Mix cracker crumbs and butter; pat into pie plate.
Mix well the yogurt and jello; pour into crust and freeze.
Add Cool Whip before serving.
Cut into 8 servings.
ust wilted.
Drain well and chop fine.
Mince 1
ineapple, clean out the \"eyes\" and dice into small cubes.
Sprinkle generously with sea salt and set aside for 30 mins
Preheat the oven to 425\u00b0F. Lightly grease a baking pan.
Sift flour and spice into a large bowl. Add butter; rub in lightly using fingertips. Stir in yogurt, pumpkin and sugar. Mix quickly to a soft, sticky dough. Do not over-mix.
Turn onto a lightly floured surface. Knead lightly. Press or roll out to 3/4-inch thickness. Cut into 16 rounds. Place close together on prepared pan.
Bake for 12-15 mins or until scones sound hollow when tapped. Cool on a wire rack. Serve with combined yogurt and honey.
Drain the yogurt in a cheesecloth-lined colander for several hours, discarding the liquid that has collected.
Place the mint and garlic together in a salad bowl and crush with a little salt.
Add the drained yogurt and cucumbers. Mix well and chill before serving.
eets in a large saucepan and cover generously with cold water
owl. Add the eggs, yogurt and sour cream and mix it into a
ach fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
stirring, until soft and golden brown. Add chickpeas and 6 cups water
Bring the milk to a boil in a saucepan, stir in the rice and cook over low heat for 18-20 mins.
Mix the apple and lemon juice together.
Stir the sugar into the rice pudding and allow it to dissolve briefly. Transfer the pudding to a bowl, dollop with yogurt and top with the apple. Serve.
Preheat oven to 425\u00b0F. Lightly grease and flour a baking sheet. For the dough, sift flour and salt into a medium bowl and make a well in center. Lightly whisk milk, yogurt and oil together. Add to flour, stirring quickly with a knife, to form a soft dough, adding a little more milk if dry. Drop heaped tbsp of dough onto prepared tray, 1 inch apart. Bake 12-15 mins, until risen and golden. Serve warm with jam.
Mix together garlic, salt, black pepper, and tahini until smooth.
Add yogurt and lemon juice, a little at a time, mixing well after each addition, until it is like a thick cream.
Sprinkle with parsley and serve with chopped vegetables, and warm pita bread, if desired.
Stir gelatin and 1 cup boiling water in medium heatproof bowl until dissolved. Refrigerate for 20 mins or until cold (do not allow to set).
Add yogurt and mango to gelatin; stir to combine. Divide among six 1-cup serving glasses. Cover; refrigerate for 2 hours or until set.
Just before serving, top each with equal amounts of banana, kiwifruit and passionfruit.
Divide apple compote between 4 small serving bowls. Mix vanilla and yogurt and distribute between bowls. Sprinkle muesli (or granola) on top. Serve decorated with lemon balm, if desired.
Heat oil in a large saucepan on medium heat. Add onion; cook and stir 2 mins or until softened. Add seasoning; cook and stir 30 seconds or until fragrant.
Add tomatoes, crumbled bouillon cubes, squash, barley and 4 cups water. Bring to a boil. Reduce heat to low; cook, covered, 30 mins or until squash and barley are tender.
Stir in fava beans; cook 2 mins or until heated through. Serve topped with yogurt and cilantro.
aucepan. Add the couscous. Cover and let stand for 5 mins
Heat oil in a large skillet on high heat. Cook curry paste for 1 min, until fragrant.
Add eggplant, stirring to coat in paste. Cook for 10 mins, until softening. Stir in potatoes, pepper, tomatoes and stock. Cook for 20-30 mins, until eggplant and potatoes are tender and sauce has thickened. Serve with rice, yogurt and cilantro.
Preheat oven to 350\u00b0.
Mash sweet potatoes.
Blend in the eggs, add yogurt and whip with a hand-held mixer until potatoes are fluffy.
Add more yogurt, if needed.
Stir in the chives, parsley, salt and pepper.
Bake for 30 minutes or until lightly browned on the top.
Puree tomatoes in processor or blender.
Add remaining ingredients except garnish and mix until smooth.
Taste and adjust seasoning.
Pour into bowl, cover and chill well.
Garnish each serving with yogurt and minced parsley.