b>yogurt into a bowl (plain Greek yogurt is recommended, but any plain yogurt
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
43 degrees C).
Place yogurt in a bowl and add
irections for sauce:
This recipe makes enough sauce for about
ix of bacteria developed for yogurt making. Since you will be
oom temperature before beginning the recipe.
Spray an 8-inch
Place yogurt, vanilla and sweetener in blender.
Whirl, gradually adding frozen fruit.
Bananas, peaches, blueberries, strawberries or raspberries work best for this recipe.
vegetable oil and yogurt.
Gently fold yogurt mixture into flour mixture
ith a little whipped cream (recipe follows) or cinnamon on top
something with thick sides works best).
Let the milk sit
Although the original recipe doesn't call for non-fat yogurt, non-fat
o be specific for the yogurt starter.
Once the temp
Process all ingredients in a blender at high speed until smooth.
Pour in a glass and serve immediately.
SMOOTHIE TIPS.
Keep Europe's Best fruit frozen when preparing smoothies.
Adjust texture by adding more or reducing amounts of ingredients.
For a creamier Europe's Best smoothie, add yogurt, soy milk, ice cream or milk.
Add a little honey or brown sugar for a sweeter beverage.
ny collected juices with the yogurt, lemon zest, salt and pepper
arge bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla
serving plate.
Beat yogurt until smooth. Place in dollops
Grate the carrots and place them in a bowl. Stir in most of the almonds (save a few for garnish) and the dates.
Whisk together the dressing. Taste and correct seasonings, add more lemon juice or yogurt if necessary. Pour the dressing over the carrot mixture; stir.
Serve immediately or cover and chill.
Garnish with a few sliced almonds and fresh mint leaves before serving.
If desired, the carrot salad can be served over a bed of lettuce. I served it over butter lettuce.
onstick cooking spray.
Whip yogurt cheese with sugar, egg whites
Preheat oven to 375 degrees.
In a large bowl, combine flour, Splenda, cinnamon, salt, and baking powder.
In a small bowl, whisk eggs, and mix in strawberries, yogurt, baby food, extract, and Stevia.
Add wet ingredients to dry and mix until well blended.
Separate into 12 lightly sprayed muffin tins, and bake for 30 minutes.
Remove from tins and cool on a wire rack. These muffins keep best in the fridge.
Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together.
Pour over cucumber and tomato mixture and stir.
Serve within an hour for best taste.