a bit giddy…

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When I first tried coconut meat I wasn’t sure if I liked it, but it totally grew on me. It’s lightly sweet, super filling (it packs 8g fibre per 1/2 cup!), and has this irresistible silky, smooth texture. I love just eating it on its own as well as making it into this shortcut “yogurt”. Adriana on the other hand…well let’s just say when I let her try some of the yogurt (a version with just coconut and water), she made a dramatic gagging face while sticking her tongue out. I guess it’s not for everyone. haha! Maybe she’ll come around.

These bags of frozen coconut meat are more expensive than buying the young Thai coconuts and retrieving the meat yourself, so it’s something I splurge on once in a blue moon when I’m craving a fuss-free homemade coconut yogurt. But it can be whirled up in seconds! And no risk of hacking my hand off with a cleaver (I’m working on my cleaver skills…still not quite there yet). This shortcut recipe isn’t a true yogurt because it’s not fermented, but that’s partly why I love it so much. No wait time, no fuss. I empty a couple probiotic capsules in the yogurt, but you can totally leave the probiotics out if you wish. We’ll call this a “cheater’s” yogurt. A gotta-have-it-now yogurt. For those of you in the GTA, I find these frozen bags of coconut meat at Organic Garage..I think Whole Foods carries it too. If you want to do it the old-fashioned way, you can do that too of course! I link to a Youtube tutorial in the recipe below.

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Hello dreamboat! As I mentioned, this version is super thick! It has a similar consistency to Greek yogurt. You can make it however thick or thin you wish just by adjusting the liquid amount. I find 1/2 cup of coconut water and 2 cups of coconut meat = a lovely thick yogurt…no straining required. Likewise, you can make it as sweet or tart as you want by adjusting the sweetener. I don’t like super sweet yogurt so I only add a tablespoon of sweetener into the blender. If I don’t want the yogurt to change colour, I use cane sugar (such as in these photos), but I also like to use maple syrup or raw coconut nectar too (which will dim the bright white yogurt a bit). You can also get creative and try making different flavours by adding fruit, chia jam, etc. I think I might try a coconut-mango-lime version next!

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I made parfaits with strawberry-raspberry chia seed jam paired with a granola that I’m testing for my next cookbook (in the meantime, check out my Lightened Up Summer granola and the granola clusters in the Oh She Glows Cookbook). This yogurt is also awesome in vegan overnight oats, smoothies, and I hear you can make raw ice cream with it too.

Here is my batch of strawberry-raspberry-vanilla chia seed jam below. As a general rule of thumb for making chia seed jam, I use about 300-450 grams of fruit, 3 tablespoons of pure maple syrup (adjust depending on tartness of fruit), 2 tablespoons of chia seeds, and a pinch of pink salt. You can flavour it with vanilla, lemon, orange, etc. For how to make it, see this post.

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Super Thick Coconut “Yogurt”

Vegan, gluten-free, grain-free, no bake/raw, nut-free, oil-free, soy-free

This “shortcut” coconut yogurt is as simple and fresh as it gets! I occasionally buy coconut yogurt from the grocery store, but when I want something that is super fresh and without any added ingredients I will make this version for a fun treat. Granted, it’s not a true yogurt since there’s no fermentation, but I love how quick this version is. I often take the shortcut by purchasing frozen coconut meat (found in the freezer section of some health food grocers, like Organic Garage or Whole Foods) rather than buying young coconuts. Once the meat is thawed it just takes a minute of blending to create a yogurt with a texture similar to Greek yogurt. If you are well-versed with young coconuts and a cleaver, feel free to scoop out the flesh the old-fashioned way too! See this video for a tutorial. I recommend making this recipe in advance so it has time to chill in the fridge. Thanks to Gena from Choosing Raw for the recipe inspiration!

Yield
2 cups
Prep Time
5 Minutes
Cook time
0 Minutes
Total Time
5 Minutes

Ingredients:

  • 2 cups fresh young Thai coconut meat (or thawed Young Thai Coconut Meat, see headnote)
  • 1/2 cup coconut water (or use filtered water in a pinch)
  • 1 tablespoon fresh lemon juice (reduce for a less tart flavour)
  • 1/4-1/2 teaspoon probiotic powder, optional (you can empty probiotic capsules, if desired)
  • pinch of pink salt or fine grain sea salt
  • liquid sweetener to taste (I use 1 tablespoon natural cane sugar)

Directions:

  1. Add all ingredients into a high speed blender and blend on low, gradually increasing the speed to high, until super smooth. Keep blending until it’s not grainy anymore. Adjust sweetness to taste by adding sweetener if desired and blending again. I add a tablespoon of cane sugar and blend on high to pulverize it in my Vitamix.
  2. Spoon the yogurt into an air-tight container and chill in the fridge for at least a couple hours.
  3. Serve with granola and chia seed jam, parfait-style, if desired. Or simply enjoy alone. This yogurt is also great mixed into vegan overnight oats or added to smoothies! I’m not positive on the shelf life because we usually enjoy it within a couple days, but I imagine it lasts at least a few days in the fridge in an air-tight container.

Tip: In the photo, I made parfaits with strawberry-raspberry chia seed jam paired with a granola that I’m testing for my next cookbook (in the meantime, check out my Lightened Up Summer granola and the granola clusters in the Oh She Glows Cookbook)

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