Pumpkin Spiced Jackfruit Ice Cream, “Nice Cream”, with Coconut
We found a really ripe Jackfruit in September which is the perfect time to start enjoying pumpkin spiced everything! So we...
Written by Eydie Desser
This is a beautiful, light, and elegant fall dessert to serve your guests. Perfect for Thanksgiving as well. You can also make a spring or summer verrine —just use seasonal fruits, like peaches and raspberries during the summer–the options are endless. Chef Pascale’s recipe calls for Greek Yogurt. We subbed it out with a delicious Plant Based option — Coconut Yogurt. It tastes amazing and is filled with probiotics. So good for your gut!
1- Divide sliced grapes among eight 6-ounce glasses, or ten 4-oz glasses. Whisk together the yogurt, honey, lime zest and juice in a medium sized bowl. Spoon ⅓ cup into each glass covering the grapes.
2- Place the diced Asian pears, lemon zest and juice in a small bowl and toss to combine. Spoon a layer of the pear mixture on top of the yogurt in glasses. I like to arrange the pears where the golden skin is against the glass for a colorful layer.
3- Divide the rest of the yogurt mixture among the glasses on top of the pears.
4- Top each verrine with an equal portion of the pomegranate seeds.
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