Mar 022014
 

An easy-to-make yogurt parfait dessert from mylittlegourmet.com

Do you guys ever find yourselves stumped over what to make for visitors/guests? I do this a lot! I usually end up investing so much time/effort into the actual meal, that dessert is either non-existent or not worth mentioning. If you tend to do this too, then I’ve got the perfect dessert for you.

An easy-to-make yogurt parfait dessert from mylittlegourmet.com

It doesn’t require too many ingredients and can be made ahead of time. Also, it’s borderline healthy when it comes to desserts and your guests will be totally impressed, not knowing it took you less than 30 minutes to prepare. Oh yeah, and did  I mention it’s delicious?

An easy-to-make yogurt parfait dessert from mylittlegourmet.com

I’ve made this numerous times, and every time I end up using a different kind of cookie. My all time favorite was Pepperidge Farms Double Chocolate Brownie Cookie! You can use your favorite store-bought cookie, or if you’re feeling ambitious, you could bake these chocolate chip cookies yourself. 🙂 Either way this dessert is a winner and your days fretting over what to make for guests are over.

An easy-to-make yogurt parfait dessert from mylittlegourmet.com

An easy-to-make yogurt parfait dessert from mylittlegourmet.com

Arik insisted that his dinosaur would make the perfect addition to the photo. 🙂

Mandarin Orange and Cookie Yogurt Parfait
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • 7 mandarin oranges or tangerines
  • 1 package of chocolate cookies (about 5oz. or 150g)
  • 2 cups/500g quark, may be substituted with plain or plain greek yogurt
  • 3-4 tablespoons sugar
  • ½ teaspoon vanilla extract
  • ⅔ cup whipping cream
  • chocolate sprinkles for topping
Instructions
  1. Fillet the oranges (step-by-step instructions).
  2. Break up the cookies into smaller pieces.
  3. In a medium bowl, stir together quark or yogurt with sugar and vanilla.
  4. Whip the cream and fold into the quark/yogurt mixture.
  5. Layer the cream, cookies, and mandarin oranges in 6 glasses.
  6. Top each one with a last dollop of cream and some chocolate sprinkles.

Recipe from Lecker on Foodboard.de

This time last year: Tortilla Pinwheels with Turkey, Cheese and Avocado

Tortilla Pinwheels with Turkey, Cheese and Avocado

 Posted by at 12:48
Sep 212013
 

No-Bake Nutella Cake with Yogurt Whipped Cream | My Little Gourmet

Happy Birthday To You, Happy Birthday To You, Happy Birthday Dear Blog, Happy Birthday To You! This week My Little Gourmet is celebrating it’s first year of existence. Something like this needs to, of course, be celebrated with lots of sugar and plenty of calories. Allow me to introduce: No-Bake Nutella Cake with Whipped Yogurt Cream and Raspberries.

No Bake Nutella Cake with Yogurt Whipped Cream | My Little Gourmet

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

This cake or tart or pie or whatever you want to call it requires no oven and very little work. You can make it a day ahead of time and keep it in the refrigerator overnight. The whipped yogurt cream is really soft and fluffy, so if you prefer it to be more set and firm, be sure to use some gelatin.

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

American readers may be wondering what zwieback toast is and where you can get it. Apparently, Nabisco used to make this product in the states, but it has since been taken off of most grocery store shelves. I use the brand Brandt, which is the original and available to Americans on Amazon. The only downside, is that you either have to buy 10 boxes (about $24) or buy one box ($4) and spend almost $6 on shipping. A lot of people like to eat zwieback for breakfast or as a snack and most commonly it is given to teething babies so you might be able to use up the ten boxes. Or you could just make 20 of these cakes…problem solved. 🙂 If you would rather make your own zwieback, this recipe sounds very good. Regardless of how and where you get your zwieback toast, you definitely should. It will be worth it, trust me!

Nutella and Zwieback

No Bake Nutella Cake | My Little Gourmet 

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

On this special occasion, I want to take the opportunity to thank YOU, lovely readers of this blog! I appreciate you guys stopping by and trying out these recipes. I even more so appreciate it when you all take the time to leave me a note and tell me about the end result! So, thank you, thank you, thank you a thousand times over, because without you, there would be no blog- you guys are the best! Ok, enough of this sentimental stuff, let’s get to some cake making.

