Sentences with phrase «cup of yogurt as»

Then one night this week, I stubbled upon Soulemama's yogurt making tutorial and she uses a 1/4 cup of yogurt as a starter.

Not exact matches

The powders contain 21 Vitamins and Minerals, 13 grams of Protein and as much Calcium as a 6 - ounce cup of yogurt.

We all know Chobani as the makers of those Greek yogurt cups that my family loves.

If you'd like to include these darling lemon yogurt parfait as part of a large brunch menu, serve them in small, clear, plastic dessert cups with mini wooden or plastic tasting spoons.

If you want to skip the eggs then use 3/4 cup of thick yogurt for the same, as I did and it came out well.

It'd also work well in a yogurt and granola parfait, or as part of a fruit cup for breakfast, maybe alongside some gluten - free banana bread.

You could try a 1/4 cup of plain yogurt as a substitute for one egg.

One addition I always make is 1/4 cup of chopped pecans, and I make the switch to mini chocolate chips, and whole milk greek yogurt as apposed to fat free.

3 cups strained (or Greek - style) organic whole milk yogurt, preferably from grass - fed cows 1/4 cup organic lime juice (about 2 limes) 1/3 cup honey or other natural sweetener (adjust as necessary — I prefer it more tart) zest of 1 organic lime

Berry Brownie Fro - Yo Cups Servings: 8 - 10 standard cupcake size Ingredients: 2 cups vanilla yogurt (or your favorite flavor) 1/2 cup fresh blueberries 1/2 cup fresh strawberries, sliced 2 packages of Little Debbie Mini Brownies (8 total Mini Brownies) or you may use Little Debbie Chocolate Chip Or Blueberry Mini Muffins Additional blueberries, strawberries, and Little Debbie Mini Brownies as garnish option Directions: In a large mixing bowl, combine yogurt and fruit.

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

Customers choose between a 16 - or 24 - ounce cup and fill it with as much yogurt of as many types as they please — that goes for the toppings, as well.

Patrons choose either a 16 - or 24 - ounce cup and fill it with as much yogurt of as many types as they please.

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

3/4 cups fresh orange juice (use 100 % orange juice, usually found in the produce section of your grocery store) 1/2 cup nonfat vanilla (plain or Greek) yogurt 1/2 frozen banana 1 cup fresh spinach or kale, tightly packed 1 date, pitted 10 - 12 ice cubes, as needed

It's actually pretty amazing how much you save just by swapping half out - one tablespoon of mayo has as much fat as a full cup of yogurt!

* 1/2 cup plain yogurt (I used Cabot Greek - style plain yogurt) * 1 - 2 teaspoons (or more to taste) honey rosewater «syrup» (instructions above in the headnote), or use plain honey or maple syrup instead * ripe black raspberries, rinsed, dried and «picked over» - as many as you want * handful or more of chopped walnuts

For gluten - free or a more cohesive stack, use egg replacer, such as Ener - G, flax eggs, or sub in up to 1/4 cup of dairy - free yogurt or banana for each egg in the box recipe.

Unipetrol RPA has launched a resin which it claims significantly boosts the aesthetics and processing performance of thermoformed rigid packaging, such as beverage cups and yogurt pots.

Hi Faye, You would pick a liquid (I'm counting yogurt as a liquid too) or use any combination, but the total of the liquids you use should be 1 1/4 cup.

It's like a savory cake, and rather than using it for sandwiches, eat it as is, maybe with a bit of butter spread on top, and a cup of yogurt on the side.

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.

1/4 teaspoon corinader seeds 1/4 teaspoon cumin seeds 1 cup Greek yogurt 2 tablespoons chopped fresh cilantro 1tablespoon chopped fresh mint 2 tablespoons extra-virgin olive oil 2 teaspoons white wine vinegar Juice of 1/2 lemon Kosher salt 3 tablespoons water, or as needed

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

You can leave out the yogurt completely (I'd swap in 1/4 cup of milk for the yogurt), but it won't be quite as dreamy creamy.

I used Nature Value coconut milk and 1/2 cup of Anita's yogurt as starter..

Note: I used a 1/2 cup of Greek yogurt and a 1/2 cup of milk as a buttermilk substitute, but I felt that the other flavors in these pancakes were so strong that the buttermilk might not be necessary.

-LSB-...] drained a cup of soy yogurt to use as a cream cheese for this recipe, but you could use a cashew based one or obviously a store - bought cream cheese.

But I would add a 1/2 cup of yogurt or another egg as almond flour usually needs more of a binding agent

Use 1/4 cup of soya yogurt as an egg replacement, slightly less for just the yolk.

