General other recipes which include yoghurt

Yoghurt Popcorn

Ingredients

2 1/2 quarts popped popcorn (air popped)

1 cup plain non-fat yoghurt

6 ounces light pancake syrup

2 teaspoons maple or caramel extract

Put popped popcorn in a large bowl and keep warm.

Recipe

In a 2 1/2-quart saucepan, combine yoghurt and light pancake syrup.
Bring to 225 degrees F on a candy thermometer and remove immediately from the heat.
Add maple or caramel extract.
Pour over popped popcorn, stirring to coat.

Glazed yoghurt Popcorn

Ingredients

Serving size: 10

10 cups popped popcorn *

1 cup plain yoghurt

1 cup firmly packed brown sugar

1/3 cup light corn syrup

* 2 tablespoons unpopped popcorn makes 4 cups popped popcorn.

Recipe

Put popcorn in a large bowl.
In a 2 1/2-quart saucepan, combine yoghurt, brown sugar and corn syrup.
Cook and stir over medium heat to hard-ball stage (250 degrees F on a candy thermometer).
Don't try this recipe without a candy thermometer as the temperature must be exact.
Pour the syrup over the popcorn, stirring to coat.

Fruit and yoghurt Pizza

Ingredients

1/2 cup butter or margarine, softened

1/4 cup firmly packed light brown sugar

1 cup all-purpose flour

1/2 cup chopped pecans

1/4 cup quick-cooking oatmeal, uncooked

1/2 teaspoon baking powder

1/2 teaspoon ground cinnamon

8 ounces light cream cheese, softened

1 cup low-fat fruit-flavoured yoghurt (any flavor)

1 teaspoon vanilla extract

2 cups assorted fresh fruit (raspberries, blackberries, strawberries, bananas, pineapple, kiwifruit, etc.)

Recipe

Preheat oven to 375 degrees F.
In large mixing bowl, with electric mixer, beat margarine and sugar until light and fluffy; add flour, nuts, oatmeal, baking powder and cinnamon. Mix well.
On lightly greased 12-inch pizza pan or baking sheet, press dough into a 12-inch circle, forming rim around edge. Bake 10 to 12 minutes, or until golden brown. Cool.
In small mixing bowl, with electric mixer, beat cheese until fluffy; beat in yoghurt and vanilla.
Spoon evenly over cooled crust.
Arrange fruit on top.
Chill before serving.

Yoghurt Pastry

Ingredients

2/3 cup sifted all-purpose flour

1/4 teaspoon salt

3 tablespoons shortening

3 tablespoons plain yoghurt

Recipe

Stir flour and salt together; cut in shortening until pieces are the size of small peas.
Add yoghurt.
Gently stir with a fork until all the mixture is moistened. Form into a ball.
Flatten dough on lightly floured surface. Roll 1/8-inch thick.
Fit pastry into 8-inch pie plate.
Flute edges. Prick well with fork.
Bake at 450 degrees F until golden, about 10 minutes.

Pasta with yoghurt Sauce

Ingredients

8 ounces green noodles

2 (8 ounce) cartons plain yoghurt (at room temperature)

1 cup small curd cottage cheese (at room temperature)

1/2 cup coarsely chopped scallions

1/2 to 1 clove garlic, minced

2 tablespoons fresh dill weed

1 teaspoon salt

1 tablespoon minced fresh oregano or

1 teaspoon dried oregano

2 tablespoons butter

Recipe

Cook noodles according to direction on package, drain and keep hot.
Combine yoghurt, cottage cheese, onion, garlic and seasonings.
Purée in a blender or food processor. Heat slightly.
Toss noodles with butter and then with yoghurt-cheese mixture.
Serve immediately.

Meat Loaf with Brown Sugar-Ketchup Glaze

Ingredients

Brown Sugar-Ketchup Glaze

1/2 cup ketchup or chilli sauce

4 tablespoons brown sugar

4 teaspoons cider or white vinegar

Meat Loaf

2 teaspoons vegetable oil

1 medium onion, chopped

2 garlic cloves, minced

2 large eggs

1/2 teaspoon dried thyme leaves

1 teaspoon salt

1/2 teaspoon ground black pepper

2 teaspoons Dijon mustard

2 teaspoons Worcestershire sauce

1/4 teaspoon hot red pepper sauce

1/2 cup whole milk or plain yoghurt

2 pounds meat loaf mix (50 percent ground chuck, 25 percent ground pork, 25 percent ground veal)

2/3 cup crushed saltine crackers (about 16) or quick oatmeal or 11/3 cups fresh bread crumbs

1/3 cup minced fresh parsley leaves

6 ounces thin-sliced bacon (8 to 12 slices, depending on loaf shape)

Recipe

For the glaze:

Mix all ingredients in small saucepan; set aside.

