Make your favorite dip with fat-free yogurt instead of mayonnaise and sour cream. Or, lighten the calories with half sour cream/half fat-free yogurt. Photo courtesy California DairyBoard.
February 2005
Last Updated January 2011
|
 |
Recipes With Yogurt
Page 2: More Yogurt Recipe Ideas
Here are more exciting ways to integrate yogurt into every meal, every day. (Or less often, if you’re not as enthusiastic about yogurt as we are!)
Dinner
Sauces: Add yogurt instead of cream to crushed tomatoes and basil for a creamy sauce for pasta or chicken. All of the sandwich and salad concepts from lunch (on the previous page), work as sauce concepts too—for pastas, poultry, fish, beef, lamb, pork, and kabob dipping sauces.
Marinade: Yogurt makes an excellent marinade for meat and poultry. Its acidity is a natural tenderizer.
Appetizers and Snacks
Dips: Substitute yogurt equally for sour cream or mayonnaise in any of your favorite dip recipes.
|
|
Marinate in yogurt before grilling. Photo courtesy National Pork Board. |
Garniture: Substitute equally for crème fraîche or sour cream.
Smoothie: Combine yogurt and fresh, ripe fruit in a blender or food processor. If you don't have fresh fruit, combine yogurt with juice.
Desserts
You can have a yogurt parfait for dessert, of course. But here are two additional ways to enjoy yogurt at the end of the meal:
Baking: Yogurt can be substituted for equally for sour cream, buttermilk, or milk in baking, and gives a fine texture to baked products. You need to add ½ teaspoon of baking soda with each cup of yogurt to counteract the acidity.
Dessert Topping: Mix with sugar or sucralose as a topping on pound cake, fruit cake, bundts, and un-iced, drier cakes.
|
|
Blueberry Pomegranate Smoothie. See this recipe and other smoothie recipes. Photo courtesy AllWhites.com. |
Heating Yogurt
Yogurt can be cooked briefly over low heat, but heated yogurt can curdle when not handled carefully. Nonfat yogurt cannot be heated without curdling; but lowfat and whole milk yogurts work fine. Use cow’s, sheep’s, or goat’s milk yogurt: buffalo milk has lower fat, and the fat is needed to prevent curdling.
-
Before heating yogurt for a soup or sauce, bring the yogurt to room temperature. If adding yogurt to a food that is already hot, drain it and stir it well before adding.
-
To cook the yogurt in a hot dish like a paprikash or casserole, stir one tablespoon of cornstarch per cup of room-temperature yogurt prior to adding it. This will enable you to cook it briefly over low heat.
-
Add the yogurt near the end of the dish's cooking time.
|
|
Photo by Zsuszanna Kilian | SXC. |
Not every yogurt-base sauced needs to be hot. For example, a pasta sauce can be mixed at room temperature and warmed; then tossed onto hot pasta. The heat from the pasta makes it unnecessary to make the sauce equally hot.
Go To The Article Index Above
|
