Not exact matches
I started by mixing three teaspoons of yeast
into a small
cup of peach
yogurt.
«Because buying a filler [to put
yogurt into cups] and installing it takes twelve months.
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
Stir it
into coffee for a brighter
cup or add it with berries to plain
yogurt to sweeten up a healthy breakfast.
Topping: Stir a
cup or so of reserved rhubarb sauce
into a
cup of
yogurt.
* 1 small garlic clove * 2 medium cucumbers (1 pound total), divided * 1 1/2
cups plain Greek - style
yogurt * 2/3
cup chopped mint, divided * 1 (3 - pounds) piece watermelon, rind removed and fruit cut
into 1 - inch chunks (6
cups) * 2 tablespoons fresh lime juice * Flaky sea salt such as Maldon
1 small red or yellow onion, peeled and cut
into 4 pieces 1 2 - inch piece ginger, peeled and coarsely chopped 5 cloves garlic, peeled and trimmed 1 medium tomato, quartered 2 - 3 green Thai, serrano, or cayenne chile peppers, stem removed and chopped in half 1/2
cup plain, unsweetened soy
yogurt (make sure it's not sweetened) 1 heaping teaspoon coarse sea salt 2 teaspoons garam masala 1 teaspoon dried fenugreek leaves (kasoori methi), lightly crushed to release flavor 1 teaspoon red chile powder 2 tablespoons oil (I use grapeseed) 1/2 teaspoon asafoetida (hing - optional) 1 teaspoon cumin seeds 1 teaspoon turmeric powder 1 2 - inch cinnamon stick 2 green cardamom pods (slightly crushed) 2 whole cloves 1/2
cup water 14 oz.
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.
Ingredients: 2 tablespoons extra virgin olive oil 1 yellow onion, roughly chopped 1 3/4 pound butternut squash, peeled, halved, seeded, and cut
into 1 - inch chunks (about 5
cups) 2 apples (like Fuji), halved, cored, and roughly chopped 4
cups low - sodium chicken broth or veggie stock 1
cup unsweetened almond milk 1 teaspoon pumpkin pie spice plus extra for serving Coconut
yogurt for topping, optional
Layer them
into two small
cups with sweetened Greek
yogurt and strawberries.
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.
Homemade Balushahi Recipe Recipe: Nadia Natasha, Image: Nadia Natasha, Time: 1.30 Minutes Ingredients: Refined flour 1 1/2
cups Soda bicarbonate 1/4 teaspoon Ghee 4 tablespoons
Yogurt whisked 6 tablespoons Sugar 2
cups Milk 2 tablespoons Pistachios finely chopped 4 - 5 Directions: Sift together the flour and soda bicarbonate
into a large bowl, add -LSB-...]
Stir 1/2
cup cooking liquid
into 1
cup plain
yogurt then return
yogurt mixture to skillet.
• 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
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.
Stir 1/3
cup minced green onions, mayonnaise,
yogurt, lemon juice, Dijon mustard, curry powder, cumin, salt, and 1/8 teaspoon ground red pepper
into yolks.
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
Spoon 1/8
cup Greek
yogurt into an 8 oz.
1
cup dry steel - cut oats 1
cup dry golden quinoa 1/2
cup dry millet 3 tablespoons olive oil, divided 1 - inch piece fresh ginger, peeled and cut
into coins 2 large lemons, zest and juice 1/2
cup maple syrup 1
cup Greek
yogurt (or soy
yogurt, if you want to make this vegan) 1/4 teaspoon nutmeg 2
cups hazelnuts, roughly chopped and toasted 2
cups blueberries or mixed berries
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
To serve 4 carrots, peeled and cut
into thick sticks (bake together with the beetroot) 2 avocados, sliced 4 handfuls mache lettuce 1/2 cucumber, sliced 12 radishes, sliced 1
cup plain
yogurt a bunch fresh mint leaves, chopped a handful toasted almonds, chopped sesame seeds
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.
Peach Frozen
Yogurt Smoothie Pops Recipe 1 cup fresh ripe peach chunks (I buy organic and leave the peel) 1 medium banana, cut into chunks 1 cup (8 ounces) plain Greek yogurt (full fat works best) 1 to 2 tablespoons honey or pure maple syrup 1/4 teaspoon pure vanilla Popsicle molds Foil squares Wooden craft
Yogurt Smoothie Pops Recipe 1
cup fresh ripe peach chunks (I buy organic and leave the peel) 1 medium banana, cut
into chunks 1
cup (8 ounces) plain Greek
yogurt (full fat works best) 1 to 2 tablespoons honey or pure maple syrup 1/4 teaspoon pure vanilla Popsicle molds Foil squares Wooden craft
yogurt (full fat works best) 1 to 2 tablespoons honey or pure maple syrup 1/4 teaspoon pure vanilla Popsicle molds Foil squares Wooden craft sticks
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)
Place 4 oz
yogurt mixture
into eight 1 -
cup parfait glasses.
To prepare vanilla
yogurt whipped cream: Fold 1/2 cup Chobani ® Vanilla Greek Yogurt into 1/2 cup whipped cream right before se
yogurt whipped cream: Fold 1/2
cup Chobani ® Vanilla Greek
Yogurt into 1/2 cup whipped cream right before se
Yogurt into 1/2
cup whipped cream right before serving.
Stir 1 to 2 tablespoons pesto
into 1/2
cup yogurt.
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.
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!
1 Pound Cooked Chicken Breast Meat, Cut
Into Strips 2 Tablespoons Hot Buffalo Wing Sauce (Plus Additional For Assembly) Salt & Pepper Dash Cayenne Pepper 4 Whole Wheat Tortillas 1 Celery Stalk, Cut
Into Matchsticks 1 1/2 Cups Baby Spinach 1 Large Tomato, Cut
Into Dice Sauce: 1/4
Cup Crumbled Blue Cheese 1/4
Cup Low Fat Olive Oil Mayonnaise 3 Tablespoons Fat Free Greek
Yogurt Sat & Pepper
1 tablespoon canola oil 1 shallot, finely chopped 1/4 white onion, chopped 2 tablespoons butter 2 teaspoons lemon juice 1 tablespoon ginger - garlic paste 1 teaspoon garam masala 1 teaspoon chili powder 1 teaspoon ground cumin 1 bay leaf 1/4
cup plain
yogurt 1
cup half - and - half 1
cup tomato puree 1/4 teaspoon cayenne pepper, to taste 1 pinch salt 1 pinch black pepper 1 tablespoon canola oil 1 lb boneless skinless chicken thighs, cut
into bite size pieces 1 teaspoon garam masala 1 pinch cayenne pepper 1 tablespoon cornstarch 1/4
cup water
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.
2
cups gluten free all purpose flour — I use Pamelas brand all OR 2
cups whole - wheat pastry flour 1 1/1
cups old - fashioned rolled oats 1 teaspoon ground cinnamon 1/2 teaspoon freshly grated nutmeg 1 teaspoon celtic sea salt 1 teaspoon baking powder 1 teaspoon baking soda 1/3
cup coconut oil — liquid 1/2
cup honey 2 eggs 1
cup whole - milk plain
yogurt 4 tablespoons cold unsalted butter, cut
into small pieces 3 tablespoons evaporated cane juice
For the icing, pour Greek
yogurt into a large bowl along with 1/2
cup powdered sugar and 1 tablespoon vanilla extract.