Yogurt 101: The List

Earlier this year, I decided to come up with 101 ways to serve up plain yogurt and now my mission is complete.

Having made and tasted most of these yogurts, I’ve come to believe that pre-sweetened yogurt is just sad. Why would anyone want to limit themselves to what’s on the shelf??? A tub of plain yogurt offers so many more possibilities, most of which can be made in a couple minutes. During the summer, I found myself incorporating fresh local ingredients. Other times I put over ripe bananas or other stray bits to good use. This is simple, economical, and exciting food – perfect family fare.

Rather than surfing through the numerous posts that I’ve been churning out since February, I offer you this list:

1. Applesauce Yogurt
2. Cornbread with Buttermilk Yogurt and Honey
3. Peanut Butter and Jelly Yogurt
4. Butterscotch Yogurt
5. Cucumber Dill Yogurt
6. Strawberry Yogurt
7. Mint Yogurt
8. Mint Yogurt with Pineapple
9. Mint Chocolate Chip Yogurt
10. Chocolate Yogurt
11. Lime Pie Yogurt
12. Banana Nut Butter Honey Yogurt
13. Guava Yogurt with Kiwi
14. Orange Yogurt
15. Banana Split Yogurt
16. Mango Lassi Inspired Yogurt
17. Yogurt with Rhubarb Compote and Strawberries
18. Yogurt with Applesauce and Pumpkin Butter
19. Jumbled Rainbow Fruit Yogurt
20. Raspberry Yogurt with White Chocolate Chips
21. Yogurt with Dulce de Leche
22. Pink Lemonade Yogurt
23. Chocolate Delight Yogurt
24. Mint Yogurt with Mango
25. Blueberry Jam Yogurt
26. Apricot Yogurt with Blackberries
27. Waffles/Pancakes topped with Fresh Fruit and Yogurt
28. Red Grapes with Nut Butter Yogurt Dip
29. Apple Butter Yogurt with Pear and Chocolate Chips
30. Cape Cod Yogurt
31. Fru Fru Yogurt
32. Pina Colada Yogurt
33. Hawaiian Breeze Yogurt
34. Sea Breeze Yogurt
35. Woo Woo Yogurt
36. Fuzzy Navel Yogurt
37. Date Yogurt
38. Spicy Banana Rice “Pudding”
39. Avocado Yogurt with Fresh Mango
40. Vanilla Pudding Yogurt
41. Avocado Tahini Dip
42. Pomegranate Yogurt with Mandarin Oranges
43. Pumpkin Yogurt with Honey and Balsamic
44. Banana Date Yogurt with Oranges
45. Banana Vanilla Yogurt
46. Yogurt Salad
47. Sweet Saffron Yogurt
48. Lemon and Honey Yogurt
49. Garbanzo Bean Yogurt
50. Poached Egg over Yogurt
51. Rhubarb Mango Yogurt
52. Rhubarb Quinoa Yogurt
53. Lemon Mint Yogurt
54. Cookie Yogurt
55. Orange Cherry Yogurt
56. Apricot Vanilla Yogurt
57. Cherry Cheese Boats
58. Almond Apricot Yogurt
59. Morning Muesli
60. Overnight Date Yogurt
61. Banana Toffee Yogurt
62. Fruit Explosion Yogurt
63. Dirt Pie Yogurt
64. Overnight Apricot Yogurt
65. Banana Coconut Pie Yogurt
66. Carmel Apple Yogurt
67. Bananarama Yogurt
68. Little Bear Yogurt
69. Nutty Yogurt
70. Cherry Almond Yogurt
71. Peachy Blueberry Yogurt
72. Figgy Yogurt
73. Cinnamon Toast Yogurt
74. Ricotta Yogurt
75. Strawberry Ricotta Yogurt
76. Fresh Strawberry Yogurt
77. Jamtacular Yogurt
78. Banana Chocolate Chip Popsicles
79. S’more Yogurt
80. Blueberry Lemonade Popsicles
81. Yogurt with Custard
82. Quick Berry Rice Pudding
83. Lemon Basil Yogurt
84. Raspberry Rocket Yogurt
85. Blueberry Maple Yogurt
86. Yogurt Dressing
87. Plum Yogurt
88. Whipped Yogurt
89. Yogurt Tartlettes
90. Blueberry Bellybuttons
91. Yogurt Drink
92. Flower Yogurt
93. Eggplant and Yogurt Dip
94. Tzatziki
95. Coconut Lime Yogurt with White Chocolate
96. Herb Yogurt Dip
97. Draw Your Own Yogurt
98. Corn Cilantro Yogurt
99. Honey Poppy Seed Yogurt
100. Double M Yogurt
101. Halloween Yogurt

