Yogurt Recipes

Yogurt Recipes

A dessert by another name is still a dessert!

Many people think of yogurt as that sweet dessert product that fills the dairy cases at your local grocery store. The flavor varieties of this popular breakfast and snack food have recently been expanded to include mouth-watering versions like “key lime pie” and “chocolate mousse.”

Although there may be some nutritional value hidden among the sugar, artificial flavors, colors and stabilizers in these dessert-style yogurts, the really nutritious yogurt is the one designated as “plain” yogurt. I know that we generally associate the word “plain” with “boring,” but in this case, the opposite is true.

If you buy plain yogurt, you can use it for an endless variety of dishes. In addition, if you buy a good brand, you will find that plain yogurt is far better for you, since it does not have all the additives that abound in so many of the flavored versions. 

I also suggest you buy organic yogurt, since it will be less contaminated with pesticides and other chemicals.  I like to use Greek yogurt, which is higher in protein and is thicker when using as a replacement for sour cream or mayonnaise, but any good quality yogurt will do. 

Yogurt Recipes - Probiotics

There has been a lot of interest in the subject of probiotics, cultures which promote healthy bacteria in your digestive tract. Many yogurts are a source of these friendly fauna, but you will need to check the label to see if your yogurt has "live cultures" and if a number of strains of bacteria are present.

Here are some yogurt recipes and other ideas that you can try using plain yogurt.

CACIK (aka Jajik, a Turkish word pronounced, “dzah’-dzeek)

8 oz. plain yogurt

1/4 cup cold water or milk

1 large cucumber, chopped or grated (you can leave the skin on, or peel it)

1-2 cloves fresh garlic (a clove of garlic is one of the sections that make up a “head”)

Mint to garnish

Olive oil to garnish

Instructions

Beat yogurt and water in mixing bowl until soupy.

Add chopped cucumber and garlic and mix.

Pour into serving bowls and top with 1 tsp.olive oil and a pinch of mint(or to taste).


BANANA CUPCAKES

1/2 cup butter, softened

3/4 cups sugar

3/4 cup firmly packed brown sugar

1/2 cup plain yogurt

2 medium ripe bananas, peeled and mashed

2 eggs

1 teaspoon vanilla

1 cup whole wheat flour

1 cup unbleached white flour

1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

1/2-1 cup chopped nuts

Instructions

Preheat oven to 350 degrees F.

Combine all ingredients, except nuts, in large bowl.

Blend at low speed and then beat at medium speed for about 3 minutes.

Pour into lined cupcake pan and sprinkle with chopped nuts.

Bake for 20-25 minutes or until tops spring back when touched.

Cool on rack and enjoy.

Note - Use organic butter, eggs and yogurt for best results. Also, you can add the nuts to the batter and, if desired ice these cupcakes with your favorite frosting, but that will significantly add to the sugar and fat content.


POTATO BORSCHT

1 small head green cabbage, shredded 

2 onions, coarsely chopped 

6 medium potatoes, diced 

1 cup shredded carrots 

1 Tablespoon good quality salt 

2 15 oz. cans diced tomatoes (1 quart)

1 cup chopped spinach 

2 Tablespoons flour

1 Tablespoon olive oil 

1 Tablespoon dill weed 

1 cup plain yogurt (or sour cream)

Instructions

Place shredded cabbage, half of the chopped onion, diced potatoes, shredded carrots and salt in a large stockpot or Dutch oven.

Cover with water and simmer until vegetables are partially soft.

Add tomatoes and spinach.

Make a “rue” by sauteing the other half of the chopped onions in oil, adding flour and cooking until light brown.

Add to soup along with the dill weed.

Simmer until all vegetables are soft.

Remove from heat and stir in yogurt.

Note - Do not boil the soup when reheating. Another way to do this is to serve hot soup with a dollop of plain yogurt on top, rather than mixing it into the whole pot. This way you can avoid the risk when reheating the soup of boiling it and causing the yogurt to curdle.


BROCCOLI QUICHE

Crust:

1 cup flour (white, whole wheat or combination of the two)

4 Tablespoons butter

1/4 tsp. salt

1 Tablespoon Parmesan cheese

1/2 cup plain yogurt

Combine flour, salt and Parmesan cheese in a mixing bowl.

Cut in butter until the mixture resembles a coarse meal.

Add yogurt and mix.

Form into ball and either roll out or press into deep-dish pie pan.

Note-This crust recipe can be used for other quiches and pies as a healthier alternative to traditional pie crust.

