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Striped Frozen-Yogurt Terrine

Follow this recipe (and the variation that follows) to make terrines using different fruit-flavor combinations; just start with six ounces of each of three types of fruit. Berries and stone fruits (plums, peaches, and nectarines) need to be cooked before pureeing, while melons and mangoes do not.

  • prep: 1 hour
    total time: 1 day
  • servings: 10
Photography: Johnny Miller

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Ingredients

  • 6 ounces fresh blueberries
  • 6 ounces plums, pitted and chopped
  • 2 1/4 cups sugar
  • 6 ounces seedless watermelon, peeled and chopped
  • 3 3/4 cups plain low-fat (2 percent) Greek yogurt
  • 10 whole-wheat biscuit crackers, such as Carr's, ground to crumbs in a food processor (about 3 ounces)

Variations

Variation: Use raspberries and strawberries instead of blueberries and plums, and chopped pitted mango instead of watermelon.

Directions

  1. Step 1

    Place blueberries and plums in 2 separate saucepans; add 3/4 cup sugar to each. Cook over medium heat, stirring, until juices are released and sugar melts, 4 to 8 minutes. Increase heat and bring to a boil; cook until fruit breaks down and softens, 3 to 4 minutes more. Pass each fruit mixture through a fine sieve into a separate bowl, pressing on solids to remove as much liquid as possible. Let cool completely. Meanwhile, puree watermelon with remaining 3/4 cup sugar in a food processor, then pass through sieve into a bowl, again pressing on solids to remove liquid.

  2. Step 2

    Whisk 1 1/4 cups yogurt into each puree; refrigerate until ready to use. Line 3 mini (3-by-5 1/2-inch) loaf pans or 1 standard (5-by-10- inch) loaf pan with parchment. Transfer watermelon mixture to an ice cream maker; freeze according to manufacturer's directions. Spread evenly in prepared pan(s). Sprinkle with crumbs: 1 scant tablespoon for mini pans, 2 to 3 tablespoons for standard. Freeze until set, about 45 minutes. Repeat with plum and then blueberry mixture, layering one on top of the other; omit crumbs from final layer. Freeze until firm, at least 3 hours and up to 3 days.

  3. Step 3

    Run a knife around edges and unmold loaf. Cut into 3/4-inch-thick slices and serve.

Source
Martha Stewart Living

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Reviews (1)

  • Rellimarual 17 Aug, 2014

    I'd like to try this recipe but I find it unclear. Sieving the fruit will result in a "puree" I need to add the yogurt, but it's not clear whether the "puree" is the liquid that passes through the sieve or the solids left behind. The recipe suggests that it is the solids, but if the fruit is berries, I don't believe that would be the case. Please straighten this out!