This post is a part of a series of 101 ways to eat 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.
My latest thing to worry about is not whether or not I’m going to make it to 101 ways to eat plain yogurt, but what I’m going to miss or discover after the fact. The more I follow leads and explore, the more I find. I’m so glad I’m doing this.
I’m pretty sure that ricotta, cream cheese, or goat cheese would be fine replacements for the yogurt cheese.
Cut chrerries in half and remove pit. Fill hole with yogurt cheese. Sprinkle with cinnamon sugar. Serve.
Ideally, these would be topped with toasted sliced almonds, but my kids weren’t having it.
1/2 cup plain yogurt
1/4 teaspoon almond extract
1-2 teaspoons apricot preserves
1 teaspoon toasted sliced almonds (optional)
Mix together the yogurt and almond extract. Top with preserves. Garnish with almonds, if desired. Serve.
My husband says this muesli is “outstanding”. I agree. The kids turn their nose up at it due the fact that it is so loaded with texture. But, this is a case where the grown-ups really don’t feel the need to share so it’s more than okay.
1/4 cup old-fashioned rolled oats, toasted and cooled
1/4 cup sliced unsalted almonds, toasted and cooled
1 teaspoon wheat germ
1 teaspoon ground flaxseed
1/2 cup plain yogurt, plus additional if desired
1 tablespoon honey
2 unsulfured dried apricots, chopped
1/4 cup golden raisins
Fresh berries for garnish
Mix together the oats, almonds, wheat germ, and flaxseed. Add the yogurt honey, apricots, and raisins and stir well.
Depending on your preference, the museli can be consumed immediately or stored in the refrigerator in an airtight container overnight. The oats and the fruits are softened if they sit overnight. But I like it either way. If you go the overnight route, add additional yogurt before serving if it looks too thick.’
This recipe makes somewhere around a cup. Double it if it’s meant to be breakfast for two adults.
The dates pretty much melt into the yogurt as they soak in it overnight.
1/2 cup plain yogurt
2-3 dried Medjool dates, pitted and chopped fine
Sliced almonds, for garnish (optional)
Mix the yogurt and dates together. Store in an airtight container for 8 hours or overnight. Serve with almonds and/or a squirt of honey.
Kids and some adults would probably prefer this yogurt with the date skins strained out. I recommend serving it with granola so they don’t even notice.