Not exact matches
1/4
cup / 50 g buckwheat groats 1/4
cup / 35 g hazelnuts, roughly chopped 1/2 tsp sea salt 1
cup / 250 g cottage
cheese 1/2
cup / 125 ml plain thick
yogurt (turkish or greek style
yogurt) 1 large apple 1 1/2 -2 tbsp honey 1 tbsp tahini 1/2 — 1 tsp freshly grated ginger 1/2 tsp ground cardamom
6 fresh New Mexican red chiles, unpeeled, cut open along one side to remove the seeds 9 ounces feta
cheese, crumbled 2 tablespoons extra-virgin olive oil 2 tablespoons Greek
yogurt 1 tablespoon minced Italian parsley 1⁄2 teaspoon lemon zest 1⁄4 teaspoon dried oregano 2 egg yolks Sea salt and freshly ground black pepper, to taste 1⁄4
cup grated Parmesan
cheese
1 bunch organic broccoli 3/4
cup raw pistachios 2
cups vegetable broth 2 cloves garlic, chopped 1 tbsp rice wine vinegar extra virgin olive oil ricotta
cheese or plain
yogurt
for the cake: 3 overripe bananas, mashed 3/4
cup granulated sugar 1/2 C light brown sugar 1/2 C vegetable oil 2 eggs, at room temp 1/2 C sour cream or full fat Greek
yogurt 1 tsp vanilla extract 2 C all - purpose flour 1 tsp baking soda 1/2 tsp kosher salt for the cream
cheese frosting: 6 oz cream
cheese, at room temperature 6 Tbsp unsalted butter, at room temperature 2 1/2 C sifted confectioners» sugar Preheat oven to 350 degrees.
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.
1
cup white rice flour 3/4
cup brown rice flour 1/2
cup tapioca starch 1/2
cup potato starch 1/4
cup cornstarch 1 teaspoon salt 2 tablespoons sugar 1/2
cup dry milk powder or dry potato flakes, optional 1 tablespoon xanthan gum or guar gum 1 tablespoon yeast 3 large eggs, room temperature 1/2
cup water or cranberry liquid, warm to touch 1/2
cup mayonnaise,
yogurt or dairy - free
yogurt 1/2
cup canned whole berry cranberry sauce, drained with 1/2
cup liquid reserved 1/4
cup shredded Swiss
cheese or dairy - free Swiss
cheese, optional
Ingredients Cottage
cheese (paneer) 250 gm or 2
cups Oil 2 - 3 tbsp Onion 2 medium (finely sliced) Ginger garlic paste 1 tbsp Tomato 2 (finely sliced)
Yogurt beaten 1/4
cup...
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
For the Cheesecake 1 Tbsp butter 3 Tbsp graham cracker crumbs 8 oz package cream
cheese 5 oz Greek
yogurt 1 egg 1/4
cup brown sugar 1 tsp vanilla
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
LIGHT CREAM
CHEESE FROSTING — 3/4 cup light cream cheese (170g)-- 1/2 cup greek yogurt (125g)-- 2tbsp honey — 1tsp vanilla e
CHEESE FROSTING — 3/4
cup light cream
cheese (170g)-- 1/2 cup greek yogurt (125g)-- 2tbsp honey — 1tsp vanilla e
cheese (170g)-- 1/2
cup greek
yogurt (125g)-- 2tbsp honey — 1tsp vanilla extract
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.
Pin It Ingredients: 6 ounces low fat cream
cheese, softened 1/3
cup plain non-fat Greek
yogurt 1/3
cup milk 1/3 -1 / 2
cup powdered sugar 1 teaspoon vanilla extract 1/2 pint fresh strawberries 1/3
cup graham crackers 1 tablespoon brown sugar 1... Continue Reading →
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)
chopped 1/2
cup Greek - style
yogurt 1/4
cup crumbled Gorgonzola
cheese 1 tsp chopped fresh rosemary, divided 1/4 tsp black pepper
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.
