FoodReference.com (Since 1999)
RECIPE SECTION - Over 10,000 Recipes
Home | Articles | Food_Trivia | Today_in_Food_History | Food_Timeline | RECIPES | Cooking_Tips | Videos | Food_Quotes | Who’s_Who | Culinary_Schools & Tours | Food_Trivia_Quizzes | Food_Poems | Free_Magazines | Food_Festivals & Shows
and other Publications
An extensive selection of free food, beverage & agricultural magazines, e-books, etc.
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.
• 1-1/3 cups graham cracker crumbs
• 5 tablespoons unsalted butter, melted
• 1/2 cup quick cooking oats
• 3 tablespoons light brown sugar
• 1 pinch sea salt
• 1 tablespoon unflavored gelatin
• 3 tablespoons cold water
• 1 cup Greek-style yogurt
• 1/2 cup lavender honey
• 1½ cups heavy cream, chilled
• 12 purple mission figs, quartered lengthwise
1. Stir together the graham cracker crumbs, melted butter, oats, brown sugar, and salt until moistened. Press into the bottom of a 6-inch spring form pan and half way up the sides, packing it tightly with your fingertips so it is even and compacted.
2. Sprinkle the gelatin over the cold water in a small sauté pan and let soften for two minutes. Whisk together the yogurt and honey in a medium-size bowl. Set the small sauté pan over the lowest flame possible while stirring constantly, just until it melts. Whisk the melted gelatin into the yogurt mixture until smooth.
3. Whip the heavy cream until it holds stiff peaks. Gently fold half of the whipped cream into the yogurt mixture, taking care not to deflate the cream. Now fold the last of the whipped cream into the yogurt mixture. Gently spoon the mixture into the prepared spring form pan, then cover the pan with plastic wrap, and refrigerate it until completely set, at least 6 hours and up to one day.
4. Hold a small knife under hot tap water, and then run it along the sides of the pie to help release it from the pan. Open the spring, and slice the pie into wedges. Serve each slice on a dessert plate. Place two pieces of fig fig on top of each slice, and scatter a few fig pieces on the plate. Serve ice cold.
You can substitute low-fat “Greek-style” yogurt in this recipe with fantastic results. It has a thicker, creamier consistency than regular yogurt because it has been strained to remove the excess liquid.
Recipes from Gourmet Meals in Crappy Little Kitchens by Jennifer Schaertl (HCI Books; April 2010; Trade paperback/$18.95)
Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: [email protected]
All contents are copyright © 1990 - 2020 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved. You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.