Sentences with phrase «of yogurt containers»

In the meantime, you can use the watery liquid at the top of the yogurt container or yogurt itself with a little extra water.

And of course you always check the expiry dates on the side of the yogurt container to make sure that they are still fresh, don't you?

The lid of this yogurt container is popped into a new shape to become the spoon.

Not exact matches

Portion a single container size (6 ounces) of yogurt or skyr (100 calories) and one cup of blueberries, cherries, raspberries or strawberries (50 calories), Stanford recommends.

As more Americans turn to the Internet to order their groceries, most still prefer to pick out highly perishable items — a container of yogurt, carton of milk, or pound of bacon — in person, according to a Morning Consult poll.

Using skills he had learned in marine science classes in high school, Quenee created a makeshift greenhouse out of recycled yogurt containers he tended on the roof of his mother's home.

So in order to feel a little better about my junk consumption, I caramelized onions for a good 40 minutes or so then whipped them into a big container of Greek yogurt with a few other flavors.

I love them with nut butter, in yogurt bowls, or just straight out of the container.

Then fold in 1 container of Yoplait Light Pumpkin Pie Yogurt.

This was while I was still waiting to hear if I'd made the team, but I had a container of the full fat yogurt in my fridge.

I also used a 6oz container of vanilla yogurt and omitted the vanilla extract.

Add vanilla extract and remaining container of yogurt (3/4 cup) and mix well with fork (dough will be very shaggy).

Hi Nataly, Actually, I make some changes to recipe I added only 1 tbs of maple syrup, 1 tbs Greek yogurt, 1/8 coconut oil, 1 tbs of almond milk Why I did it??? Because, I think that the 2tbs of syrup is too much, and I thought to remplace the other tbs with the Greek yogurt, then I thought how this mug doesn't attach to the container, so I added a little coconut oil, in the end I saw that the mix is a little hard so I added the milk.

Whisk 1 container of the yogurt (3/4 cup) and 1 tablespoon of the remaining sugar in small bowl.

Option 2 (the easiest): one single serving container of flavored Greek yogurt (cherry, blueberry strawberry, or mixed berry)

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

Chobani sent me a few of their 32oz yogurt containers for their Just Add Good cooking campaign.

A few blocks of Idiazabal cheese, over a dozen large cans of tuna in olive oil, jars of cooked beans, spices, recycled yogurt containers and a large bag of freeze - dried raspberry powder.

This dip recipe has been staring at me from the side of my Chobani plain yogurt container for months now (not the same container of course).

Then, I layer the flavor of fruit / jam at the bottom of container, followed by yogurt.

You'll need a container of Greek yogurt - any kind, really.

In addition to eating Greek yogurt straight out of the container, you can also use it to replace other «unhealthy» toppings.

Normally, I like berries with granola and yogurt but after eating a few of them straight from the container, I made «Blackberry Almond Chia Pudding».

When mixing the batter, adding a container of Silk Vanilla Yogurt (the Mango - Peach is awesome, too!)

Pressed for time, I roasted a pile of tomatoes a few weeks ago, put them in empty yogurt containers and then the freezer.

Homemade yogurt is a game changer; I don't think I will ever buy big containers of yogurt at the store again!

3/4 cup frozen mango chunks 3/4 cup (one 6 - ounce container) plain nonfat Greek yogurt 1/2 cup cold water 1/2 teaspoon lemon juice 1/2 teaspoon maple syrup Dash of vanilla extract Pinch of cardamom 1 teaspoon chopped pistachios

Avocado Cilantro Yogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more toYogurt - 1 ripe avocado - 5.3 oz (150g) container of plain greek yogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more toyogurt -1 / 4 cup coconut milk - juice of 1/2 a lime - 1 small bunch fresh cilantro - olive oil for blending - 1 teaspoon of salt - more to taste

There are yogurt makers that come with glass containers instead of plastic.

I didn't have any sour cream so I used 2 containers of Yoplait light Greek yogurt (5.3 oz)..

Pack a wedge of vegan cheese or a container of coconut yogurt, plus fresh fruit to go along with them.

-- While that happens I've taken out of the fridge the last above mentioned container of kefir or yogurt to allow it to warm up to room temperature.

I started with a small store - bought container of the best organic yogurt I could find, and fairly recently used a half - cup container of organic kefir.

Since this smoothie only has 5 strawberries, a couple pineapple chunks and an individual container of yogurt (not an unreasonable amount to eat in one sitting), I sometimes track it as 3 SmartPoints (the total without the fruit and yogurt).

2) Cut or slice the fruit you'll be using the night before and store in an airtight container in your refrigerator 3) If serving the kabobs with the Greek yogurt as a dip, you can spoon the yogurt into a small dish ahead of time, then cover and refrigerate until ready to serve.

This would be a perfect idea for school lunches — just send the mix ins in a little container along with a cup of Yoplait, and let the kids mix their own yogurt when they're ready to eat lunch!

I finally got my hands on a container of plain, unsweetened soy yogurt (it's always sold out when I go to the grocery store) so whipping up my favourite vegan tzatziki recipe finally became a reality and the perfect sauce for these vegan wraps.

I also have used one container of plain yogurt and the rest club soda.

1 — 6 oz container of Chobani Vanilla Yogurt * 1 cup of unsweetened applesauce 1/2 cup of 100 % pure canned pumpkin

If you buy a 32oz container of Chobani yogurt you won't need all of it for this recipe.

For example: I needed 64 ounces of buttermilk / sour cream / yogurt for the cupcakes, so I purchased a 64 ounce container of plain yogurt.

I always have all of the ingredients lying around, especially an extra large container of plain Stonyfield yogurt, making it a no - brainer for last minute meals.

Those were topped with 1/2 a container of @stonyfield organic whole milk greek yogurt + blueberries + pecans + @traderjoes almond butter.

If you choose not to divide the cake into four layers and leave it as two, you could probably get away with using two or three, 5.3 ounce containers of Greek yogurt instead of four.

This looks nothing like the original because my jalapenos were so hot, that I ended up having to add a whole container of Chobani greek yogurt to the dish to tone it down.

container of 2 % Greek yogurt 1 large or 2 medium cucumbers 3 - 5 cloves garlic — depending how garlicky you like it, crushed or pressed 1 - 2 tsp white wine vinegar 1 tsp fresh lemon juice salt and a little pepper drizzle of extra virgin olive oil

Ingredients 1 small container of plain Greek yogurt 1 tbsp nut butter (I used peanut butter) 1 tbsp sweetener (like maple syrup or honey) 1/4 tsp vanilla pinch of sea salt 1 tbsp mini chocolate chips (I used Enjoy Life)

Add the container of coconut yogurt, and whisk the two together until thick and creamy.

Added about 1/4 ts of ground cloves and used 1 container of plain Greek yogurt instead of the oil in the batter.

Filling: 10 oz / 300 g cooked kabocha squash 10 oz / 300 g plain Greek yogurt (2 small containers of a commercial product sold in the US) 2 eggs 4 Tbsp coconut sugar (or other natural sugar) 1/2 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp nutmeg