For the Filling: 8 ounces cream
cheese (room temperature) 1 egg + 1 egg yolk 1 tablespoon
yogurt 3 tablespoons sugar 1
cup fresh peaches, chopped and pureed (reserve 1/2
cup for serving) 2 tablespoons flour 1 tablespoon vanilla extract
For the cakecups: 1
cup mocha whey protein 1
cup egg whites 1
cup cottage
cheese (you can sub this with a thick greek
yogurt or quark?)
Because it was last - second I didn't have all the ingredients, like cream
cheese, so for the 1/2
cup cream
cheese I substituted 1/4
cup yogurt and 1/4 butter (same thing as cream
cheese, right??).
4 corn cobs 1/2
cup Greek
yogurt Juice from 1 lime 1/4
cup crumbled cotija
cheese 1/2 teaspoon chili powder 1 tablespoon chopped cilantro Salt & black pepper
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
Nutrition: (1/4
cup serving) 172 calories, 11 g fat (7.2 g saturated), 303 mg sodium, 6.3 g carbs, 1 g fiber, 2.7 g sugars, 6 g protein (calculated with Greek
yogurt cream
cheese)
Remove from heat and stir in the nonfat Greek
yogurt, 1/4
cup shredded cheddar
cheese, mustard powder, paprika, and season with salt and pepper.
1
cup frozen corn 1/2
cup black beans, optional * 1 4.5 ounce can chopped green chilies 1/4
cup canned diced tomatoes or salsa 1 tsp cumin 1/2 tsp paprika 1/4 tsp cayenne red pepper 4 ounces (1
cup) grated Monterey Jack
cheese, divided kosher salt and black pepper 4 large bell peppers, halved lengthwise, ribs and seeds removed ** 1/2
cup light sour cream or light greek
yogurt 1 clove garlic, minced or pressed Juice from 1/2 lime salsa, for serving
ingredients ROASTED GARLIC: 1 head garlic (halved widthwise) 1 tablespoon olive oil ROASTED BROCCOLI: 3
cups broccoli florets cooking spray BECHAMEL: 1 tablespoon unsalted butter 3 tablespoons all - purpose flour 2
cups low fat milk (divided) 1/2
cup nonfat Greek
yogurt 1/2
cup cheddar
cheese (shredded, divided) 1 teaspoon mustard powder 1/2 teaspoon paprika OATMEAL BAKE: cooking spray (to grease) 1 teaspoon roasted garlic (recipe above) steamed broccoli (recipe above) 2
cups Quaker Oats 1 recipe bechamel sauce (recipe above) Kosher salt and freshly ground black pepper (to taste)
For nests: Cream
cheese frosting, optional (I mixed 4 oz cream
cheese with about 1/2
cup powdered sugar to create the glue to hold the «eggs» in place) Something to serve as eggs — jelly beans, jordan almonds,
yogurt raisins, etc
4 oz 1/3 less fat cream
cheese, softened, Using Greek
yogurt may be a healthier option 1/2
cup organic creamy peanut butter 1/2
cup confectioners sugar 6 - 8 lady fingers, chopped 1/3
cup cacao liquor, if using cookies you don't need the liquor, next time I will just use coffee, I didn't like the liquor flavor too much Chocolate fudge sauce 1/2
cup heavy cream plus 2 tablespoons confectioners sugar.
russet potatoes, peeled and roughly chopped (3 large potatoes) 1 egg 1/2
cup milk 3 tbsp flour 1 packet Lipton ranch seasoning, divided salt and pepper, to taste canola oil, for frying 1 1/2
cups sour cream or Greek
yogurt grated parmesan
cheese, for garnish
1/2
cup packed fresh dill 1/2
cup packed fresh mint 1/2
cup packed fresh parsley 1/3
cup packed fresh basil 2 garlic cloves, chopped 2 scallions, white and green parts, sliced 1 1/2 tablespoons freshly squeezed lemon juice Pinch kosher salt, more to taste 1/2
cup extra virgin olive oil 1/2
cup crumbled feta
cheese 1/2
cup Greek
yogurt 1/4
cup mayonnaise, optional Raw chopped vegetables or pita chips, for serving.
