easpoon or so of nonfat natural (plain) yogurt onto each half, mixing
n the Dannon Oikos Plain Greek Nonfat Yogurt then refrigerate the soup for
If you use Greek strained yogurt, you don't need to
Combine 1/3 cup nonfat milk with milk powder.
Pour into large saucepan, and add remaining milk, stirring thoroughly to combine. Heat mixture, over low heat, until temperature is 190\u00b0.
Use candy thermometer, put into mixture, to determine temperature.
Cover and reduce heat to 110\u00b0.
Leave thermometer in saucepan.
Heat water and milk to 115\u00b0.
Stir in yogurt.
Preheat thermos with 115\u00b0 water.
Pour water out and fill with yogurt.
Let set 4 hours or until starts to thicken.
Remove from thermos.
Put in cups and store in refrigerator.
Makes approximately 4 cups.
You may drain yogurt, using any one of several different methods:
Line a colander with coffee filters or double thickness of cheesecloth.
Place colander on top of a bowl that is large enough to catch the whey liquid.
Pour in plain low-fat or nonfat yogurt. (Dannon is a good brand.
This won't work with brands that have modified food starch, vegetable gums or gelatin.)
Cover with plastic wrap and refrigerate overnight.
The next day, transfer yogurt cheese into covered container.
Refrigerate until ready to use.
Keeps one week.
Drain pineapple, reserving juice.
In a deep bowl, add juice, pudding mix and nonfat yogurt.
With a wire whisk or rotary beater, mix 1 to 2 minutes or until well blended.
Stir in crushed pineapple and Mandarin oranges.
Pour at once into serving dish. If desired, garnish with maraschino cherries.
Best if refrigerated several hours before serving.
Makes 10 (1/2 cup) servings.
ntil fluffy.
Beat in yogurt and vanilla extract until well
ive cultures. I used nonfat, plain Greek yogurt.
Mix in pudding mix
In a large pot or dutch oven heat oil over medium-high heat. Add scallions, celery, and onions, stir until vegetables are wilted, approximately 5 minutes.
Add broth and bring mixture to a boil. Reduce heat and add peas, simmer for 10 minutes.
Remove from heat and carefully transfer to bowl of food processor or blender, do this in batches if necessary. Add mint, season to taste with salt and black pepper and puree until smooth. Chill for 1 hour and serve with yogurt in center and garnished with mint leaves and a peapod if desired.
In a bowl combine yogurt, and spices, mix well. Whisk
owl, quickly whisk together the yogurt, lemon zest, lemon juice and
gg, lamb, 1/4 cup yogurt and the next 7 ingredients
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
Spray skillet with non-stick spray and add onion and garlic. Cook until soft over low heat stirring constantly.
Place in mixing bowl with lamb, lemon juice, oregano and cumin and mix thoroughly. Shape into 2 patties.
Place on rack of broiler and broil 3 to 5 minutes on each side, turning once, or until desired doneness.
Combine cucumber, yogurt and mint in small bowl and mix.
Cut around edge of each pita bread and pull open to form pocket. Fill each pita with half the lettuce and tomato, 1 lamb patty and half the yogurt mixture.
In a 3-quart saucepan heat butter; Add flour and cook 2-3 minutes to create a roux. Slowly whisk in chicken broth and blend until smooth (mixture will be thick). Bring to a boil.
Reduce heat to simmer, add spinach and heat through. Add yogurt, salt, pepper and nutmeg and heat through. Serve.
Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.
mooth. Add chicken broth and yogurt and continue to mash. Season
In a bowl Mix together yogurt, salsa, cumin and chipotle chili powder. Set 1 1/2 cups aside in the refrigerator.
In another bowl mix together turkey, crushed chips, egg, remaining seasoned yogurt, cilantro, corn, black beans. Using a small scoop spoon, make tablespoon sized balls, and place on a lightly greased shallow baking sheet and bake in a preheated 400 degrees F for 20-25 minutes or until lightly browned.
Serve meat balls on shredded lettuce with reserved sauce for dipping.