SNACK RECIPE: YOGURT-COVERED CRANBERRIES | KITCHN
|1 tablespoon water|
|1 teaspoon vanilla extract|
|1/2 teaspoon gelatin|
|1/4 cup Greek yogurt|
|1 tablespoon honey|
|2 cups powdered sugar, plus extra for dusting cranberries|
|8 ounces (about 3 cups) dried cranberries|
- Combine the water and vanilla in a small dish or ramekin. Sprinkle the gelatin over top and whisk with a fork until the gelatin is evenly distributed in the liquid. Set aside for about 5 minutes or until needed. It will set into a thick paste.
- In another small dish or ramekin, whisk together the yogurt, honey, and salt. Microwave on HIGH in 5 second bursts, stirring in between each burst, until the yogurt is liquidy and very warm to the touch. Don't let it start to boil or the yogurt will curdle.
- Whisk the gelatin into the warm yogurt mixture. Whisk until the gelatin is completely dissolved. Scrape the yogurt mixture into a small mixing bowl. Pour the powdered sugar on top. Whisk gently until the yogurt and powdered sugar combine into a thick, but pourable, frosting (see image above).
- In a separate bowl, toss the cranberries with a tablespoon of powdered sugar until they are completely dusted. Pour about half of the yogurt coating over the cranberries. Stir until the cranberries are completely coated and you can see no more dry powdered sugar.
- Line a baking sheet with wax paper or silpat. Drop the coated cranberries in clumps onto the baking sheet, separating them as much as you like with your fingers. They will be very sticky. Let the cranberries sit, uncovered, until dry to the touch, about 30-45 minutes.
- Transfer the cranberries back into a mixing bowl and toss with the remaining yogurt coating to give them a second, thicker coat. Drop them back onto the lined baking sheet. When the tops are dry to the touch, move the cranberries around to make sure the undersides also have a chance to dry. (If you have a cooling rack with a small enough grating, you can scatter the cranberries on top for quicker and more even drying.) In total, the cranberries will take at least 6 hours or overnight to dry.
- Store yogurt-covered cranberries in an airtight container at room temperature. They will keep for several weeks.
SaturatedFatContent 0.4 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 74.4 g, SugarContent 67.1 g, ServingSize Serves 6, ProteinContent 1.1 g, FatContent 1.2 g, Calories 295 cal, SodiumContent 56.7 mg, FiberContent 2.2 g, CholesterolContent 0 mg
YOGURT WITH RAISINS, CUCUMBER, AND WALNUTS RECIPE | BON APPÉTIT
Provided by: Andy Baraghani
Yield: Makes about 3½ cups
|½ cup walnuts|
|1 Persian cucumber, finely chopped|
|3 cups plain whole-milk Greek yogurt|
|3 tablespoons chopped golden raisins|
|1 tablespoon finely grated green garlic, or 1 garlic clove, finely grated|
|1 teaspoon finely grated lemon zest|
|1 teaspoon fresh lemon juice|
|1 tablespoon crushed dried mint leaves, plus more for serving|
|1 tablespoon olive oil, plus more for drizzling|
|2 teaspoons crushed dried rose petals; plus more for serving (optional)|
|Kosher salt, freshly ground pepper|
|2–3 tablespoons whole milk (optional)|
|Aleppo-style pepper (for serving)|
- Preheat oven to 350°. Toast walnuts on a rimmed baking sheet, tossing occasionally, until golden brown, 8–10 minutes. Let cool, then finely chop.
- Mix walnuts, cucumber, yogurt, raisins, green garlic, lemon zest, lemon juice, 1 Tbsp. mint, 1 Tbsp. oil, and 2 tsp. rose petals, if using, in a medium bowl to combine; season with salt and pepper. If yogurt looks thick, stir in milk as needed.
- Serve topped with Aleppo-style pepper and more dried mint and rose petals and drizzled with more oil.
- Do Ahead: Yogurt can be made 1 day ahead. Keep chilled.