Frozen Mediterranean Delite

"This is called delite because it uses fat-free yogurt--so you can indulge without guilt. The prep time includes two hours for draining the yogurt and two hours for freezing."
 
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photo by Mrs Goodall photo by Mrs Goodall
photo by Mrs Goodall
Ready In:
4hrs 15mins
Ingredients:
6
Serves:
4
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ingredients

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directions

  • Place the yogurt in a fine meshed strainer lined with cheesecloth and allow to drain for about two hours.
  • place half the pistachios and the sugar in a food processor or coffee grinder and grind to a powder.
  • Roughly chop the remaining nuts.
  • Combine the drained yogurt, nuts, dates and ouzo and mix well.
  • Place in freezer.
  • After one hour, remove from freezer and mix well.
  • Return to freezer and freeze till firm.
  • Divide into four portions and garnish with bittersweet chocolate shavings.

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Reviews

  1. Beautiful desert! I love anything yoghurty and this was no exception. A hint from my hubby for draining yoghurt without a cheesecloth - just cut some vertical slits in the yoghurt container, sit it in a bowl and leave overnight in the fridge! I used black sambuca rather than ouzo; even thought I hate aniseed, it was great! I used a few more dates, and this made a lot more than four servings for us - thanks for a delicious and guilt-free desert!
     
  2. I really enjoyed this unusual (for me) dessert. I was a bit worried at first that it had too much going on in flavor and texture, but it came together very nicely. With the sweet dates, I though it was plenty sweet just as written. Thanks for sharing this treat. (Note - I forgot to put the chocolate shavings on with the pistachio for the photo.)
     
  3. Delicious and quick to put together. I used a few more dates - but don't tell anyone! Loved the nuance given by the ouzo and the chocolate shavings were a great touch. Used greek yoghurt.
     
  4. My DH and I discussed this at length and we both agree this is 5-STARS!! Let me say, I don't like ouzo (I don't like licorice flavor at all), but decided to try this out for ZWT II. The ouzo really just enhances the other flavors, you don't really taste licorice. What I liked most about this recipe is that the flavors were complex and sophisticated. I would absolutely make this for company. You could taste each individual flavor yet they blended so well together. The chocolate shavings are what put this dessert over the top for me. Thanks for posting this taste of the Mediterranean.
     
  5. Very good! Had to add in more sugar to this, I use full-fat yogurt as that is all I had and it seemed to work out fine, I used finely chopped almonds in place of the pistachios, being Greek I had lots of ouzo on hand so I doubled the amount. Mine had a few small ice crystals in it, mabey because I doubled the ouzo?? but not to worry we enjoyed this tonight for dessert! This is similar to a dessert that is served in Greece but honey is drizzled over it! Wonderful recipe Chef Kate! We loved it, thanks for sharing!...Kitten
     
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RECIPE SUBMITTED BY

<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
 
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