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This lovely homemade honey yoghurt is made in our yoghurt maker and is just delicious on crumbles and with fruit.
1 person made this
IngredientsMakes: 8 servings honey yoghurt
- 900ml full fat milk
- 2 tablespoons unflavoured natural live yoghurt
- 2 tablespoons dried milk
- 6 tablespoons honey
MethodPrep:15min ›Cook:8hr ›Extra time:3hr chilling › Ready in:11hr15min
- Switch on your yoghurt maker and allow it to heat up while you prepare the milk. Choose a place that you can leave the yoghurt maker undisturbed for at least 8 hours and away from any vibrations or movements.
- In a saucepan, bring the milk to the boil and then immediately remove from the heat. Place a cooking thermometer into the milk and wait until the milk has cooled to 50 C or just below. At this point, stir in the unflavoured natural live yoghurt and the dried milk. Give a gentle stir. Transfer to the yoghurt maker and leave covered and completely undisturbed for 8 hours.
- After 8 hours incubating, place the yoghurt in the fridge for 3 hours. Remove the yoghurt from the fridge, stir in the honey and serve.
Yoghurt making tips
However tempting, resist the urge to remove the lid and check the yoghurt, this will have a potentially negative effect on the end result. We set the yoghurt on to incubate last thing at night.
By adding the dried milk, this makes the yoghurt creamier.
Do not add anything to the yoghurt before or during incubating such as sugar and fruit, this should all be done afterwards.Yoghurt should last about 4 days in a sealed container in the fridge.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
A perfect method for a delicate and creamy homemade yoghurt. I prefer this method and ingredients to the manufacturer's instructions on my yoghurt maker. Thank you for the recipe.-02 May 2016
Yogurt and Honey Bread Recipe | Bread Baking
A longtime cook and baker, Donna Currie has written equipment reviews and bread recipes for Serious Eats. She's also the author of the cookbook Make Ahead Bread.
I use yogurt in bread quite often but usually it's a small addition. This time, the liquid in the recipe is entirely yogurt. To counteract its tartness, I added a generous amount of honey. The resulting bread has a dark brown crust, a soft, moist interior and a small crumb. There's still a hint of tartness, followed by a mild sweetness.
It's not a super-sweet bread, so you could use it for just about anything. I like it toasted, but toasted or not, it makes a killer peanut butter sandwich.
You can use any commercial Greek-style plain yogurt or even the non-Greek-style. You could also strain out some of the whey with a fine-mesh strainer or cheesecloth.
Homemade yogurt is cheap and easy to make, healthy and absolutely delectable! Once you start making your own, you may never buy it in the store again. Remember, when you try out this recipe, use organic milk to increase the nutritional content even more!
A new meta-analysis that examined 170 published studies found that organic milk had several nutritional advantages over conventional milk. The study, led by Organic Center Advisory Board member Carlo Leifert of Newcastle University, found that organic milk had 56% higher healthy omega-3 fatty acid levels than conventional milk. In addition, this study found that organic dairy provides several other health benefits such as higher levels of heart-healthy conjugated linoleic acid (CLA), iron, vitamin E, and carotenoids, all of which are associated with health benefits. The study authors concluded that organic bovine milk has a more desirable fatty acid composition than conventional milk.
- ½ gallon organic milk
- 4 tablespoons organic plain yogurt
- Toppings such as honey, fresh berries, granola or nuts
Put milk into a large heavy saucepan and stir constantly over medium/low heat until it just begins to simmer. Be sure to keep a close eye on the milk—it can boil over very quickly! Remove the milk from the heat and insert a candy thermometer into it. Let the milk sit until it cools down to 115°F. In a separate bowl, gently mix 1 cup of the warm milk with 4 tablespoons of plain yogurt. Add the milk-yogurt mixture back into the milk, stirring gently. Cover the saucepan and place it in a warm location where it will not be disturbed or jostled—an oven with a pilot light, or one with the light on are a good option. Alternatively, a counter or cabinet will do if it’s a hot summer day. Let the milk rest for a minimum of 5 hours (and up to 10). Spoon yogurt into containers and keep in the refrigerator for up to 2 weeks. Serve your yogurt chilled and topped with anything. When you make your next batch, you can use 4 tablespoons from this batch as your starter.
