Baked Yogurt with Tropical Fruit Compote

Name: Baked Yogurt with Tropical Fruit Compote
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT1H50M0.000S
Yield: 6 servings
Ingredients: 1 cup sour cream; 1 cup creme fraiche; 1/4 cup sweetened condensed milk; 1 vanilla bean, halved and seeds scraped; 1 vanilla bean, halved and seeds scraped; 6 tablespoons honey; 2 cups diced fresh pineapple; 1 cup mango puree; 1/2 cup diced dried mango; 1/2 cup diced dried papaya; 1/2 cup diced banana; 1/2 cup brown sugar (not packed); 1/2 cup granulated sugar; 1 vanilla bean, halved and seeds scraped; Edible flowers, for garnish, optional

Recipe courtesy of Simone Faure

Show: Spring Baking Championship

Episode: Mother's Day

Baked Yogurt with Tropical Fruit Compote

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Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

443

Total Fat

16

Saturated Fat

9

Carbohydrates

74

Dietary Fiber

2

Sugar

69

Protein

4

Cholesterol

44

Sodium

58

Total: 1 hr 50 min (includes chilling and cooling times)
Active: 15 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

443

Total Fat

16

Saturated Fat

9

Carbohydrates

74

Dietary Fiber

2

Sugar

69

Protein

4

Cholesterol

44

Sodium

58

Total: 1 hr 50 min (includes chilling and cooling times)
Active: 15 min

Ingredients

Baked Yogurt:

1 cup sour cream

1 cup creme fraiche

1/4 cup sweetened condensed milk

1 vanilla bean, halved and seeds scraped

6 tablespoons honey

Tropical Fruit Compote:

2 cups diced fresh pineapple

1 cup mango puree

1/2 cup diced dried mango

1/2 cup diced dried papaya

1/2 cup diced banana

1/2 cup brown sugar (not packed)

1/2 cup granulated sugar

1 vanilla bean, halved and seeds scraped

Edible flowers, for garnish, optional

Directions

Special equipment:

six 4-ounce ovensafe glass ramekins or jelly jars

For the baked yogurt: Preheat the oven to 275 degrees F.
Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.