Lemonyogurtjelly Food

LEMON YOGURT JELLY

Steps:

• Lightly oil a 5 x 9 inch cake pan and line with plastic wrap.
• Set aside. With the yogurt, try to make sure you use a 4 percent or higher fat content.
• In a bowl, sprinkle the unflavored gelatin on the water (1/4 cup), whisk a bit, so the gelatin dissolves, set aside for 5 minutes. Whisking makes sure there are no lumps, when its put in the saucepan.
• Set aside.
• In a saucepan, bring the lemon juice, sugar and lemon zest to a boil. Add the gelatin, and stir until completely dissolved.
• Remove from the heat and add the yogurt, stirring until smooth.
• Pour this into the baking dish. cover and refrigerate until set, about 6 hours.
• Gently unmold, and cut into 32 cubes. Set aside.
• Assemble in dessert dishes or wine glasses, in layers, fruit, jelly, fruit, jelly, and garnish with sprigs of mint.

LEMON JELLY

Steps:

• Combine lemon juice, lemon rind and water in a glass bowl and let stand for 10 minutes.
• Strain mixture into a large saucepan.
• Add sugar to juice mix and stir well.
• Bring to a hard boil over high heat, stirring constantly.
• Stir in fruit pectin.
• Bring back to full boil and cook for 1 minute, stirring constantly.
• Remove from heat.
• Stir in food coloring.
• Skim off foam with metal spoon.
• Ladle into hot sterilized jars (I run mine through the dishwasher).
• Cover immediately with 1/8 inch hot paraffin.

LEMONY YOGURT POUND CAKE

Steps:

• Preheat the oven to 350 degrees F. Coat an 8 1/2- by 4 1/2-inch loaf pan with baking spray. Whisk together the flour, baking powder and salt in a medium bowl. Put the sugar and lemon zest in another bowl and rub the lemon zest into the sugar with your fingers. Add the yogurt, milk, olive oil, vanilla, egg whites and whole egg and vigorously whisk until well blended. Add the flour mixture into the egg mixture and fold until just incorporated. Transfer to the prepared pan. Bake until a cake tester inserted in the center comes out clean, about 50 minutes. Cool in the pan on a wire rack for 5 minutes, and then unmold and cool to room temperature.

LEMON JELLIES

Steps:

• In a small bowl, combine gelatin and 1/4 cup cold water; let soften 5 minutes.
• In a medium saucepan over medium heat, stir sugar into 1/2 cup water until it dissolves. Without stirring, cook until mixture reaches 255 degrees on a candy thermometer; wash down sides of pan with a wet pastry brush to prevent crystals from forming. Remove from heat.
• Whisk gelatin mixture and lemon juice into syrup in saucepan. Pour the mixture into an 8-inch square baking pan. Cover with plastic wrap; let stand until firm, at least 4 hours or overnight.
• Invert pan onto a clean cutting board. Using a hot, wet knife, cut into squares. Dip gently in sugar, turning to coat.

LEMONY GLAZED YOGURT DOUGHNUTS

Steps:

• Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine. Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Add dry ingredients to egg mixture with a spoon or rubber spatula until dough comes together and is smooth with no spots of dry flour remaining.
• Turn out dough onto a well-floured large sheet of parchment or wax paper (you can be generous with the flour since you'll brush off the excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½" thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.
• Punch out circles with a 3½"-diameter biscuit or cookie cutter, glass, or mug. Punch out centers of rounds with a 1"-diamter cutter or plastic twist-off bottle cap (or poke a hole with a chopstick, then gently pull hole open to widen the center). Reroll any scraps and punch out additional doughnuts and holes.
• Fit a large pot with thermometer; pour in oil to come 1½" up the sides of the pot. Heat over medium-high until thermometer registers 350°F. Fry doughnuts, turning halfway through, until puffy and a color somewhere between golden brown and mahogany, about 4 minutes total (time will be slightly less for doughnut holes). Using a spider or slotted spoon, transfer to a wire rack and let cool 10 minutes.
• Meanwhile, whisk lemon zest, powdered sugar, a tiny pinch of salt, and ¼ cup water in a small bowl until a smooth glaze forms.
• Dip each side of doughnuts and holes into glaze, letting excess run off before returning to rack. Eat as soon as you can't stand the suspense anymore.

LEMONY YOGURT SAUCE

Steps:

• Whisk all the ingredients together in a small bowl. Refrigerate any leftovers in an airtight container for up to 3 days. If the sauce begins to separate, just give it a good stir before using.

LEMON JELLY CANDIES

Steps:

• Line an 8-inch square pan with foil and spray foil with cooking spray; set aside., In a small bowl, sprinkle unflavored gelatin over 1/3 cup water; set aside., In a small saucepan, combine 2 cups sugar and remaining water. Bring to a boil over medium heat. Cook and stir until the sugar dissolves. Cook, without stirring, until candy thermometer reads 260° (hard-ball stage). Remove from the heat., Stir lemon gelatin and unflavored gelatin mixture into hot syrup; stir until sugar dissolves. Stir in lemon juice and zest. Pour into prepared pan. Cover and refrigerate overnight or until candy is set., Combine edible glitter and remaining sugar; spread half of mixture over a 14x12-in. piece of paper. Invert candy onto the parchment. Cut candy into 48 triangles and coat with remaining glitter mixture. Store candy in an airtight container at room temperature for up to 1 week.

LEMON CURD & YOGURT FOOL

Steps:

• Put the lemon curd and yogurt into a bowl. Fold together for a rippled effect. Divide the mixture between four glasses and chill.
• Mix raspberries and icing sugar together and gently crush, then spoon with their juices over the chilled mix and serve.