In practice: Yogurt-based recipes EB 2016 San Diego

Goat’s cheese, grape and pecan balls

Hubert balls 1620x800

Selected for you this week: Goat’s cheese, grape and pecan balls, a recipe out of Hubert Cormiers yogurt recipe book ‘Ma table festive’. It’s a great appetizer to make, when you have friends around! This recipe was part of the unique yogurt tasting session at the 4th Yogurt Summit in San Diego.

Ingredients (12 serves)

  • 12 large green grapes
  • 90 grams of goat’s cheese
  • 80 ml (⅓ of a cup) of Greek yogurt, strained (for method see annex)
  • Pecans, crushed to a size suitable to coat the balls


  1. Rinse the grapes in cold water.
  2. In a small bowl, mix the yogurt and goat cheese.
  3. Coat each grape with the goat cheese mixture to make a small ball.
  4. Pour the crushed pecan nuts onto a small plate.
  5. Roll the balls in the pecans to cover them entirely.

 Nutritional values (for 2 balls)

  • Calories: 366
  • Fat: 35.7 g
  • Saturated fat: 5.9 g
  • Cholesterol: 13 mg
  • Sodium: 83 mg
  • Carbohydrates: 8 g
  • Fiber: 4 g
  • Protein: 8 g

Annex: Strained Greek yogurt

Greek yogurt has an interesting texture. It is smooth and quite thick. However, some recipes require an even thicker texture, a little like cream cheese or mascarpone. By draining the yogurt you remove part of the whey. In doing so, you get a firmer yogurt.

  1. Use plain Greek yogurt
  2. Line a colander with cheesecloth (or a clean kitchen cloth, kitchen paper or a coffee filter).
  3. Pour in the Greek yogurt.
  4. Place the colander over a bowl and leave in the refrigerator for around 4 hours. The longer you leave the yogurt to strain, the thicker it will be.
  5. Remove the yogurt from the colander and keep for up to a week in a sealed container in the refrigerator.
 Source: Hubert Cormier – Ma table festive
Copyright: Hubert Cormier

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