Strawberry, Kiwi and Yogurt Dessert

Ingredients:

2 cups strawberry yogurt
1 can evaporated milk
1 lemon, the juice
1 package vanilla crackers, crushed
Strawberries and kiwis

Preparing:
Blend yogurt with evaporated milk, lemon juice and cookies.
Pour into individual cups and refrigerate overnight.
Decorate with strawberries and kiwis at the time to serve.

Tropical Fruit Salad with Yogurt Ice Cream

Ingredients:

1/2 kg blackberries
1 cup orange juice
1/2 cup sugar
1 ripe mango, chopped
Yogurt Ice Cream

Preparing:

Mix fruit with orange juice and sugar over medium heat.
Stir constantly until it thickens.
Remove from heat and serve along with the yogurt ice cream.

Chocolate and Coffee Surprise

Ingredients:

150 g semibitter chocolate, chopped
100 g walnuts, chopped
1 1/2 cups yogurt
1/3 butter stick
2 tbsp coffee
1 small box meringues

Preparing:

Dissolve coffee in 3 tbsp boiling water and reserve.
Melt chocolate in water bath along with the butter and remove from heat.
Add coffee and finally add the yogurt.
Pour the mixture into individual cups and garnish with walnuts and meringues.

Light Apple Pie

Ingredients:

1 cup flour
1 stick light margarine
1 egg yolk
1/4 tsp sugar

Filling:
1/2 k apples, peeled and cut into thin wedges
1 cup plain yogurt
1/2 cup skim milk
20 g sugar
1 egg
1 egg white
1 tsp cinnamon powder

Preparing:

Sift flour on a flat surface and make a well in center.
Place margarine and sugar with a pinch of salt and mix.
Add yolk and knead until it forms a soft mass.
Form a ball, wrap in plastic and refrigerate for 1 hour.
Stretch the dough, lined the bottom and sides of a greased pan and crush the paste with a fork.

Filling:
Spread apples in the crust and sprinkle with cinnamon.
Bake at 210ºC (400ºF) for 20 minutes.

Mix the milk with yogurt, sugar, egg and egg white.
Cover apples with the mixture and bake for more 15 minutes.

Sweet Illusion

Ingredients:

80 g cream cheese
1/4 cup yogurt
1 package vanilla cookies
1 jar of cherries
2 tbsp sugar
1 tbsp lemon zest

Preparing:

Beat cream cheese with yogurt, sugar and lemon zest.
Pour the mixture into a pastry sleeve.
Place portions of the mixture over cookies and decorate with cherries.

Yogurt and Mango Cream

Ingredients:

200 ml yogurt
100 ml cream
100 g refined sugar
1 small can of mangoes in syrup
1 tbsp rum
2 egg whites
Icing sugar

Preparing:

Stir the rum with 70 g sugar.
Add the yogurt and whipped cream.

Beat the egg whites with the remaining sugar on the verge of snow.
Incorporate to the yogurt mixture in the surrounding form.

Place mango cubes in individual cups halfway.
Pour yogurt cream on top and decorate with mango wedges and icing sugar.

Yogurt with Honey, Nuts and Blueberries

Ingredients:

3/4 cup mixed unsalted nuts
1/2 cup fresh blueberries
8 tbsp plain yogurt
3 tbsp honey

Preparing:

Heat the honey in a small pan over medium heat.
Add the nuts and stir until they're well coated.
Remove from heat and let cool.

Divide the yogurt in 4 serving bowls.
Spoon over the nut mixture and bluberries.

Christmas Chocolate Chunk Ice Cream

Ingredients:

1 1/4 cups heavy cream, chilled
10 tbsp roughly grated chocolate
6 tbsp plain yogurt
6 tbsp sugar
Few drops of vanilla extract

Preparing:

Whip the cream and fold in the yogurt, sugar, vanilla and chocolate.
Stir gently to mix thoroughly.
Transfer to the ice-cream maker or freezer container.

Smooth the surface of the ice cream, then cover and freeze.
Gently stir with a fork every 30 minutes for up to 4 hours.

Yogurt Lollipop

Ingredients:

3 cups of yogurt
1 1/2 cups pricked fruits

Preparation:

Liquefy all the ingredients for 2 minutes.

Place in small plastic glasses.
Insert a wooden pallet in the middle.

Freeze for 3 hours.

Yogurt and Strawberries Mousse

Ingredients:

1 cup sugar
1 l yogurt
250 g cream cheese
250 g frozen strawberries
30 g grenetina
1/4 l heavy cream

Sauce:
250 g frozen strawberries with
1/2 cup sugar
2 tbsp "maizena"

Preparation:

Warm up the heavy cream with the sugar.
Mix constantly.
Stir with yogurt and thecream cheese when it boils.

Hydrate the grenetina in cold water.
Add boiling water.
Add the grenetina and the strawberries with the previous mixture and keep mixing.

Spill the mixture on a cold mold.
Refrigerated for 1 hour.

Sauce:
Dilute fécula of maize in hot water.
Cook the strawberries with the sugar.
Add fécula of maize.
Stir constantly until it thickens.

Let cool and bathe it with the gelatin.