Luscious Labneh with Deliciously Sweet Berries | Siba's Table
Siba Mtongana shows us how to make the most incredible vanilla Labneth dessert topped with fresh strawberries and blueberries. Definitely give this one a go!
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Grated lemon pie
Grated lemongrass pie - this melting crumbly shortbread dough perfectly complements the sweet and sour taste and marmalade consistency of the filling. It is easy to prepare and can be stored for up to 4 days at room temperature in a sealed container.
If you like a light bitterness in the filling, then grate the whole lemons or chop with a blender
Orange can be replaced with grated apple, and the proportion can be changed to your liking. For example, 2 lemons and 2 oranges.
The filling can be used raw, but then the bottom cake may not be baked.
Butter can be replaced with margarine.
In 100 g - 306 kcal.
Ingredients:
Form 20*20 cm
Dough:
Flour - 280 g
Baking powder - 2 g
Salt - 0.5 g
Sugar - 60 g
Vanilla sugar - 10 g
Greek yogurt 10% - 50 g
Butter - 150 g
Filling:
Lemons with peel - 300 g
Orange without peel - 150 g
Any starch - 30 g
Sugar - 150 g
Cooking
1. Line the mold with baking paper with a non-stick layer.
2. Combine the sifted flour with baking powder and salt.
3. Combine yogurt with vanilla sugar and sugar, mix.
4. Add cold diced butter to the flour mixture, grind into a homogeneous fine crumb. Pour in the yoghurt mixture and quickly knead the dough.
5. Divide the dough into two parts. Put most of it into a mold, spread it evenly along the bottom and form a small side 1.5 cm high. Send the mold to the refrigerator for 1 hour. Wrap a smaller part of the dough in cling film, give it a flat rectangular shape and send it to the freezer for 1 hour.
6. Remove the zest from the lemons, being careful not to touch the white part. Separate the pulp from the peel, remove the seeds.
7. Cut the peeled orange and remove the seeds.
8. Combine the pulp with the zest and grind with a blender to the desired consistency.
9. Pour into a saucepan, add any starch and sugar to taste.
10. Put the pan on the fire and cook, stirring until thickened.
11. Cool completely. Put the filling on the frozen cake, smooth it out. Grate the frozen part of the dough on a coarse grater on top.
12. Bake in an oven preheated to 200°C on a medium level without convention for 25-30 minutes until golden brown.
13. Cool the cake completely. Sprinkle with powdered sugar before serving.
#simplerecipes #baking #dessert #citruscake #pie #lemon pie
Elevate your dessert game with these luscious Red Cherry Chocolate Bites!
Elevate your dessert game with these luscious Red Cherry Chocolate Bites – made with the delightful fusion of tangy DLA Red Cherry Filling & Topping and decadent DLA Naga 58% Dark Chocolate Couverture. Full recipe below:
Red Cherry Chocolate Bites
Ingredients:
- 250g Greek yogurt
- 250g Red Cherry Filling & Topping
- 200g DLA Naga 58% Dark Chocolate Couverture
Method:
1. Mix the Greek yogurt and Red Cherry Filling & Topping. Put 1 tablespoon of the mixture on parchment paper. Put in a freezer and freeze them until completely set.
2. Melt the DLA Naga 58% Dark Chocolate Couverture either by using a double boiler or heating in a microwave.
3. Coat the frozen yogurt mix with the melted chocolate. Arrange them on a parchment paper and allow the red cherry chocolate bites to set.
Recipe makes 10pcs.
Enjoy!
#chocolate #redcherry #chocolatebites #chocoholics #darkchocolate #dessert #yogurt #dessertlover #Greekyogurt #chocolates #redcherries
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ABOUT DLA NATURALS
We are a Belgian family-owned company that has been established in the Philippines since 1999, we develop an extensive list of products that perfectly fit the needs of Pastry Chefs, Bakers, and Chocolatiers around the world. We provide fine high-quality products that we like to divide into four main categories such as Fruits, Sugars, Nuts, and Chocolates.
Betty's Light Lemon Pie
Betty demonstrates how to make a luscious Light Lemon Pie. I substituted low-fat/low-sugar substitutes for almost every ingredient in this pie, yet it tastes indulgent and scrumptious! This is a great dessert if you are watching fat/sugar/calories!
Light Lemon Pie
1 small package lemon-flavored gelatin (I used a small package of sugar-free JELL-O.)
1 1/2 tablespoons sugar (You may substitute an artificial sweetener in place of the sugar.)
1 cup boiling water
1/4 cup cold water
2 tablespoons lemon juice (You may use freshly-squeezed lemon juice or bottle lemon juice.)
6-oz to 8-oz. carton lemon-flavored yogurt (I used 6-oz. lite lemon yogurt.)
8-oz container frozen whipped topping, thawed (I used 8-oz. fat-free whipped topping; it is also available in the sugar-free variety.)
1 to 2 teaspoons grated lemon rind
9-oz. graham cracker crust--10-inch diameter (I used a reduced-fat ready-to-serve graham cracker crust.)
whipped topping, grated lemon rind, lemon slices, for garnish
In a large mixing bowl, combine a small package of lemon-flavored JELL-O, 1 1/2 tablespoons sugar, and 1 cup boiling water. Stir for a few minutes, until the gelatin dissolves. Stir in 1/4 cup cold water and 2 tablespoons lemon juice. Chill about an hour, or until the mixture is the consistency of unbeaten egg whites. Fold 6-oz. to 8-oz. lemon yogurt, 8 oz. thawed whipped topping, and 1 to 2 teaspoons lemon rind into gelatin mixture. Pour into crust. Chill at least 3 hours, or until firmly set. Garnish with whipped topping, lemon rind, and sliced lemon, if desired. This is a great dessert for all of you who are trying to cut back on sugar, fat, and calories. With some minor changes, you can make it completely sugar-free for diabetics. It is also extremely easy to make, looks elegant, and tastes terrific! Enjoy!!! --Betty :)
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REFINED SUGAR-FREE & NO WHITE FLOUR | Lemon Tarts Recipe
Flaky tarts with luscious, tangy lemon curd. They are refined sugar-free and have no white flour. Made with better ingredients for you to enjoy. These are the easiest tarts to make, give them a try!
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Luscious Lemon Blueberry Sour Cream Cake Recipe
A luscious lemon blueberry cake that will be very popular at afternoon tea time. The addition of the sour cream cuts beautifully through the zesty lemon flavours. For more inspiration, follow us on Insta and FB @freshfastnz or visit
Recipe ingredients
- 125g butter, softened
- 2 teaspoon lemon zest
- 1 cup white sugar
- 3 eggs (we use Woodland Free Range)
- 1 cup Edmonds flour, plus 1 tablespoon
- 1 teaspoon baking powder
- ½ cup sour cream
- 1/2 cup frozen blueberries
Drizzle topping:
1/2 cup icing sugar
Juice of half a lemon
Water for consistency
Cooking method
1. Preheat oven to 160 degrees Celcius. Grease and line a 20cm round cake ring tin.
2. Beat the butter, lemon zest, sugar and eggs together until light and fluffy.
3. Sift 1 cup flour and baking powder together. Fold sifted ingredients into egg mixture alternately with sour cream, mixing until smooth.
4. Toss frozen blueberries with 1 tablespoon of flour and gently fold through the cake mix batter.
5. Pour mixture into the greased cake tin.
6. Bake for 30-35 minutes or until cake springs back when lightly touched.
7. Leave in tin for 5 to 10 minutes before turning out onto a wire rack to cool.
8. When cooled, drizzle a mixture of icing sugar, lemon juice and a little water.