f the milk into the plain yogurt until thoroughly blended. Stir this
In a large, clear bowl, combine the fruits, nuts, and coconut and mix well. Cover and refrigerate at least 2 hours.
Serve fruit in small bowls and top with plain yogurt just before eating.
Sweeten individually with your favorite sweetener.(ex.honey,equal,sweet'n low).
our 1/4 cup of yogurt (starter) should be at room
Add cup of boiling water to 3 ounce package of gelatin dessert mix.
Stir until dissolved.
Add 1 cup plain yogurt.
Cover and then refrigerate until firm.
Yield: 4 servings, 107 calories per serving.
Blend yogurt and cheese as base for
Sprinkle plain yogurt on graham crackers.
Sprinkle small amount of brown sugar over yogurt.
Add raisins or other fruit. Top with other graham crackers.
Eat as a nutritious snack or dessert.
Mix yogurt and pudding mix.
Add pineapple.
Refrigerate for at least 1/2 hour.
If you use Greek strained yogurt, you don't need to
br>For 1 serving: Spoon yogurt into a serving bowl. Stir
e nutritional content of the yogurt.
Add the starter.
and serve with yogurt-mint sauce.
Yogurt-Mint Sauce:
In
arge bowl and pour the plain yogurt over the top. Season the
Pour the yogurt into a bowl (plain Greek yogurt is recommended, but any plain yogurt will
Cut each toast in half and divide yogurt equally among the four portions; smooth to edges with the back of your spoon.
Top each with an equal amount of the smoked salmon.
Sprinkle with red onions and capers; season with black pepper.
NOTE: If using regular plain yogurt, you can easily make it the consistency of Greek yogurt by what I call straining. I use a small clean strainer and spoon some yogurt into it and let it drip over a bowl for 15 to 20 minutes until it reaches the desired consistency.
side Mix the milk and plain yogurt together until smooth in another
egrees F).
Add the plain yogurt and stir well.
Fill
o 4 hours.
Whisk plain yogurt together with 1 cup of
s Instant Pot(R)). Select Yogurt function and press Adjust button
he towels.
Set the plain yogurt on the counter to warm
Drain cucumber in a fine sieve for 20 minutes; press to extract liquid.
Meanwhile, if using plain yogurt, drain in cheesecloth placed in a sieve, 20 minutes.
Heat oil in a saucepan over medium high heat; add curry powder and cook until bubbly, about 45 seconds.
Transfer to a bowl and let cool; stir in cucumber, yogurt, chutney, ginger, cilantro, 1 teaspoon salt, 1/2 teaspoon pepper.
Refrigerate 1 hour; adjust seasonings.
Store up to 3 days refrigerated.