Sentences with phrase «ounce cup of yogurt»

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

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.

1 tablespoon unsalted butter 1 tablespoon olive oil 1 medium yellow onion, small dice 4 medium cloves garlic, thinly sliced 2 teaspoons ground cumin 1 (3 - inch) cinnamon stick Salt and freshly ground black pepper 1 pound butternut squash, large dice 3/4 pound red potatoes, large dice 2 cups low - sodium chicken or vegetable broth 2 cups cooked chickpeas, drained 1 (14 - ounce) can diced tomatoes, with juices Pinch saffron threads (optional) 1/2 preserved lemon, finely chopped 1 cup brined green olives (Aida recommended Cerignola) Steamed couscous, for serving (directions here and elsewhere on the web) Fresh cilantro leaves, roughly chopped, for garnish Toasted slivered almonds, for garnish Plain yogurt, for garnish Hot sauce of your choice (for serving)

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

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

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

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

Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces vanilla greek yogurt 1 tablespoon honey or agave nectar 1 cup unsweetened almond milk 1 vanilla bean, split and seeded (or 1/2 teaspoon vanilla extract) Instructions Combine all of the ingredients in a blender and blend on high until combined.

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.

Layer 1/4 cup Greek yogurt into the bottom of a dessert glass (my glasses have a capacity of 10 - ounces).

Good & Creamy yogurts are now available for a suggested retail price of $ 0.79 for each 6 - ounce single - serve cup, and can be found in major retailers throughout the west.

Filling: 3/4 cups organic sugar 3/4 cups milk (I used raw milk; you can use whole or low - fat, preferably organic) 6 ounces organic blueberry yogurt (I used Oikos brand, but any brand is fine) 2 whole eggs, preferably free - range 2 teaspoons organic cornstarch 1 teaspoon vanilla extract pinch of sea salt 1 1/2 cups sliced plums (I used a combination of local white / «shiro» and purple plums) 1/2 cup organic blueberries

ingredients SPINACH AND SWEET POTATO FILLING: 2 medium sweet potatoes 1 (10 - ounce) package frozen spinach (thawed, squeezed of excess moisture) 2 teaspoons yellow curry powder 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) PORK FILLING: 2 tablespoons olive oil 1 pound ground pork 1 yellow onion (peeled, small dice) 2 cloves garlic (peeled, minced) 1 Scotch Bonnet pepper (seeded, minced) 1/2 teaspoon paprika 1/4 teaspoon ground allspice 2 teaspoons fresh thyme (leaves only, finely chopped) 2 cups low - sodium chicken stock 2 bay leaves 1 teaspoon fresh ginger (peeled, minced) Kosher salt and freshly ground black pepper (to taste) TO ASSEMBLE: 2 tablespoons yellow curry powder 1/4 cup olive oil 1 package phyllo dough (thawed) Kosher salt and freshly ground black pepper (to taste) TO SERVE: 2 cups Greek yogurt 1 lime (zested and juiced) 1 tablespoon parsley (finely chopped) Kosher salt and freshly ground black pepper (to taste)

12 ounces fresh mushrooms, sliced 1 / 4 - inch thick 3 tablespoons extra virgin olive oil salt and pepper 2 bunches of scallions, trimmed 4 large slices of hearty, whole - grain bread 1 cup Poblano Yogurt * (recipe below) 1 cup cooked lentils, or white beans

6 ounces good - quality dark chocolate with 70 % cocoa content, finely chopped (I use a sharp serrated knife; you can use the food processor) 1/2 cup whole milk 1 or 2 tablespoons Grand Marnier, or other good - quality orange liquor 1 cup whole milk Greek yogurt 1 to 2 tablespoons of Kumquat jam or orange marmalade

Mix 12 ounces of whole wheat rotini pasta (cooked), a cup of low - fat Greek yogurt, half a cup of pesto and 3/4 cups of sun - dried tomatoes (drained and chopped).

1 1/2 cups Old - fashioned Oats 1 cup Flour 1/3 cup Brown Sugar 1 teaspoon Baking Powder 1/2 teaspoon Baking Soda 1/2 teaspoon Ground Cinnamon 8 ounces Greek Yogurt 2 Bananas, mashed 2 Egg Whites 2 tablespoons Vegetable Oil Zest of 1 orange

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

1 small (5.3 ounce container, about 3/4 cup) of your choice plain yogurt (I like Silk soy yogurt here, but any yogurt will work.)