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

Ingredients 1 1/2 pound acorn squash 2 teaspoons mild - flavored oil such as canola 1 can coconut milk (13.5 ounces or 1 3/4 cup) 2 teaspoons rasam powder (MTR or 777) 1 - 2 cups vegetable broth or water 1 1/2 tablespoons coconut oil 1/2 teaspoon black mustard seeds pinch of asafetida (hing) 1/2 teaspoon cumin seeds pinch of cinnamon powder 1 sprig of curry leaves 1/4 teaspoon turmeric powder 1 inch ginger, peeled & grated 1 - 2 Indian green chili peppers — can substitute Serrano chili pepper 1 - 2 teaspoons jaggery or brown sugar — optional juice of half a lemon mixed herbs such as cilantro, parsley or basil, chopped for garnish salt to taste plain yogurt, for serving

The new JuiceBlendz Café, located at 15 Ionia Ave SW, Suite 100, Grand Rapids, MI 49503, will be giving away free regular - sized cups of its YoBlendz yogurt with free «Toppingz» to patrons, while supplies last, on Thursday, November 21, 2013 from 1 - 8 pm as part of its Grand «YOpening» festivities.

To Asia, Chobani will export single - serve cups of plain, blood orange, blueberry, honey, mango, raspberry, passion fruit and strawberry, as well as multi-serve containers of plain yogurt.

As for the amount of yogurt to use here, it's actually totally up to you as the yogurt is just the sauce — I would start with 1 cup and that should give you plenty of extra to use in the futurAs for the amount of yogurt to use here, it's actually totally up to you as the yogurt is just the sauce — I would start with 1 cup and that should give you plenty of extra to use in the futuras the yogurt is just the sauce — I would start with 1 cup and that should give you plenty of extra to use in the future!

6 ounces cooked fresh salmon, broken up (from about 8 ounces raw salmon fillet) 1/4 cup Cabot Lowfat Greek Yogurt 2 tablespoons Panko breadcrumbs 1 teaspoon Dijon mustard About 1 teaspoon of your favorite flavorings, such as seafood seasoning, salt, black pepper, or chopped capers, green onions, fresh basil or thyme 1 tablespoon Cabot Salted Butter

Plus, by letting our daughter enjoy some yogurt, we're getting some calcium into our little milk hater (the site What to Expect says that one cup of ice cream or frozen yogurt counts as one serving of calcium for a toddler).

As a big milk drinker (1 - 3 cups of skim per day) and an enthusiastic consumer of dairy products like cheese and yogurt, I have been doing some research on lactose intolerance.

If the kids eat their dinner, they can also have a healthy snack before bedtime such as a cup of Greek yogurt, a peanut butter cracker, or fresh fruit.

I made your summer porridge today with homemade yogurt and, while it was different and not as sweet as store bought yogurt I am trying to get my kids off of, my kids admitted (after I made them eat about 1/3 cup) that it was good and the more they ate it, the more they liked it!

Try for 1/3 a cup of dairy such as yogurt, cottage cheese or pasteurized soft cheese.

And children are often participating in making their meals: The Johnson girls, for instance, make their lunches instead of buying them at school, but convenience products such as granola bars, bagels, bite - size carrots and yogurt cups have crept into their brown bags, their mother says.

As your child begins to drink milk rather than formula or breastmilk at age 12 through 24 months, 1/2 cup of yogurt can comprise one or more of the six servings of milk she will need per day.

Combine 1/2 -3 / 4 cup Greek yogurt (plain or vanilla), 3/4 cup frozen berries or other fruit, 1/2 banana, 1 tbsp natural peanut butter (or 1 tbsp seeds such as flax, hemp or chia), large handful (or two) of greens such as kale or spinach, 2 tbsp rolled oats (optional) in a blender.

Some of the things we regularly have on the tray is: local vegetables such as red skin potatoes or carrots, roasted, milk, from a local dairy, in a reusable plastic cup, yogurt that we make from the local milk and granola made in house.

My little one only eats yogurt as a dairy, and I don't think giving her 2 cups (an approximation of her needs) is a very good idea.

However, it's not one of the best sources of calcium for babies — a cup of yogurt, for example, contains over twice as much calcium as a cup of cottage cheese.

And one of the leading bioplastics — Ingeo, made by NatureWorks, owned by Cargill — relies on heavily fertilized and thus energy - intensive corn (unlike sugarcane) to make polylactic acid, or PLA, which now appears in products such as the SunChips bags or Stonyfield Farm yogurt cups.