* For extra thick and creamy yogurt, pour your yogurt into a very fine cheese cloth and allow the excess water to slowly drain out.
Creamy Frozen Yogurt Base
If you are a toppings fan, I kept the base of this recipe simple…lucky you. It’s a creamy, perfectly sweet, vanilla frozen yogurt that allows you to be as creative as you want with it!
Mix in different fruits or add-ins for a new base flavor or go wild with toppings of your choice. I’m already daydreaming about a mint chocolate chip version or a peanut butter banana. YUM.
All you need are three healthy ingredients for your frozen yogurt: Yogurt (I prefer full fat greek), vanilla extract + Honey!
I’m so excited for this partnership! I get to share delicious recipes like this tutorial on how to make Frozen Yogurt (make it- for real!) but also will be educating around ways we can support our bodies and support the health of the planet.
It’s gonna be an exciting year and I cannot wait to share more!
Preparing the Yogurt Mixture
Stir the powdered milk and the liquid milk together in the saucepan. (Powdered milk makes the homemade yogurt thicker.)
Heat the mixture in the saucepan on medium, inserting the candy thermometer. Stir constantly to prevent sticking. Keep checking the temperature of the mixture until it reaches 185 to 195 degrees Fahrenheit. Do not let the temperature go higher than this (or it will boil).
Remove the saucepan and let the liquid cool to about 110 degrees. You can put the saucepan in the refrigerator to speed up the cooling, but if you do, be careful not to let the temperature drop any lower than 100 degrees, or you will have to start over.
When the mixture is lukewarm, stir in either 1/2 cup of plain, unflavored yogurt or one packet of a yogurt starter culture.
Pour the cultured mixture into the container of the Salton Yogurt Maker, and put the container into the base unit. Close the lid. Make sure the base unit is plugged in. (When it is plugged, the signal light will come on.)
Allow the mixture to culture for at least four hours, but no longer than 10. The yogurt will become more tart the longer it is left in the unit.
Remove the yogurt container and either cover it and place it in the refrigerator, or pour the yogurt into another container with a lid. Store in the refrigerator for a few hours before serving.
Homemade yogurt will last for up to one week stored in the refrigerator. Imagine all the add-ins you can use to make your homemade yogurt breakfast or snack delicious: any kind of fruit any kind of cereal flax seeds, wheat germ sweeteners such as honey, maple syrup, agave nectar, molasses, etc. You can find wonderful savory uses for yogurt in many types of cuisines---Greek (tzatziki), Middle Eastern (labni, Turkish chicken kebabs) and East Indian (chaas, Tandoori chicken, yogurt rice), for example. Yogurt is practically interchangeable with sour cream and is excellent in baked goods, such as corn bread. Consider using your homemade yogurt to make yogurt cheese. What about other types of milk, such as goat's milk (for a rich, caramel flavor) or soy milk (for vegan cuisine)? Frozen yogurt, anyone?
Honey Vanilla Frozen Yogurt Recipe
- 4 cups plain, unsweetened yogurt
- 1/2 cup raw honey (like this)
- 1 tablespoon vanilla extract
- Use a stand blender or an immersion blender to combine all three ingredients until the honey is thoroughly mixed in.
- Taste the frozen yogurt mixture, and adjust the sweetness, if needed.
- Pour the mixture into your ice cream maker, and freeze according to manufacturer’s recommendations. (It usually takes 25-30 minutes to complete a batch)
Homemade Yogurt with a Yogurt Maker
1 tablespoon of plain yogurt as a starter or 1 tablespoon of a commercial starter culture available at natural food stores
1 quart of regular or 2% milk
Yogurt maker with cooking thermometer. I use the Donvier brand with eight jars.
Yield: 8 Servings (4 ounces each)
Warm up milk on medium-low until bubbles appear around the edge and steam rises from the surface. Remove saucepan from heat and place thermometer stirrer. When temperature hits 110-115º F, add starter to one of the jars. Add some of the heated milk and stir until well blended. Pour the mixture back into the saucepan a little at a time, stirring well. Pour into 8 jars, cover securely with lids and place jars into the yogurt maker. Put into &ldquomachine&rdquo (really a temperature-controlled warmer) and follow cooking instructions. It will take 6-10 hours (easy to do overnight), depending on tartnness and firmness desired. When done, chill jars in refrigerator for a couple of hours before eating. You can keep yogurt for up to 2 weeks in the fridge.
