Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
edium heat. Cook and stir for 2 mins or until sugar
ray and bake for 45 mins.
For yogurt dip, mix yogurt, mayonnaise and
hrough (15-20 minutes).
For yogurt sauce, just combine all ingredients
mix of bacteria developed for yogurt making. Since you will be
For dumplings, sift the chickpea (gram)
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.
side while you prepare the yogurt sauce:
Saute flour in
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.
garlic clove and onion for yogurt sauce.
Squeeze the water
epper and continue to cook for 4 minutes, stirring occasionally. Ste
n chopped banana. Set aside for 15 mins.
Heat a
Combine bananas; strawberries or mango slices; grape juice or fruit nectar; yogurt; and, if desired, honey in a blender container.
Cover and blend until smooth.
Pour into six tall, chilled glasses.
If desired, sprinkle with ground pistachio nuts.
Makes 6 smoothies.
Note: For two-tone smoothies, make mango smoothies and strawberry smoothies.
Transfer to separate pitchers or glass measuring cups.
Taking a pitcher or cup in each hand, slowly pour both smoothies at the same time into opposite sides of the glass.
Makes 10 rainbow smoothies.
You will need to blend each layer separately, so simply rinse out your blender between each smoothie.
For each smoothie layer, combine all ingredients in blender and blend until smooth. Pour a small, even layer into all 10 glasses. Rinse blender, make next layer and pour a small, equal layer on top of the previous color. Repeat until finished with the blue layer on top and serve with fun straws!
Place milk, ice, flavor powder for milk and frozen yogurt in blender. Cover and blend until smooth.
Pour into 2 glasses; top with whipped cream. Serve immediately.
In a blender, combine milk, fruit and other flavoring ingredients (as called for) and blend until smooth.
Add frozen yogurt and blend until smooth.
Pour into 2-4 chilled glasses and sprinkle with topping ingredients (as called for, if using).
RHUBARB BASE:
In a non-reactive medium saucepan, stir together sugar and orange juice.
Stir in rhubarb and bring to boil over medium-high heat.
Reduce heat to medium and simmer, stirring occasionally, until rhubarb is tender, 5 to 7 minutes.
Transfer to airtight container.
Cool, cover and refrigerate for up to 1 week.
FOR EACH PICK-A-FRUIT AND RHUBARB MILKSHAKE:
Toss the 1/2 cup rhubarb base mix and chosen fruit into a blender.
Add some milk or frozen yogurt or ice cream for a thicker shake.
Blend until mixed well.
all for non-fat yogurt, non-fat works fine.
Some recipes almost
o hold your finger in for fifteen seconds (or until it
y pulsing on highest setting for about 45 seconds. You may