YOGURT DROP RECIPES

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MCDONALD'S YOGURT PARFAIT | TOP SECRET RECIPES



McDonald's Yogurt Parfait | Top Secret Recipes image

This McDonald's yogurt parfait recipe is super easy to make, plus it's low fat and delicious. The yogurt in the original is very sweet and creamy like Yoplait. So that's the brand that you should use, although any brand of a vanilla yogurt will work fine (see update in "Tidbits"). If you use Yoplait, you'll need two 6-ounce containers of the stuff per serving. For the granola, just look for one that contains mostly oats. It should be crunchy and sweet, and can also include puffed rice bits. You can make these McDonald's yogurt parfaits a day or two ahead of time. Keep the fruit and yogurt parfairt covered in the fridge, and hold off on the granola topping until just before you serve them or it'll get soggy. Also, try our McDonald's strawberry banana smoothie recipe. Source: Even More Top Secret Recipes by Todd Wilbur.

Provided by Todd Wilbur

Total Time 5 minutes0S

Prep Time 2 minutes30S

Cook Time 2 minutes30S

Number Of Ingredients 4

Nutrition Facts : Calories 328 calories

VANILLA AND YOGHURT PANNA COTTA WITH POMEGRANATE JELLY ...



Vanilla and yoghurt panna cotta with pomegranate jelly ... image

I love the contrast of the white and the red (my favourite colour) in this recipe. But after you have tried this recipe once, if you fancy it, mix up the fruit the next time using mango or even blackberries for a different flavour. Link to the video clip to see how to set your panna cotta on a slant. Equipment and preparation: you will need 6 x 200ml/7fl oz pretty glasses for this recipe, a large tray or trays that will easily fit in the fridge, and if you wish to set your panna cotta on a slant either egg cartons, crumpled tea towels or some modelling clay to help prop the glasses up.

Provided by Lorraine Pascale

Prep Time 2 hours

Cook Time 10 minutes

Yield Serves 4

Number Of Ingredients 9

3 gelatine leaves
100ml/3½fl oz double cream
100ml/3½fl oz full-fat milk
100g/3½oz caster sugar
1 vanilla pod, seeds only
300g/10½oz Greek yoghurt
135g/4¾oz pack raspberry jelly, cut into cubes
300ml/10fl oz pomegranate juice
½ pomegranate, seeds only

Steps:

  • For the panna cotta, put the gelatine in a bowl of cold water and leave to soak for five minutes.
  • Place the double cream, milk, sugar and vanilla seeds into a small pan and heat though gently, just enough for the sugar to dissolve, stirring from time to time.
  • Meanwhile, put the yoghurt in a large jug, stirring to loosen it up and set aside. Remove the creamy mixture from the heat once ready.
  • The gelatine should be soft by now, so lift it out of the water and squeeze the excess water out. Drop the gelatine into the creamy mixture and stir until dissolved. Leave to cool to body temperature for about 10-15 minutes.
  • Meanwhile, prepare your glasses. You will need 6 x 200ml/7fl oz pretty glasses for serving, but as the layers are set at a slant, the glasses will need to be propped to one side. Depending on the shape or type of glass, you may find egg cartons or even crumpled tea towels perfect to help prop the glasses. They could also tilt perfectly sitting in individual ramekins. Whatever you use, set them on a large tray or trays that will easily fit in the fridge.
  • Once cool, pour the creamy mixture over the yoghurt and then gently whisk everything together.
  • Carefully pour the mixture into the six glasses, dividing it evenly, without allowing any to spill out. Carefully place the tray in the fridge and leave to set for 1-2 hours, or until nice and firm. To start the setting process off quickly, you can always put them in the freezer for 20 minutes or so before popping them in the fridge to finish setting.
  • Meanwhile, for the jelly layer, place the raspberry jelly into a measuring jug. Pour over 200ml/7fl oz of just-boiled water and stir until the jelly dissolves. Stir in the pomegranate juice, then leave the liquid to cool to room temperature - make sure it is really cool so as to not melt the panna cotta on impact.
  • Remove the set panna cottas from the fridge and stand the glasses upright, removing any props. Pour the cool jelly over each one, dividing it evenly. Return the glasses back to the fridge for about two hours, or until the jelly is set firm.
  • When you are ready to serve, top each panna cotta with pomegranate seeds and sit on a serving plate with a small spoon. These will keep for a few days in the fridge.

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MCDONALD'S YOGURT PARFAIT | TOP SECRET RECIPES
This McDonald's yogurt parfait recipe is super easy to make, plus it's low fat and delicious. The yogurt in the original is very sweet and creamy like Yoplait. So that's the brand that you should use, although any brand of a vanilla yogurt will work fine (see update in "Tidbits"). If you use Yoplait, you'll need two 6-ounce containers of the stuff per serving. For the granola, just look for one that contains mostly oats. It should be crunchy and sweet, and can also include puffed rice bits. You can make these McDonald's yogurt parfaits a day or two ahead of time. Keep the fruit and yogurt parfairt covered in the fridge, and hold off on the granola topping until just before you serve them or it'll get soggy. Also, try our McDonald's strawberry banana smoothie recipe. Source: Even More Top Secret Recipes by Todd Wilbur.
From topsecretrecipes.com
Reviews 4.9
Total Time 5 minutes0S
Calories 328 calories per serving
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