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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