It makes a great replacement for sour cream. So I suggest Mexican dishes. You can also mix it with a packet of Hidden Valley Ranch to make an awesome veggie dip.
Creamy Orange Vanilla Pops
1/2 cup granulated sugar
Pinch of kosher salt
1/2 vanilla bean (about 3 inches), split lengthwise
3 oranges, juiced
1 cup plain Greek-style yogurt
Combine the sugar, salt, and 1/2 cup water in a 2-quart saucepan over medium heat. Bring to a boil and make sure the sugar has dissolved; add the vanilla bean. Reduce the heat to medium-low and simmer for 2 minutes. Remove from the heat and let the syrup cool completely. Strain through a fine strainer into a 1-quart liquid measuring cup, and discard the solids in the strainer.
Measure out 1 cup of the orange juice (if you have extra, save it for another use). Combine it with the syrup. Stir in the yogurt until well-combined.
Add the fruit mixture to each mold, leaving about 1/4 inch at the top to allow for expansion. Freeze until partially frozen, about 1 hour. Insert sticks and freeze again until the pops are fully set, 4 to 6 hours more.
To unmold, dip the mold in a deep pan of hot water until the pops pull out easily, 30 to 40 seconds, or let sit at room temperature for 5 to 10 minutes. Unmold and store the pops in individual resealable plastic bags; they’re best eaten within 3 weeks.
Onion Dip
Yields twenty-four 1-T portions
Ingredients
2 cups (16 oz) nonfat plain Greek yogurt
2/3 cup white onion, finely chopped
1 T olive oil
1 clove garlic, minced
1 tsp Worcestershire sauce
2 T freshly squeezed lime juice
Salt and pepper to taste
Directions
Sauté onion in olive oil until caramelized; add garlic and cook for 2 minutes, being careful not to burn the garlic. Place onion mixture in food processor and then add all remaining ingredients. Purée until smooth.
Lemon Garlic Sauce
Yields twenty 1-T servings
Ingredients
2 cups (16 oz) low-fat plain Greek yogurt
3 cloves garlic, minced
3 T lemon juice
Zest of 1 lemon
1 T dried parsley
Salt and pepper to taste
Directions
Mix all ingredients in a small bowl and serve. Sauce may be eaten by itself or as a dip, spread, or condiment. It keeps in the refrigerator for three days.
Vanilla Breakfast Porridge
Yields 6 servings
Ingredients
2 cups (16 oz) vanilla Greek yogurt
2 apples, cored and cut into small chunks
1/2 cup raisins
1/2 cup low-fat granola
1 tsp ground cinnamon
1/2 cup walnuts, chopped
Directions
Place granola in bottom of a serving bowl. Mix yogurt with apples and raisins; pour over granola. Sprinkle cinnamon over mixture and toss walnuts into bowl.
Fresh Strawberry Pie
Yields 10 slices
Ingredients
4 cups (32 oz) strawberry Greek yogurt
1 small package plain gelatin
2 pints strawberries, hulled and sliced
1 reduced-fat graham cracker crust
Directions
Mix gelatin with 1/3 cup cold water and let sit for 3 to 5 minutes. Pour yogurt into medium saucepan and heat (don’t boil). Remove from heat and stir in gelatin to combine. Place berries in pie crust and pour sauce over berries and refrigerate. Garnish with layer of fresh strawberry slices.
Late Summer Vegetable Soup (chilled)
Yields 4 servings
Ingredients
2 cups (16 oz) nonfat plain Greek yogurt
1/2 cucumber, peeled
1/2 lb asparagus, ends trimmed, cut into 1-inch pieces
1/4 lb spinach, stems removed
3 scallions, cut into 2-inch lengths
1 ripe avocado, pitted and peeled
1/4 cup fresh cilantro leaves
2 T freshly squeezed lemon juice
2 T freshly squeezed lime juice
Salt and pepper to taste
Toasted pistachios to garnish
Directions
Purée all ingredients in a blender and garnish with pistachios.
I like using yogurt in dressings, mixed in with rice to make it creamy, on bread (mayo sub), with cereal (milk sub), just about anywhere I use sour cream, heavy cream or mayo I can sub yogurt. :)
Kitchen of the Day 5/17
- tatinbriansmom
on May. 23, 2012 at 8:47 PM