This post is a part of a series of 101 ways to enjoy 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.
Yogurt mixed with ricotta or cottage cheese is something I’ve run across a few times. One of the more lovely variations I’ve seen lately is a Cottage Cheese and Yogurt Parfait from Simple Bites.
1/3 cup plain yogurt
1/4 cup ricotta
1 – 2 teaspoons maple syrup
Dash ground cinnamon
Mix yogurt, ricotta, maple syrup, and cinnamon together in a small bowl. Serve.
All of the bum strawberries that end up in my pick-your-own bucket end up getting crushed and turned into this lovely topping.
For the yogurt:
1/3 cup plain yogurt
1/4 cup ricotta
2 tablespoons crushed strawberries (recipe below)
1 teaspoon sugar or honey (optional)
Mix the yogurt, ricotta, strawberries, and sugar (if desired) together in a small bowl. Serve. Top with additional berries if you have them.
For the crushed strawberries:
2 cups fresh strawberries, washed and hulled
2 teaspoons sugar
1 teaspoon freshly squeezed lemon juice
Place the berries, sugar and lemon juice in a bowl and crush with a potato masher. Store in an airtight container in the refrigerator. Makes a great topping for waffles, ice cream, etc.
The amount of sugar you need depends on the sweetness of the berries and how tangy you like your yogurt.
For the yogurt:
1/3 cup plain Greek-style yogurt
2 tablespoons crushed strawberries (recipe below)
1/2 – 1 teaspoon sugar or honey (optional)
Mix together the yogurt, strawberries, and sugar (if desired) together in a small bowl. Serve.
For the crushed strawberries:
2 cups fresh strawberries, washed and hulled
2 teaspoons sugar
1 teaspoon freshly squeezed lemon juice
Place the berries, sugar and lemon juice in a bowl and crush with a potato masher. Store in an airtight container in the refrigerator. Makes a great topping for waffles, ice cream, etc.
When you’re creating a list of 101 ways to eat plain yogurt, you assemble quite the collection of fruit preserves. Here is my evil plan to get my kids to help me clear out the fridge:
1/2 cup plain yogurt
1/4 teaspoon each: fig preserves, peach preserves, blueberry jam, guava fruit spread, apricot preserves, and strawberry jam.
Spoon yogurt into a bowl. Plop the jams onto the surface of the yogurt in a circular pattern. Serve.
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11:06 pm on June 11th, 2010
I’m always a little wary of ricotta. Something about the texture. But I want to like it. It sounds good here.
I also ALWAYS do that with my jams– have like 2 teaspoons left in each bottle, I mean. That is a good idea to get rid of them.