3 delicious ways to one up your yogurt — make
a cup of yogurt into a delicious breakfast, snack, or dessert with simple add - ins like fresh and dried fruit, nuts, and coconut!
I love how just a few simple ingredients can transform
a cup of yogurt into a flavorful and unique treat!
Not exact matches
I started by mixing three teaspoons
of yeast
into a small
cup of peach
yogurt.
Serve 1
cup full - fat greek
yogurt (or coconut
yogurt) Ginger Honey (simply stir lots
of freshly grated ginger
into honey over low heat) 10 - 15 almonds, chopped ground cinnamon
1/2 teaspoon
of chopped fresh or dried red chile 1 pound boneless lamb, cut
into 1 - inch cubes 1
cup of plain
yogurt 2 cloves
of garlic, chopped fine
Topping: Stir a
cup or so
of reserved rhubarb sauce
into a
cup of yogurt.
SCOOP about 1/2
cup meat
into lettuce leaf for each wrap; top with dollop
of yogurt, additional salsa, and olives if desired.
Broccoli - Cauliflower Bake 1 head broccoli, washed and separated
into florets 1 head cauliflower, washed and separated
into florets Salt and pepper to taste 1 can condensed cream
of mushroom soup (light version works too) 1
cup sour cream (low - fat sour cream or no - fat plain
yogurt also work) 1/4
cup grated parmigiano reggiano cheese
First, add in 1 tablespoon
of acacia honey
into 1
cup of yogurt, plain
yogurt.
Ladle soup
into bowls or
cups, and serve each with a generous dollop
of the
yogurt, a drizzle
of olive oil, a touch
of chopped mint (any that was left on the cutting board), and a sprinkling
of black olives.
Use 3 TBL to 1/4
cup starter
yogurt into a portion
of the cooled milk to thin it, then add to the cooled milk.
Click here for the full recipe Spread half
of your
yogurt cup into a bowl or large parfait dish... Add 1/4
cup each chopped pears and peaches.
1/2 teaspoon turmeric 3/4 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon garlic powder 1 teaspoon cumin 1 teaspoon paprika pinch
of salt 1 1/2 tablespoons olive oil 4 gluten free tortillas 2 sweet potato, peeled and cut
into small cubes 1 can chickpeas 1
cup spinach, washed and roughly chopped 1/4
cup fat free Greek
Yogurt 1 lime 1/2
cup diced tomatoes 1/4
cup chopped cilantro
1 teaspoon fennel seeds 1 teaspoon poppy seeds 5 cloves garlic 1 - inch piece ginger 1 large onion, chopped and divided
into 2 parts 1 large bunch
of cilantro, chopped and divided
into 2 parts 2 serrano chiles, seeds and stems removed 1 tablespoon butter or olive oil for sauteeing 1 teaspoon turmeric 4 large tomatoes, quartered 1 1/2
cups coconut milk 1
cup yogurt 2
cups coarsely chopped vegetables, such as carrots, potatoes, and cauliflower
2 tablespoons vegetable or olive oil 1 teaspoon mustard seeds 1 teaspoon cumin seeds 1/2 teaspoon fenugreek seeds 1 red chile, such as serrano, stem removed and minced 1 cucumber, peeled and cut
into thin slices 2 tomatoes, sliced 1 onion, sliced
into rings 1 1 - inch piece
of ginger, peeled and finely minced 1/4
cup sour cream 1/4
cup unsweetened
yogurt 1/2 teaspoon salt 1/4
cup cilantro or mint leaves for garnish
I used my immersion blender to whip it up
into a smooth consistency and added a dollop
of greek
yogurt to my
cup full.
These soaked granola cereals can be eaten right out
of the bag or from the handy single serving
cups, tossed
into your
yogurt, or covered with milk.
When you want to use the scrub base, scoop out 1/4
cup into a small bowl, and stir in enough
of the liquid ingredients (vary it by what you have on hand —
yogurt and milk are best, but water works) to make a paste.
Layer 1/4
cup Greek
yogurt into the bottom
of a dessert glass (my glasses have a capacity
of 10 - ounces).
Pop a few pieces
of fruit
into each
cup, pressing them down
into the
yogurt with the tip
of your finger.
Garnish each bowl with a sprinkling
of basic Gremolata just before serving, or stir 3 — 4 tablespoons
into 1/3 — 1/2
cup sour cream, plain
yogurt, crème fraîche, or a combination.
I ended up using everything I could get from three blood oranges, and threw that
into a bowl with the almost half
cup of juice, vanilla bean, Greek
yogurt, coconut oil, sugar, and vanilla bean paste.
