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Fruit, Yogurt, and Cake Parfaits

Community meeting training session, 11/14/12

These easy parfaits are a great way to use fresh or frozen fruits with any crumbly, not-so-pretty cake you might have.

For each parfait:

  • 1 small slice cake (such as Yogurt Pound Cake)
  • 1/2 cup vanilla yogurt
  • 1/2 cup fresh or frozen and thawed fruit, any kind

Cut or break the slice of cake in half. In a small bowl or glass, layer half the cake, then 1/4 cup yogurt, then 1/2 cup fresh fruit. Repeat layers with remaining cake, yogurt, and fruit.

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Strawberries with Yogurt and Chocolate Cake

Community training dinner, 5/21/12 – Served using Simple and Delicious Chocolate Cake

Strawberries are in season in the spring and early summer. In this dessert, they go with vanilla yogurt and chocolate cake – a perfect combination of lightness and decadence.

  • 16 oz strawberries, washed and cut into quarters
  • 1 tablespoon lemon juice
  • 1 tablespoon brown sugar
  • 4 small slices chocolate cake
  • 1 cup vanilla yogurt

In a large bowl, combine lemon juice and brown sugar. Add strawberries and toss to coat.

To assemble dessert, pile strawberries and yogurt on top of a piece of cake.

Serves 4.

Hearty Green Salad with Beans, Eggs, and Peppers

Committee meeting working lunch, 4/19/12
Community training dinner and demonstration 4/23/12
Community training dinner 4/3/13, without beans and using dill instead of oregano

This salad is a meal in itself – with lots of healthy protein from the eggs and beans along with the vegetables, it’s a great lunch or dinner. All the components of the salad can be made in advance.

Dressing:

  • ⅓ cup plain yogurt (NOT vanilla)
  • 1 tablespoon vegetable, canola, or olive oil
  • 2 teaspoons red wine vinegar
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 teaspoon dried or 2 tablespoons fresh chopped oregano

Salad:

  • 10-14 ounces lettuce*, any variety, washed and dried
  • 1 cup cooked beans*, any variety (see bean-cooking guide for instructions, or use canned)
  • 4 eggs, hard-boiled (see instructions here) and chopped
  • 2 red bell peppers*, chopped

Dressing: Whisk all ingredients together in a small bowl. Set aside.

Salad: In a large bowl, combine lettuce, beans, chopped hard boiled eggs, and chopped red peppers. Add dressing and toss to coat. Taste and add additional salt and pepper, if needed. Serve immediately.

Serves 6-8 as a side dish, 3-4 as a main course.

*Lettuce, beans, and peppers can all be raised in your garden.

Green Salad with Roasted Sweet Potatoes and Cilantro

Community meeting training session dinner, 3/26/12, 2/6/13

Remember the roasted sweet potatoes from last meeting’s dinner? This time, they’re in smaller pieces in a salad, but the technique to cook them is exactly the same. As for the lettuce, you can use any variety, including lettuce you grow in your own garden. When you use head lettuce from the store or lettuce from your garden, remember to wash it in plenty of cold water to get any dirt off.

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Yogurt Pound Cake with Strawberry Swirl

Community training session demonstration dinner, 3/12/12

This cake is very tasty and adaptable. In fact, it’s a more basic version of this grapefruit yogurt cake. The cake is very simple to make and doesn’t require a mixer.

Adapted from Dorie Greenspan

  • 1 ½ cups all-purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • ½ cup plain yogurt (if you can only find vanilla, see substitutions below)
  • 1 cup sugar (3/4 cup if using vanilla yogurt)
  • 3 large eggs
  • ¼ teaspoon vanilla extract (omit if using vanilla yogurt)
  • ½ cup canola or vegetable oil
  • 3/4 cup frozen and thawed or fresh strawberries, mashed into a chunky puree

Preheat oven to 350 degrees. Grease a loaf pan or 11” x 7” sheet pan with oil or butter.

In a medium bowl, mix together flour, baking powder, and salt.

In a large bowl, mix thoroughly to combine yogurt, sugar, eggs, and vanilla. Then add the flour mixture and stir or whisk to combine. Then, using a rubber spatula, fold the oil into the batter. To fold in, place the spatula in the center of the bowl so the edge hits the bottom. Slide the spatula under the batter, up the side of the bowl, and then flip the batter you just scooped into the middle. Continue this motion, turning the bowl to get all sides, until the oil is fully incorporated.

Pour half of the batter into the prepared pan. Then add the strawberry puree. Add the remaining batter on top.

Bake for 50-70 minutes for loaf pan or 25-35 minutes for sheet pan, until a toothpick inserted in the center of the cake comes out clean. Allow to cool in pan 10 minutes, then remove from pan to cool completely before slicing.

Yield: 1 loaf


VARIATION – PLAIN POUND CAKE: This cake works great without the strawberries, too. Just bake as directed without adding the strawberries. Cooking time will be slightly shorter. Try using plain pound cake in these fruit, yogurt, and cake parfaits.