No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

 No Bake Nutella Cake with Whipped Yogurt Cream Cake | My Little Gourmet

No-Bake Nutella Cake with Yogurt Whipped Cream and Raspberries
 
Prep time
Total time
 
Author:
Serves: 6
Ingredients
  • ½ Jar/3/4cup/225g Nutella
  • 12 pieces of zwieback toast
  • 1 cup/300g plain yogurt
  • 3 tablespoons sugar
  • 1 tablespoon lemon juice
  • 1 cup minus 2 tablespoons/200ml whipping cream
  • 1 teaspoon vanilla extract
  • fresh raspberries for topping
Instructions
  1. Line a springform pan with saran wrap.
  2. Place the zwieback in a sealable bag and crush until you have finely ground crumbs.
  3. Place Nutella in microwave for about 30 seconds or until melted.
  4. Mix together Nutella and zwieback crumbs and press mixture into springform pan. Pace in refrigerator for 1 hour or until hardened.
  5. In a medium bowl stir together yogurt, 2 tablespoons of sugar, and lemon juice.
  6. In another bowl combine cream, vanilla, and 1 tablespoon of sugar and whip until stiff.
  7. Gently fold whipped cream into the yogurt until combined and spread on top of Nutella crust. Place back in the refrigerator anywhere from 3 hours up until overnight.
  8. Top with fresh raspberries and serve.

 

On a side note, if you’ve ever wondered what Arik is up to while I am taking pictures of the food, here is your answer:

Food Shoot | My Little Gourmet

 Posted by at 14:22
Jul 192013
 

Pomegranate Lassi | My Little Gourmet

Since my parents are in town right now visiting us, we’ve been doing a lot of eating out. The other day we went to a Vietnamese restaurant, where Arik, by the way, ate two large summer rolls with tofu and fish sauce…sometimes I am amazed at what that kid eats. Anyway, I ordered Arik and myself a mango lassi to share to see it it would be something he likes. My question was quickly answered when I gave him the glass, blinked, and the whole thing was basically gone. So much for sharing. 🙂 After getting such positive feedback from him, I decided to make him a lassi at home, with pomegranate instead of mango.

Pomegranate Lassi | My Little Gourmet

I already told you guys about our current pomegranate obsession in my Chicken Salad post, which is also where you can find  easy step-by-step instructions on how to de-seed a pomegranate. So I thought, why not turn those delicious little seeds into a lassi! And I am so glad I did…it was sooo good. Since pomegranates can be a little on the sour side, I went ahead and added some honey. If that is still not sweet enough for your kids you could always toss some mango in there to sweeten things up. Alright, next mission: a homemade kid-friendly summer roll… 🙂

Pomegranate Lassi | My Little Gourmet

5.0 from 1 reviews
Pomegranate Lassi
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 pomegranate
  • ½ cup/120ml water
  • 1¼ cup/300g plain yogurt
  • 1-2 tablespoons honey
Instructions
  1. De-seed the pomegranate and blend the seeds with the water. Strain the mixture in order to get the hard part of the seeds out.
  2. Blend the pomegranate juice with yogurt and honey and serve cold.
Notes
*If just the pomegranate juice isn't sweet enough for your kids, then you can add some mango for sweetness.

 

 Posted by at 13:54
May 032013
 

Bircher Muesli | My Little Gourmet

Bircher Muesli was developed around 1900 by Swiss physician Maximilian Bircher-Brenner for his patients and is still a very popular breakfast throughout Switzerland and Germany. The original recipe called for much more fresh fruit than grain and soaked the raw oats overnight since they took some time to soften. Nowadays, a soak time of 30-60 minutes seems to suffice when using quick oats, although I still prefer to prepare it the night before so that we don’t have to wait for our breakfast in the mornings.

Bircher Muesli | My Little Gourmet

Arik likes to not only eat the muesli for breakfast, but also in the afternoon as a snack. As far as toppings go, you can use just about anything your heart desires for fruit and nuts. We like to alternate between blueberries, strawberries, nectarines, hazelnuts, sesame seeds, and toasted coconut. And of course, no muesli is complete for Arik, without raisins, which we add the night before so that they are nice and soft.

Bircher Muesli | My Little Gourmet

Keep in mind, when using rolled or old-fashioned oats, they will require a longer soak time than quick oats. I also like the texture to be quite mushy (sorry…), so this recipe uses quite a bit of liquid and yogurt. If you prefer a thicker texture just decrease the amount of milk and yogurt.

Bircher Muesli | My Little Gourmet

If you and your kids like oatmeal and yogurt, you will love bircher muesli. It’s the perfect summer-time breakfast, and not only really easy to make, but healthy too!

