ne of those smoothie machines. Add yogurt. I use whatever yogurt is on
cross-ways.
Put all fruit together in a bowl, add
Place both ingredients into a blender or use a hand held blender and mix together until smooth.
Drink and enjoy immediately!
Combine rice flakes, puffed rice, bran flakes, pistachios, pears and apricots in a bowl.
Place flaxseeds, sunflower seeds and almonds in a food processor. Process until lightly crushed. Stir into flakes mixture until combined.
Serve with fresh fruit, skim milk or yogurt.
In a small saucepan, combine cardamom, sugar, fennel, cloves, cinnamon and 1/3 cup water. Bring to a boil. Boil for 2 mins then remove from heat and let cool.
Arrange mandarin orange, grapefruit and orange slices on a serving plate. Spoon syrup over fruit and top with yogurt. Sprinkle with orange zest.
nd line base and sides with parchment paper, extending paper 2
For the herb-yogurt dressing, mix yogurt, sour cream and mayonnaise. Season and add chopped herbs.
For cucumber salad, place cucumber in a bowl, season and sprinkle with sugar. Add lemon juice and oil.
Meanwhile, cook potatoes in boiling salted water for 20 mins. Drain potatoes and arrange on plates with hard-boiled eggs. Drizzle with yogurt dressing, sprinkle with reserved herbs and garnish with basil leaves. Serve with cucumber salad.
Simply blend the yogurt and Cool Whip for a delicious and easy dip for fruit.
Serve with sliced peaches, nectarines, variety of apples and large strawberries, then enjoy the raves. It's low-fat, nutritious and good!
(Kids love it, too!)
To make the yogurt dressing, whisk together yogurt, green onion and lemon juice. Season.
For the salad, steam or boil vegetables, separately, until just tender. Drain and combine with white beans. Add yogurt dressing and toss to combine. Top with chopped hard-boiled eggs.
To make the dip, combine yogurt, cucumber and mint in a
hours.
Meanwhile, mix yogurt with 2 tablespoons of the cilantro
aper towels.
For the yogurt mint sauce, mix all ingredients
medium heatproof bowl. Cover with plastic wrap and let stand
arge saucepan and cover generously with cold water. Bring to a
Combine flour and a pinch of salt. Whisk in beer and 1/2 cup water gradually to form a smooth batter.
Heat oil in a large saucepan. Dip cauliflower into batter, draining off excess. Working in batches, deep-fry cauliflower for 2-3 mins, until golden brown. Drain on paper towels.
To make the yogurt-mustard sauce, combine all ingredients.
Serve cauliflower with yogurt-mustard sauce.
Bring the milk to a boil in a saucepan, stir in the rice and cook over low heat for 18-20 mins.
Mix the apple and lemon juice together.
Stir the sugar into the rice pudding and allow it to dissolve briefly. Transfer the pudding to a bowl, dollop with yogurt and top with the apple. Serve.
Cook poppadoms according to package instructions. Set aside.
Dry toast cumin over medium heat for 1 min, until fragrant. Mix with yogurt and cilantro. Season. Serve with poppadoms.
Heat sugar, cranberry juice and zest over medium heat until sugar is dissolved. Add spices and bring to boil. Add peaches to syrup, reduce heat and simmer, uncovered, for 8-10 mins or until tender. Remove peaches from syrup, let cool slightly then peel.
Meanwhile, bring syrup back up to a boil and continue to boil, uncovered, for 5-7 mins or until thickened slightly. Let cool then pour over peaches. Cover with plastic wrap and chill for 1 hour. Serve with yogurt and raspberries.
rosemary, lemon juice, and salt. With blender running, slowly pour in
aste.
Season the lamb with salt and pepper and then