Light Fall Desserts with Iogo Yogurt

Spiced Yogurt Flan

Make your dessert fresh tasting and light this holiday season by using Iogo yogurt, sweetened with stevia. Vary the flavours from the 4 varieties available mango-passionfruit, raspberry, blueberry or vanilla.

Prep Time: 10 minutes
Draining Time: 2 to 24 hours
Chill Time: 1 hour or up to 2 days

4 containers (100 g each) Iogo sweetened with stevia extract yogurt
1 pkg (8 oz/250g) light cream cheese
1 tsp (5 mL) ground cinnamon
1/4 tsp (1 mL) each freshly ground nutmeg and ground ginger
6 small sponge cakes
6 small gingersnap cookies dipped in chocolate
1/3 cup (75 mL) diced fresh mango, raspberries or blueberries
Unsweetened cocoa powder (optional)

Scrape yogurts from containers into coffee filter or cheesecloth lined fine mesh sieve set over a bowl. Cover and refrigerate for at least 2 hours or up to 24 hours.

In a large bowl, using an electric mixer, beat cream cheese, cinnamon, nutmeg and ginger until very smooth and light. Beat in drained yogurt until well combined. Mound yogurt mixture evenly among cakes and spread top decoratively. Refrigerate for at least 1 hour or cover and refrigerate for up to 2 days.

Garnish top with gingersnaps and mango to serve. Dust with cocoa if desired.

Makes 6 servings.

*Note: This combination works with all 4 flavours, but mango-passionfruit is my favourite.

Tip: Melt your favourite chocolate and dip half of the gingersnap cookies into the chocolate and place on parchment paper lined baking sheet. Refrigerate until chocolate is set.

Per serving (1 flan): 214 calories, 9 g fat, 5 g saturated fat, 0 g trans fat, 38 mg cholesterol, 312 mg sodium, 26 g carbohydrates, 2 g fibre, 21 g sugars, 8 g protein. Excellent source of calcium. 

Fall Pumpkin Filled Phyllo Cups

A little splash of spice in the phyllo cups add a favourite fall flavour to this light dessert. Using yogurt with the pumpkin keeps the filling fresh and light.

2 tbsp (30 mL) butter, melted
1/4 tsp (1 mL) ground cinnamon
Pinch freshly ground nutmeg 
3 sheets phyllo pastry
2 oz (60 g) 70% bittersweet chocolate, melted

2 containers (100 g each) Iogo vanilla yogurt sweetened with stevia
1/2 cup (125 mL) pure pumpkin puree
1/2 tsp (2 mL) ground cinnamon
1/2 tsp (2 mL) vanilla extract
Pinch freshly ground nutmeg
Chocolate decorations or fresh berries (optional)

In a small bowl, whisk together butter, cinnamon and nutmeg; set aside.
Lay one sheet of phyllo on work surface and brush with some of the butter mixture. Lay second sheet on top and brush again. Top with remaining phyllo and brush with butter mixture. 

Using a sharp knife cut phyllo into 12 equal pieces. Top 1 square with another, turning a quarter turn to create a flower shape and press into a muffin tin. Repeat with remaining squares to create 6 phyllo cups. Bake in preheated 400 F (200 C) oven for about 4 minutes or until golden. Let cool completely. (Make ahead: cups can be made up to 1 day ahead up to this point.) 

Spoon chocolate into bottoms of each shell. 

In a bowl, whisk together yogurt, pumpkin, cinnamon, vanilla and nutmeg. Spoon into phyllo cups and garnish with chocolate if desired and serve.

Makes 6 servings.

Chocolate Decoration Tip: Use some melted chocolate to drizzle into fun whimsical shapes and refrigerate until firm to garnish cups.

Per serving (1 phyllo cup): 135 calories, 8 g fat, 5 g saturated fat, 0 g trans fat, 10 mg cholesterol, 92 mg sodium, 14 g carbohydrates, 2 g fibre, 6 g sugars, 3 g protein. Good source o

f vitamin A.

Layered Fruity Pumpkin Parfait

Simple and easy to put together these fruity flavours are a wonderful way to end an entertaining fall meal. Change up the fruit to match your favourite yogurt flavour.

4 containers Iogo raspberry yogurt sweetened with stevia
1/2 cup (125 mL) pure pumpkin puree
1 1/4 tsp (6 mL) pumpkin pie spice
2 cups (500 mL) diced angel food cake
1 cup (250 mL) frozen raspberries, thawed slightly
2 tbsp (30 mL) chopped toasted pecans

In a bowl, whisk together yogurt, pumpkin and pie spice until smooth. Spoon half of the pumpkin mixture among bottom of 4 dessert dishes. Top with angel cake and raspberries. Spoon remaining yogurt mixture on top and sprinkle with pecans to serve.

Makes 4 servings.

Tip: These can be made up to 2 days ahead.

Per serving (1 dessert): 158 calories, 3 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 206 mg sodium, 28 g carbohydrates, 3 g fibre, 9 g sugars, 6 g protein. Excellent source of vitamin A. Good source of calcium. 


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