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Archive for the ‘Yogurt’ Category

Makes 6 servings

  • 1 small (2 1/2 lb) golden sweet pineapple, crown and rind removed, “eyes” cut out
  • 6 seedless clementine oranges, peeled, separated into segments
  • 1 pint strawberries, hulled, halved
  • 2 kiwifruit, peeled, halved lengthwise, cut into slices
  • 3/4 cup dried unsweetened coconut chips or shavings
  • vanilla yogurt or sweetened sour cream
  • fresh mint leaves, for garnish (optional)
  1. Quarter pineapple lengthwise; remove core.  Cut crosswise into small chunks.  Place in large serving bowl.  Add clementine segments, strawberries, kiwifruit, and coconut; gently toss. 
  2. Spoon into dessert glasses.  Top with a dollop of vanilla yogurt or sweetened sour cream.  Garnish with mint sprigs, if desired.
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Makes about 1 1/2 cups

  • 1/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/4 cup plain yogurt
  • 1 tsp white-wine vinegar
  • 2 scallions, sliced
  • 6 oz Gorgonzola, crumbled
  • salt and freshly ground black pepper
  1. Whisk together buttermilk, mayonnaise, yogurt, vinegar and scallions.  Stir in the Gorgonzola and season with salt and pepper.  Serve with raw vegetables. 

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Makes 8 servings

  • 2 (8 oz) cartons plain yogurt
  • 6 tbsp mayonnaise
  • 1/4 cup minced green onions
  • 1/4 cup real bacon pieces
  • 1/4 tsp paprika
  • 8 drops hot sauce
  • 2 garlic cloves, crushed
  • 4 oz baked tortilla chips (about 24 chips)
  1. Spoon the yogurt onto several layers of heavy-duty paper towels, spreading to 1/2-inch thickness. Cover yogurt with additional paper towels, and let stand 5 minutes.
  2. Scrape into a bowl using a rubber spatula. Stir in mayonnaise and next 5 ingredients (mayonnaise through garlic).  Cover and chill. Serve with tortilla chips.

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Make 4 servings

  • 2 cups raspberries
  • 1 cup blackberries
  • 1 cup blueberries
  • 1/3 cup orange juice
  • 1/2 cup sugar
  • 3 cups frozen whipped topping, thawed
  • 1 container (6 oz) mixed berry yogurt
  • additional berries for garnish, optional
  1. In a small saucepan, combine raspberries, blackberries, blueberries, orange juice and sugar.  Bring to a boil over high heat, then reduce heat to medium-high and simmer for 10 minutes.  Carefully add fruit mixture to food processor and puree until smooth.  Strain through a fine mesh strainer and place in the freezer for about 50 minutes, or until very cold. 
  2. Place thawed whipped topping in a medium-size bowl; fold in yogurt and cooled fruit puree until just combined.  Serve immediately.  Garnish with berries, if desired. 

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Makes 6 servings

  • 1 1/2 cups milk
  • 1/2 cup all-purpose flour
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp sugar
  • 1 tbsp vegetable oil
  • 2 large egg whites
  • 1 large egg
  • 1 pint chocolate frozen yogurt
  • 1/2 cup prepared fudge sauce
  • fresh fruit for garnish (optional)
  1. In a medium bowl, whisk the milk, flour, cocoa, sugar, oil, egg whites and egg. 
  2. Coat a nonstick 8-inch skillet with cooking spray; place over medium heat until very hot.  Pour 1/4 cup of batter into pan; quickly tilt so batter covers bottom.  Cook crepe 1 minute or until bottom is dry.  Turn over; cook for 1 minute more. 
  3. Transfer crepe to a plate.  Repeat with remaining batter, stacking crepes with a sheet of waxed paper between each. 
  4. Place 2 crepes on each of 6 plates.  Spoon some frozen yogurt on each crepe; roll up over filling.  Turn seam side down.  Drizzle with sauce and garnish with fresh fruit. 

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Makes 4 servings

  • 4 medium russet potatoes
  • 3/4 cup plain yogurt
  • 2 tbsp chopped fresh parsley
  • 2 tbsp snipped fresh chives, divided
  • 1/4 tsp salt
  • 1 T-Bone steak (1 3/4 lbs), 1 1/2″ thick
  • 3/4 tsp black pepper
  • 1/2 cup chopped shallot or green onion
  • 2 cups red wine or beef broth
  • 1 tbsp balsamic vinegar (optional)
  1. Preheat oven to 400°F.  Scrub potatoes well and pat dry.  Pierce several times with a fork.  Bake until tender, about 1 hour.  In a small bowl, combine the yogurt, parsley, 1 1/2 tbsp of chives and salt.  Mix well.  Set aside. 
  2. After potatoes have baked for about 30 minutes, spray a large skillet with vegetable cooking spray; heat over medium-high heat.  Rub steak with pepper.  Add to skillet; cook until browned, about 8 minutes per side for medium-rare.  Place on a carving board; keep warm. 
  3. Reduce heat to low.  Wipe fat from skillet with paper towels.  Add shallot to skillet; cook for 1 minutes.  Add wine and vinegar.  Boil until slightly reduced, about 8 minutes.  Remove pan from heat. 
  4. Remove steak from bone and thinly slice.  Drizzle with sauce.  Open potatoes; top with yogurt mixture and sprinkle with remaining chives.  Serve immediately. 

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Serves 6-8

Glaze:

  • 1 cup ketchup
  • 1/4 cup beef broth
  • 2 tbsp brown sugar
  • 1 tbsp cider vinegar

Meat Loaf

  • 2 tsp vegetable oil
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 2 lbs meat loaf mix (ground pork, veal and beef) or ground round
  • 1 1/3 cups fresh or dried bread crumbs
  • 2 large eggs, lightly beaten
  • 1/3 cup plain yogurt
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  1. Preheat the oven to 350°F.  In a small bowl, whisk together the glaze ingredients until smooth.  Set aside. 
  2. Heat the oil in a medium skillet over medium heat.  Add the onions and stir occasionally for 7 minutes.  Add the garlic and cook for 2 minutes more.  Scrape onion mixture into a large bowl and let cool. 
  3. Add the remaining ingredients and mix thoroughly.  Grease a 9×5″ loaf pan.  Press the meat mixture into pan evenly.  Brush with 1/2 cup of the glaze and bake for 50 minutes.  Brush with another 1/2 cup glaze and bake 10 more minutes.  Bring remaining glaze to a boil.  Slice loaf and serve with warm glaze. 

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