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.
I don't eat yogurt but will see what I can find to help you.
Creamy Orange Vanilla Pops
1/2 cup granulated sugarPinch of kosher salt1/2 vanilla bean (about 3 inches), split lengthwise3 oranges, juiced1 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.
Yields twenty-four 1-T portions
Ingredients2 cups (16 oz) nonfat plain Greek yogurt 2/3 cup white onion, finely chopped1 T olive oil1 clove garlic, minced1 tsp Worcestershire sauce 2 T freshly squeezed lime juice Salt and pepper to taste
DirectionsSauté 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
Ingredients2 cups (16 oz) low-fat plain Greek yogurt3 cloves garlic, minced3 T lemon juice Zest of 1 lemon 1 T dried parsley Salt and pepper to taste
DirectionsMix 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
Ingredients2 cups (16 oz) vanilla Greek yogurt2 apples, cored and cut into small chunks1/2 cup raisins 1/2 cup low-fat granola 1 tsp ground cinnamon1/2 cup walnuts, chopped
DirectionsPlace 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
Ingredients4 cups (32 oz) strawberry Greek yogurt 1 small package plain gelatin2 pints strawberries, hulled and sliced 1 reduced-fat graham cracker crust
DirectionsMix 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
Ingredients2 cups (16 oz) nonfat plain Greek yogurt 1/2 cucumber, peeled1/2 lb asparagus, ends trimmed, cut into 1-inch pieces1/4 lb spinach, stems removed3 scallions, cut into 2-inch lengths1 ripe avocado, pitted and peeled1/4 cup fresh cilantro leaves2 T freshly squeezed lemon juice2 T freshly squeezed lime juice Salt and pepper to taste Toasted pistachios to garnish
DirectionsPurée 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. :)
wow lots of great ideas. Maybe I will try it in place of sourcream which I cannot stand lol
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