You will need an ice cream maker.
This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circumstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
INGREDIENTS I USED: I don’t have access to organic Greek yogurt, so I used full-fat plain organic yogurt instead. I love Traderspoint Creamery European-style plain whole yogurt – it’s organic + 100% grass-fed. I used a light colored local raw honey. I have used this and this honey brand before. For raw + organic dairy resources near you, see my About page – scroll down to the bottom of that page.
I love how Ariana shares her adventures + inspires us to try new flavors and cook from scratch. And Here We Are At The Table would make a wonderful cookbook to add to your home collection + it would make a lovely hostess gift for a foodie or anyone who loves to travel.
Interested in purchasing And Here We Are At The Table? The digital book is 30% off now through February 11, 2015 with the promotion code ATTHETABLE. Visit And Here We Are to get your own copy of the paperback or digital version. You can find the paperback version here too.
Enter the Giveaway Below for a chance to WIN a digital copy of the cookbook?
Disclosure: I received a digital review copy of And Here We Are At The Table, all opinions are my own.
About Emily Vidaurri
Emily Vidaurri is a chocolate- and sweet treat-loving, holistic-minded wife and mom of 4. She's a 4-time cookbook author - The Art of Great Cooking with Your Instant Pot <ranked in Amazon's top 10 new releases - gluten free recipes>, Amazing Mexican Favorites with Your Instant Pot <ranked as a #1 New Release BEST SELLER!!>, Low-Carb Cooking with Your Instant Pot , The Big Book of Instant Pot Recipes, food photographer, homeschooler and the founder of Recipes to Nourish, a gluten-free blog focusing on real food and natural living. She works to empower her readers by showing them that there is a healthier way to eat and live. Her passion is to make healthy, natural living as uncomplicated and enjoyable as possible. Find Emily’s latest recipes and natural living tips at Recipes to Nourish. Connect with her on Facebook, Instagram, Pinterest, Twitter and YouTube plus grab her free eBook Holistic Tips to Keep Your Family Healthy. Read more >> About Emily.
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50 Things to Make with Yogurt
This refrigerator staple is the key ingredient in these dips, dinners, desserts and more.
1: Tangy Guacamole Mash 2 ripe avocados with 1/2 cup plain Greek yogurt. Stir in 1/2 chopped small red onion and 1/2 chopped small jalapeno, 1/4 cup chopped cilantro, the juice of 1 lime and 1/2 teaspoon kosher salt.
2 : Lemon Hummus Puree 1/2 cup plain Greek yogurt with one 15-ounce can chickpeas (drained and rinsed), 2 tablespoons tahini, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt.
3 : Cilantro-Lime Yogurt Dip Puree 1/2 cup plain yogurt with 1/4 cup each chopped scallions and cilantro, 1 teaspoon each lime zest, lime juice and hot sauce and 1/2 teaspoon kosher salt.
Blue Cheese Wedge Salad (No. 19)
Blue Cheese Wedge Salad (No. 19)
4 : Tzatziki Mix 2 cups plain Greek yogurt with 1 grated Persian cucumber, 1 grated garlic clove, 3 tablespoons each chopped dill and mint and 2 teaspoons red wine vinegar season with salt and pepper.
Chilled Cucumber-Watercress Soup (No. 23)
Chilled Cucumber-Watercress Soup (No. 23)
5 : Ranch Dip Puree 1/2 cup plain Greek yogurt with 1/4 cup each mayonnaise and sour cream, 2 tablespoons each chopped chives and dill and 1 garlic clove season with salt and pepper.
Pesto Pasta with Shrimp (No. 26)
Pesto Pasta with Shrimp (No. 26)
6 : Light Caesar Dressing Puree 1/2 cup nonfat plain Greek yogurt, 2 tablespoons each grated parmesan and olive oil, 1/2 teaspoon Dijon mustard, 2 anchovies and the juice of 1/2 lemon.
Two-Ingredient Pizza Dough (No. 27)
Two-Ingredient Pizza Dough (No. 27)
7 : Pimiento Cheese Dressing Puree 3/4 cup plain yogurt with 1/2 cup each shredded cheddar and chopped pimientos. Stir in 2 tablespoons chopped chives season with salt and pepper.
