Dessert

Warm Rum-Glazed Caramelized Pineapple, Citrus Vanilla Minted Greek Yogurt Cashew Crunch

Makes

12 3oz. Servings

HONEY RUM SYRUP

THE INSPIRATION

  • 2 cups Honey
  • ½ cup Water
  • 1 oz. Rum Extract
  • 2 oz. Fresh Mint with Stems

THE TECHNIQUE

Combine honey and water in a saucepan. Heat until just starting to boil over medium heat. Remove from the heat and drop mint in and allow to wilt. Allow mixture to cool till room temperature. Strain to remove wilted mint into a container, squeezing all liquid from the mint. Add rum extract and mix. Reserve chilled for service.

CINNAMON-SPICED CANDIED CASHEWS

THE INSPIRATION

  • 2 cups Water
  • 8 oz. Cashews, Roasted Unsalted
  • ¾ cup Powdered Sugar
  • 2 tsp. Kosher Salt
  • ¾ tbsp. Ground Cinnamon

THE TECHNIQUE

Combine sugar, salt and cinnamon in a stainless steel bowl. Bring water to a boil in a small pot. Add cashews and allow to blanch for 45 seconds. Immediately drain water from cashews through a strainer and shake off excess water well. Add cashews to sugar mixture and mix together with a rubber spatula, insuring all nuts are well and evenly coated. Spread nuts evenly one layer high on a silicone mat (or parchment paper) lined sheet pan. Roast in a pre-heated 350ºF oven for 12-15 minutes until deep golden brown. Allow to cool completely for service.

CITRUS RUM GREEK YOGURT

THE INSPIRATION

  • 1 ½ cups Dannon® Oikos Pro Greek Yogurt – Vanilla
  • ¼ cup Honey Rum Syrup – See Sub-Recipe
  • Zest of 1 Lime

THE TECHNIQUE

Combine all ingredients and hold chilled for service.

RUM-GLAZED PINEAPPLE AND BANANA

THE INSPIRATION

  • 1 tbsp. Butter
  • 1 lb. ½-Inch Cubed Ripe Golden Pineapple
  • 3 Bananas, Sliced
  • 1 tsp. Cinnamon

THE TECHNIQUE

Heat a nonstick pan over medium heat and melt the butter. Add the pineapple and allow to caramelize on all sides. Raise heat to high and add honey rum syrup. Allow to cook 1-2 minutes until fruit is well glazed. Remove from heat. Add sliced bananas and cinnamon and mix gently to combine. Reserve warm for service.

IN A PARFAIT-STYLE GLASS

Spoon 1 oz. of yogurt mixture into the glass. Top with 2 oz. of fruit mixture and repeat to achieve a “parfait presentation.” Garnish the top of the parfait with 1oz. of cashews and a fresh mint sprig.

Snickerdoodle Greek Yogurt Protein Cookies

Makes

12 cookies

The inspiration

  • Dough:
    • ¼ cup Unsalted Butter, Softened
    • ½ cup Sugar
    • 1/3 cup Dark Brown Sugar, Packed
    • 1/3 cup Dannon® Oikos® Greek Yogurt – Vanilla
    • 1 Large Egg
    • 1 tsp. Vanilla
    • 1 ½ cups Cake Flour
    • ½ tsp. Baking Soda
    • ¼ tsp. Cream of Tartar
    • 1 tsp. Cinnamon
    • ¼ tsp. Salt
  • Dusting:
    • ¼ cup Sugar
    • 1 tbsp. Cinnamon

the technique

Heat oven to 350ºF. Beat together butter, sugar and dark brown sugar until creamed.

Add Dannon® Oikos® Vanilla Greek Yogurt, egg and vanilla and beat to combine well.

In a separate bowl combine cake flour, baking soda, cream of tartar, cinnamon and salt. Combine flour and yogurt mixture, careful not to over mix.

Scoop 12 cookies on silpat-lined sheetpans, about 2 inches apart. The batter will be loose and the cookies will spread during baking.

Combine Dusting ingredients and sprinkle heavily over each cookie before baking. Bake for 14-16 minutes and then let cool completely.

Flourless Chocolate Cake With Yogurt Vanilla Cream

Makes

10 Slices per 9” Pan

The inspiration

  • Flourless Chocolate Cake
  • 1 ½ sticks Butter
  • 12 oz. Semisweet or Dark Chocolate
  • 3 Eggs
  • ¾ cups Dannon® Oikos® Greek Yogurt – Plain
  • ½ tsp. Baking Powder
  • 1 cup Sugar
  • Pinch of Salt

    Yogurt Vanilla Cream
    • 1 cup Heavy Whipping Cream
    • ¼ cup Sugar
    • 1 tsp. Vanilla Paste
    • 1 cup Oikos Greek Yogurt – Plain

the technique

Heat oven to 350ºF. Spray 9-inch springform pan with pan spray.

In a double boiler, melt butter and chocolate together. In an electric mixer, combine eggs, yogurt, baking powder, sugar and salt and beat for 3-4 minutes until thick. Temper in chocolate to mixture.

Place springform pan on baking sheet and fill cake pan with chocolate mixture. Bake for 40 minutes or until a toothpick comes out clean.

Let cool.

For yogurt vanilla cream whip cream with sugar and vanilla paste to stiff peaks. Fold in Oikos® Plain Greek Yogurt. Serve vanilla cream with flourless chocolate cake.

Honey Panna Cotta With Fresh Berries And Candied Spiced Walnuts

Makes

6 portions, 5-oz. servings

The inspiration

  • ¼ cup Cool Water
  • 1 Envelope Unflavored Gelatin
  • 2 cups Dannon® Pro Vanilla Yogurt
  • 2 cups Low-Fat Buttermilk
  • ½ cup Sugar
  • ½ Lemon, Juiced
  • Zest of 1 Lemon
  • 6 tbsp. Honey
  • 12 oz. Assorted Fresh Berries

the technique

Soak gelatin in listed water for 5 minutes. While gelatin is soaking, slowly heat ½ of the listed buttermilk and sugar over medium heat in a saucepan to just below boiling point.

Combine remaining buttermilk, yogurt, lemon and zest together in a stainless steel bowl. Blend together well.

Add gelatin mixture to warm buttermilk and thoroughly blend in. Slowly stir in warm and cold mixtures together until well incorporated.

Divide the mix evenly in 6 service glasses of your choice. Cover and allow to set up under refrigeration for 6 hours.

At service, top chilled panna cotta with 1 tbsp. of honey each, then 2 oz. of mixed fresh berries and top with candied spiced walnuts. Garnish with a fresh sprig of mint.

CANDIED SPICED WALNUTS

THE INSPIRATION

  • 2 cups Water
  • 8 oz. Walnut Halves
  • ½ cup Powdered Sugar
  • 2 tsp. Kosher Salt
  • ¾ tbsp. McCormick® Cajun Spice

THE TECHNIQUE

Combine sugar, salt and Cajun Spice in a stainless steel bowl. Bring water to a boil in a small pot. Add walnuts and allow to blanch for 45 seconds. Immediately drain water from walnuts through a strainer and shake off excess water well. Add walnuts to sugar mixture and mix together with a rubber spatula, insuring all nuts are well and evenly coated. Spread nuts evenly one layer high on a silicone mat (or parchment paper) lined sheet pan. Roast in a pre-heated 350ºF oven for 12-15 minutes until deep golden brown. Allow to cool completely for service.