ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
Method
Sautee onion & green pepper in olive oil in lg. heavy skillet until onion is transparent. Add chopped beef and brown lightly. Pour off drippings. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add yogurt & mix well. Place in a large, deep casserole & bake in a 350 degree F. for 45 minutes.
Preheat oven to 400\u00b0F. In a large bowl, combine chicken, yogurt, oil, garlic, oregano, zest and juice. Season to taste. Transfer chicken to a large baking dish, skin-side up. Bake 40-45 mins, until golden and cooked as desired, adding tomatoes and drizzling with extra oil after 30 mins. Cover and let rest 10 mins before serving.
minutes.
Fold in yogurt and vanilla, mix just until
43 degrees C).
Place yogurt in a bowl and add
minute.
Stir in yogurt and mix well.
Spoon
ans pork and beans or baked beans.
Stir beans into
arge bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla
oom temperature before beginning the recipe.
Spray an 8-inch
In plastic bag, combine crumbs, cheese and spices.
Rinse chicken and pat dry.
Coat chicken with yogurt, then roll in crumb mixture.
Place in greased baking pan.
Optional: Drizzle margarine on top.
Bake uncovered in 375\u00b0 oven for 50 to 55 minutes.
Serve with rice and lemon yogurt sauce.
Combine first 6 ingredients and mix well.
Cut or pierce tops of baked potatoes lengthwise; squeeze ends and push toward center to open.
Top each with one-fourth of yogurt mixture.
Serve at once.
ogether the onions, garlic, mayonnaise, yogurt or sour cream, cheddar, and
vegetable oil and yogurt.
Gently fold yogurt mixture into flour mixture
egrees. Leaving skin on, chop baked, cooled potatoes into 3/4
Although the original recipe doesn't call for non-fat yogurt, non-fat
b>yogurt into a bowl (plain Greek yogurt is recommended, but any plain yogurt
o of nonfat natural (plain) yogurt onto each half, mixing it
5 mins.
For yogurt dip, mix yogurt, mayonnaise and garlic. Season
he tabouli, pita bread and yogurt.
Blend blueberry syrup and Equal(R) into yogurt. Then beat the whipping cream until stiff. Fold whipped cream and then blueberries into yogurt. Spoon yogurt filling into pie crust.
Place in freezer for 2 hours, and then keep chilled in refrigerator for 30 to 60 minutes before serving.