Sentences with phrase «cup of yogurt cheese»

Allow 1 cup of yogurt for every 1/3 cup of yogurt cheese.

• Three cups non-fat yogurt will produce 1 cup of yogurt cheese.

A thick, creamy cup of yogurt cheese will remain.

Not exact matches

You'll need about 4 cups of yogurt or thick milk kefir, some cheese cloth or a thin towel, and a glass bowl.

In a large bowl, combine the cream cheese, yogurt, 1/3 cup of sugar, cocoa powder and egg and mix together using an electric mixer until smooth and well combined.

A classic PB&J with string cheese, chocolate - covered raisins and Greek - yogurt ranch dip for the full cup of fruits and veggies.

2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced

Option 1 (my favorite, most protein): half of a single serving container of flavored Greek yogurt (cherry, blueberry strawberry, or mixed berry), 1/4 cup cottage cheese or plain Greek yogurt

Being Sunday in Geneva, shops were closed, so I used the cream cheese I had and replaced the 1/2 cup of cream necessary with 1/2 cup unsweetened, natural yogurt.

For filling 8 ounces mascarpone cheese 1/2 cup 2 % vanilla yogurt 2-1/2 tablespoons confectioners» sugar Zest of half a lemon

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

I use the whip not the paddle to mix first the eggs getting in lots of air and and fold in 2 cups of thick yogurt cheese.

18 oz cream cheese (2 — 8oz bricks, and 1/4 of another 8oz brick), softened to room temperature 3/4 cup granulated sugar 3 eggs, room temperature 1 tsp vanilla extract 1/2 cup sour cream (or greek yogurt)

So while these are by no means diet food, they are much lighter than most of the recipes for creamy delicious enchiladas I've come across, for example I cut 4 cups of cheese and swapped full fat sour cream for fat free greek yogurt.

Ingredients 1 cup cracked farro porridge 1/2 cup Greek yogurt 1 large egg 3 tablespoons fresh chives, minced 2 cups Gruyere cheese, shredded (6 ounces) 1/2 teaspoon freshly ground pepper 3/4 cup Japanese panko bread crumbs Salt to taste Olive Oil 2 to 3 bunches of fresh salad greens, washed and ready to serve Method... Continued

In a large bowl, combine cream cheese, remaining 1 cup of yogurt, powdered sugar and vanilla and use an electric mixer to combine until smooth.

What's in it: GREENZ - 2 cups (like arugula, kale, mixed greens) FRUIT — 1/2 cup (like grapefruit, berries, mango, melon, apples, grapes, pears, pomegranate seeds) NUTS - 1 - 2 tablespoons chopped, bonus flavor points for toasted (like almonds, hazelnuts, pistachios, walnuts, pecans) SEEDY THINGS - 1 tablespoon (like chia, flax, amaranth, sprouted buckwheat, sprouted millet, quinoa, hemp seed) DAIRY — 1/4 cup (like ricotta, greek yogurt, or cottage cheese) DRIZZLE — Tiny drizzle of olive oil and / or honey and a sprinkle of salt Other fun options — 1/4 avocado, 1/4 cup whole grains (like cooked quinoa or farro), 1/4 cup cooked beets, anything else you can think of!

The recipe advised to start with 1 1/2 cups of plain full fat yogurt (I started with 2) to get 1 cup of cheese.

Add the vegetables to the meat in the pot along with the broth, cheese soup, half and half, yogurt, and about 1/2 cup of the shredded cheese.

In a large bowl, combine egg, yogurt, cooled cooked barley, and 1/2 cup of cheese.

PROTEIN: 1 cup skim or soy milk 6oz plain nonfat Greek yogurt 1/2 cup nonfat cottage cheese 1/4 cup nonfat ricotta or cream cheese 1 slice reduced fat cheese 1/4 cup reduced fat shredded cheese 1/4 cup of egg whites 3oz chicken, turkey, or fish 1/2 cup cooked beans or lentils 1/4 package of tofu or tempeh

Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes — organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins — organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]

-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.

Stir in 2 cups (225 g) of Cheddar cheese, the yogurt, and butter.

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

2 cans of refrigerated croissant dough (I used Trader Joe's brand) 1 cup cream cheese, softened 1/2 cup Greek yogurt 1 clove garlic, minced 1/2 packet Ranch dressing mix * 1/4 tsp black pepper 1/2 tsp celery seed 1/4 tsp paprika 2 cups chopped veggies of your choice **

1 Tbsp olive oil 4 cups vegetables, chopped (I used zucchini, red pepper and onion) Salt and pepper Oil for spraying the loaf pan 1.5 cups (200 g) gluten - free flour 2 tsp baking powder 1/2 tsp salt 3 eggs 100 ml milk (I used almond milk) 100 ml plain yogurt 1/4 cup (30 g) Parmesan cheese, grated 1 Tbsp Parmesan cheese, grated, for topping 1 Tbsp fresh herbs of your choice (optional)(I used tarragon.)

