Cuisinart CYM-100C Instruction And Recipe Book page 7

Maple Vanilla Yogurt
A simple and delicious flavour made with ingredients
you probably have on hand.
Makes about 1 quart (0.95 L) yogurt
3 tablespoons (45 ml) pure maple syrup
1 tablespoon (15 ml) pure vanilla extract
1 quart plain (0.95 L) yogurt
1. Stir ingredients together and serve.
Note: Syrup and vanilla may be added to the yogurt during the cooling phase
of the yogurt-making process. Simply add ingredients once yogurt has been
cooling for at least 6 hours.
Nutritional information per serving:
Blueberry Yogurt
A great way to use fresh blueberries.
The sweet fruit and tangy yogurt pair well together.
Makes about 1 quart (0.95 L) yogurt
2 tablespoons (30 ml) honey
2 pints (946 ml) fresh blueberries
½ teaspoon (2 ml) pure vanilla extract
¼ teaspoon (1 ml) orange zest
1 quart (0.95 L) plain yogurt
1. Put honey in small sauté pan over medium heat. Once honey begins to
bubble add the blueberries, vanilla and zest and stir over medium heat until
blueberries begin to break down and thicken, about 20 minutes.
2. Cool mixture in the refrigerator and then stir into pre-made yogurt, or into
yogurt during the cooling phase of the yogurt-making process after it has
been cooling for at least 6 hours.
Nutritional information per serving:
Cherry-Almond Yogurt
Nutty and sweet, this yogurt is also delicious as a frozen yogurt or a popsicle.
Makes about 1 quart (0.95 L) yogurt
2 cups (500 ml) sweet red cherries, pitted and halved
2 tablespoons (30 ml) granulated sugar
pinch kosher salt
¾ teaspoon (3.75 ml) pure almond extract
1 quart (0.95 L) plain yogurt
1. Stir together the cherries, sugar and salt into a medium saucepan set over
medium heat; bring to a boil.
2. Reduce heat to medium-low and allow to simmer until cherries have
softened and liquid has reduced and thickened, about 30 to 40 minutes.
During the last minute of cooking, stir in the almond extract.
3. Remove from heat and let cool completely.
4. Stir mixture into pre-made yogurt, or into yogurt during the cooling phase
of the yogurt-making process after it has been cooling for at least 6 hours.
*(To make yogurt pops, just pour into ice pop mold and freeze overnight.)
Nutritional information per serving:
12
Coffee Syrup
Be sure to save some of your morning brew for this recipe.
Makes 1 ⁄ cup (75 ml) syrup
3
1 cup (250ml) strong brewed coffee
½ cup (125 ml) granulated sugar
1. Stir coffee and sugar together in a small saucepan and bring to a boil over
medium-high heat. Cook until the mixture has reduced by about
thick and syrupy, about 35 minutes. Cool completely.
2. Stir into yogurt to taste and serve immediately. It is best to stir about
1 tablespoon (15 ml) per individual serving as opposed to adding to a full
batch.
Mango Lassi
The ripeness of the mango and your personal preference will determine how
much sugar is needed. Taste your fruit prior to adding it to the blender and
use the amount of sugar listed below as a starting point.
Makes six ½-cup (125 ml) servings
1½ cups (375 ml) plain yogurt
1 ripe mango, peeled and cut into ½-inch (1.25 cm) pieces
½ teaspoon (2 ml) ground cardamom
½ teaspoon (2 ml) ground cinnamon
pinch kosher salt
4 ice cubes
1 tablespoon (15 ml) granulated sugar
1 tablespoon (15 ml) chopped pistachios, unsalted (for finishing)
1. Put the yogurt, mango, spices and ice cubes into a blender.
Blend for 1 minute on High until smooth. Taste and add sugar,
½ tablespoon (7 ml) at a time, blending in between additions until desired
sweetness is reached.
2. Divide into serving cups and garnish with pistachios.
Note: If a thinner drink is desired, add cold water, a tablespoon (15 ml) or two
(30 ml) at a time, blending in between additions, until preferred consistency is
2 ⁄ and is reached.
3
Nutritional information per serving:
Crunchy Granola
Adapted from one of our favourite New York Times recipes,
this accompanied by homemade yogurt is a great way to start the day.
Makes about 8½ cups (2.125 L)
3 cups (750 ml) old-fashioned rolled oats (not quick-cooking)
1½ cups (375 ml) raw cashews
1 cup (250 ml) unsweetened shredded coconut
½ cup (125 ml) sunflower seeds
½ cup (125 ml) hulled pumpkin seeds (pepitas)
½ cup (125 ml) pure maple syrup
1 ⁄ cup (75 ml) olive oil
3
2 tablespoons (30 ml) packed dark brown sugar
1 teaspoon (5 ml) kosher salt
½ teaspoon (2 ml) ground cinnamon
½ teaspoon (2 ml) ground cardamom (optional)
1 ⁄ teaspoon (0.5 ml) ground nutmeg
8
1 cup (250 ml) dried cranberries
13