Strawberries & Persimmons in Amaretto with Frozen Yogurt

Hi Friends!

Time for another Recipe Redux! This month we had a very unique theme:

“Grab a Book & Cook:
It’s the end of the year and we’ll taking a moment to reflect: ReDux has been around for 42 months! (Can you believe some of you have ReDux-ed 42 recipes?) To celebrate, we’re playing a little party game this month: Grab your nearest cookbook and ReDux the recipe on page 42 or 142. We can’t wait to see the books you’re cooking from these days – and how you make that recipe healthier.”

This one was honestly pretty challenging for me. I actually only own about 5 cookbooks. I pretty much get all of my recipes online from various blogs/websites, and I don’t have many hard copy books. I definitely did not have much to choose from. From the books I did have, the recipes on page 42 or 142 were super weird or challenging or too many ingredients. So hmm, maybe a cookbook or two would be a good last minute gift idea?

Luckily, I found an easy recipe in one of my books and switched up the ingredients a little, and made this! A simple fruit topping jazzed up with a few sweet ingredients.

The original recipe came from this book that my mom gave my boyfriend when we moved in together:

To be totally honest, I actually have never cooked from this book before. The recipe on page 42 was a mushroom and onion panini which didn’t sound very good, plus I don’t have a panini maker. So, I moved on to 142, and found a recipe for “Raspberries in Chambord with Ice Cream” which contains raspberries, sugar, and Chambord liqueur  on top of vanilla ice cream. 

I decided to use strawberries (the grocery store did not have raspberries), and a cute little persimmon that my friend had given me. I have only tried persimmons a couple times and they’re probably my new favorite fruit. They taste like a nectarine-apple. So tasty.

I also used Amaretto (almond-flavored liqueur), maple syrup, Splenda, and a little powdered sugar. I decided to use nonfat frozen Greek yogurt instead of ice cream for a little extra protein.

End result: a quick, tasty frozen yogurt topping made with fresh fruit! You could easily switch out the fruits/liqueur for whichever ones you favor.

Here’s the recipe!

Strawberries & Persimmons in Amaretto with Frozen Greek Yogurt

2014-12-21 23:42:05

Yields 1

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Ingredients

1. 5 strawberries
2. 1 small persimmon
3. 1 Tbsp Amaretto (almond-liqueur)
4. 1 tsp Splenda
5. 1 tsp maple syrup
6. 2-3 scoops vanilla frozen Greek yogurt
7. powdered sugar as dusting

Instructions

1. Dice the strawberries and persimmon into small pieces and place into a bowl with the Splenda and Amaretto. Let sit in the fridge for 30 minutes.
2. When ready, scoop the frozen yogurt into a dish, and top with the fruit mixture. Drizzle maple syrup on top and dust with powdered sugar.

By Emily @ Zen & Spice

Zen & Spice https://zenandspice.com/

Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!