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!
Fresh Dill Yogurt Dip
Start to Finish: 20 minutes
Ingredients
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
Directions
- 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.
Credit: jules:stonesoup
Dark Chocolate Mousse
Start to Finish: 15 minutes
Ingredients
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
Directions
- 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
Comments
I LOVE recipes for dieting! Especially desert and snack recipes. They make me feel like I’m not dieting at all because I am not being deprived. I’m certainly going to try these recipes.
In fact, any diet that has you eating only bland foods will be a diet you won’t stick to for very long. Actually, dieting should not be considered to be “dieting” at all, but just a more healthy and enjoyable way of eating. That way, it can easily become a change in lifestyle.
I just used greek yogurt yesterday instead of mayo in an open faced chicken salad sandwich. delicious!
Kate if you are using raw milk it could be a physical hetlah issue. but if you are usingpasteurized milk it is a recipe issue.This the recipe I use [ Courtesy of Alton Brown.]1 quart 2%milk1/2 cup powered milk1 to 2 table spoons honey1/2 cup plain un flavored yogurt [room temp.] DirectionsPour milk into a small sauce pan and whisk in powdered milk and honey. Place over medium heat ,using a thermometer heat milk to120*Fupon reaching 120*F remove from heat pour into a cylindrical plastic container reserving 1/2 cup.whisk in the reserved 1/2 cup into the yogurtand add to the milk mixture.[ferment for 3 to12 hours making sure the temp.stays as close to 115*F as possable. Kate I don’t have a yogurt machine so I just wrap the plastic container in a heating pad set on medium and place in an oldice cream maker bucket. If using a yogurt machine I would think you would pour the mixture into the machine where I pour it into the plastic container. I hope I have been of some help to you . jim b
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