Jul 152013

Brandied Cherry Frozen Yogurt (1) ~ Simple Recipes Dot Me

I always liked chocolate filled with cherry and brandy, so I thought why not making a frozen yogurt with brandied cherry? It sure sounded much more tempting than plain cherry.

Yes, it turned out awesome…and nobody got drunk in spite of the amount of brandy that was added to the cherries. The alcohol was totally gone with the cooking, but the flavor and aroma of the brandy was detectable in every cherry. So now imagine a spoonful of the creamy yogurt with cherry in every bite…yum!


1 lb fresh cherry
1/3 cup sugar
½ cup brandy

2 cup non-fat Greek yogurt
2-3 tablespoons brandy (optional)

Brandied Cherry Frozen Yogurt (2) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (3) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (4) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (5) ~ Simple Recipes Dot Me


Make sure that your ice cream maker bucket is in the freezer overnight before you start the process.

Remove the pit of the cherries (I just bought a cherry pitter and it is great!) and place in a medium pan with the sugar and brandy. Cook over high heat until boiling point, then lower the heat to medium low and continue to cook for approximately 12 minutes until the cherries are slightly soft, and still somehow whole (not mushy) and syrupy.

Remove the brandied cherries from the heat , let it cool and place in a the refrigerator for a few hours or overnight.

In a medium bowl, mix the yogurt, all the brandied cherry and brandy (optional). Once the cherry and the yogurt are all well blended turn on the ice cream maker and pour the yogurt mix into the frozen bucket.

Churn until the mixture is creamy for about 10 to 15 minutes depending on your ice cream maker.

Serve immediately (best option) or place in the freezer.

If placed in the freezer, remove the frozen yogurt 10 to 15 minutes before serving.

Brandied Cherry Frozen Yogurt (6) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (7) ~ Simple Recipes Dot Me

Brandied Cherry Frozen Yogurt (8) ~ Simple Recipes Dot Me

If you like this frozen yogurt recipe, you might want to check on Mango Frozen Yogurt with Agave Syrup, Rhubarb Frozen Yogurt or Strawberry Frozen Yogurt.

Curiosity Corner Jan 2013
Did you know that cherries are very low in calories and rich in nutrients, vitamins and minerals? Cherries are rich in pigments which contain antioxidant properties, therefore beneficial to prevent many diseases such as cancer, heart disease, pre-diabetes, hypertension, etc…

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Apr 292013

Spherical Yogurt (1) ~ Simple Recipes Dot Me

This is one of the most fun thing I have ever done in my kitchen…as you might know (or not), I am a Pharm.D/biochemist by training, therefore I feel very comfortable in the lab, so when I heard about molecular gastronomy I was like “I need to try this…how come I have never thought of using my lab skills in the kitchen?” Anyway, to make the long story short, I did some reading through the internet and got myself some edible “reagents” and today I am so excited because I am sharing with you my very first “experiment”. I am expecting more “reagents” therefore I will have more posts to share in the future.

If you are interested, you can read all about molecular gastronomy by searching the internet, which by the way, I still do not understand why it is called this way, since every method done in the cooking process requires change of molecules.

This recipe is very simple, it is adapted from here with lots of changes…in spite of the recipe calling for plain yogurt, specifically not to use non-fat or low fat yogurt, claiming that fat-free or low fat yogurt contain less calcium, which is critical for this recipe. I went ahead and still used fat free yogurt. I personally don’t think that the calcium content of whole yogurt and non-fat yogurt would be that different being that calcium is water soluble and not fat soluble. Moreover, the difference in these yogurts should be the content of fat and not calcium.

Well, it was very interesting…when eating these spherical yogurt you feel the pop and a thin gelatinous membrane, almost like the salmon roes in sushi or the little balls filled with juices at frozen yogurt store.

Oh! One more thing…this method is called Reverse Spherification.


Alginate Bath

200 ml of filtered water
1 g sodium alginate

1 cup non-fat yogurt

Spherical Yogurt (2) ~ Simple Recipes Dot Me

Spherical Yogurt (3) ~ Simple Recipes Dot Me


Prepare the alginate bath by mixing the sodium alginate in water, until the sodium alginate is totally dissolved. You can use an immersion blender. Once the sodium alginate is dissolved, let the solution rest in the refrigerator for approximately 24 hours or until all the air bubbles disappear.

When ready to start the process of spherification, place the sodium alginate solution in a bowl and in another bowl place clean and filtered water.

Scoop the yogurt using a half sphere measuring spoon and carefully pour it into the alginate bath. Make sure that the yogurt spheres do not touch otherwise they will stick together (which I experienced)

Leave the yogurt spheres in the alginate bath for about 2 minutes and carefully remove them using a slotted spoon.

Place the yogurt spheres in the clean water bath. Remove the yogurt spheres and serve with fruit salad, or berry coulis.

I served my yogurt spheres with strawberry coulis (follow recipe here).

Spherical Yogurt (4) ~ Simple Recipes Dot Me

Spherical Yogurt (5) ~ Simple Recipes Dot Me

Spherical Yogurt (6) ~ Simple Recipes Dot Me

I hope you enjoyed this fun recipe.

Curiosity Corner Jan 2013
Did you know that spherification is the process of shaping liquid in spheres by a thin gelatinous membrane? The main “reaction” is the forming of the gelatinous membrane by combining alginate and calcium.

Thank you for stopping by Simple Recipes [dot] Me and have a great week!

