Serves: 4 Serving Size: 4
tablespoons yogurt mixture, 1/3 cup strawberries, 2 tablespoons cracker crumbs
Top with top half of shortcake and 1
tablespoon yogurt mixture.
Not exact matches
Dressing: 1 finely chopped clove of garlic, 2 T fresh squeezed lemon juice, 4 T olive oil, 1 t cumin, 1 t lemon zest, salt & pepper to taste / Whisk together and reserve / Drizzle 3
Tablespoons on garbanzos and leeks immediately after removing from oven / Add 1
tablespoon of dressing to
yogurt / sour cream
mixture / Drizzle remaining dressing over beans and plolenta when serving.
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
Scoop about 3
tablespoons of the quinoa
mixture into each lettuce leaf, and top with 1 chicken tender and 1
tablespoon yogurt sauce.
Using a spoon push down on the potato
mixture until you reach a mashed potato texture, then add 1 cup of Greek
yogurt, 1
tablespoon of extra virgin Spanish olive oil, 1/2 teaspoon of dried parsley, sea salt and freshly cracked black pepper, mix everything together until well combined
For veggies, a real quick and simple
mixture is simply a couple
tablespoons of Chobani nonfat plain greek
yogurt mixed with a small amount of dill pickle juice, with as much herbs and onions in the juice as possible.
Stirred the chocolate until smooth then added this to the cake
mixture along with 2 large
tablespoons of TOTAL Greek
yogurt (which I'd substituted for buttermilk).
SO... I use 1/4 C of Greek
yogurt instead of cream cheese (
yogurt and hard cheeses have the least lactose, and are therefore more tummy - friendly), and a
tablespoon of whole flaxseeds, whip them up to a frenzy, and let them sit for 5 - 10 minutes to let the flax congeal and thicken the
mixture.
Divide pineapple
mixture among tortillas; top with cabbage, and drizzle each with about 1
tablespoon of the
yogurt sauce.
Top parfaits with the remaining
yogurt mixture (about 1/3 cup each); top each with 1/2 teaspoon honey, 2 clementine segments, and 1/2
tablespoon nuts.
Spoon 1/3 cup
yogurt mixture into each of 4 small parfait glasses; top each with 1/2 teaspoon honey, 5 clementine sections, and 1/2
tablespoon nuts.