French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

Hello Everyone! Yesterday I shared a recipe for a simple mixed berry compote, and tonight I’ll show you how you can use it in a sweet breakfast dish (or even for dessert), featuring Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt, courtesy of Gourmet Direct PH!

French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

These French Toast Wraps are a creative cross between traditional French toast and crêpes. They are made by dipping wholewheat wraps in a mixture of egg, soy milk, cinnamon, nutmeg, and vanilla extract. Make sure that you dip the wraps in the egg mixture rather than soak. You can let them soak for 30 seconds or so, but it will make the wraps a touch more fragile to handle. They are then fried in butter on both sides until golden brown. For my recipe, I fried them in coconut oil as I realised I didn’t have any butter left in my fridge.

The result is a deliciously mouth-watering, crêpe-like wrap without the hassle of actually making crêpes from scratch. Fill the wraps with your yoghurt of choice, sweetened or unsweetened, and you can also mix up your choice of fruits and granola, and even use herbs such as basil or mint. You can even go for savoury French Toast Wraps if you want with this recipe!

French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt Ingredients

PREP TIME 10 MINS | COOKING TIME 10 MINS | SERVES 3

INGREDIENTS

For the French toast wraps

  • 6 wholewheat tortilla wraps
  • 1/2 cup soy milk
  • 1 large free range egg
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 3/4 cup Binda Valley’s Vanilla Bliss Natural Greek Style Yoghurt
  • 1 tbsp lemon juice
  • 1/2 tbsp honey
  • 1/3 cup mixed berry compote
  • 3 large bananas, peeled and sliced
  • Granola (with dried cranberries and pumpkin seeds)
  • Confectioners’ sugar (optional)
  • Coconut oil, for cooking

METHOD

  1. In a shallow bowl, add the soy milk, egg, vanilla extract, cinnamon, and nutmeg together. Whisk until well combined. Dip both sides of each tortilla in the egg mixture.
  2. Add the coconut oil to a pan over medium-high heat. Add the dipped tortilla to the pan and cook until golden brown, about 1 to 2 minutes on each side. Once done, transfer to a plate and repeat with the other tortillas.
  3. In a small bowl, mix the yoghurt, lemon juice, and honey together until well combined. Spoon the yoghurt mixture down the centre of each tortilla and top with the sliced bananas.
  4. Fold the sides of the tortilla over the top of the yoghurt and bananas, and top with the warmed mixed berry compote. Top with more sliced bananas, granola, and sprinkle with confectioners’ sugar (optional). Serve and enjoy immediately!

French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

French Toast Wraps with Mixed Berry Compote & Vanilla Yoghurt

BON APPÉTIT

– Ally xx

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Mixed Berry Compote

Mixed Berry Compote

Hello Everyone! A great way to use up fruits, especially berries, that have been sitting in your fridge for a while and on the verge of over-ripening, is to make compote! I’ve made my fair share of compote when I was still living in Australia, usually using fresh, overripe berries as they are easily accessible when in season. While you can sometimes get fresh berries here in the Philippines, they’re really expensive which is why I opted to use frozen berries for this compote recipe that I will be sharing.

Mixed Berry Compote

Compote is a type of fruit spread that is made from slowly cooking whole or small fruit pieces combined with a sugar syrup. The three main ingredients for a compote are as follows:

  • Berries – fresh or frozen, whatever you have on hand,
  • Juices – any liquid with some tang i.e. lemon, lime, orange, or pomegranate juice, and
  • Sweeteners – sugar, honey, maple syrup, or other natural sweeteners.

Other than those three main ingredients, you may also add other flavours to enhance your compote. Some options include, but are not limited to orange zest, lemon zest, mint, or your favourite liqueur.

This mixed berry compote is best served over pancakes, toast, French toast, waffles, yoghurt, ice cream, or cheesecake. The possibilities are endless! Stick around tomorrow to see what I served my mixed berry compote over!

Mixed Berry Compote Ingredients

PREP TIME 5 MINS | COOKING TIME 10 MINS | SERVES 4

INGREDIENTS

  • 250g frozen mixed berries
  • 1/4 cup white granulated sugar
  • Zest of 1 lemon
  • Juice of half a lemon

METHOD

  1. Combine all the ingredients in a small saucepan.
  2. Over medium-high heat, bring the mixture to a boil until the berries break down and the compote thickens to your desired consistency, not more than 10 minutes.
  3. Serve over your choice of breakfast foods to satisfy your sweet tooth cravings in the morning. Enjoy!

I served mine over some delicious Vanilla Bliss Greek Style Yoghurt from Binda Valley. If you’re residing in the Philippines, you can get your fix of this yoghurt from Gourmet Direct PH.

Mixed Berry Compote & Binda Valley's Vanilla Bliss Yoghurt

You can easily make a large batch of compote and store them in the fridge, warming them up as you need them. Just be sure to keep the compote in an airtight container or sterlised jar. It should be able to last for up to 2 weeks when properly stored and refrigerated.

If you want to keep some around for even longer, you can always freeze it. Pour the compote into jars, then seal it while it is still hot. The compote will last in the freezer for up to 2 months.

