Stir 1/3 cup Add-A-Crunch into each carton of yogurt.
Spoon about 1 tablespoon remaining Add-A-Crunch into each of 12 (3 1/2 ounce) paper drinking cups.
Spoon yogurt mixture into cups. Place 12 wooden sticks or skewers in center of each cup.
Freeze until firm.
Let stand at room temperature about 3 minutes before serving.
Tear off paper cup to remove.
Makes 12 Yogurt Pops.
mix of bacteria developed for yogurt making. Since you will be
nch springform pan.
Bake for 10-12 minutes.
In
Cook bones with about 6 cups water to make broth.
Wash, stem and scoop out squash, leaving sides about 1/8-inch thick.
Rinse out squash and stuff with the filling.
Place squash in pot and strain broth over them, reserving 1 cup broth for yogurt sauce. Steam for about 15 minutes.
r blender, thoroughly blend the yogurt, cilantro, chopped garlic, green onion
edium heat. Cook and stir for 2 mins or until sugar
ray and bake for 45 mins.
For yogurt dip, mix yogurt, mayonnaise and
Combine sugar, flour, salt and baking powder.
Add milk, yogurt, vanilla, egg and oil.
Stir until mixed.
Do not overstir; batter will be lumpy.
Add blueberries, if desired.
Serves 2 to 4 people (I triple the recipe for my family).
In large bowl stir together the yogurt and Cool Whip.
Spoon mixture into graham cracker crust.
Freeze several hours until firm.
Note: This is a great recipe for children who are learning to cook. There is no baking required.
hrough (15-20 minutes).
For yogurt sauce, just combine all ingredients
Insert 8 wooden sticks or skewers into cut ends of bananas. Freeze until firm.
Melt together the chocolate and oil in small saucepan over low heat, stirring frequently.
Cool slightly; pour into tall, narrow glasses.
Dip each frozen banana into chocolate mixture, coating evenly.
Immediately roll in Add-A-Crunch. Freeze.
For longer freezer storage, wrap securely in foil.
Makes 8 Frozen Banana Pops.
For dumplings, sift the chickpea (gram)
Heat the oil in a large saucepan and cook the onion and garlic over low heat for 6-7 mins until softened. Add the rice mix and cook, stirring for 1 min. Pour in the wine and simmer for a few mins then gradually add the stock, about 1 ladleful at a time. Allow the liquid to be absorbed by the rice before adding the next ladleful. This will take about 35 mins.
Stir in the butter and Parmesan cheese and season to taste with salt and freshly ground black pepper. Serve in warm, shallow bowls.
side while you prepare the yogurt sauce:
Saute flour in
pices (or use my recipe for Jamaican Spice Mixture recipe #108351, ginger and
garlic clove and onion for yogurt sauce.
Squeeze the water
epper and continue to cook for 4 minutes, stirring occasionally. Ste
For the dry mix: Combine all
ver medium heat and boil for 2 minutes; stir constantly.
Make recipe for 2 pie crusts.
Put in a 9 x 13-inch pan. Layer ham, then onion, then Swiss cheese over pie crust.
Mix eggs, cream and spices.
Pour over layered pie crust.
Bake at 350\u00b0 for 1 hour or until set.