Blueberry Coffee Cake (No. 33)
Blueberry Coffee Cake (No. 33)
8 : Pimiento Cheese Cornbread Make Pimiento Cheese Dressing (No. 7). Mix 1 cup each flour and cornmeal, 1/2 cup sugar, 3/4 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon baking powder stir in the dressing and 2 eggs. Bake in an oiled 9-by-13-inch baking dish at 375 degrees F until a toothpick comes out clean, 25 minutes.
9 : Olive Biscuits Pulse 3 cups flour, 4 teaspoons baking powder and 1 teaspoon each baking soda and salt in a food processor. Pulse in 1 1/2 sticks cold cubed butter until the mixture looks like coarse meal. Transfer to a large bowl stir in 1 cup chopped black olives. Whisk 3/4 cup plain yogurt with 1/2 cup water stir into the flour mixture. Drop 12 biscuits, 2 inches apart, onto 2 parchment-lined baking sheets. Bake at 425 degrees F until golden, 20 minutes.
Strawberry Cupcakes (No. 49)
Strawberry Cupcakes (No. 49)
10 : Garlic-Herb Butter Pulse 4 tablespoons softened butter with 1 small garlic clove in a food processor. Pulse in 1/2 cup nonfat plain Greek yogurt and 2 teaspoons each chopped rosemary and thyme until smooth season with salt and pepper.
11 : Chipotle Marinade Puree 1/4 cup plain yogurt with 1 chipotle in adobo sauce, 1 garlic clove, the juice of 2 limes and 1/2 teaspoon each ground cumin and kosher salt. To use: Marinate 1 1/2 pounds steak or chicken, 1 to 4 hours. Wipe off the excess marinade before cooking.
12 : Tandoori Marinade Mix 1 cup plain yogurt with 1/4 cup tandoori paste and 2 teaspoons each grated garlic and ginger season with salt and pepper. To use: Marinate 1 1/2 pounds chicken, 1 to 4 hours. Wipe off the excess marinade before cooking.
13 : Tandoori Potatoes Make Tandoori Marinade (No. 12). Toss 2 pounds cubed russet potatoes with 1/2 cup of the marinade and 1 tablespoon melted coconut oil. Spread on a rimmed baking sheet and roast at 425 degrees F until crisp, 30 minutes. Drizzle with the remaining marinade and sprinkle with chopped cilantro, scallions, toasted coconut and salted cashews. Serve with lime wedges.
14 : Greek Meatballs Make Tzatziki (No. 4). Mix 1 pound ground lamb, 1 egg and 1/2 cup each breadcrumbs and tzatziki with your hands. Form into 1-inch balls. Bake on a rimmed baking sheet at 425 degrees F until browned, about 15 minutes. Serve with the remaining tzatziki top with herbs. (Makes about 24.)
15 : Buffalo Wings Toss 2 pounds split chicken wings with 1 tablespoon vegetable oil season with salt and pepper. Roast on a rack set on a rimmed baking sheet at 450 degrees F until golden, 1 hour. Whisk 1/4 cup each plain yogurt and Buffalo hot sauce in a large bowl add the wings and toss.
16 : Fried Chicken Mix 1 cup plain yogurt with 1 teaspoon each hot sauce and fresh thyme and 1/2 teaspoon each minced garlic, onion powder and kosher salt in a large bowl. Add 3 pounds skin-on, bone-in chicken pieces marinate 1 hour. Season 1 cup flour with salt and pepper. Wipe off the excess marinade and dredge the chicken in the flour. Deep-fry in 350 degrees F vegetable oil until golden and cooked through, 15 to 20 minutes.
17 : Crispy Fish Sticks Combine 1 1/2 cups cake flour, 1 teaspoon each paprika and kosher salt and 1/2 teaspoon each baking soda and pepper in a bowl transfer half to a plate. Whisk 1/4 cup plain yogurt and 1/3 cup seltzer into the remaining flour mixture. Dip 1 pound of finger-size pieces firm white fish in the batter, then roll in the flour mixture. Working in batches, deep-fry in 350 degrees F vegetable oil until crisp and golden, 4 minutes. Season with salt and serve with tartar sauce.