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

Each eight - ounce package contains frozen fruit and yogurt cubes that, when blended with one cup of apple juice, make two, eight - ounce servings.

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.

Ingredients 3/4 cup heavy cream 1 cup whole milk 3/4 cup sugar 2 egg yolks 12 ounces 2 % Greek yogurt pinch of salt

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

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

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.

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.

In comparison, 1 cup of skim milk contains 382 milligrams, eight ounces of yogurt provide 579 milligrams, and the mighty banana clocks in at 422 milligrams.

1 cup (8 fl oz) toddler's favorite cold fruit juice 1 ounce plain unflavored gelatin (four 1/4 ounce each packets from a box) 1 cup (8 fl oz) boiling water 6 ounce of toddler's favorite yogurt, fruit flavored or plain (purchased or home - made) 1 cup toddler's favorite well - mashed fruit

An 8 - ounce serving of low - fat yogurt provides 415 milligrams of calcium, and a half - cup of calcium - fortified tofu offers 204.

Ingredients: 3 large egg whites 1⁄4 teaspoon salt 1⁄8 teaspoon cream of tartar 1⁄4 cup plus 2 teaspoons sugar, divided 1⁄2 teaspoon vanilla extract 3⁄4 cup miniature semisweet chocolate chips 3 apricots, pitted and thinly sliced 6 ounces raspberries 4 tablespoons fat - free vanilla yogurt

Weekdays On early mornings when Sherwin has to train, she packs a breakfast of one cup of Fage Total 0 Percent Greek Yogurt (for calcium and protein) mixed with a cup of fiber - rich berries (preferably raspberries or blackberries), an ounce of nutrient - dense almonds and exactly two Brazil nuts.

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

Just top 6 ounces of plain low - fat yogurt with 1/4 cup pomegranate seeds, 1 tablespoon sliced almonds, 2 teaspoons ground flaxseed meal, and 1 teaspoon honey.

My first breakfast felt like a tremendous amount of food: two eggs scrambled with heavy cream and cheddar cheese, two pieces of turkey bacon, 4 ounces of full - fat Greek yogurt, and 1/3 cup of blueberries.

Also, this was the day I figured out my perfect breakfast, which didn't involve cooking a damn thing: 4 ounces of full - fat Greek yogurt, 1/4 cup of pecans, and 1/3 cup of blueberries.

For example, one cup of milk contains 0.9 micrograms of vitamin B12 while 8 ounces of yogurt has 1.5 micrograms.

An Austrian study found that taking 7 ounces of yogurt a day (about 1 Cup, around 200 to 250 gr.)

Get the 16 ounce container of yogurt instead of buying individual cups.

Twelve grams doesn't sound like much, but it's actually the combined equivalent of one - half cup ice cream, half cup Greek yogurt, half cup cottage cheese, and an ounce of hard cheese.

Instead, consider full - fat milk and full - fat or low - fat yogurt, and go for a portion size of one cup (eight ounces), or about the size of a baseball if you're eye - balling it.

1 small (5.3 ounce container, about 3/4 cup) of your choice plain yogurt (I like Silk soy yogurt here, but any yogurt will work.)

Bkfst: 2 egg whites, one egg, spinach and 1/4 cup kidney beans & salsa + my beloved coffee no cream / sugar Snack: medium Pear w / either cottage cheese or plain lowfat yogurt -3 / 4 cup (can't eat greek yogurt it bothers my stomach) Lunch: 3 cups salad greens, mixture of carrot, red bell pepper, cucumber + 5 ounces of chicken breast, 2 TBSP lowfat homemade ranch dressing; or leftover Chicken Satay or two Turkey Muffins Snack: Power Crunch Bar or Apple & 2 TBSP peanut butter (if cardio after work) Dinner: 5 ounces of meat, 1.5 cups of steamed asparagus or broccoli or salad, 1 small red potato steamed w / 1 oz.

You have to bear in mind that if you eat a 6 - ounce cup of flavored yogurt, you will be consuming up to 10 teaspoons of sugar.

Instead, for healthy snacks, choose a piece of fruit, a cup of raw vegetables with 1/2 cup of yogurt - based dip, an ounce of nuts, a cheese stick or even a hard - boiled egg.