yogurt

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  • Health News: Adding Fish Oil to Yogurt May Help People Meet Nutrition Requirements

    April 30th, 2012

    A study published in the Journal of Dairy Science shows that it may be possible to achieve the suggested daily intake of omega-3 fatty acids by incorporating them into a serving of savory-flavored yogurt.

  • Why We Love Yogurt!

    September 1st, 2011

    That’s right, we’re talking about yogurt—not frozen, heat-treated, or heavily sweetened varieties; but plain, simple, deliciously natural yogurt.

    Did you know that the dairy aisle in your local supermarket is home to one of the healthiest foods in the grocery store?

  • Yogurt Parfait

    September 1st, 2011
    Unfeatured
    At last—the perfect snack! Easy on the eyes and good for the body, this is one delicious treat that couldn’t be easier to assemble.

    serves 1

    2 containers of plain yogurt*
    1 cup your favorite fresh fruit(s)
    1/4 cup low-fat granola or crunchy, high-fiber cereal

    *add vanilla extract to plain yogurt to give it more flavor if desired

    Layer all ingredients in a serving dish or glass.

  • Greek Yogurt and Avocado Dip

    September 1st, 2011
    Featured
    Weekly Recipe: 
    Weekly
    [title]
    Amp up the munchies at your next gathering with this easy guacamole recipe made memorable with the delicious addition of Greek yogurt.

    Makes 2 cups

    2 ripe avocados
    1/3 cup Greek yogurt
    Juice of one lime
    1/2 medium red onion, chopped
    Salt and pepper or Abodo and garlic pepper to taste

    1. Peel avocado and remove seed. Mash avocado in a medium bowl, then add the Greek yogurt and mash again until smooth.

    2. Mix in the onion, lime, Abodo, and garlic pepper (or salt and pepper) to taste. Then serve with chips or sliced vegetables and enjoy!

  • Blueberry Yogurt Muffins

    September 1st, 2011
    Unfeatured
    Weekly Recipe: 
    NonWeekly
    The addition of yogurt to this classic blueberry muffin recipe not only adds calcium and protein, but extra moisture as well.

    Makes 12 muffins 

    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 cups sugar
    1/2 teaspoon salt
    1 teaspoon cinnamon
    2 eggs
    1 1/4 cups plain yogurt
    1/2 stick of melted butter
    1 cup of fresh or frozen blueberries

    1. Preheat oven to 375 degrees; grease muffin tins and set aside.

    2. In a small bowl, mix together flour, baking powder, baking soda, and salt.

    3. Combine the sugar, yogurt, eggs, melted butter, and cinnamon, in a second bowl and beat until completely mixed.

    4. Next, add the dry ingredients and mix together until blended, taking care not to over-mix. Gently stir in the blueberries and then spoon the batter into the muffin tins, filling each cup about two-thirds full.

    5. Bake for 15 minutes, or until tops are browned and a toothpick stuck in the middle is clean when removed. Let cool in the pan, but be sure to serve warm!

  • Easy Yogurt Cake

    September 1st, 2011
    Unfeatured
    This simple yogurt cake is incredibly easy to make and perfect for almost any occasion. Add a mound of fresh berries to the top and you’ve made a healthy and memorable treat.

    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup plain, non-fat yogurt
    1 cup cane sugar
    3 large eggs
    1/3 cup expeller-pressed canola oil, and a little more for oiling the pan
    1/2 teaspoon pure almond extract
    1/2 teaspoon pure vanilla extract
    2 cups fresh berries as a garnish

    1. Preheat your oven to 350 degrees. Oil a 9-inch cake pan and cover the bottom with a circle of parchment paper. Don’t forget to oil the paper as well; set the pan aside.

    2. Next, mix the flour, baking powder, baking soda, and salt together in a medium bowl.

    3. In a second bowl, whisk together the yogurt, sugar, eggs, oil, and the almond and vanilla extracts. Then, gently blend the flour mixture into the yogurt mixture and whisk until smooth.

    4. Pour the batter into the pan and bake for 45 minutes, or until the top has formed a thin, golden-brown crust. Cake should be just firm in the middle when finished.

    5. Cool for ten minutes on a wire rack, then remove from pan and peel off the parchment paper. Allow it to continue cooling before slicing and serving with fresh berries.

  • Strawberry Yogurt Shake

    September 1st, 2011
    Unfeatured
    You might find it hard to believe this delectable shake is made from yogurt and not ice cream.

    Serves 4

    4 cups plain yogurt
    2 bananas, peeled and frozen
    1 tablespoon vanilla
    2 tablespoons maple syrup
    2 1/2 cups hulled, fresh strawberries
    4 strawberries for garnis

    Combine all ingredients except the garnish in a blender and mix until thoroughly combined. Divide equally between four glasses and add a whole or sliced strawberries as a garnish on each.

    Combine all ingredients except the garnish in a blender and mix until thoroughly combined. Divide equally between four glasses and add a whole or sliced strawberries as a garnish on each.

  • Apple Maple Yogurt

    August 2nd, 2011
    Unfeatured

    Serves 4
    1 teaspoon ghee (Indian clarified butter), or butter
    1 large apple, unpeeled, chopped into 1/2 inch pieces
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 tablespoon apple juice
    2 tablespoons maple syrup
    2 cups low-fat vanilla yogurt

    Heat ghee in a small saute pan. Add the apple, cinnamon, and nutmeg. Saute for 3 to 4 minutes. Add the apple juice when the mixture gets dry. Remove from the heat and place in a mixing bowl. Cool slightly. Spoon the maple syrup and yogurt over the apples and stir until well combined.

  • Greek Tzatziki

    July 27th, 2011
    Unfeatured

    2 containers (8 ounces) of plain, lowfat yogurt
    2 cucumbers, peeled, seeded, and diced
    2 tablespoons olive oil
    ½ lemon, juiced
    Salt and pepper to taste
    1 tablespoon chopped fresh dill
    3 cloves garlic, peeled

     

    In a food processor or blender, combine yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill, and garlic. Process until well combined. Transfer to a separate dish, cover, and refrigerate for at least one hour to allow the flavors to blend.

  • Turkey Meatballs with Mint-Yogurt Sauce

    January 1st, 2011
    Unfeatured

    Meatballs:
    11/2 pounds ground turkey
    1/2 cup breadcrumbs
    1/4 cup olive oil
    2 teaspoons garlic, minced
    1 small onion, finely diced
    1 green onion, finely chopped
    11/2 teaspoon ground cumin
    1/4 cup heavy cream
    2 large eggs

     

    Add two tablespoons oil to a medium saucepan over medium heat. Cook onions, and green onions until soft, set aside and let cool. In a large bowl, add turkey, cooled onions, garlic, cumin, breadcrumbs, cream, eggs, 3 tablespoons mint, salt, and pepper. Combine well, but to not over mix. Using a small scoop (approximately 1 ounce) place meatball mixture onto a sheet pan lined with parchment paper. Make sure there is space between each meatball. Refrigerate. These can be made up to one day in advance.

    To make the sauce: In a small bowl add yogurt, remaining mint, lemon zest, lemon juice, salt, and pepper to taste. Preheat oven to 400 degrees, brush meatballs with olive oil, and bake until golden brown and cooked through, about 10 to 12 minutes. Serve immediately with mint-yogurt sauce. Contributed by Jeff Osaka, chef of Twelve Restaurant in Denver, Colorado

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