Filling:

1- 1 1/2 cups cooked broccoli

1/4 cup minced onions, sauteed until soft

4 eggs, beaten

Sliced Swiss cheese to cover bottom of crust

1 cup evaporated milk

1/2 teaspoon salt (optional)

1/2 teaspoon turmeric (optional)

1/2 cup shredded cheese (cheddar, jack, Colby, etc.)

Instructions

Preheat oven to 325 degrees F.

Line crust with sliced Swiss cheese (cut slices in half for easier placement on crust).

Combine eggs, milk, cooked broccoli, cooked onions, salt and turmeric.

Pour into crust-lined pan. Sprinkle shredded cheese on top.

Bake for 60 minutes or until golden brown and set.


POTATO KUGEL

6 potatoes, scrubbed and grated

1 onion, shredded

3 cups shredded carrots, loosely packed

1 cup powdered milk

1 clove garlic, minced

2 eggs, beaten

3 Tablespoons oil

2 teaspoons salt

1/2 cup bread crumbs (whole-grain, if possible)

1/2 cup grated cheese

Topping:

2 cups plain yogurt

Preheat oven to 350 degrees F. Oil a 8 x 8 or 9 x 7 pan.

Place grated potatoes, onion and carrots in a bowl for a half hour.

Drain the liquid that accumulates around the edges of the mixture.

Add the powdered milk, garlic, eggs, oil, salt and bread crumbs. Mix thoroughly.

Bake for 45-60 minutes or until edges are golden brown and kugel is set. Sprinkle with shredded cheese and allow to melt for a few more minutes in the oven.

Cut in squares and serve with yogurt. Serve leftovers warm or cold.


COFFEE CAKE

1/2 cup butter, softened

1/2 cup sugar

1/2 cup firmly packed brown sugar

2 eggs

1 cup plain yogurt

1 teaspoon vanilla

1 cup whole wheat flour

1 cup unbleached white flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

Filling:

1/2 cup firmly packed brown sugar

3/4 cups chopped walnuts

1 teaspoon cinnamon

Optional topping:

Vanilla yogurt for serving.

Instructions

Preheat oven to 350 degrees F. Grease a bundt pan or 13 x 9 inch baking dish.

Cream butter and sugar together until well-combined. Beat in eggs, one at a time, and then yogurt and vanilla.

Combine flours, baking soda, baking powder and salt. Add dry ingredients to butter mixture and stir just until mixed. Place half of the batter in the pan.

Combine topping ingredients and pour half of it over the batter in pan. Put the rest of the batter in pan and sprinkle with the rest of the topping.

Bake for 45 minutes or until toothpick in center comes out clean. Serve warm. Top with vanilla yogurt if desired.


More suggestions for yogurt recipes

Dressing for potato salad, macaroni salad, egg salad, Waldorf salad, etc. Use half mayonnaise and half plain yogurt. Greek yogurt works really well. If you use fat-free yogurt, you can significant lower the fat content and raise the protein content of your salads.

Replace sour cream in recipes with plain yogurt.  When a recipe calls for sour cream or even buttermilk, you can generally use plain yogurt as a replacement. This will add protein and lower the fat content of your dips and baked products.

Eat yogurt for breakfast.  Try some fat-free Greek yogurt with blueberries and sliced almonds to start your day out right!

You can use yogurt in smoothies.  Combine fruit, yogurt, water or juice, in a blender to make a fruit smoothie. You can add some whey powder for an extra protein boost.

Quesadillas can be served with yogurt on top.  Make quesadillas with cheese and veggies, meat, or beans between two tortillas and cut into wedges and serve with a dab of plain yogurt on each wedge. You can also use plain yogurt on tacos and burritos instead of sour cream.

Make a yogurt sundae.  For a healthier dessert, instead of an ice cream sundae, try using plain or lightly sweetened yogurt with fruit on top covered with ground walnuts or granola.

Yogurt can be used as a topping.  If you make carrot or apple cake and our looking for an alternative to the high-fat and high-sugar frosting, try serving it with lightly sweetened, vanilla yogurt as a sauce over the top.

Make salad dressing healthier with yogurt.  Mix 2 Tablespoons of good quality ranch dressing with 2 Tablespoons of fat-free Greek yogurt.  You still get the taste of the salad dressing with less fat and more protein.


PAGE SUMMARY for Yogurt Recipes

--Use the plain variety in your yogurt recipes for the best nutrition.

--Yogurt recipes are a way to include probiotics in your diet, which aid in digestive health.

--If you make yogurt recipes you will add nutrients such as protein, vitamins and minerals to your meals.

--Yogurt recipes may be salads, baked products, dips, main courses and even desserts.

--Greek yogurt is my favorite type to use in yogurt recipes.

--Yogurt recipes can be part of a healthy eating lifestyle!


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