shared by followers | following

Homemade Yogurt-Covered Cranberries

(20)
  • 2 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

Recipe from The Kitchn, but rewritten with Jane Maynard's notes who is a wife, A busy mom who loves good food & simplicity, blogger & graphic designer living in San Diego. kids loved them! Fair warning: The coating is more like frosting than yogurt. Nevertheless, it's a tasty treat of a snack they certainly won't trade away!

Ingredients

1 tablespoon water
1 teaspoon vanilla extract
½ teaspoon gelatin
¼ cup Greek yogurt
1 tablespoon honey (For a more "well-rounded" sweetness and for the touch of flavor the honey adds. To a lesser extent, the honey also helps with the texture of the coating.)
Pinch salt
2 cups powdered sugar, plus 1 Tablespoon for dusting the cranberries
3 cups reduced-sugar dried cranberries
Leftover Yogurt Coating: Leftover coating should be kept covered and refrigerated. It will set into a gel in the fridge. Before using, warm it in 10 second bursts in the microwave until liquidly.
Non-Gelatin Option: If you'd prefer not to use gelatin, you can follow Lara Ferroni's recipe and use ¼ teaspoon of agar powder.
Yogurt Coating Other Foods: Try this yogurt coating with any other dried fruit. I particularly like yogurt-coated apricots! This coating also works on pretzels, but I find that the pretzels don't keep very well and quickly become stale.

Nutrition Facts

Show Hide

More recipes by Chef ..

views icon 340 heart icon No one has favorited this yet. Be the first! (hide recent) (view recent)

Member options

By logging in, you can leave comments and rate this recipe.

Sign In