18 : Thai Peanut Chicken Salad Puree 1/2 cup plain yogurt with 2 tablespoons each miso paste, peanut butter and lime juice and 2 teaspoons Sriracha. Toss with 3 cups shredded rotisserie chicken, 1 cup shredded carrots and 2 tablespoons each chopped peanuts, scallions and cilantro season with salt and pepper.
19 : Blue Cheese Wedge Salad Mix 1 cup plain yogurt with 1/4 cup each mayonnaise and crumbled blue cheese, 2 teaspoons white wine vinegar, 1/4 teaspoon kosher salt and a dash each of Worcestershire sauce and hot sauce. Spoon over 4 iceberg lettuce wedges top with chopped chives and candied walnuts.
20 : Smoked Turkey Salad Puree 1/4 cup each plain yogurt, water, fresh basil and chopped scallions, 1/2 avocado, 1 garlic clove, 1 tablespoon lemon juice and 1/2 teaspoon kosher salt. Toss with 1 head torn Boston lettuce, 8 ounces diced smoked turkey, 1/2 pint cherry tomatoes, 1/2 diced avocado and 5 slices crumbled cooked bacon season with salt and pepper.
21 : Herbed Egg Salad Hard-boil 12 eggs chop, reserving 2 yolks. Mash the reserved yolks with 1/2 cup low-fat plain yogurt and 1/2 teaspoon Dijon mustard. Mix with the chopped eggs and 2 tablespoons each chopped chives and parsley season with salt and pepper.
22 : Spicy Veggie Wraps Whisk 1/2 cup plain Greek yogurt with 2 tablespoons harissa (Moroccan chile paste) and 1/2 teaspoon each ground coriander and cumin. Spread on 2 tortillas top each with 1/2 cup canned chickpeas (drained and rinsed) and some chopped cucumber, shredded carrots and crumbled feta. Sprinkle with chopped scallions, cilantro and mint. Fold in the sides, then roll up to enclose.
23 : Chilled Cucumber-Watercress Soup Puree 1 cup each plain yogurt and watercress with 1 seeded peeled English cucumber and 2 tablespoons each chopped dill, white wine vinegar and olive oil season with salt and pepper. Chill. Drizzle each serving with olive oil.
24 : Roasted Beet Salad Wrap 4 medium beets individually in foil with a drizzle of olive oil. Roast at 400 degrees F until tender, 1 hour. Cool peel and cut into chunks. Whisk 1/3 cup plain Greek yogurt with 2 tablespoons each whole-grain mustard, white wine vinegar, minced shallots and chopped dill. Toss with the beets season with salt and pepper.
25 : Turkish Tortellini Whisk 1 cup plain yogurt with 1 tablespoon lemon juice, 1 small grated garlic clove and 1/4 teaspoon kosher salt. Warm 1 tablespoon each butter and olive oil with a pinch each of cayenne, dried mint and kosher salt in a saucepan. Toss 9 ounces cooked tortellini with the yogurt sauce drizzle with the spiced butter.
26 : Pesto Pasta with Shrimp Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.
27 : Two-Ingredient Pizza Dough Mix 1 cup each self-rising flour and plain Greek yogurt, using your hands to form a shaggy dough. Knead on a floured surface until smooth. To use: Preheat a pizza stone or inverted baking sheet in a 475 degrees F oven. Spread the dough into a 10-inch round on a separate floured inverted baking sheet. Top as desired. Slide onto the stone bake about 12 minutes.
28 : Curried Creamed Spinach Saute 1 each minced onion and garlic clove in 4 tablespoons butter over medium heat until softened, 7 minutes. Add 1 tablespoon each tomato paste and curry powder cook 1 minute. Stir in 2/3 cup water, 1 pound frozen chopped spinach (thawed and squeezed dry), 1/2 teaspoon kosher salt and a pinch of cayenne cook until warmed through. Stir in 1/2 cup plain yogurt.
29 : Potato Blini Cook 1 pound chopped peeled Yukon Gold potatoes in boiling salted water until tender, 10 minutes. Drain and pass through a ricer mix with 2 tablespoons each flour and plain yogurt, 2 eggs, 1/2 teaspoon kosher salt and some pepper. Cook tablespoonfuls in a hot buttered skillet or griddle over medium-low heat until browned, 2 1/2 minutes per side. Top with plain yogurt and chives.
