If you have extra peaches (or somewhat disappointing peaches, or even store-bought frozen peaches), and if you love sorbet, then this is the recipe for you.
Peach Lassi Sorbet
From Bon Appetit
Yield: 4 servings
- 4 cups peaches, peeled, chopped, and frozen (about 4 medium peaches)
- 1/2 cup plain Greek yogurt
- 2 tablespoons vodka
- 1/4 teaspoon salt
- 1/4 cup honey
- Process all the ingredients in a food processor or blender until smooth. (I recommend using a food processor unless you have a powerful blender.)
- Pour peach mixture into a loaf pan or plastic container and press a sheet of parchment paper on top, pressing directly onto surface.
- Freeze until sorbet is firm, about 6 hours.
- Scoop into bowls to serve.
- Sorbet can be made 3 days ahead and stored in freezer. If necessary, thaw in refrigerator for up to 30 minutes before serving.
These triple-layer brownies have an interesting blend of flavors and textures, from the soft, sour topping, to the creamy cheesecake layer, to the chewy brownie on the bottom. As usual for brownies and cheesecake, the recipe works well gluten free.
Adapted from Dorie Greenspan’s Baking: From My Home to Yours
Yield: 16 brownies
For the brownies:
- 1/2 cup gluten-free OR all-purpose flour
- 1/4 teaspoon baking powder
- Pinch of salt
- 5 tablespoons unsalted butter, cut into 5 pieces
- 4 ounces bittersweet chocolate, coarsely chopped
- 1/3 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
For the cheesecake:
- 8 ounces cream cheese, at room temperature
- 2/3 cup sugar
- 1/2 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream OR plain Greek yogurt
- 1 tablespoon gluten-free OR all-purpose flour
For the topping:
- 1 1/4 cups sour cream
- 2-4 tablespoons confectioners’ sugar (adjust according to taste)
Make the brownies:
- Center a rack in the oven and preheat the oven to 350°F. Butter and flour a 9-inch square baking pan or spray the pan with baking spray.
- Whisk the flour, baking powder, and salt together in a medium bowl; set aside.
- Melt the butter and chocolate together over medium-low heat in a medium saucepan, stirring with a rubber spatula until the two have melted into each other. Take care not to heat the mixture too much – you don’t want the butter to separate. Turn off the heat and remove the pan from the stove.
- Whisk in the sugar.
- Add the eggs, one at a time and beat well after each addition.
- Whisk in the vanilla extract and whisk vigorously for just a few seconds.
- With a rubber spatula, gently stir in the dry ingredients, taking care to scrape the bottom of the pan. (If using all-purpose flour, stop mixing when the dry ingredients have only barely disappeared into the batter.)
- Set the pan aside while you make the cheesecake batter.
Make the cheesecake:
- In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer and large bowl, beat the cream cheese on medium until it is smooth.
- Beat in the sugar and continue beating for 3 minutes.
- Beat in the vanilla extract.
- Add the eggs one at a time and beat each for 1 minute before adding the next.
- Reduce the mixer to low and add the sour cream, followed by the flour. The batter should be smooth.
- Stir up the brownie batter a couple of times and spread 3/4 of the batter in the prepared baking pan – the batter should cover the entire bottom.
- Pour all of the cheesecake batter over the brownie batter and using a spoon or offset spatula, cover the brownie batter entirely.
- Dollop the remaining brownie batter over the cheesecake batter by the tablespoonful and using a knife, just barely swirl the brownie batter around, taking care not to dip the knife into the bottom layer of brownies.
- Bake for 30-35 minutes. The brownies should just pull away from the sides of the pan and the cheesecake layer should be beige in the center, slightly browned on the edges, and puffed all over.
- Transfer the pan to a wire rack and cool to room temperature.
- Transfer the brownies to the refrigerator and chill for 2 hours.
Make the topping:
- In a small sauce pan over low heat, warm the sour cream OR yogurt and sugar together, stirring constantly until the sugar has dissolved.
- Pour the topping over the chilled brownies and using an offset spatula, push the topping just out to within ¼-inch of the edges – don’t let the topping spill down the sides.
- Chill the brownies for another 1 hour.
- To cut the brownies, run a long sharp knife under hot water and dry with a towel. Cut the brownies into quarters with the hot knife, cleaning and reheating before you make each cut. Remove the quarters from the pan and cut each into quarters. Keep the cut brownies chilled and bring to room temperature before serving.
According to Dorie Greenspan (and confirmed by a French friend of mine), the French all know how to bake yogurt cake. In fact, my friend tells me that because it’s so easy to make, little kids will learn the recipe and bring it to school and birthday parties. The gluten-free version turns out well, as it is dense and similar to pound cakes. The cupcakes even dome nicely on top.
- If you want to halve the recipe, use 2 eggs.
- I turned the batter into cupcakes because I needed something easy to carry around and snack on, but the original recipe gives directions for a loaf cake. Although I haven’t tried making the loaf cake version with gluten-free flour, I doubt that you’d need to change the baking time. I’d start with the recommended 50-60 minutes and add a few minutes if necessary.
Mediterranean Yogurt Cupcakes
Adapted from Everyday Dorie
Yield: 12 cupcakes
- 1 cup sugar
- Grated zest of 2 cuties/clementines
- 1/2 cup plain low-fat or nonfat Greek-style yogurt
- 3 large eggs
- 1/4 teaspoon pure vanilla extract
- 2 teaspoons baking powder
- Pinch of salt
- 1 cup gluten-free flour
- 1/2 cup almond flour OR 1/2 cup gluten-free flour
- 1/2 cup mild-flavored olive oil
- Center a rack in the oven and preheat to 350ºF. Line a muffin tin with 12 paper cups.
- Put the sugar and zest in a mixing bowl. Use your clean fingers to rub the zest into the sugar until the sugar is aromatic and moist. (This step is fun, almost like playing in a sandbox!)
- Add yogurt, eggs, and vanilla into the zest and sugar. Whisk until mixture is very well blended.
- Whisk in baking powder and salt.
- Add flour(s), whisking less vigorously than before.
- Once there’s no trace of dry ingredients, switch to a flexible spatula and stir in the oil; do that in a few additions. You should have a smooth, shiny batter.
- Divide batter among 12 muffin cups.
- Bake for 20-25 minutes, or until the cupcakes are a beautiful pale yellow and a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack to cool for 5 minutes, then remove cupcakes and cool them to room temperature on the rack.
- Store in an airtight container at room temperature for up to 4 days.