I need to mention that some of the above recipes probably have just as much added sugar as the pre-sweetened variety. Most of the recipes operate off of 1/2 cup of plain yogurt. Therefore, if you’ve chosen a recipe that has two or more teaspoons of white sugar or just one teaspoon of honey, you’re probably not reducing your family’s sugar intake. Most grocery store yogurt has around 4 teaspoons of added sugar per 8-ounce cup according my highly unscientific research. But don’t be sad, you can always start off on a sweet note and gradually reduce the amount of sugar over time.

In addition to the master list, here are a couple more:

My Kids’ Favorites

10. Chocolate Yogurt
15. Banana Split Yogurt
21. Yogurt with Dulce de Leche
40. Vanilla Pudding Yogurt
61. Banana Toffee Yogurt
63. Dirt Pie Yogurt
79. S’more Yogurt
84. Raspberry Rocket Yogurt
91. Yogurt Drink
92. Flower Yogurt
97. Draw Your Own Yogurt

Personal Favorites/Revelations

These are the recipes that either blew my mind to the point where I can still remember the taste (which is saying quite a bit) or that I’ve repeatedly prepared for myself (which is saying even more).

17. Yogurt with Rhubarb Compote and Strawberries
27. Waffles/Pancakes topped with Fresh Fruit and Yogurt
45. Banana Vanilla Yogurt
47. Sweet Saffron Yogurt
59. Morning Muesli
64. Overnight Apricot Yogurt
65. Banana Coconut Pie Yogurt
83. Lemon Basil Yogurt
85. Blueberry Maple Yogurt
96. Herb Yogurt Dip

Happy yogurt eating!! – Cindy

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.

It’s done!!!! I’ve got a master Yogurt 101 list in the works that I will post soon. Thanks a bunch to everyone who pitched in their ideas and for reading.

 99. Honey Poppy Seed Yogurt

Mei Teng of Foodie and Travel Bug was kind enough to tell me about this flavor combination that she enjoyed when she was traveling in Turkey.

 

1/2 cup Greek-style yogurt (the higher the fat content the better)
1 teaspoon honey
1/2 – 1 teaspoon poppy seeds

Mix yogurt, honey, and poppy seeds together in a small bowl. Serve.

 

100. Double M Yogurt

This yogurt snack contains malted milk powder and maple syrup. Together, they make a yummy treat that was a big hit with my kids.

 

1/2 cup plain yogurt
1 tablespoon pure maple syrup
1/2 teaspoon malted milk powder
1/4 teaspoon vanilla extract

Mix the yogurt, maple syrup, malted milk powder, and vanilla together in a small bowl. Top with chocolate sprinkles, if desired. Serve.

 

101. Halloween Yogurt

Obviously, we are no where near Halloween. But after thinking for the longest time that I would go with an elegant and simple Vanilla Bean Yogurt for #101, I realized that what I really needed to do was make it a celebration for my taste testers.

1/2 cup plain yogurt
Mini Charleston Chews
Rainbow Nerds

Place yogurt in a shallow bowl and liberally garnish with Charleston Chews and Rainbow Nerds. Serve immediately as the color on the Nerds will run.

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.

