(Image credit: Ghazalle Badiozamani)
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window.ATGalleries[55852] = {“id”:55852,”type”:”Slideshow”,”images”:[{“image_id”:”35b957ae7f1b76753fa26818ab4d6010b901ec50″,”caption”:””,”image”:{“id”:”35b957ae7f1b76753fa26818ab4d6010b901ec50″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-08-13T15:52:30.912-04:00″,”updated_at”:”2017-08-13T15:52:30.912-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Ghazalle Badiozamani”,”credit_url”:”http://www.ghazallephotography.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”GB_KitchnAugust_04YogurtBitesHowTo_182.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”8217941d707ad64647465a21ebaf155fb3b68735″,”caption”:””,”image”:{“id”:”8217941d707ad64647465a21ebaf155fb3b68735″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-08-13T15:52:31.836-04:00″,”updated_at”:”2017-08-13T15:52:31.836-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Ghazalle Badiozamani”,”credit_url”:”http://www.ghazallephotography.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”GB_KitchnAugust_04YogurtBitesInterior_173.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”9cba4b4df12ed1e5829553fba1544b483a7fe111″,”caption”:”\u003cb\u003ePreheat the oven and line 2 baking sheets with parchment paper. \u003c/b\u003eArrange 2 racks to divide the oven into thirds and heat to 200°F. Line 2 baking sheets with parchment paper and set aside.”,”image”:{“id”:”9cba4b4df12ed1e5829553fba1544b483a7fe111″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-08-13T15:52:36.639-04:00″,”updated_at”:”2017-08-13T15:52:36.639-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Ghazalle Badiozamani”,”credit_url”:”http://www.ghazallephotography.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”GB_KitchnAugust_04YogurtBitesHowTo_188.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”d6791cb652ee1dfd52372adbaa7afb8c59333687″,”caption”:”\u003cb\u003eDrain off the chickpeas liquid\u003c/b\u003e. Drain off the liquid from the can of chickpeas through a fine-mesh strainer into a measuring cup. Save the chickpeas for another use. You should have about 3/4 cup of this liquid (called aquafaba).”,”image”:{“id”:”d6791cb652ee1dfd52372adbaa7afb8c59333687″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-08-13T15:52:38.009-04:00″,”updated_at”:”2017-08-13T15:52:38.009-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Ghazalle Badiozamani”,”credit_url”:”http://www.ghazallephotography.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”GB_KitchnAugust_04YogurtBitesHowTo_198.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”8e8ae141f9778c70ee134c0ae7addce22a62e2e4″,”caption”:”\u003cb\u003eWhip the aquafaba and cream of tartar to soft peaks.\u003c/b\u003e Transfer the aquafaba to the bowl of a stand mixer fitted with the whisk attachment and add the cream of tartar. (Alternatively, use an electric hand mixer and large bowl.) Whip on medium speed until soft peaks form, about 3 minutes.”,”image”:{“id”:”8e8ae141f9778c70ee134c0ae7addce22a62e2e4″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-08-13T15:52:39.052-04:00″,”updated_at”:”2017-08-13T15:52:39.052-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Ghazalle Badiozamani”,”credit_url”:”http://www.ghazallephotography.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”GB_KitchnAugust_04YogurtBitesHowTo_223.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b6161efc6c632ee457b084ee22c0f830df5a45f2″,”caption”:”\u003cb\u003eAdd the sugar and vanilla and whip to stiff peaks.\u003c/b\u003e While continuing to whip on medium speed, gradually add in the sugar and vanilla. Once all the sugar has been added, continue to whip until stiff peaks form, 5 to 7 minutes more.”,”image”:{“id”:”b6161efc6c632ee457b084ee22c0f830df5a45f2″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-08-13T15:52:31.872-04:00″,”updated_at”:”2017-08-13T15:52:31.872-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Ghazalle Badiozamani”,”credit_url”:”http://www.ghazallephotography.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”GB_KitchnAugust_04YogurtBitesHowTo_238.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”45c481c52a6a3b5f0ddb1950e5afe7c5c692f873″,”caption”:”\u003cb\u003eGently fold in the yogurt and beet powders. \u003c/b\u003eWhen the aquafaba is fully whipped, gently fold in the yogurt and beet powders until fully incorporated.”,”image”:{“id”:”45c481c52a6a3b5f0ddb1950e5afe7c5c692f873″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-08-13T15:52:30.865-04:00″,”updated_at”:”2017-08-13T15:52:30.865-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Ghazalle Badiozamani”,”credit_url”:”http://www.ghazallephotography.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”GB_KitchnAugust_04YogurtBitesHowTo_244.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”75d1ef1cf7d55c6159b7cdcb487d3f2eca0b4590″,”caption”:”\u003cb\u003eTransfer the meringue to a piping bag and pipe the drops.\u003c/b\u003e Transfer the meringue to a piping bag fitted with a small, round tip. (Alternatively, use a zip-top bag as a piping bag and cutting a small hole in one corner.) Pipe the meringue onto the baking sheets into dime-sized rounds. The piped rounds can be spaced close together.”,”image”:{“id”:”75d1ef1cf7d55c6159b7cdcb487d3f2eca0b4590″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-08-13T15:52:31.917-04:00″,”updated_at”:”2017-08-13T15:52:31.917-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Ghazalle Badiozamani”,”credit_url”:”http://www.ghazallephotography.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”GB_KitchnAugust_04YogurtBitesHowTo_276.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”b7f2119b745bb8e70c19ae0b5a8436ce369fd22b”,”caption”:”\u003cb\u003eBake for 1 hour at 200°F.\u003c/b\u003e Bake until dry to the touch, about 1 hour.”,”image”:{“id”:”b7f2119b745bb8e70c19ae0b5a8436ce369fd22b”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-08-13T15:52:31.065-04:00″,”updated_at”:”2017-08-13T15:52:31.065-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Ghazalle Badiozamani”,”credit_url”:”http://www.ghazallephotography.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”GB_KitchnAugust_04YogurtBitesHowTo_516.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}},{“image_id”:”fac64818b764f5e3d05259abb3c83954ada4c6cb”,”caption”:”\u003cb\u003eCool and store. \u003c/b\u003eRemove the drops from the oven and cool completely before storing in an airtight container. “,”image”:{“id”:”fac64818b764f5e3d05259abb3c83954ada4c6cb”,”width”:2250,”height”:3000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2017-08-13T15:52:30.973-04:00″,”updated_at”:”2017-08-13T15:52:30.973-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Ghazalle Badiozamani”,”credit_url”:”http://www.ghazallephotography.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”GB_KitchnAugust_04YogurtBitesLead_541.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null,”focus_z”:null}}]};
I remember a time in raising my children in which I was never without one of those zip-top bags of frozen yogurt bites. If they needed something while we waited for dinner to arrive at the table, or a quiet snack at library story time, there they were. And while I loved making baby food for them and freezing yogurt for snacks, there was just no beating the commercial yogurt bites — even I enjoyed my fair share of the sweet, tangy, melt-in-your mouth texture of those bites.
It almost pains me to have discovered a hack for making dried yogurt bites at home after that season of my child-rearing is coming to an end, but when I discovered I could turn a kitchen staple’s leftovers in to tender snack bites, I knew I needed to share this splendid secret.
from WordPress https://jonathanwilhoite.wordpress.com/2017/08/17/how-to-make-yogurt-drops-at-home-cooking-lessons-from-the-kitchn/
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