Tropical Fruit Salad with Vanilla-Scented Yogurt Sauce
That title is a mouthful. Try saying it three times fast!
This is the simple breakfast that I made yesterday. The fruit is based on what I had in the house at the time, so feel free to use whatever you have on-hand. This makes approximately 2 servings (or one big serving).
Tropical Fruit Salad with Vanilla-Scented Yogurt Sauce
2 tbsp. plain soy yogurt
1 inch vanilla bean
1 1/2 tsp. agave nectar (or liquid sweetener of choice)
1 mango
1 tangelo
1/4 pineapple
1 apple
2 tbsp. lime juice
In a small bowl, mix the soy yogurt with the agave nectar. Cut 1 inch off a vanilla bean and slice it open. Use a spoon to scrape the sticky seeds out of the bean, and then mash the bean pod into the yogurt to get more out. Leave the pod in the yogurt while you prepare the fruit--more vanilla flavor will soak into the sauce.
Peel and cut all fruit into bite-sized pieces. Toss with lime juice. Serve with yogurt topping spooned over the top.
You could, of course, use vanilla-flavored yogurt or vanilla extract instead of the vanilla bean, but I have to tell you that it just won't taste as good. The vanilla bean gives a complexity and delicacy of flavor to the sauce that extract just doesn't have. And besides, those little vanilla seeds look so cute!
Tags: vegan recipes vegetarian cooking food fat-free
Labels: gluten-free
posted by SusanV at 11:50 AM
9 Comments:
Yummy!
I've never had any actual vanilla beans -- but it sounds like it might be worth buying some! I also didn't know that there were sticky seeds inside...
Is the bean itself edible? I guess I always thought you chopped the whole bean up to use it for flavor, but maybe I was wrong and it's just the seeds.
Anyway, I would have to use different fruit. I've never had luck with a mango. Either they are almost rotten by the time they travel up here, or they are too strange to cut up for me, and the texture is just, well, weird.
Beautiful presentation as always, Susan. :)
PS: Tigger did make an appearance in my podcast today...
Your photography is really great. I love the vivid blue and orange-yellow in this one.
I've got an entire week's menu made out of your recipes this week. Hopefully I'll become healthy, smart and good with color too. hahaha :D
mmmmm... this fruit salad looks delicious. I was just wondering what other things you use the yogurt sauce for. I'd love to use it to top on other things- so if anyone has any ideas I'd love to hear them. Thanks!
-Teresa
Mmmmm, that looks so good!
Wow Susan, it sounds fantastic! As all the recipes I have read on FatFreeVegan!
I was actually wondering if I could link you to my own blog.
Hey Shawn--I've never seen the vanilla bean chopped up and used, but you can rinse it off and put it in sugar to make vanilla sugar or use it again in some liquid. This only works if the bean was strongly flavored to begin with and you don't get all the flavor out.
And thanks for showing the animals in your podcast. They were adorable!
Thanks, Molly! I'm still waiting to become smart! :-)
Teresa, I think this sauce would taste great on pancakes or on fruit-filled crepes. Of course, I'm trying not to eat pancakes or crepes, so I can't promise to be the one to test this out! ;-)
And t., of course you can link to my blog! I'd be honored.
This looks so tasty Susan!
May I ask what the blue background is? I like your contrast.
Hi Leslie! It's just plain blue posterboard. I'm glad you like the color--I do so much with a white backgroud that I thought I'd shake things up a bit.
Hi Susan,
I have to report that while I was printing the recipe for the spinach and tofu pie, I saw the tropical fruit salad with yogurt sauce. I made the spinach pie for dinner and the fruit salad for desert! Both were delicious! I have to say, that seeing the beautiful pictures you take, is such a motivator for me. Also, I went ahead and bought the nutritional yeast to use in the tofu mixture - and I'm glad I did. I think it really added to the flavor (not to mention, the nutrition.)
I got over my fear of phyllo, and finally learned how to use those vanilla beans that have been in my pantry since Christmas time. Thanks again for sharing your lovely recipes and photography!
Post a Comment
Links to this post:
Create a Link
<< Home