96. Herb Yogurt Dip

3/4 cup plain Greek-style yogurt
1/4 cup mayonnaise
1 1/2 teaspoon fresh squeezed lemon juice
1 teaspoon Dijon-style mustard
2 teaspoons chopped fresh dill or 1 teaspoon dried dill
2 teaspoons chopped fresh parsley or 1 teaspoon dried parsley
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon salt

Stir together the yogurt, mayonnaise, lemon juice, mustard, dill, parsley, onion powder, garlic powder, and salt in a small mixing bowl. Serve with carrot sticks and the like. Store in an airtight container in the refrigerator.

 

97. Draw-Your-Own Yogurt

Topping plain yogurt with blackberry sauce using a squeeze bottle is a big hit with the 4-to-6 year-old set at my house.

Assembly:
1/2 cup plain yogurt
Fresh blackberry sauce

Mix the yogurt until smooth and spoon it into a small shallow dish. Hand over a squeeze bottle filled with blackberry sauce and let the snacking fun begin.

 

98. Corn Cilantro Yogurt

Fresh corn is the only way to go with this one. The sweetness of the corn plays well off of the tangy yogurt. It would make a great snack with some homemade pita bread or be a terrific side for a spicy main course.

1/2 cup plain yogurt
1/3 cup fresh corn
1/8 teaspoon ground cumin
2 teaspoons chopped fresh cilantro
1 teaspoon fresh lime juice

Mix yogurt, corn, cumin, cilantro, and lime juice together in a small bowl. Serve.

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.

95. Coconut Lime Yogurt with White Chocolate

This was another big hit with the kids. They loved making the chocolate shavings themselves with the vegetable peeler almost as much as they loved eating their snack.

I lucked out and found a bar of coconut flavored white chocolate at Target. But I’m sure plain white chocolate would be more than fine.

1/2 cup plain yogurt
1/2 teaspoon sugar (optional)
1/2 teaspoon coconut extract
1 1/2 teaspoons freshly squeezed lime juice
1/2 cup shaved white chocolate
1 teaspoon sweetened shredded coconut, toasted (optional, for garnish)

Mix together the yogurt, sugar (if desired), coconut extract, lime juice, and most of the chocolate shavings in a small bowl. Top with remaining chocolate shavings and toasted coconut (if desired). Serve.

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.

I’d like to dedicate this particular post to all the kids out there who refuse to eat anything but white foods. The dips accompanied by some white bread and served on a white plate made me think of y’all.

93. Eggplant and Yogurt Dip

I’ve always wanted to like eggplant more than I actually do. This recipe is adapted from one in the New York Times Cookbook (which has been doing right by me quite a bit lately) takes eggplant to a happy place.

1 medium eggplant
1 cup Greek-style plain yogurt
1 clove garlic, peeled, smashed, and chopped fine
2 teaspoons freshly squeezed lemon juice (1/2 of a lemon)
1 teaspoon fresh mint, chopped fine
1 teaspoon olive oil

Roast the eggplant in the oven at 425 degrees Fahrenheit for 45 minutes to an hour until the eggplant has softened considerably. This can also be done on a grill set to medium heat for approximately 30 minutes. In both cases, coat the eggplant with spray oil and pierce several times with a fork prior to roasting.

Allow the eggplant to cool. Scoop out the pulp and discard the skin. (You should end up with roughly one cup of pulp, give or take.) Place the pulp, yogurt, garlic, lemon juice, mint, and olive oil in a small bowl and process with an immersion blender until smooth. (If you don’t have a handheld/immersion blender, you can use a food processor.) Serve with french or pita bread.

Yield: 1 1/2 cups
Prep-time: 10 minutes
Inactive prep-time: 1 hour

 

94. Tzatziki

The world is full to the brim with tzatziki recipes, but this one is inspired by one in Debroah Madison’s Vegetarian Cooking for Everyone. I’ve taken some liberties with it, so I’m not sure if she’d approve. My 6-year-old was a fan of this one.

