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It’s all about the toppings.
Peaches, maple, cardamom, pecans
DIRECTIONS: Toss together pitted and quartered peaches with a pinch of cardamom and drizzle of maple syrup. Roast in 350°F oven until tender. Eat warm or at room temperature over yogurt with chopped pecans.
HOT TIP: Roast extra peaches and keep refrigerated in a sealed container so you can use them throughout the week.
Carrots, cinnamon, honey, walnuts
DIRECTIONS: Coarsely grate carrots and toss with honey and cinnamon. Spoon over yogurt and sprinkle with chopped walnuts.
Lemon, almond extract, poppy seeds
DIRECTIONS: Stir lemon juice and a dash of almond extract into yogurt. Sprinkle with poppy seeds.
Cherries, red wine
DIRECTIONS: Pit and coarsely chop cherries. Add to a saucepan with a few tablespoons of full-bodied red wine and a pinch of sugar. Simmer until the liquid is thickened, then cool and serve over yogurt.
HOT TIP: Cook extra cherry-wine sauce and keep refrigerated in an airtight container so you can use it throughout the week.
Pistachios, crystallized ginger, orange, honey
DIRECTIONS: Whisk together honey, orange juice, and orange zest. Drizzle over yogurt, and sprinkle with chopped crystallized ginger and chopped pistachios.
Honey, almonds, apricots
HOT TIP: Make extra honey-orange sauce and keep in the fridge in an airtight container so you can use over the next few days.
DIRECTIONS: Swirl honey into yogurt. Top with coarsely chopped almonds and apricots. Drizzle with additional honey.
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