BON APPÉTIT

– Ally xx

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Mini No-bake Blueberry Cheesecake

Mini No-bake Blueberry Cheesecake

Hello Everyone! Very sorry indeed for the lack of updates! I’ve been quite busy the past two weeks almost since my last post upload. I haven’t had the time to really get into the kitchen and cook up a new dish, or try a new recipe. For starters, uni was hectic last week. I also had a high school friend from Brunei visit me last weekend, ate out lots so expect a few café reviews soon.

And finally, I started my graphic design internship this week with Hello Social, a social media marketing agency that is based in Sydney that works with a variety of businesses to assist in achieving their marketing objective’s, through social media. I am basically now at uni twice a week, and at my internship 3 times a week, which really means that I only have the weekends to really enjoy my cooking. So I’m letting you know now that my posts will not be as regular as they used to be, but I will still upload whenever I take on another culinary adventure in the kitchen. Thank you for understanding.


All that aside! Let’s get on with today’s recipe shall we? So I actually made these (not-so) mini no-bake cheesecakes last week Monday – I just never had the chance to do a write up and post it immediately. Also, I said not-so mini because when I gave one to Marissa, she struggled to eat the whole thing herself in one go. To quote her, “Dude, this is not mini okay?!” She loved it never the less! I honestly wasn’t expecting you to finish the whole thing in one go, even I could only eat half and the other half a bit later!

What actually happened that day was that I had a 9am-12pm Photography class, and interview for my internship straight after, and then a cheesecake bake-off with my food lover Jialing. Well more or like she asked me in advance if she could use my oven (since she doesn’t have one at her place) to bake a cheesecake for her boyfriend and their two-year anniversary! Of course I wasn’t just gonna sit back and watch her make a cheesecake that wasn’t for me to eat as well – so I decided to make a (few) cheesecake(s) too!

Please check out the original recipe here at taste.com.au. Now, this recipe as you can see makes one 6cm-deep, 20cm-round base cheesecake, which equates to about 5 mini tins (I only had 4 with me on hand, so I made the remaining one in two small ramekins and ate it straight out of it – with Jialing of course!

Mini No-bake Blueberry Cheesecake Ingredients

PREP TIME 35 MINS* | COOKING TIME 20 MINS |
MAKES
 4 MINI CHEESECAKES

*Add 4-5 hours extra for chilling time in the fridge

INGREDIENTS

For the cheesecake

  • 2 x 250g packets cream cheese, softened
  • 300ml thickened cream, whipped
  • 250g ginger nut biscuits
  • 125g butter, melted
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup caster sugar
  • 1/4 cup boiling water
  • 1 teaspoon vanilla extract
  • Icing sugar mixture, to serve

For the blueberry compote

  • 2 cups fresh or frozen blueberries
  • 1/4 cup caster sugar
  • 3 tbsp water
  • 2 tsp lemon juice

Mini No-bake Blueberry Cheesecake

METHOD

  1. To make the blueberry compote, combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently. Set aside until needed.
  2. Prepare the springform pans by lining the bases with baking paper and greasing the edges with butter. In a food processor, process the ginger nut biscuits until mixture resembles fine breadcrumbs. Tip it into a medium sized mixing bowl, add the melted butter a mix until well combined. Press the mixture over the base of the prepared pans. Place in the refrigerator for 20 minutes or until firm.
  3. Next, sprinkle the gelatine powder into a mug and add the boiling water to it. Whisk with a fork until the gelatine powder fully dissolves. Set aside to cool for 15 minutes.
  4. Meanwhile, whip the thickened cream in a small mixing bowl using the electric mixer – be careful as to not over whip the cream (this is what I did and ended up with a lumpy mixture, managed to fix it but it still wasn’t a smooth and silky in texture). Set aside. Beat the cream cheese, sugar, and vanilla in a large mixing bowl using the electric mixer. Then, gradually beat in gelatine mixture until combined. Using a rubber spatula, gently fold the whipped cream in.

Now for the fun part! This is where you can get creative with your cheesecakes – and of course, typical me, why make 4 cheesecakes exactly the same when you can use the same ingredients but incorporate them differently into the mixture? But first, let’s separate the cheesecake batter into 2 mixing bowls. Here’s my take on no-bake blueberry cheesecake 4-ways:

Mini No-bake Blueberry Cheesecake
Cheesecake #1: Add the cheesecake mixture into one of the springform pan as is and top with the 1/2 cup of blueberries.

Mini No-bake Blueberry Cheesecake
Cheesecake #2: Same as the first cheesecake, but instead, top with the blueberry compote

Mini No-bake Blueberry Cheesecake
Cheesecake #3: Same as the first two cheesecakes, but instead, marble in the blueberry compote.

Mini No-bake Blueberry Cheesecake
Cheesecake #4: Pour the blueberry compote into the cheesecake mixture and using the electric mixer, beat until well combined. Add the mixture into the last springform pan.

Lastly, remember to wrap each springform pan with cling film and place in the fridge for at least 4-5 hours to set. Top the cheesecakes with a sprinkle of icing sugar before serving.

BON APPÉTIT

– Ally xx

myTaste.com