1 small or 1/2 of a medium cucumber, peeled
1 cup Greek-style plain yogurt
Pinch salt
Pinch ground white pepper
1 clove garlic, peeled, smashed, and chopped fine
1 teaspoon fresh dill, chopped fine
1 teaspoon fresh mint, chopped fine
2 teaspoons freshly squeezed lemon juice (1/2 of a lemon)
1 teaspoon extra virgin olive oil

Remove the seeds from the cucumber by scraping them out with a spoon. Slice the cucumber thinly. In a small bowl, stir together the yogurt, salt, pepper, garlic, dill, mint, lemon juice, and olive oil. Add the cucumber and stir to incorporate. Serve with pita bread.

Yield: 1 1/2 cups
Prep time: 10 minutes

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.

91. Yogurt Drink

This drinkable yogurt is different from a smoothie only in that it is thinner and strained. But even with these subtle differences, my kids were entranced.

1 cup plain yogurt
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup fresh or frozen (thawed) raspberries
1 ripe banana
1 1/2 teaspoons sugar

Mix the yogurt, milk, vanilla, raspberries, banana, and sugar together in a blender until smooth. Pour the mixture through a fine-mesh strainer in order to remove the raspberry seeds. Serve.

Yield: approximately 2 cups
Prep-time: 10 minutes

 

92. Flower Yogurt

I finally dusted off the little bento cutters I bought a year ago. The kids ate it all up. It feels a little unfair. How could they not?

1/2 cup plain yogurt
1 teaspoon freshly squeezed lime juice
1 teaspoon sugar
Watermellon, thinly sliced (about 1/3-inch)
Cantalope, thinly sliced (about 1/3-inch)
Fresh blueberries

In a small bowl, mix together the yogurt, lime juice, and sugar. Set aside. Cut out flower shapes from the watermelon and cantalope with a small bento cutter. Transfer the yogurt to a shallow bowl and top with the flowers and blueberries. Serve immediately.

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.

89. Yogurt Tartlettes

Feel free to use any favorite recipe for pie or tart crust you already have. Short dough (generally for tarts) is easier to work with.

A mini muffin pan or something similar is a must for this recipe. Go out and buy two if you don’t already have them. I use them all the time.

For the tart shells:

1 cup all purpose flour
1/2 cup whole wheat pastry flour OR white whole wheat flour
1/2 cup confectioner’s sugar
1/4 teaspoon salt
8 tablespoons (1 stick) butter, cut into chunks and chilled
1 tablespoon milk
1 egg yolk

Place flours, sugar, and salt in the bowl of a food processor. Pulse a few times to combine. Add the chunks of butter and pulse ten times or until butter is broken down into large crumb-like pieces. A few larger pieces here and there is fine. Whisk the egg yolk and milk together in a small bowl. Pour the yolk mixture into the food processor through the feed tube while it is running. Process for 60 seconds.

Remove the dough from the food processor. Knead gently and form into a disk. Wrap the disk tightly in plastic wrap and refrigerate for at least 4 hours or overnight. (When I want to hurry things along, I just put the wrapped disk in the freezer for an hour.)

Preheat oven to 375 degrees Fahrenheit.

Grease a mini muffin pan throughly. Break pieces off of the disk and form into tablespoon-sized balls with your hands. Place balls in the mini muffin pan and press with the bottom of a shot glass. Coax the dough further up the sides with your fingers if necessary.

Bake for 12 – 14 minutes or until edges are golden. Allow to cool in the pan for a few minutes and then gently remove after running a knife around the edge of each tart shell. Place shells on a cooling rack to cool completely.

Shells can be made a day ahead of time. Store in an airtight container at room temperature after they have cooled completely.

For the filling:

1/2 cup whipped yogurt or plain Greek-style yogurt
1/4 cup apricot or peach preserves
Berries for garnish

Fill each tart shell with 1 teaspoon yogurt. Top with 1/2 teaspoon of the preserves and berries. Serve immediately.