Begin my making the
yogurt aioli first, 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 teaspoon
of freshly squeezed lemon juice, season with sea salt and freshly cracked black pepper and mix everything together, then slowly pour in 1 tablespoon
of extra virgin Spanish olive oil
into the mortar while you continue to stir, cover the mortar with seran wrap and add it to the fridge
Ingredients: 3 medium potatoes cut
into cubes (keep the skin on) 1
cup green peas 2 large carrots, peeled and cut
into cubes 1
cup red cabbage cut
into stripes Good handful
of green beans 1 1/2
cup of white
yogurt (I used Provamel) 1 tbsp Apple cider vinegar 1 tbsp dijon mustard 1 tbsp olive oil Salt and pepper to taste For a vegetarian option add 2 hard - boiled eggs Method: Steam or boil the potatoes, carrots, green beans and green peas until soft.
Throw a handful
of fresh or frozen fruit, granola or cereal, and maybe even a few chocolate chips
into a
yogurt cup for an easy, delicious, and nutritious morning meal.
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 dried
Yogurt Sauce (1 1/2
cups low - fat
yogurt, crushed garlic, 1 tsp crushed dried
yogurt, crushed garlic, 1 tsp crushed dried mint)
Finely mince 1 clove
of garlic and add to a mortar, using a pestle, pound down on the garlic until you form a paste, then add 1
cup of Greek
yogurt and the minced spinach mixture
into the mortar, also add 1/2 teaspoon
of fresh lemon juice, 1 tablespoon
of extra virgin Spanish olive oil, season with sea salt and freshly cracked black pepper, mix everything together until well mixed, cover with seran wrap and add to the fridge
I buy frozen fruits and fresh fruits that are in season... prep them, put about 1.5 — 2
cups of fruit and 3
of the
yogurt «muffins»
into a quart - size freezer bag and pop them in the freezer.
I used 4 medium potatoes (when cut
into chunks they were about 2
cups), 1/2
cup plain nonfat Greek
yogurt, and 2
cups of baby spinach which I sauteed in garlic, olive oil, salt, pepper, and chili pepper flakes.
When the temperature drops to 115 F (This took about a half an hour), stir in the 1/4
cup of yogurt, then pour the mixture
into the jar and cover it.
Ingredients • 2
cups plain low - fat Greek
yogurt • 4 to 5 cloves garlic, minced • Zest and juice
of 1 lemon • 2 tbsp chopped fresh oregano • 1 tbsp chopped fresh chives • 1 tsp salt • 1/2 tsp ground black pepper • 2 lbs lamb loin, cut
into 2 - inch chunks • 2 green bell peppers, cored and cut
into large chunks To serve: • 1/4
cup chopped fresh herbs, such as oregano, parsley, chives and thyme • 1 lemon, cut
into wedges.
Serve those spoon sweets the way the Greeks do, alongside a
cup of dark, rich coffee; or drizzle some
into the full - fat Bulgarian
yogurt you'll find in the dairy aisle.
1 tablespoon olive oil 1/2 medium onion, diced 1 large garlic clove, minced 1/2 teaspoon ground ginger (or 1 tablespoon fresh ginger, peeled and grated — I love fresh ginger but didn't have any) 3/4 teaspoons garam masala 3/4 teaspoons curry powder 1/4 teaspoon cayenne pepper 2 to 3
cups vegetable broth as needed 1 sweet potato, cut
into 1/2 inch cubes 3/4
cup dried lentils (I used green) 1 bay leaf 1/2 pound greens such as swiss chard, collards, kale, etc., center ribs removed and leaves thinly sliced (I used about 7 big leaves) 1/2 teaspoon kosher salt, or more to taste Zest
of 1/2 lime 1 tablespoon lime juice Plain Greek
yogurt and sliced almonds for topping, if desired
Grab a Millet Muffin or some flaky
Yogurt Biscuits for breakfast on the go, or settle
into a lazy Sunday morning with a stack
of Multigrain Pancakes and a steaming
cup of Ginger Tea.
Cup - set
yogurt is made in Michigan Instead
of culturing the ingredients in large batches and then filling individual
cups with fully prepared
yogurt, the dairy processor pours ingredients
into each individual pot.
Spoon a tablespoon
of yogurt into each
cup.
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..
Serves: 6 Prep time: 10 - 15 minutes Cook time: 15 - 20 minutes Total time: 25 - 35 minutes Ingredients 3 ripe - but - firm avocados 6 eggs, yolks and whites separated 3 teaspoons harissa (or chile paste
of your choice) 2 garlic cloves, smashed
into a paste with kosher salt 1/2
cup whole - milk Greek
yogurt Directions
What I used to do, when I made dairy based
yogurt, is right after fermenting it (using a purchased freeze dried starter from Yogourmet) I'd remove about 1/2
cup of the freshly made
yogurt and freeze it, divided
into 2 Tbsp portions.
You can do that by either melting 1/2
cup dark chocolate and mixing it
into 1
cup of greek
yogurt and 2 tsp vanilla (and extra sweetener if needed) or mixing greek
yogurt with cocoa powder and sugar / sweetener to taste.
