Sentences with phrase «about this lemon yogurt»

What you'll really love about these lemon yogurt parfait is that they can be made a day in advance and refrigerated until you're ready to set them out for serving.

My only complaint about this lemon yogurt cake is that it didn't last long.

Not exact matches

It started with lemon curd frozen yogurt, which was so rich and tangy I still dream about it sometimes.

Hi Erin: For about a cup of yogurt you would want a teaspoon of crushed garlic (I like to use garlic paste for this type of thing), a quarter teaspoon of white pepper, juice of half a lemon, and anywhere from a quarter of a cup to a half of a cup of fresh dill, finely chopped.

• 2 tablespoons olive oil • 1 medium yellow onion, chopped • 2 garlic cloves, minced • 1 pound large carrots, peeled and cut • into 1 - inch pieces (about 2 1/2 cups) • 2 1/2 cups vegetable broth • 1/2 teaspoon ground cumin • 1/4 teaspoon ground coriander • 1/2 teaspoon sea salt • Freshly ground black pepper • 1 teaspoon freshly squeezed lemon juice • 1/2 cup plain Greek yogurt • 2 tablespoons toasted cumin seeds, for garnish

FOR THE TZATZIKI SAUCE 16 ounces plain lowfat yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2 cloves garlic, minced 1 teaspoon white wine vinegar Salt and pepper, to taste Juice of about 1/4 a lemon Extra virgin olive oil

I like more cheese flavor and less fat so I go with yogurt instead of sour cream (and definitely no mayo) as well as the lemon or vinegar, and I usually grate in a (very) small clove of garlic too — somehow the tang plus the garlic gives the bleu something to think about and play off of without the added salt.

Lamb and Spinach Fatta (Fattet Sabanikh)--------------------------- 2 bunches of spinach (about 2 lbs) 2 tbsp olive oil 2 medium onions, finely chopped 1 lb lean boneless lamb, cut into 1 ″ cubes 1/2 tsp Mixed Spices (4 parts ground cinnamon, 1 part each ground nutmeg, cloves, and cardamom) salt and freshly ground pepper 1 1/2 cups water juice of 1/2 lemon, more to taste 2 tbsp unsalted butter 1/3 cup pine nuts 1/2 tsp Middle Eastern red pepper 2 6 ″ pita breads, toasted and broken into bite - sized pieces Minted Garlic Yogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed driedYogurt Sauce (1 1/2 cups low - fat yogurt, crushed garlic, 1 tsp crushed driedyogurt, crushed garlic, 1 tsp crushed dried mint)

6 apricots, peeled, pitted, and chopped (about 2 c) 2 ripe mangoes, 10 to 12 ounces each, peeled and chopped (about 2 c) 1 c reduced - fat milk or plain low - fat yogurt 4 tsp fresh lemon juice 1/4 tsp vanilla extract 8 ice cubes Lemon peel twists (garnish)

With a hand mixer, blend the Greek yogurt, cream cheese, powdered sugar, and lemon zest until nice and fluffy (about 3 minutes).

3/4 c coconut water 1/2 c 2 % plain Greek - style yogurt 1 1/4 c frozen mango chunks 1/4 c frozen strawberries (about 5) 2 Tbsp almond meal (ground almonds) 1 Tbsp fresh lemon juice

To make the yogurt aioli, finely mince 2 cloves of garlic and add them to a mortar, using a pestle pound the garlic until you form a paste, then add 1 cup of greek yogurt, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried parsley, season with sea salt and freshly cracked black pepper, mix it until it's well mixed, then slowly drizzle in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover the mortar with seran wrap and add it to the fridge

I made these this week with a few changes; I used 2 baked boneless, skinless chicken breasts, frozen corn, about 1/4 cup yogurt, 1 tablespoon mayonnaise and a squeeze of lemon juice, and Cavendar's Greek seasoning in place of the Mrs. Dash / salt / pepper.