Yield: 24 tartlettes
Prep-time: 30 mintues
Bake-time: 12 minutes

 

90. Yogurt Bellybuttons

Here’s a recipe for one Bellybutton. I hope you make more. The recipe calls for cinnamon sugar, but I bet maple sugar, if you have it, would be even better.

1 teaspoon yogurt cheese
1 fresh blueberry
Cinnamon sugar

Gently roll the yogurt cheese into a ball using your palms. Insert berry into the center of the ball. With one or two fingers gradually envelope the blueberry by rolling the yogurt cheese around the palm of your hand. Once the berry is covered, sprinkle the ball generously with cinnamon sugar. Devour immediately.

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.

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.

84. Raspberry Rocket Yogurt

I went dangerously low with the sugar mixed into the yogurt with this snack. But, somewhat unsurprisingly, the bowls were emptied entirely. Use snacks like this one to introduce your family to the actual taste of yogurt. If you’re anything like us, it’s takes a while to appreciate its tangy goodness. Chocolate chips help ease the transition.

1/2 cup plain yogurt
1/2 – 1 teaspoon sugar
Handful (or more) fresh raspberries
10 white chocolate chips

Mix the yogurt and sugar together in a small bowl until smooth. Transfer to serving dish(es) and top with raspberries and chocolate chips. Serve.

 

85. Blueberry Maple Yogurt

This is my favorite way to eat yogurt at the moment. I love blueberries and this, in my opinion, showcases them perfectly.

1/2 cup plain yogurt (Greek-style if you have it)
1/2 teaspoon freshly squeezed lemon juice
2 teaspoons maple syrup
Heavy dash ground cinnamon
Heaping 1/3 cup fresh blueberries

Mix together the yogurt, lemon juice, maple syrup, and cinnamon in a small bowl. Gently stir in blueberries. Serve.

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.

81. Yogurt with Custard

My kids cared very little about the cute faces I made with the garnish. They knew to go straight for the custard and were uncharacteristically focused while eating these. The few minutes of silence, save the sound of spoons hitting the bottom of the bowl, were followed by big smiles.

I partially followed a recipe for Vanilla Creme Anglaise from Julia Child’s Mastering the Art of French Cooking for the custard. 

1/2 cup whole plain yogurt
1 teaspoon sugar
Scant 1/2 cup chilled vanilla custard sauce or filling (such as creme Anglaise or pastry cream)
Berries for garnish

Mix the yogurt and sugar together in a small bowl until smooth. Divide yogurt between two ramekins or small bowls. Top each with a scant 1/4 cup of the custard. Garnish with fresh berries. Serve.

 

82. Quick Berry Rice Pudding

This rice pudding tastes best if the rice isn’t too old (say under 24 hours).

Since the berries completely overwhelm the appearance of the snack, I took a photo of the “pudding” while I was mixing it up.

1/3 cup cooked brown rice, cooled to room temperature
1/3 cup Greek-style yogurt
1 tablespoon maple syrup
1/8 teaspoon ground cinnamon
1/3 cup fresh blueberries, strawberries, and/or raspberries

Stir together the rice, yogurt, maple syrup, and cinnamon in a small bowl. Top with berries. Serve.

 

83. Lemon Basil Yogurt

Lemon basil is my new best friend. I picked it up at a farmer’s market in Hartford. My apologies for taking up your time with an “exotic” ingredient. But really, if you could bury your face in a bunch of lemon basil like I have been for the past 48 hours, you’d understand.

This snack could be even more tasty if the amount of strawberries and lemon basil were doubled or even tripled. The yogurt would be more of a dressing for what I’m sure would be an incredible fruit salad. Add different kinds of berries to the mix as well. Report back.

1/2 cup plain yogurt
1/4 teaspoon vanilla extract
1 teaspoon sugar
3 – 4 medium strawberries (or more), chopped fine
5 – 6 leaves fresh lemon basil (or more), chiffonade

Mix the yogurt, vanilla, and sugar in a small bowl. Top with strawberries and lemon basil. Serve immediately.