With whisk, combine yogurt and Cool Whip until well blended. Pour into graham cracker crust and freeze.
A half hour before serving, place in refrigerator.
Garnish with fruit and Cool Whip if desired.
Serves 6 to 8. Great low-fat summertime treat.
In a small bowl, stir together low-fat yogurt, honey, mustard and pepper.
Cover and chill to store.
Makes about 1 cup or 16 (1 tablespoon) servings.
For the chickpea fritters, puree the chickpeas with parsley, garlic, lemon juice and about 2 tbsp of water. Stir in the eggs and breadcrumbs, followed by the zucchini. Season with salt and cayenne pepper, cover and set aside to marinate for 15 mins. Form into 1 tbsp dollops. Heat 2 tbsp oil in a large skillet and fry the fritters, turning as necessary, for 5-6 mins until golden brown. Keep warm.
To serve, mix the yogurt, feta cheese, and basil and season to taste. Serve the fritters and yogurt dip garnished with basil.
Mix quark & yogurt in a mixing bowl. Add
Spoon plain low-fat yogurt onto several layers of heavy-
Preheat oven to 400\u00b0.
Mix flour, baking soda, cinnamon and nutmeg.
Combine remaining ingredients in a larger bowl.
Mix on low speed with electric mixer or by hand until blended.
Add dry ingredients to liquid mixture (batter will be stiff).
Divide batter evenly into nonstick muffin cups or ones sprayed with nonstick cooking spray.
Bake for 10 to 12 minutes, until lightly browned.
Serve hot or cool.
Makes approximately 20 muffins.
May substitute vanilla low-fat yogurt and omit use of vanilla extract.
Mix together all-purpose flour, sugar, salt, baking powder and baking soda.
Make well in center and add vanilla, orange juice, vegetable oil, low-fat yogurt and egg.
Lastly, add blueberries. Stir until moistened.
Divide batter into 12 muffin cups (line with paper cups, optional).
Sprinkle a bit of sugar over muffins. Bake at 400\u00b0 for 18 minutes.
Combine yogurt, strawberries, orange juice, mint, sugar and ice in blender.
Pulse until well blended and ice is crushed.
Serve in tall glass.
owls and swirl in the low fat cream for presentation purposes only
In medium casserole dish, layer in order all ingredients. Microwave until cheese is melted.
Top with low-fat sour cream and sliced green onions.
It goes fast.
Combine Dannon plain yogurt and cilantro; mix well. Set aside. In a separate bowl combine refried beans with 1/3 c. salsa. Spread half of this mixture into a flat 2 quart serving bowl. Spread half the yogurt mixture over the beans followed by half the black olives, half the remaining salsa, half cheese and half peppers, if desired. Repeat the layering again. Cover and chill completely. Serve with your favorite chips, or crackers.
Blend cream cheese and yogurt until smooth.
Stir in remaining ingredients.
Chill.
Serve with fresh fruit.
Carve balls from your favorite melon to accompany dip.
This dip can also be served as a topping for any fruit salad.
Makes 2 cups or 8 servings. Four tablespoons per serving.
Diabetic exchange:
1/2 nonfat milk, 1 1/2 fat.
Position knife blade in food processor bowl; add cottage cheese and milk.
Process about 45 seconds until smooth.
Fold in yogurt and remaining ingredients.
Cover and chill thoroughly. Serve with assorted fresh vegetables.
Yields 1 1/2 cups. Contains 1.5 g protein, 2 g fat, 7 g carbohydrates.
In a large bowl, combine crushed meringues, berries, yogurt and pudding. Spoon mixture evenly into 4 serving glasses. Sprinkle with hazelnuts. Serve immediately.
Yogurt Dip:
Cut the cucumber in
Combine Dannon plain yogurt and cilantro; mix well. Set aside. In a separate bowl combine refried beans with 1/3 c. salsa. Spread half of this mixture into a flat 2 quart serving bowl. Spread half the yogurt mixture over the beans followed by half the black olives, half the remaining salsa, half cheese and half peppers, if desired. Repeat the layering again. Cover and chill completely. Serve with your favorite chips, or crackers.
Brown onion in liquid Butter Buds.
Add cooked turkey.
Stir refried beans into turkey mixture.
Spread into 9 x 13-inch casserole dish, sprayed with cooking spray.
Sprinkle green chilies on top of turkey-bean mixture.
Spread 1/2 cheese over, then pour taco sauce over cheese.
Sprinkle remaining cheese on top.
Bake at 400\u00b0 for 20 to 25 minutes.
Cool slightly and spoon sour cream on top.
Serve with homemade low-fat chips.
Bake potatoes 1 hour in a preheated 400\u00b0 oven.
After removing potatoes, increase oven temperature setting to 450\u00b0.
Slice potatoes lengthwise in half.
Scoop out potato; reserve shells. Combine potato, yogurt, salad dressing and onion; heat until fluffy.
Add more yogurt and dressing if needed.
Divide among reserved shells.
Place filled potato shells on baking sheet and return to oven.
Bake at 450\u00b0 for 12 to 15 minutes.
In blender container, blend cottage cheese until smooth and creamy to make \"mock sour cream.\"
Add lemon juice; blend well. Mix curry powder, garlic salt, sugar, horseradish, onion and vinegar.
Add cottage cheese mixture, salad dressing and yogurt; mix well.
Cover and chill several hours or overnight.
Serve with fresh vegetables or as topping for baked potatoes.
Mix the yogurt and Cool Whip together.
Mix well and put into graham cracker crust.
Top with same fruit used in yogurt.
Chill in refrigerator.