Delish Greek Yogurt Recipes
Call me Little Miss Homemaker, but lately I’ve been quite the cooking queen. From whipping up my favorite pumpkin muffins to high-fiber black bean hummus, the kitchen and I have been BFFs. And my new favorite ingredient to cook with? Greek yogurt. It’s so delicious, and it makes the best non-fat, high-protein replacement for sour cream in recipes. In the words of Rachael Zoe, I die! I die!
Below are two Yoplait recipes I tried and loved. By no means do you have to use Yoplait in the recipes, but it is nice to see Greek yogurt having such a mainstream presence in supermarkets these days!
Start to Finish: 20 minutes
2 containers (6 oz each) Yoplait® Greek Fat Free plain yogurt
2 tbsp chopped fresh dill weed or 2 tsp dried dill weed
1/3 c diced red bell pepper, plus 2 additional tbsp for garnish
1/4 c thinly sliced green onions (4 medium)
1/2 tsp salt
1/8 tsp ground red pepper (cayenne)
1 small garlic clove, minced
1 c ready-to-eat baby carrots
2 c broccoli florets
1 medium cucumber, thinly sliced
- In medium bowl, mix yogurt, dill, red bell pepper, green onions, salt, red pepper and garlic until well blended. Garnish with additional diced red bell pepper, if desired.
- Serve with carrots, broccoli and cucumber slices.
Dark Chocolate Mousse
Start to Finish: 15 minutes
1 1/2 c skim milk
1/2 c dark chocolate chips
1 box (4-serving size) chocolate instant pudding and pie filling mix
1 container (6 oz) Yoplait® Greek Fat Free honey vanilla yogurt
1 1/2 c frozen (thawed) reduced-fat whipped topping
1 1/2 c fresh raspberries
- In small saucepan, combine 1/4 cup milk and chocolate chips. Cook over low heat, stirring constantly, until chocolate is completely melted and mixture is well blended.
- In medium bowl, combine 1 1/4 cups milk and pudding mix. Beat with wire whisk for 1 to 2 minutes or until mixture is well blended and thickened; stir in yogurt.
- Blend melted chocolate into pudding mixture; fold in whipped topping. Spoon into individual dessert dishes. Top each serving with additional whipped topping and raspberries. Serve immediately or refrigerate until serving time. Store covered in refrigerator.
Do you eat Greek yogurt? Use it in recipes? Tell us about it! —Jenn