Take 9
ounces of plain yogurt, the flesh of 3 mangos, 3 ounces of rum, 1 tablespoon sugar, red chili powder to taste and add to blender.
How about 6
ounces of plain yogurt of your choice, I like Siggi's 4 % plain, but feel free to use a vegan alternative.
Not exact matches
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
In Nancy's unique two - part package, you'll find two full
ounces of real fruit lightly sweetened with pure honey and six
ounces of Nancy's probiotic - rich
plain yogurt.
FOR THE TZATZIKI SAUCE 16
ounces plain lowfat
yogurt 1/2 hothouse cucumber or 1 regular cucumber, peeled and seeded 2 cloves garlic, minced 1 teaspoon white wine vinegar Salt and pepper, to taste Juice
of about 1/4 a lemon Extra virgin olive oil
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
Beat two 8 -
ounce packages
of Cabot Cream Cheese in a large bowl until creamy, adding in sugar, Cabot
Plain Greek
Yogurt, tapioca and eggs, and vanilla, beating and scraping sides
of bowl in between the addition
of each ingredient, as detailed in instructions below.
For example: I needed 64
ounces of buttermilk / sour cream /
yogurt for the cupcakes, so I purchased a 64
ounce container
of plain yogurt.
Avoid adding high - glycemic sweeteners to either food and 5
ounces of both
plain Greek
yogurt and cottage cheese will have about 5 grams
of carbs.
* 2 seeded and finely chopped cucumbers * 1 container
of Tofutti Dairy Free Sour Cream 12
ounces (if you eat dairy you could substitute
plain fat - free Greek
yogurt.
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.)
1/2 teaspoon ground or powdered red chile 1 5 - pound leg
of lamb, trimmed
of fat 8
ounces plain yogurt 1/2 level teaspoon powdered ginger 2 cloves garlic, crushed 2
ounces ground pistachio nuts 1/2 teaspoon saffron, or substitute annatto (available in Latin markets) 1/4 pound butter or shortening
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
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.
Choosing an 8 -
ounce tub
of plain, unflavored
yogurt will get you 140 - 160 calories and just 11 grams
of naturally occurring sugars.
A 4 -
ounce serving
of plain Greek
yogurt only contains about 2.25 grams
of sugar, which is about one - half
of a teaspoon.
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
Fifty grams
of protein is the amount in 4 to 5
ounces of cooked chicken breast, 6
ounces of plain Greek
yogurt, and two large eggs.
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 this reason, I add the contents
of a lactobacillus capsule to a 32 -
ounce container
of plain full - fat
yogurt and let it «mature» for a week or two before I ever try to eat it.
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.
An 8 -
ounce serving
of plain yogurt will provide you with 25 percent
of the daily value for calcium, and if it contains live active cultures, it also provides you with healthy bacteria, called probiotics, which help limit your risk for intestinal infections.
Tip: A 3
ounce serving
of plain yogurt can be turned into salad dressing or vegetable dip by adding a dash
of sea salt, oregano, parsley, turmeric, ginger, cayenne and coarse black pepper.
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.)
Make a tuna or salmon salad for lunch using
plain Greek
yogurt for 20 grams
of protein per 3
ounces of fish.
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.
17
ounces of Fage Greek
yogurt,
plain.