30 : Twice-Baked Potatoes Pierce 4 russet potatoes with a fork bake at 400 degrees F until tender, 1 hour cool slightly. Slice 1/4 inch off a long side of each. Scoop out most of the filling mash with 3/4 cup plain Greek yogurt, 1/2 cup shredded dill havarti, 4 tablespoons butter and 1/2 teaspoon kosher salt. Return the filling to the potatoes top with more cheese. Return to the oven until hot and bubbling, 20 minutes.
31 : Raspberry-Almond Scones Combine 1 3/4 cups all-purpose flour, 1/4 cup each almond flour and sugar, 2 teaspoons aluminum-free baking powder and 1/4 teaspoon each baking soda and salt work in 1 stick cubed cold butter with your fingers until crumbly. Stir in one 6-ounce container raspberry yogurt and 1 beaten egg. Drop 6 scones, 2 inches apart, onto a parchment-lined baking sheet. Brush with more beaten egg sprinkle with sugar and sliced almonds. Bake at 375 degrees F until golden, about 25 minutes.
32 : Banana–Chocolate Chip Muffins Whisk 1 stick melted butter with 3/4 cup brown sugar, 1/2 cup each plain Greek yogurt, mashed overripe banana and chocolate chips, 2 eggs and 1 teaspoon vanilla. In a separate bowl, whisk 2 cups flour with 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt and 1/4 teaspoon each baking soda and ground ginger whisk in the banana mixture. Divide among 12 lined muffin cups. Bake at 350 degrees F until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes.
33 : Blueberry Coffee Cake Beat 1 1/4 sticks softened butter and 1 cup granulated sugar with a mixer until light and fluffy, 3 minutes. Beat in 2 eggs and 2 teaspoons vanilla. In a separate bowl, whisk 2 cups flour with 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt beat into the butter mixture in batches, alternating with 1 cup plain Greek yogurt. Fold in 1 1/2 cups blueberries. Pour into an oiled 9-inch springform pan. Mix 3/4 cup flour with 2/3 cup brown sugar, 1/2 teaspoon cinnamon and a pinch of salt work in 5 tablespoons cubed cold butter with your fingers and sprinkle over the batter. Bake at 350 degrees F until golden brown, 1 hour.
34 : Blueberry Pancakes Whisk 1 cup blueberry yogurt with 1/4 cup water, 3 tablespoons vegetable oil and 1 egg. In a separate bowl, whisk 1 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt whisk into the yogurt mixture. Fold in 1 cup blueberries. Cook 1/4 cupfuls in a hot buttered skillet. (Makes 8 to 10.)
35 : Granola Waffles Whisk 2 cups flour with 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Whisk in 1 1/2 cups plain yogurt, 1/2 cup water, 2 beaten eggs and 1 stick melted butter. Stir in 1 cup granola. Cook in an oiled waffle maker until golden and crisp. (Makes about 10.)
36 : Smoothie Bowls Puree 2 cups cubed honeydew, 1 chopped peeled kiwi, 1 cup ice, 1/2 cup plain Greek yogurt, 2 tablespoons honey and 1 tablespoon lime juice. Pour into 2 bowls and top with chia seeds, shredded coconut, berries or other toppings.
37 : Stuffed Crepes Combine 1 cup flour, 3/4 cup plain yogurt, 1/2 cup water, 2 eggs and 3 tablespoons each sugar and melted butter in a blender. Heat a medium skillet over medium heat brush with butter. Add 1/4 cup batter for each crepe swirl to coat. Cook until golden, about 45 seconds per side. Fill each with 1 tablespoon fruit yogurt, then fold into quarters. Dust with confectioners' sugar and drizzle with honey. (Makes about 8.)
38 : Banana Fritters Whisk 1 cup cake flour with 3/4 cup cold seltzer and 1/2 cup vanilla yogurt. Cut 2 firm bananas in half crosswise, then quarter each lengthwise. Working in batches, dip the bananas in the batter and deep-fry in 350 degrees F vegetable oil, stirring occasionally, until golden, about 5 minutes. Remove with a slotted spoon and drain dust with confectioners' sugar.
