FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT RECIPE | INA ...
Provided by Ina Garten
Total Time 10 minutes
Prep Time 10 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.
Nutrition Facts : Calories 193 calorie, FatContent 0.5 grams, SaturatedFatContent 0 grams, CholesterolContent 3 milligrams, SodiumContent 70 milligrams, CarbohydrateContent 46 grams, FiberContent 5 grams, ProteinContent 7 grams, SugarContent 32 grams
FRUIT SALAD WITH LIMONCELLO RECIPE | INA GARTEN | FOOD NET…
Provided by Ina Garten
Categories dessert
Total Time 20 minutes
Prep Time 20 minutes
Yield 6 servings
Number Of Ingredients 11
Steps:
- For the lemon yogurt topping, whisk together the yogurt, lemon curd, honey, and vanilla and set aside at room temperature.
- For the fruit salad, carefully toss together the strawberries, raspberries, blueberries, sugar, and limoncello. Allow them to stand at room temperature for about 5 minutes to let the berries macerate with the sugar and liqueur. Gently fold the banana into the mixture.
- Serve bowls of fruit with a dollop of lemon yogurt on top. Top each with a sprig of fresh mint.
Nutrition Facts : Calories 256 calorie, FatContent 4 grams, SaturatedFatContent 3 grams, CholesterolContent 6 milligrams, SodiumContent 11 milligrams, CarbohydrateContent 50 grams, FiberContent 3 grams, ProteinContent 3 grams, SugarContent 33 grams
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Calories 218 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Place the grapes on a baking tray, finely grate over the zest from ½ the lemon, drizzle with a little oil and season with sea salt and black pepper.
- Place in the hot oven for 15 minutes, then add the walnuts and roast for a further 5 to 10 minutes, or until the grapes are soft and caramelised and the walnuts are golden.
- Meanwhile, make the dressing. Place the mustard and yoghurt into a bowl and whisk well. Pick, finely chop and add the tarragon leaves, squeeze in the lemon juice and mix well, then season to taste.
- Trim and chop the celery into 1cm chunks, slice the apple into large matchsticks, then place into a large bowl. Discard the tatty outer lettuce leaves, then roughly chop and add to the bowl. Pick the grapes off their stalks and add to the bowl. Drizzle over the yoghurt dressing and toss well. Place onto a platter, roughly chop and sprinkle over the walnuts, then serve.
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