- 1
cup chopped kale - 1
cup chickpeas - Brown rice or quinoa - Plain
yogurt whisked with a bit
of salt & 2 garlic cloves smashed
into a paste.
zest
of one large lemon 8 ounces dried whole wheat pasta (penne or something comparable in size) 1 1/2
cups butternut squash, peeled and sliced
into quarter sized pieces 3 handfuls kale, chard, and / or spinach, loosely chopped 2
cups plain Greek
yogurt (I use 2 % here) 2 egg yolks 3 cloves garlic, chopped 1/2 teaspoon fine grain sea salt 2/3
cup sliced almonds, toasted 1/4
cup Kalamata olives, pitted and torn
into pieces scant 1/4
cup feta cheese, crumbled 1/4
cup fresh mint, chopped
3 TBS coconut oil 1/2 small onion, chopped 2 cloves garlic, minced 3 TBS curry powder 1 tsp cinnamon 1 tsp paprika 1 bay leaf 1/2 tsp grated fresh ginger root 1/2 tsp Swerve (or a drop
of stevia glycerite) Celtic sea salt to taste 2 skinless, boneless chicken breast —
into bite - size pieces 1 TBS tomato paste 1 3/4
cup sour cream (or my homemade dairy free
yogurt) 1/2 lemon, juiced 1/2 tsp cayenne pepper
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.
I followed the recipe «as written», but with these modifications due to what I had on hand (seems like a lot
of modification, but I believe my changes did not change the overall quality
of the recipe): - doubled the amount
of spice that goes
into the sauce (I tasted the sauce midway and it seemed under spiced)- ground ginger instead
of 4 teaspoons finely grated peeled ginger - Greek
yogurt thinned with milk instead
of 1 1/2
cups whole - milk
yogurt - butter instead
of 3 tablespoons ghee - ground cardamom instead
of 6 cardamom pods -5 dried chiles de árbol instead
of 2 dried chiles de árbol (extra spicy, plus crushed red pepper)-1 1/2
cups heavy cream instead
of 2
cups heavy cream I will be honest, I have never had Tikka Marsala, but this dish was great!
1 tablespoon saffron strands 4 teaspoons warm milk 2 fresh green chiles, such as serranos, stems removed 2 fresh red chiles, such as serranos, stems removed 2 large onions, chopped 1 2 - inch piece
of ginger, peeled 8 cloves garlic 8 peppercorns 1/2 teaspoon cardamom seeds 1 1 - inch piece
of cinnamon, crushed 1 teaspoon coriander seeds 1 teaspoon cumin seeds 1/4 teaspoon powdered nutmeg 1/4 teaspoon powdered mace 1/2
cup mint or cilantro leaves 1/4
cup lemon juice 2
cups plain
yogurt 3 pounds
of boneless chicken, cut
into 1 - inch cubes Salt to taste 2 tablespoons olive or vegetable oil 1 tablespoon ghee, recipe here 1 onion, finely chopped 8 large tomatoes, chopped 2
cups basmati or long grain rice 1/3
cup each raisins, cashews, and almonds 6 hard boiled eggs, halved
1 tablespoon saffron strands 4 tablespoons warm milk 1 tablespoon each
of almonds, walnuts, cashews, peanuts, and raisins 1 teaspoon poppy seeds 1
cup coconut milk (see recipe, here) 1 1 - inch piece
of ginger, peeled and minced 10 cloves garlic 1 small green papaya, peeled, seeds removed, and diced 1/2 teaspoon each powdered nutmeg and mace 1 tablespoon coriander powder 1 tablespoon cumin powder 6 fresh red chiles, such as serranos, stems removed 2
cups yogurt Salt to taste 4 pounds lamb shanks, chopped with a cleaver
into 1 - inch long sections 4 teaspoons ghee (recipe here) or vegetable oil 2 large onions, finely chopped
Ladle 2
cups of the milk
into a large measuring
cup and whisk in the
yogurt.
Skinny Chicken & Broccoli Alfredo Ingredients 3 boneless, skinless chicken breasts, grilled and cut
into chunks (about 2
cups) 2
cups roasted broccoli florets 8 ounces fettuccine 2 tablespoons extra virgin olive oil 2 teaspoons minced garlic 2 tablespoons flour 1
cup fat - free, low sodium chicken broth > 1/4
cup plain FAGE Total 0 % greek
yogurt 1/4
cup skim milk 1/4 teaspoon pepper 1 pinch ground nutmeg 3/4
cup freshly grated Parmesan cheese Directions In a pot
of boiling, salted water, cook the pasta according to package directions.
a. Add a spoonful
of sugar or juice to the medicine b. Mix the medicine
into a
cup of milk or juice c. Mix the medicine
into a little
yogurt or applesauce d. Pretend the medicine is candy e. Use an oral syringe or a medicine dropper f. Ask your doctor for a different medicine Answer: A, C, E, or F If your child resists taking his medicine because
of the taste, talk to your pharmacist.