39 : Chocolate Mousse Pie Microwave 2 cups mini marshmallows in a microwave-safe bowl until melted, about 1 1/2 minutes. Stir in 1 cup chocolate chips until melted cool. Add 2 1/4 cups low-fat chocolate yogurt and beat with a mixer until smooth and fluffy, about 3 minutes. Gently fold in 1 cup sweetened whipped cream. Pour into a 9-inch prepared chocolate pie crust. Freeze until firm, about 3 hours.
40 : Low-Fat Brownies Whisk 1 cup each self-rising flour and sugar with 1/2 cup unsweetened cocoa powder in a large bowl. Stir in 1 1/2 cups low-fat vanilla yogurt and 1/4 cup each water and vegetable oil. Fold in 3/4 cup chocolate chips. Pour into an oiled foil-lined 9-inch square baking dish. Bake at 350 degrees F until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes.
41 : Chocolate-Hazelnut Truffles Pulse 1/2 cup toasted hazelnuts in a food processor with 1/3 cup unsweetened cocoa powder until finely ground. Add 3/4 cup chocolate-hazelnut spread and 1/2 cup plain Greek yogurt pulse until smooth. Refrigerate until firm, 4 hours. Roll into 1/2-inch balls roll in more cocoa powder. (Makes about 24.)
42 : Rum Mango Lassi Blend 1 1/2 cups frozen mango chunks with 1 cup coconut water, one 6-ounce container coconut-milk yogurt, 1/4 cup rum, the juice of 1/2 lime and a pinch of ground cardamom.
43 : Acai-Pomegranate Smoothies Blend 1 frozen unsweetened acai smoothie pack (such as Sambazon brand) with 1/2 cup each nonfat vanilla yogurt, frozen blueberries and pomegranate juice, 1 tablespoon chia seeds and 2 teaspoons each grated fresh turmeric and ginger. (Makes 2.)
44 : Peanut Butter–Coffee Protein Shake Blend 1 frozen sliced banana with 1/2 cup vanilla yogurt, 1/4 cup chilled brewed coffee, 2 tablespoons peanut butter, 1 tablespoon chocolate protein powder and some ice.
45 : Plain Frozen Yogurt Whisk 3 cups 2% plain Greek yogurt with 1/2 cup each sugar and low-fat milk and 1 tablespoon lemon juice. Churn in an ice cream maker until the consistency of soft-serve.
46 : Orange Cream Frozen Yogurt Make Plain Frozen Yogurt (No. 45), replacing the lemon juice with 2 tablespoons orange juice and adding 1 1/2 teaspoons grated orange zest and 1 teaspoon vanilla.
47 : Lemon–Poppy Seed Cheesecake Bars Combine 1 1/2 cups flour with 1/2 cup confectioners' sugar, 1 tablespoon poppy seeds and a pinch of salt work in 2 sticks softened butter with your fingers until clumps form. Press into a foil-lined 9-inch square baking dish. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool. For the filling, puree 1 cup plain Greek yogurt with 6 ounces cream cheese, 1/2 cup each sugar and heavy cream and the grated zest and juice of 1/2 lemon in a food processor until thick and fluffy spread over the cooled crust. Refrigerate overnight to set.
48 : Lemon-Berry Tartlets Bake 6 puff pastry shells as the label directs cool. Beat 1/2 cup each lemon curd, lemon yogurt and heavy cream with a mixer on medium-high speed until smooth. Chill. Fill each shell with the lemon cream top with berries.
49 : Strawberry Cupcakes Whisk one 6-ounce container strawberry yogurt with 1/2 cup each granulated sugar and melted butter and 2 eggs until smooth. In a separate bowl, whisk 1 1/2 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon each baking soda and salt. Working in batches, add the dry ingredients to the wet ingredients, alternating with 1/4 cup milk. Divide among 12 lined muffin cups. Bake at 350 degrees F until golden, 20 minutes. For the frosting, beat 8 ounces softened cream cheese with 1/4 cup strawberry yogurt until smooth beat in 2 cups confectioners' sugar. Chill. Frost the cupcakes and top with sliced strawberries.
50 : Spiced Strawberry Dip Whisk 1 1/2 cups strawberry yogurt with 2 teaspoons grated ginger and a pinch of allspice in a bowl sprinkle with toasted coconut. Serve with sliced fruit.