o of nonfat natural (plain) yogurt onto each half, mixing it
Whisk together the Greek yogurt and sour cream in a bowl.
Stir in the grated cucumber and chopped fresh dill.
In a separate bowl, whisk together the extra virgin olive oil, apple cider vinegar, freshly minced garlic, salt and pepper.
Combine the two bowls.
Chill for several hours to let flavors blend.
Serve and enjoy.
In an airtight container (that can hold 2 cups), combine the yogurt, salt, and the garlic.
Peel the cucumber, and remove the seeds if they are large. Finely chop the cucumber.
Squeeze the cucumber bits to get rid of any excess liquid, then add it to the yogurt.
Stir in the dill, pepper, and the vinegar. Mix thoroughly.
Cover and refrigerate for up to two days.
Place the 6 ounces of Greek yogurt into a bowl or container
ou are using regular yogurt, you'll need to strain
Just mix the yogurt, frozen raspberries and splenda together in a bowl and enjoy.
You can add 1/2 teaspoon of coco power to it. You can sub honey for the splenda if you like. You can even add blueberries or other frozen fruits.
The frozen fruit mixed with the extra creamy style of yogurt is what gives it such a delicious texture and flavor.
If you can't find greek style yogurt, just place the yogurt in cheese cloth over a strainer over night.
Combine the yogurt, creme fraiche, and honey in
food processor, puree the yogurt, feta, half the lemon juice
o package. Beat together the yogurt, remaining sugar and lemon juice
Into a medium mixing bowl, whisk together Greek strawberry yogurt and chocolate syrup. Then stir in chopped strawberries.
Carefully spoon mixture into popsicle mold. To prevent air pockets, slide a butter knife slowly in and out of each mold compartment.
Freeze for 3-5 hours or until frozen solid.
To release popsicles, carefully run warm water only over the bottom of the mold. Gently twist and pull the popsicles out of the mold.
Enjoy!
Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 5 minutes.
Transfer spinach to a cutting board and finely chop. Mix spinach, artichoke hearts, and water chestnuts together in a bowl. Add yogurt, Parmesan cheese, black pepper, garlic powder, and onion powder to spinach mixture; stir.
If you use Greek strained yogurt, you don't need to
Combine 1 cup water, sugar, rosewater, cloves and cinnamon in small saucepan. Stir on medium heat, without boiling, until sugar dissolves. Remove from heat; cool. Remove the cinnamon stick.
Combine watermelon, berries, mint and 2 tbsp of the sugar syrup in large bowl. Divide fruit into serving glasses; top with yogurt and muesli. Drizzle each with 1 tsp of remaining sugar syrup.
he grated cucumber, garlic and yogurt and season. Cover and chill
tir in the garlic and yogurt. Season to taste, cover and
Place garlic, feta cheese and olive oil in food processor and process until cheese is roughly crumbled. Remove half of cheese to a bowl. Add yogurt, lemon juice, black pepper and za'atar seasoning to food processor bowl. Process until just about smooth. Add to bowl of feta crumbles and mix well. Spoon into serving bowl and sprinkle with more za'atar seasoning.
Heat oil in a large saucepan on medium heat. Cook onion, ginger and sugar, stirring, for 3 mins or until soft. Add curry paste and spices; cook, stirring, 1 min or until fragrant.
Add tomatoes, cherry tomatoes, 1 cup water, coconut milk, lentils and chickpeas to pan; bring to a boil. Boil, uncovered, 10 mins or until thickened slightly. Remove from heat; let stand 10 mins.
Meanwhile, for the chutney yogurt, mix yogurt and chutney in a small bowl.
Sprinkle dahl with cilantro. Serve with chutney yogurt.
dd 1/2 cup starter yogurt & stir thoroughly so there are
eep warm.
Combine the yogurt, remaining 1/2 tsp cumin
Combine tarragon, Greek yogurt, harissa sauce, garlic, vinegar, cumin,