For the meat loaf:

Heat oven to 350 degrees F.
Heat oil in medium frying pan.
Add onion and garlic; sauté until softened, about 5 minutes.
Set aside to cool while preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yoghurt.
Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yoghurt, a couple tablespoons at a time, until mix no longer sticks.)
Turn meat mixture onto work surface.
With wet hands, pat mixture into approximately 9 x 5-inch loaf shape.
Place on foil-lined (for easy cleanup) shallow baking pan.
Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.
Bake loaf until bacon is crisp and internal temperature of loaf registers 160 degrees, about 1 hour.
Cool at least 20 minutes.
Simmer remaining glaze over medium heat until thickened slightly.
Slice meat loaf and serve with extra glaze passed separately.

Tuna and Herb Pie

Ingredients

8 slices whole meal bread, crusts removed

4 eggs

3/4 cup milk

1/2 cup natural yoghurt

1 tablespoon lemon juice

Freshly ground black pepper to taste

15 oz canned tuna, drained and flaked

1/2 cup grated Cheddar cheese

2 shallots, finely chopped

1 tablespoon chopped fresh dill (optional)

Recipe

Line the base of a shallow non-stick 7 x 11-inch slab tin with bread slices.
Whisk together eggs, milk, yoghurt, juice and pepper.
Spread tuna over bread base.
Sprinkle with cheese, shallots and dill.
Carefully pour egg mixture over tuna.
Bake at 350 degrees F for 25-30 minutes or until filling is set.
Cut into squares or fingers.
Serve either hot or cold.

Devilled Eggs

Ingredients

8 eggs, hard-boiled

8 ounces plain non-fat yoghurt

1 tablespoon sweet pickle relish, drained

1 tablespoon country-style Dijon mustard

1/8 teaspoon salt

1/8 tablespoon white pepper

Paprika

Recipe

Slice eggs in half lengthwise, and carefully remove yolks from 8 egg halves; mash yolks in a bowl.
Finely chop 4 egg white halves, and add to the mashed yolks.
Set aside remaining 12 egg white halves.
Spoon yoghurt onto several layers of heavy-duty paper towels; spread to 1/2-inch thickness.
Cover with additional paper towels; let stand 5 minutes.
Scrape into yolk mixture, using a rubber spatula.
Add relish mustard salt and pepper, and stir well.
Spoon about 1 tablespoon yolk mixture into each egg white half.
Cover and chill 1 hour. Sprinkle with paprika.

Peach yoghurt Pops

Ingredients

1 1/2 cups sliced fresh peaches

1 cup low fat or fat free plain yoghurt

1/4 cup liquid honey

Recipe

Combine peaches and yoghurt in blender.
Start blender - while processing, add in a slow stream. Process until smooth.
Pour into Popsicle molds. Insert Popsicle sticks. Freeze until firm.

Strawberry Shortcake Popsicles

Ingredients

4 cups strawberries, hulled

1 cup fat-free vanilla yoghurt

1/2 cup fat-free sweetened condensed milk

3 cups corn flakes, crushed (or equivalent flakes cereal with dried berries)

Recipe

In a food processor, pulse strawberries until puréed, about 2 minutes.
Add yoghurt and milk; stir to mix.
Pour into 2-ounce Popsicle molds or divide among small paper cups.
If you use paper cups, cover with aluminum foil and poke a popsicle stick through foil into center of each cup.
Freeze 4 hours.
Remove from molds.
Coat each pop with 1/4 cup of crushed cereal.
Wrap and freeze any pops you are not immediately eating.

Savory Potato Topping

Ingredients

1 cup plain fat-free yoghurt

2 teaspoons imitation bacon bits

1 1/2 teaspoons dried chives

1/2 teaspoon dried dill weed

1/4 teaspoon salt

1/8 teaspoon pepper

Recipe

Combine all ingredients; mix well.
Refrigerate at least 2 hours before serving, to blend flavors.
Serve on hot baked potatoes.

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