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.
Borani ---- 1 bunch fresh spinach, well rinsed, stemmed, and chopped 1
cup chopped onions 3 scallions, chopped 1 clove garlic, minced 1/4
cup olive oil 1 tbsp minced fresh dill 1/3
cup feta
cheese 2 tbsp light plain
yogurt salt and ground pepper to taste
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!
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
A thick, creamy
cup of
yogurt cheese will remain.
3/4
cup quinoa 5 ounces shredded cheddar
cheese 1 teaspoon vegetable oil 1 pound medium shrimp, peeled and deveined 2 teaspoons Cajun seasoning 4
cups Swiss chard, chopped 2 tablespoons water 1
cup nonfat plain Greek
yogurt 4 scallions, green parts only, minced
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.
Greek
Yogurt Dip with Feta 1 cup fat - free (0 %) or reduced - fat (2 %) plain Greek yogurt 1/2 cup crumbled feta cheese 1 tablespoon chopped fresh flat - leaf parsley or chives 1 tablespoon extra virgin olive oil 1 teaspoon finely shredded lemon peel Freshly ground black
Yogurt Dip with Feta 1
cup fat - free (0 %) or reduced - fat (2 %) plain Greek
yogurt 1/2 cup crumbled feta cheese 1 tablespoon chopped fresh flat - leaf parsley or chives 1 tablespoon extra virgin olive oil 1 teaspoon finely shredded lemon peel Freshly ground black
yogurt 1/2
cup crumbled feta
cheese 1 tablespoon chopped fresh flat - leaf parsley or chives 1 tablespoon extra virgin olive oil 1 teaspoon finely shredded lemon peel Freshly ground black pepper
1 Tablespoon Olive Oil 1 Pound Boneless, Skinless Chicken Thighs Cut Into 1 1/2 Inch Pieces 1 Pound Boneless, Skinless Chicken Breasts Cut Into 1 1/2 Inch Pieces 1 Medium Onion, Peeled & Diced 1 Sweet Red Bell Pepper, Seeded & Diced 3 Cloves Garlic, Peeled & Minced 1 (14 Ounce) Cans Chopped Tomatoes 1/3
Cup Spicy Wing Sauce (Like Frank's) 2 Tablespoons Worcestershire Sauce 2 Tablespoons Mustard 1 Tablespoon Dark Brown Sugar Salt & Pepper 6 Whole Wheat Hamburger Buns Sauce: 1/2
Cup Fat Free Greek
Yogurt 1/2
Cup Light Olive Oil Mayonnaise 1/3
Cup Blue
Cheese Crumbles Salt & Pepper
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.
Blend 1
cup sour cream or thick
yogurt PLUS 1
cup cottage
cheese into the baking mix blend.
To prepare dressing: Place 3/4
cup blue
cheese,
yogurt, oil, vinegar, mustard, parsley, oregano, garlic, salt and pepper in a blender or food processor.
1 (5.6 - ounce) container Greek
yogurt 1/3
cup whole milk 1/2
cup feta
cheese, drained and crumbled 1 teaspoon garlic powder 1 tablespoon fresh mint, chopped fine 1/2 cucumber, peeled and diced 1/2
cup onion, finely chopped Salt and freshly ground black pepper, to taste
In a large bowl, combine egg,
yogurt, cooled cooked barley, and 1/2
cup of
cheese.
In a blender, combine the cottage
cheese, greek
yogurt, 1/2
cup strawberries, almond milk, vanilla and raw sugar and blend, blend, blend until the mixture is completely smooth and adorably pink.
Parmesan Parsnip Mash 1 pound parsnips, peeled and cut into chunks 4
cups cold water 1/2 teaspoon coarse salt 1 tablespoon extra virgin olive oil 1/4
cup fat - free (0 %) plain Greek
yogurt 1/8 teaspoon coarse salt Freshly ground black pepper 1/4
cup freshly shredded Parmesan
cheese