Apr 302012

Now that the warm weather is here, I keep the ice cream bucket in the freezer all the time, so I am ready for a quick and fast frozen dessert.
This is a very simple and refreshing yogurt dessert. I love the color and the flavor of this frozen yogurt, nothing like the combination of fragrant mango stirred together with the tartness of yogurt…


2 large mangoes
2 tablespoon vanilla vodka
2 tablespoon lemon juice
¼ cup agave syrup
1 cup Greek yogurt

Fresh strawberry and mint leaves for garnish


Cut the mango in small pieces and blend together with vodka, lemon juice and agave syrup. Add the yogurt to the mango mix and refrigerate for a couple of hours.

Place the mango/yogurt mix into the ice cream maker and follow the instructions of your ice cream maker.

Garnish with strawberry and mint leaves.

If you enjoy this simple recipe for mango frozen yogurt you might want to check on strawberry frozen yogurt as well.

Curiosity Corner Jan 2013
Did you know that there are more than 1000 different varieties of mangos? Mangoes are rich in vitamins, minerals and anti-oxidants. Mangoes contain enzymes that are good tenderizing agent, therefore often used for marinade.

Thank you for stopping by Simple Recipes and have a great week!

Oct 172011

Orange cupcake with mascarpone frosting

This is a very easy and simple cupcake recipe…the cake is very light and moist since yogurt and the egg whites in the form of soft peak were added to the batter. Both frosting and the cake contain orange rind, which give the cupcakes a very citrus flavor. The cupcakes can be baked ahead, and frozen. On the day that you want to serve them, make the frosting while the cupcakes are defrosting, top them and they are ready to be serve.

Cake Batter


¼ cup orange juice
1 cup fat free natural yogurt
1 tablespoon orange rind, grated
2 cup all-purpose flour
1 teaspoon baking powder
½ cup or ¼ lb butter
3 eggs, separated
½ teaspoon vanilla extract
½ teaspoon cream of tartar
¾ cup sugar


Sift the flour with the baking powder. In a small bowl mix the orange ring with the yogurt and the orange juice.

Cream the butter and approximately 3/4 of the sugar until light and fluffy.

Beat in the vanilla extract and the egg yolks one at the time, until very light and airy.

Add the half of the sifted flour with approximately half of the yogurt mix. Mix gently and repeat with the rest of flour and yogurt.

Beat the egg whites with the cream of tartar until foamy, add the remaining of the sugar and continue to beat until soft peaks.

Gently fold approximately 1/3 of the egg white into the batter, then fold in the remaining egg white, avoiding deflating the batter.

Fill the cupcake cups to 2/3 and bake in pre heated oven at 350F for approximately 10 minutes until a inserted toothpick comes out clean.

Let the cupcakes cool down before icing them.

Mascarpone Frosting


2 cup mascarpone cheese
5 tablespoon confectioner’s sugar
1 tablespoon orange rind, grated
1 teaspoon orange blossom


Mix all the ingredients until fluffy.

Top the cupcakes with the mascarpone frosting and serve.

I hope you have a great day and enjoy this simple recipe.

Curiosity Corner Jan 2013
Did you know that mascarpone cheese is made by coagulating cream with a weak acid?

Thank you for stopping by Simple Recipes!


Aug 222011

Yogurt marinated chicken

This is a very easy and simple recipe for chicken. I like the idea of marinating the chicken and hand it to my husband to grill on the BBQ, this way we can “share” the cooking.
What I like about this recipe is the low content of salt for the ones watching for their blood pressure. So many spices are added to the mixture of yogurt that you will not miss the salt for flavor and the chicken comes out of the grill so tender.


½ cup plain yogurt
2 tablespoon lemon zest
2 tablespoon lemon juice
4 garlic cloves finely chopped
½ teaspoon cumin
½ teaspoon coriander
½ teaspoon red pepper flake
½ teaspoon black pepper
½ teaspoon dry rosemary
½ teaspoon salt
1 tablespoon olive oil

2 lbs of chicken breast or deboned thigh


Mix all the ingredients in a bowl, except the chicken. Pour the yogurt mix to the chicken, mix gently and cover the bowl. Marinade the chicken in the refrigerator for at least 4 hours or overnight for more an enhanced flavor.
Grilled the chicken on the BBQ and serve hot.

Thank you for stopping by Simple Recipes!


Jul 182011

Strawberry frozen yogurt

For the longest time I wanted to get an ice cream maker after seeing so many ice cream, sherbet and frozen yogurt recipes from fellow bloggers…now I have one! For my first trial I wanted to try something easy and simple and more importantly use ingredients that I had available in the fridge…I got this recipe from the Food Network and worked beautifully with some minor adaptations.


4 cups strawberries, hulled and chopped> (1 lb strawberries chopped)
3/4 cup sugar (1/3 cup agave syrup)
1 teaspoon lemon zest
1 teaspoon lemon juice
1 tablespoon rum
1 vanilla bean, halved lengthwise and seeds scraped
1 cup plain whole-milk Greek yogurt
Mint leaves for garnish


A full 24 hours before you make your frozen yogurt, place your ice cream maker insert into the freezer.

In a bowl, add strawberries, sugar, lemon zest, lemon juice, and rum to a bowl and mix gently. Using a hand blender or food processor pulse the berries and the vanilla.

Place in the refrigerator to chill for approximately 1 hour. Mix the yogurt with the strawberry mix and turn your ice cream machine.

Pour the yogurt mixture in the machine. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.

Garnish with mint leave and serve immediately or place in the freezer for several hours until hard enough to scoop.

Thank you for stopping by Simple Recipes!