Pour boiling water over jello in large bowl. Stir until dissolved. Add ice cubes. Stir until jello begins to thicken. Remove any unmelted ice. Add yogurt, beat with hand mixer until smooth. Pour into dessert dishes. Refrigerate until firm, about 45 minutes. Top with cool whip if desired.
Combine all ingredients and stir well.
Makes enough for 8 servings (about 2 cups).
Use with baked apples, fresh strawberries or any other fruit dessert.
Place mixed
Cool
Whip
and yogurt in baking pie shell (pastry,
graham cracker crumb or pretzel).
Top with favorite fruit (optional).
Put a few large spoonfuls of yogurt into 4 small glasses or ice cream bowls. Drizzle each with about 1 Tbs. honey. Add strawberries on top then sprinkling with nuts.
Fix Jell-O and let set for 1 hour.
Whip the yogurt into Jell-O and let set.
Dissolve Jello with boiling water. Add in ice cubes. Stir until ice cubes are just about melted, remove. Pour Jello into Blender. Add yogurt, blend well. Pour into 4-6 glasses (According to family members). Refrigerate until set. Top with Cool Whip and Fruit. Enjoy!
Mix yogurt and pudding mix.
Add pineapple.
Refrigerate for at least 1/2 hour.
Melt the butter.
Add the next two ingredients and mix to make the crust.
Place in a 9\" by 13\" baking pan and press lightly.
Bake in 325F oven for 9 - 10 minutes. Be careful not to scorch it.
While the crust cools mix together the yogurt and Cool Whip and then pour it into the cooled crust.
Place in fridge for several hours to set.
Enjoy!
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.
on-fat yogurt, non-fat works fine.
Some recipes almost demand
our 1/4 cup of yogurt (starter) should be at room
Combine the yogurt and 4 tbsp sugar in a large bowl. Scrape in the vanilla seeds and mix well. Freeze for 1 1/2- 2 hours. Stir the yogurt mixture every 20-30 mins.
Meanwhile, mix the strawberries and raspberries with the remaining 1 tbsp sugar. Chill for 15-20 mins. Divide the berries among four dessert dishes. Using an ice-cream scoop, top each portion with some frozen yogurt. Garnish with the mint and serve.
Place yogurt in a sieve lined with
ath and stir in the yogurt and lemon juice. Spoon into
Combine yogurt, sugar, lemon peel and juice,
Combine gelatin in 1 cup boiling water.
Set aside to cool. Preheat oven to 275\u00b0.
Combine nonfat dry milk and 3 cups water. Add canned milk and sugar and gelatin mix.
Blend yogurt with remaining water and add to mixture.
Cover bowl with dish towel and put in oven.
Turn oven off.
Leave in oven 8 to 10 hours. If yogurt hasn't gelled, reheat oven and replace in oven for another 6 to 8 hours with oven off.
It will stiffen more when refrigerated.
May also be used in place of sour cream in recipes.
Place yogurt in a heavy saucepan.
Blend beaten egg white into the yogurt.
Add cornstartch& salt.
Stir in the same direction until well blended.
Place pan over medium heat and stir constantly with a wooden spoon.
Heat until it starts to boil, always stir in the same direction (this is important).
Lower heat and let it simmer 3-5 minutes until thick.
Use as required in recipes (Laba Bil Bayd-Eggs in yogurt is one recipe that calls for it- see separate posting).
In a large bowl, mix yogurt and sour cream together.
In medium saucepan, stir together sugar, cocoa and gelatin. Gradually stir in milk; let set 10 minutes.
Cook over medium heat, stirring constantly, until mixture comes to boil and gelatin dissolves.
Stir in yogurt and vanilla; blend until combined.
Pour into dessert dishes.
Chill until set, approximately 6 hours.
Top with Cool Whip and fruit.
Makes 8 servings.
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.