Cooking with Yogurtdownloademail this post

Cooking with Yogurt

Yogurt is more than a nutritious snack or breakfast food. It can be used in smoothies, but is also versatile enough to be used as a key ingredient in both sweet and savory dishes. Yogurt is also great as a healthy replacement for sour cream, butter, oil or eggs in baked goods.

Here are some new ways to incorporate yogurt into your cooking:

  • Combine plain regular or Greek yogurt with finely chopped cucumber, minced garlic, chopped fresh dill and fresh lemon juice for a classic Greek tzatziki sauce.
  • Prepare a marinade for chicken or fish with 1 cup plain low fat yogurt, 1 tablespoon curry powder, 2 teaspoons fresh lemon juice and 1 minced garlic clove.
  • Substitute plain yogurt for buttermilk when breading fish, chicken or pork.
  • Add a dollop to soups, chilis, roasted vegetables and eggs.
  • Lighten up your macaroni and cheese without sacrificing its creamy consistency by using Greek yogurt instead of starting with a rich, and more traditional béchamel sauce, or sour cream.
  • Try using Greek yogurt in place of mayonnaise in your favorite coleslaw, or creamy potato, pasta or tuna salad.
  • For a creamy spread for bagels and toast, strain plain yogurt in a cheesecloth-lined strainer for two hours in the refrigerator. This thick yogurt spread is a Lebanese favorite known as labneh.
  • Baking with yogurt lets you reduce calories while retaining moisture in cakes, quick breads, cookies and brownies. Replace sour cream with an equal amount of yogurt. If replacing butter, oil, eggs or milk, you’ll want to consult a substitution chart to ensure a good result.
  • Use Greek yogurt in place of mayonnaise or sour cream in your favorite dip recipe – even hot spinach and artichoke dip.
  • Homemade frozen yogurt tastes every bit as decadent as ice cream. Some recipes have as few as three ingredients: yogurt, sweetener and fruit. Want an even easier alternative? Simply freeze your favorite flavored yogurt and enjoy.