Bircher Muesli | My Little Gourmet

 

5.0 from 24 reviews
Bircher Muesli
 
Author:
Serves: 4-6
Ingredients
  • 2 cups/150g rolled or quick oats
  • 1¾ cups/420ml milk
  • ¼ cup/60ml apple juice
  • 3 tablespoons lemon juice
  • 1 apple, cored and grated with the peel
  • 1-2 tablespoons honey
  • 1½ cups/375g plain yogurt
  • A dash of cinnamon (optional)
  • Toppings : your favorite fresh and/or dried fruit, nuts, toasted coconut, etc.
  • Our favorites: blueberries, strawberries, raisins and hazelnuts
Instructions
  1. Combine oats, milk, apple juice and lemon juice and let sit overnight in the refrigerator.
  2. In the morning add the grated apple, honey (to taste), yogurt, and cinnamon, if desired, and mix well.
  3. Top with your favorite fruits and nuts.
Notes
* If you are short on time in the mornings, you can add the grated apple the night before to save a few minutes.

 

 Posted by at 14:00
Feb 082013
 

Oreo Cupcakes

I must admit, Arik is pretty deprived of sugar. The good news though, is that he doesn’t know any better and in turn, doesn’t mind. 🙂 Because of this lack of sugar in his regular diet, he gets to go to town when it’s a holiday or a special occasion. And this Valentine’s Day is no exception.

Oreo Cupcakes

These Chocolate Yogurt Cupcakes are incredibly light and fluffy especially when eaten still slightly warm. The original recipe calls for 1 cup of sugar, which I, of course, as a mother of a sugar-deprived child, 😉 found to be too much. I decreased the amount to 3/4 cup and thought they were still a little too sweet, but my sane husband said the sweetness was perfect and I’m thinking he’s probably right. I hate it when that happens…

Oreo Cupcakes

I imagine these cupcakes would taste great with just about any kind of frosting, but since I am not a huge frosting fan, I decided to use this Oreo Cream instead. It’s really quick and easy to make and I found it to taste best after a few hours in the refrigerator when the cookies got nice and soft. So that I wouldn’t have to store the cupcakes in the refrigerator, we ended up just frosting as many as we wanted to eat at a time and then putting the cream back in the fridge and keeping the cupcakes in a tupperware on the counter. This way the cupcakes stayed soft and the cream fresh. Happy Valentine’s Day and here’s to lots of love and many treats for you all!!

 Oreo Cupcakes

 

Chocolate Yogurt Cupcakes with Oreo Cream
 
Prep time
Cook time
Total time
 
Serves: 16 cupcakes
Ingredients
Chocolate Yogurt Cupcakes
  • 4 oz./113g bitter-sweet chocolate (I used 80%), chopped
  • ¾ cup/170g butter, room temperature
  • ¾ cup/150g brown sugar
  • 1 teaspoon vanilla extract
  • 3 eggs, room temperature and lightly beaten
  • ⅔ cup/150g Greek yogurt
  • 1¼ cup/150g flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon salt
Oreo Cream
  • 16 Oreo cookies, crushed finely
  • 2 cups/450ml whipping cream
  • 1 tablespoon sugar
  • 1½ teaspoon vanilla extract
Instructions
Chocolate Yogurt Cupcakes
  1. Preheat the oven to 375℉/175℃ and line 16 muffin cups with paper liners.
  2. Melt the chopped chocolate in the microwave using low heat.
  3. In a medium bowl cream together the butter and sugar until light and fluffy. Add the vanilla and gradually add the beaten egg continuing to mix.
  4. Mix in the melted chocolate, followed by the yogurt.
  5. Sift the flour, baking powder and salt into the bowl and use a spatula to carefully fold into the batter.
  6. Fill the lined muffin cups about ⅔ full and bake in the oven for 20 minutes or until an inserted toothpick comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes and then remove and place on a wire rack to cool completely.
Oreo Cream
  1. Put the cream, sugar and vanilla extract in a medium bowl and whip to a soft peak.
  2. Fold in the crushed Oreo cookies and place in the refrigerator.
  3. Once the cookies have softened somewhat, spread the cream on top of the cupcakes.
Notes
*I liked the cream best after it had been sitting in the refrigerator for a couple of hours and the cookies got nice and soft. *If you plan on piping the cream onto the cupcakes, make sure to crush the cookies VERY finely.

Chocolate Yogurt Cupcakes recipe adapted from Roxana’s Home Baking and Oreo Cream recipe from Bakerita.

 Posted by at 13:07