Cover cookie sheet with waxed paper. Hold each strawberry by stem and dip three-fourths of the way into yogurt, leaving top of strawberry and stem uncoated. Place on cookie sheet. Freeze 30 minutes to set first layer. Dip strawberries again in remaining yogurt for thicker coating.
Sprinkle chocolate chips over yogurt-dipped strawberries, using small spoon. Refrigerate uncovered about 2 hours before serving. Store any remaining strawberries tightly covered in freezer, and serve within 1 week.
In a microwave-safe cup, microwave white chocolate on Medium for 2 minutes; stir.
Let stand about 1 minute, then stir again until smooth.
Place wire rack over sheet of waxed paper, one end of each pretzel into chocolate.
Immediately sprinkle decorations onto dipped ends of pretzels.
Let dry on wire rack until chocolate is set.
arm water.
Dip each pretzel rod about 2/3 of
Put the chocolate chips in the top of a double boiler.
Put water in the bottom pan, and heat the water, to melt the chocolate chips in the top pan.
When chips are melted, take off stove, and dip pretzel rods first in the chocolate to about half way down the rod, then dip the tip into the sprinkles about 2\" down the chocolate, and lay on waxed paper.
Let the chocolate harden a good 1/2 hour.
I wrapped mine individually in green saran wrap for the holidays, to keep them fresh.
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).
Place all ingredients, except yogurt, into medium sized bowl. Mix well.
Chill at least 2 hours to blend flavors.
Place strawberry mixture and yogurt into blender and blend on high until smooth.
Serve cold.
Makes 4 servings.
Three-fourths cup equals 1 milk.
Mix dry Jell-O into yogurt (flavor to taste).
Add fresh fruit and mix.
ixture, and then dredge in pretzel crumbs.
Place coated chicken
f you prefer), crumble the pretzel crunch clusters to half their
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
rumbs.
2. Place the pretzel mixture in a shallow dish
retzels and chips may be dipped and drizzled in any variety
ith wax paper. Arrange 24 pretzel crisps face down on the
Stir pretzel crumbs, bacon bits, cheese, parsley,
vegetable oil and yogurt.
Gently fold yogurt mixture into flour mixture
Line baking sheet with wax paper. Place each candy on separate sheets of wax paper.
Dip pretzel rods halfway into chocolate; shake off excess. Roll rods in candies (one candy type per pretzel rod); place on prepared baking sheet.
Place in refrigerator for about 30 minutes to harden. Once hardened, remove from baking sheets and store, covered, in cool place with wax paper between layers.
nd of a wooden spoon dipped into the oil. Add half
Although the original recipe doesn't call for non-fat yogurt, non-fat
b>yogurt into a bowl (plain Greek yogurt is recommended, but any plain yogurt
Combine all the ingredients (except Pretzel Crisps(R)) in a large mixing bowl. Refrigerate 10 minutes. Place a scoop of the broccoli slaw mixture on top of Pretzel Crisps(R) and enjoy.