It is so creamy thanks to the greek yogurt and the 1/3 less fat cream cheese, and a half cup of peanut butter makes it rich and nutty.

But instead of full fat cream cheese and tons of eggs and sugar like most cheesecakes have, I used 1/3 less fat cream cheese and Greek yogurt, plus 1 egg and only 1/3 cup sugar.

Spoon out the 1/2 cup of vegan cream cheese to a bowl (or regular, unsweetened coconut yogurt will work), and let it sit for a minute.

Instead of cream cheese I used Greek yogurt, and increased amount, a cup of Greek yogurt + a cup of whipped cream + cremfix (in my country that's a kind of starch that is used to make whipped cream kind of thicker) and I used regular pudding instead of instant because I hate instant pudding, it has a chemical taste.

Remove 1 1/2 cups of this cheese mixture to a medium - sized bowl and beat in the lemon juice and 3/4 cup of 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.

2 (8 - ounce) packages cream cheese or dairy - free cream cheese, room temperature 1 1/2 cups sugar 5 eggs, room temperature 2 cups Greek yogurt, sour cream or dairy - free sour cream 2 tablespoons cornstarch or arrowroot 1 teaspoon pure vanilla extract 1 gluten - free crust of choice, pre-baked Topping of choice

- If your child does n`t like milk, pack in some calcium by way of pudding cups, cottage - cheese salad, a yogurt dessert.

Typical lunch for 1 boy here is Leftovers (mealtime) in a 4x4x2 ″ dish (or Sandwich with meat, lettuce / cheese), Granola Bar, Juicebox, 4 Carrots, Yogurt Cup or Fruit Cup, Apple, A piece of desert square or a Muffin.

When the children go through the lunch line they are allowed the following choices: 1 entree which is a choice between 2 hot items, or a ham or turkey sandwich with cheese and lettuce on a dry bun, a peanut butter and jelly (prepackaged) sandwich, or occasionally a spicy chicken wrap, a cup of low - fat plain yogurt parfait with grapes and granola topping, or a 2 - cup portion salad (usually a chef salad with a smattering of chopped lunchmeat or a chicken Caesar salad).

of low - fat or fat - free yogurt; 1.5 ounces of reduced fat natural cheese; 2 ounces reduced - fat processed cheese; 1/3 cup reduced - fat shredded cheese.

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.

chili powder (more if desired) 3 cups water 4 tbsp cheddar cheese Dollop of plain greek yogurt Salt / pepper to taste

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

Dairy: 3 cups a day In the MyPlate plan, 1 cup of dairy equals 1 cup of milk or yogurt, 1 1/2 ounces of natural cheese, and 2 ounces of processed cheese.

2 oz (1/2 cup) cooked pasta (use any variety of pasta your baby enjoys) 2 oz (1/4 cup) natural yogurt 2 tbsp cooked broccoli florets, finely chopped 2 tbsp grated Cheddar cheese 1 tbsp grated Parmesan cheese

Instead of going down the cracker aisle at the store, explore a bit with different snacks — yogurt sticks / cups, cheese sticks or chopped up cheese, grapes, strawberries, carrots and dip / hummus, pita chips, pretzels, homemade trail mix (cheerios, peanuts, raisins, pretzels, leftovery stuff), a bowl of cereal, cottage cheese, hard boiled eggs, apples / celery / carrots and peanut butter, yogurt fruit smoothies, dried fruit (make sure it's actually fruit and not sugar), cheese and lunch meat rolled up, or popcorn.

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.

Together with Greek yogurt, cottage cheese is one of the most convenient and versatile high - protein foods that deserve their place on a bodybuilder's breakfast menu, and it's also a good source of calcium and vitamin A. Combine 1 cup of low - fat cottage cheese with no added sodium with slices of your favorite fiber - rich fruit such as peaches, apples, strawberries or even bananas.

2 anchovy fillets 1 garlic clove, finely minced 2 tablespoons olive oil 1/4 cup plain nonfat Greek yogurt 2 tablespoons Dijon mustard 1 tablespoon balsamic vinegar 1 teaspoon lemon juice 1/2 teaspoon freshly ground black pepper 1/8 teaspoon kosher salt 5 cups chopped kale 1 (14 - ounce) can hearts of palm, rinsed and thinly cut crosswise 1 apple, cored and thinly sliced 1/2 cup roasted chickpeas 1/4 cup grated Parmesan cheese 12 ounces grilled or baked chicken breast, sliced

A piece of cheese or a cup of milk or yogurt can rev up your metabolism, a University of Tennessee study found.

If you can't stand milk, plop on a cup of Greek yogurt or low - fat cottage cheese.

And you can get over 50 % with a single serving of beef or shrimp; about one - third of the daily amount from one cup of yogurt; and between 10 - 25 % from one serving of cheese, chicken, turkey, eggs, or cow's milk.