Yogurt 101

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.

Lately, I’ve been getting a lot of friends and family wondering how the heck we eat so much yogurt. Well, you’ve all been fooled. The magic of photography makes my miniature bowls of yogurt look relatively huge. And with all the snacks and endless breakfast we have going on at our house, it’s really not a problem to work in a few tiny yogurt snacks. I do get a little down on yogurt sometimes, but then I stumble across some dazzling new food (see #87) and can’t wait to get my trusty 32-ounce tub of yogurt out of the refrigerator.

86. Yogurt Dressing

Elaborate on this basic dressing by adding any fresh herbs you have on hand. Dill and parsley are personal favorites. A finely chopped shallot would also be lovely.

A typical pasta salad dressing would include at least a couple tablespoons of mayonaisse. But we don’t miss it.

1/4 cup red or white wine vinegar (or more to taste)
1 tablespoon Dijon mustard
Salt & Pepper to taste
2 tablespoons olive oil
1/2 cup plain yogurt
1/2 teaspoon dried dill (optional)

Mix together the vinegar, mustard, salt and pepper in a small bowl with a fork or whisk. Add the olive oil, yogurt, and dill (if desired) and stir vigorously until combined. Use the dressing on pasta or green salads.

Yield: approximately 1 cup
Prep-time: 5 minutes

 

87. Plum Yogurt

These beautiful little plums appeared at the farmer’s market this week. I’m still wondering what they would taste like with some yogurt laced with brown sugar/maple syrup, ground cinnamon and a little vanilla extract…

1/2 cup plain yogurt
1/4 teaspoon orange extract
1 teaspoon seedless raspberry jam (or a little more to taste)
1/4 cup chopped fresh pitted plum

Stir together the yogurt, orange extract, and jam in a small bowl until well combined. Top with plum and serve.

 

88. Whipped Yogurt

For just the right cake (I’m thinking something fruity loaded with sugar or pound cake.) or bowl of fruit, this topping would be magnificent. It carries the tangy taste of yogurt, but is rich and smooth. Eating a spoonful with a couple fresh raspberries instantly whisked me away to my happy place.

1/2 cup yogurt cheese
3 tablespoons heavy cream
1-2 teaspoons sugar
1/8 teaspoon of vanilla extract (optional)

Beat the yogurt cheese, heavy cream, sugar and vanilla in a small bowl with an eggbeater or whisk until smooth and slightly fluffy. 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.

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