GREEK YOGURT BOWL WITH RASPBERRY PUREE, PISTACCHIO BUTTER, AND CHOCOLATE BISCUIT CRUMBLE
Notes: A Greek yogurt bowl with baking “leftovers” that happens to be nourishing, not too sweet, and full of complementary flavors. The raspberry puree sauce last for weeks in the fridge if properly sealed and retains its bright raspberry flavor (and has very little added sugar). The pistachio butter is simply raw pistachios that were roasted in the oven, to heighten their natural sweetness and flavor, and food processed to smoothness with some sea salt. And the chocolate biscuits are not too sweet and add just the right amount of crisp texture and chocolate flavor. The raspberry puree sauce, pistachio butter, and chocolate biscuits are easy to make and will last you plenty of yogurt bowls if you make them but go with so many other things as well. I made the full recipes that these elements came from and I still had leftovers. Using a ramekin or similarly small bowl will keep the size right for breakfast, but I’d also eat this for dessert if I wanted to not “over do” it and get some protein in too.
Try it in a ramekin to keep proportions reasonable for breakfast.
Equipment:
Stand mixer with paddle attachment (for chocolate biscuits)
Medium sauce pan (for raspberry puree)
Blender (for raspberry puree)
Food processor (for pistacchio butter)
Ingredients:
Greek Yogurt: ~1/2 cup
Honey: to taste
Fresh blueberries (optional)
Raspberry puree:
Cornstarch: 2 tsp
Water: 1 tbsp
Frozen raspberries: 285 g (~2.5 cups)
Granulated sugar: 3 tbsp
Lemon juice: 1 tsp
Vanilla extract: 1 tsp
Pistacchio butter:
Raw, shelled pistacchios: 2 cups
Salt (I used sea salt): 1 tsp or to taste
Chocolate biscuits:
AP flour: 160 g (1 and 1/4 cup)
Cocoa powder (Dutch processed or Cocoa Rouge): 43 g (1/2 cup).
*I used Cocoa Rouge from Guittard, which is similar to Dutch processed but a bit more intense, bittersweet and red (linked).
Baking powder: 1/4 tsp
Salt: 1/4 tsp
Granulated sugar: 135 g (2/3 cup)
Butter: 113 g, or 8 tbsp (1/2 cup)
Eggs (room temp): 1 large egg
The ingredients: Honey, Greek yogurt, chocolate biscuit crumble, pistacchio butter, raspberry puree sauce.
Directions:
Yogurt bowl:
Once you have your toppings ready (directions below) add Greek yogurt to a small bowl.
Add ~1.5 tbsp of raspberry puree, ~1.5 tbsp of pistachio butter, a handful of fresh blueberries (optional), 1 tbsp of chocolate biscuit crumber, and drizzle honey on top (to taste).
Enjoy!
Raspberry puree:
Combine frozen raspberries, granulated sugar, and lemon juice in the sauce pan and turn on the heat to medium.
Whisk cornstarch and cold water together until the cornstarch is fully dispersed and then add it to the sauce pan and mix in.
Start mashing up the raspberries with a spatula as they begin to heat up.
Bring to a soft rolling boil for ~ 3 mins and stir as the mixture begins to thicken up.
Add vanilla extract right before taking off the heat.
Set aside to cool.
Once cooled blend thoroughly in a blender. You will see the color brighten as the mixture becomes somewhat aerated and homogenous.
Blending the raspberry puree.
Pistacchio Butter:
Preheat oven to 350 F (180 C). Spread your raw pistacchios across a large parchment lined (or silicone mat lined) baking sheet and toast them in the oven until fragrant (~7-10 mins).
Let the pistacchios cool for ~10 mins, until slightly warm to the touch.
Grind down the pistacchios in a food processor and keep going until you have a smooth, creamy butter. Pause to scrape down the sides as needed and add salt about half way through. The pistacchios will go from a clumpy meal, to a cohesive ball, and finally to a creamy, smooth butter. This process will take several minutes so you can stop for a few mins if your food processor gets too hot.
Taste, and blend in another pinch of salt if needed. Let the pistachio butter cool to room temperature, then transfer to a relatively airtight container or jar. The butter keeps well at room temperature for approximately a week, or much longer in the fridge.
Chocolate “Oreo” Biscuits:
Preheat oven to 375°F and line two baking sheets with parchment paper.
In the bowl of your stand mixer fitted with the paddle attachment, combine flour, cocoa powder, baking soda, baking powder, salt, and sugar. While on low speed, add the butter in several pieces at a time, until dispersed, then add the egg. After adding the egg continue mixing, until the dough comes together in a mass, about 1 minute.
Divide the dough pinching off approximately teaspoon sized amounts and roll them in your hands and drop onto prepared baking sheets. The cookies will not spread much, but leave about 2 inches of space in between.
Dampen the palm of your hand before flattening each ball of cookie dough to about 1/8 inch thickness.
Chill each tray of flattened biscuit dough for at least 10 minutes in the fridge before baking.
Bake for 9 to 10 minutes, rotating the pans about half way through.
After cooling the cookies can be stored in an airtight container for approximately 2 days and they will retain their initial crispness. And they will still be mostly crisp for another 7 days or so.