Finely mince 1 clove of garlic, add it to a mortar and pound it with a pestle until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of balsamic glaze, 1/2 teaspoon of fresh lemon juice, 1/2 teaspoon of dried dill, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to stir, once finished cover with seran wrap and add the sauce to the fridge

To make the yogurt aioli, finely mince 1 clove of garlic, add it to a mortar and using a pestle pound down on the garlic until you form a paste, then add 1 cup of Greek yogurt, 1/2 teaspoon of lemon juice, 1/2 teaspoon of dried parsley, season with a generous pinch of sea salt and freshly cracked black pepper, and mix everything together, then slowly pour in about 1 tablespoon of extra virgin Spanish olive oil while you continue to mix, cover with seran wrap and add to the fridge

Add the frozen peaches, honey, yogurt, and lemon juice to the bowl of a food processor (I used a blender and it worked well on the ice crushing mode) and process until creamy, about 5 minutes.

To make this lemon pound cake to go with your morning or afternoon tea (or to enjoy all on its own), you'll need a 12 - cup bundt pan and the following ingredients: granulated sugar, Cabot Unsalted Butter (softened), grated lemon zest (from about 3 - 4 lemons), fresh lemon juice (from about 3 lemons), eggs, all - purpose flour, salt, baking soda, baking powder, Cabot Plain Greek Yogurt, and powdered sugar.

3 cups granulated sugar 1 cup Cabot Unsalted Butter, softened 2 tablespoons grated lemon zest (from about 3 to 4 lemons) 6 tablespoons fresh lemon juice (about 3 lemons), divided 6 large eggs 2 1/2 cups King Arthur Unbleached All - Purpose Flour, plus more for dusting 1 teaspoon salt 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1 cup Cabot Plain Greek Yogurt 3/4 cup powdered sugar

Sprouted flax toast @silverhillsbakery Almond butter @justins Homemade blackberry chia jam - literally just heated about a cup of blackberries, a big squeeze of lemon and 2 TBS chia seeds on the stove, mashed it and let it cool before transferring into a jar for toast, yogurt, smoothies, etc..

In the past, I've posted about lemon cake, lemon curd and lemon frozen yogurt, lemon tart, and lemon pie; today, I want to share a lemon bread.

The lemon curd recipe makes 3 - 4 cups of curd (I only got 3 cups... I'm pretty sure there would have been more if so much hadn't ended up in my mouth while I was making it); the frozen yogurt recipe makes about 4 1/2 cup servings

... the inspiration for which hit me when Cathy tweeted about mixing lemon curd with yogurt for breakfast a few days ago.

These perfectly moist, lightly sweetened lemon blueberry muffins are made with almond flour, Greek yogurt and sweetened with a little honey (zero refined sugar) so not only are they delicious, but you can really feel GOOD about eating them too.

Some of my favourite ways to ease into eating breakfast is to start off with a cup of boiling water with lemon juice and a touch of honey followed by some fresh fruit, yogurt, or muesli, about an hour later.

Whisk eggs, yogurt, butter, lemon zest, lemon juice, and vanilla in a medium bowl until combined and creamy, about 30 seconds.

Made with whole wheat flour and lemon Greek yogurt makes me feel better about indulging in donuts in the morning.

1/2 c sifted coconut flour (see notes above about brands of coconut flour) 1 tsp baking soda pinch of sea salt 5 eggs at room temperature 1/2 c maple syrup (or honey if on GAPS) 4 Tbsp organic, grass - fed butter 1/4 c fresh squeezed lemon juice zest of two lemons 1/4 c homemade cultured cream (or high quality yogurt — see notes in post) 2 Tbsp Raw Apple Cider Vinegar 1 Tbsp poppy seeds

Some of my favourite ways to ease into eating breakfast is to start off with a cup of boiling water with lemon juice and a touch of honey followed by some fresh fruit, yogurt, or muesli, about an hour later.

Ingredients: 1 pound cooked and cooled chicken breasts, diced (about 2 cups diced chicken) 3 scallions, finely chopped 1/3 cup fresh cilantro leaves, chopped 1/3 cup diced dried apricots 1/3 cup chopped roasted cashews 1 1/2 tablespoons hemp seeds (optional) For the dressing: 1 cup plain nonfat plain Greek yogurt 2 tablespoons curry powder Juice of 1/2 lemon 1 teaspoon honey Pinch of cayenne pepper (optional) Salt Freshly ground black pepper

I appreciate the helpful tip about adding an extra teaspoon of lemon juice to the dairy - free plain yogurt to give it more tangy flavor Woo - hoo!