Yogurt 101

This post is a part of a series of 101 ways to flavor plain yogurt. (Keep scrolling down after you click on link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.

37. Date Yogurt

Feel free to use all or none of the garnishes suggested. This yogurt is subdued, but still worthwhile, without all the fancies.

1/2 cup plain yogurt
1 generous tablespoon date butter
Dash cardamon
Mandarin oranges, for garnish
Chopped unsalted shelled pistachios, for garnish
Honey, for garnish
A few grains of salt (kosher or Maldon), for garnish

In a small bowl, mix together the yogurt, date butter, and cardamon. Garnish with oranges, pistachios, honey, and salt. Serve.


38. Spicy Banana Rice “Pudding”

This surprisingly lush yogurt treat is sweet with a faint hint of spice and heat. It could be described as a lazy rice pudding with a more complex flavor profile. It is also a great way to use up overripe bananas and leftover brown rice. I love snacks that are scrumptious and use up ingredients that would have ended up getting thrown out.

1/2 medium ripe banana. peeled
Small pinch mustard powder
1 tablespoon unsweetened dried coconut
1/4 teaspoon salt
Small pinch turmeric
3/4 cup plain yogurt
Tiny bit of cayenne powder
3/4 – 1 cup cooked brown rice, warm or at room temperature

Place the banana, mustard powder, coconut, salt, and turmeric in a small mixing bowl. Mash the banana well with a fork and mix well. Add the yogurt and the cayenne pepper. Mix well. Add the rice and mix to coat. Serve at room temperature or a little warm. Makes 1 1/2 cups.


39. Avocado Yogurt with Fresh Mango

@AnitaBlanchard mentioned recently that her kids love avocado smashed up with yogurt. Sounds like a great snack for the toddler set. And the fresh mango gives it a little extra somethin’. Thanks Anita!

1/3 cup plain yogurt
1/4 of a ripe Haas avocado
1/4 cup of chopped fresh mango

Mash the yogurt and avocado together in a small bowl. Top with mango. Serve.


40. Vanilla Pudding Yogurt

This recipe was inspired by The Complete Book of Yogurt by Shaun Nelson-Henrick. I used some hippy dippy vanilla pudding mix that I happened to have in the cupboard.

The best part about this recipe is we got some good use out of the eggbeater! The finished product looks a little bumpy in the picture below because we used some homemade Greek-style yogurt that was strained for longer than it should have been. If you use store-brought, it will be as smooth as silk.

1 3.5 ounce package instant vanilla pudding mix
1 1/2 cup milk
3/4 cup plain yogurt
1 teaspoon honey (optional, especially if using a sweet topping)
1/2 teaspoon vanilla extract (optional)

In a medium mixing bowl, prepare the pudding mix with only 1 1/2 cups of milk according to package directions. Add the yogurt, honey, and vanilla extract. Serve topped with fresh fruit, sprinkles, or a dash of cinnamon. Store in an airtight container in the refrigerator. Makes 2 1/4 cups.


41. Avocado Tahini Dip with Baked Tortilla Chips

The Baked Tortilla Chips recipe is from the Food Network Kitchen. They were probably my kids favorite part of this snack. The dip is a little more curious. But if you like tahini, avocado, and yogurt it might be your new favorite dip. 


Adapted from Mollie Katzen’s The Enchanted Broccoli Forest.

1 ripe Haas avocado, pitted
3 tablespoons freshly squeezed lemon juice
1/3 cup tahini
1 cup plain yogurt
Generous pinch salt
2 scallions, ends removed and chopped
1 medium clove garlic, smashed and chopped

Place all ingredients in a the bowl of a food processor. Pulse until smooth. Serve. Store any leftovers in an airtight container in the refrigerator. Place plastic wrap on top of dip to prevent browning. Makes about 2 cups.


42. Pomegranate Yogurt with Mandarin Oranges

I just noticed pomagrante molasses at my local Whole Foods not too long ago. Of course it cost half as much as I paid for it online. Win some, lose some.

This should have fresh pomegranate seeds scattered over the top, I know. It would be so lovely. But I really don’t understand how I, much less my kids, are supposed to eat those suckers whole. The seeds get stuck in my teeth.

1/2 cup plain yogurt
2 teaspoons pomegranate molasses
Dash cardamon (optional)
Canned mandarin oranges, for garnish

In a small bowl, mix together the yogurt, pomegranate molasses, and cardamon until smooth. Top with orange segments. Serve.


43. Pumpkin Yogurt with Honey and Balsamic

My preschooler totally ate this. And she liked it. She’ll eat almost anything if she’s actually hungry, which happens about twice a month, and nothing if she isn’t, which is all the time. The yogurt is a little weird, but if the balsamic is the intensely sweet and fruity variety, it’s a pleasant surprise.

1/2 cup plain yogurt
1 tablespoon canned pumpkin puree
2 mini muffins or 1/2 of a regular-sized muffin, crumbled
Aged balsamic vinegar

In a small bowl, stir together the yogurt and pumpkin until smooth. Place crumbled muffin bits in a serving bowl. Top with yogurt mixture. Garnish with honey to taste. Splash on a few drops of balsamic, if desired.


44. Banana Date Yogurt with Oranges

1/3 cup plain yogurt
1/3 overripe banana, mashed well
1 tablespoon date butter
Dash cinnamon
Chopped orange or canned Mandarin orange segments

In a small bowl, mix together the yogurt, banana, and date butter. Top with cinnamon and oranges. Serve.


45. Banana Vanilla Yogurt

We used to got through lots and lots of Stoneyfield Farms’ Banilla Yogurt. Love that stuff with some fresh fruit and granola. Anyway, this tastes nothing like Banilla. I think it might be even better. It’s even more amazing because there’s no added sugar.

1/3 cup plain yogurt
1/2 medium ripe banana, mashed well (about 1/4 cup)
1/2 teaspoon vanilla extract

In a small bowl, mix together the yogurt, mashed banana, and vanilla. Serve.

Author: Cindy

Born in Charleston. Raised in the Silicon Valley. Live near Hartford, Connecticut with my husband and two children. We have lots of tropical fish.

6 thoughts on “Yogurt 101”

  1. I am so inspired! Making yogurt from scratch is amazingly interesting and will compare to a recipe posted in 2009 on Heavy Table, local to us. What yummy ideas. Plain yogurt. Never get beyond some jam or fruit/fine sugar. Thanks for keepin’ it real. We manage to do it with a restaurant and at home.

  2. Great post… I am a huge yogurt fan, but tend to steer clear of the pre-sweetened varieties. I like to have control over the flavor additions, and these ideas are fantastic.

    I followed your recipe for date butter and it is phenomenal! It will definitely become a staple in my fridge :).

    1. I’m so glad to hear the date butter worked. I always have to wonder if any of this stuff actually works for someone else like it does for me. Thanks for the comment!

  3. Oh, WOW. 101 ways to flavour yoghurt?? That’s a lot of ideas, I’m not going to be running out any time soon!
    My standard one is yoghurt and honey, but mango is also really good. I’ll be trying more soon!

    I’ve got a recipe for a really really good aubergine in yoghurt. I’m not sure how well it fits in with your theme, but it’s absolutely brilliant-hopefully I’ll be posting about it soon and you can have a look.

    Also, thanks for the link love :)

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