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.

78. Banana Chocolate Chip Popsicles

The chocolate chips, even the mini kind, always sink to the bottom of the popsicle mold. But it’s fun to try to distribute them evenly by adding them last. I’ve thought about replacing them with chocolate sprinkles. But mysteriously, the children actually eat the entire popsicle and not just the chocolaty top. So we’re happy with this snack the way it is.

1 cup plain yogurt
1 ripe banana, pureed
2 tablespoons maple syrup
2 tablespoons mini chocolate chips

Stir together the yogurt, banana, and maple syrup in a small mixing bowl. Fill 6 2-ounce popscile molds with the yogurt mixture. Sprinkle chocolate chips on top of yogurt mixture. Seal and freeze for 6 hours or overnight. Removing the popsicle from the mold is easier if you run the mold under warm water for 5 seconds.

 

79. Smore Yogurt

The idea for this delightful yogurt treat came from Dina Rose of It’s Not About Nutrition.

My oldest kid has been insisting on eating anything but yogurt for the past couple weeks. I don’t blame her. I’m getting pretty sick of it myself. But the lure of Smore Yogurt proved too much for her this morning and she caved in with abandon.

1/2 cup plain yogurt
1/2 graham cracker, crumbled
2-3 teaspoons chocolate sauce
10-15 mini marshmallows

Place yogurt in a small bowl. Top with graham cracker, marshmallows, and chocolate sauce. Stir it all up and serve.

 

80. Blueberry Lemonade Popsicle

My bet is that you could replace the lemonade concentrate with maple syrup and call it Maple Blueberry Popsicles. I should have gone the more simple route, but the frozen juice concentrate’s siren song was too powerful.

1 cup plain yogurt
1/3 cup frozen blueberries, thawed
2 tablespoons lemonade concentrate

Mix the yogurt, blueberries, and lemonade concentrate together in a small bowl with an immersion blender. Distribute yogurt mixture between 6 2-ounce popsicle molds. Freeze for 6 hours or overnight. Removing the popsicle from the mold is easier if you run the mold under warm water for 5 seconds.

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.

74. Ricotta Yogurt

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.

 

75. Strawberry Ricotta Yogurt

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.

 

76. Fresh Strawberry Yogurt

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.

 

77. Jamtacular Yogurt

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.

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.

69. Nutty Yogurt

Send your kids on a scavenger hunt for every kind of nut you have hiding in the kitchen (if you’re feeling brave) and toast them up in a skillet.

1/2 cup plain yogurt
1/2 of a ripe banana, mashed well OR 2 teaspoons honey
1/2 teaspoon vanilla extract
A handful of assorted chopped unsalted nuts, toasted (e.g., almonds, pecans, walnuts, and pistachios)

Mix together the yogurt, banana, and vanilla. Top with nuts. Serve.

 

70. Cherry Almond Yogurt

1/2 cup plain yogurt
1/2 teaspoon vanilla extract
1 – 2 teaspoons honey
2 tablespoons sliced unsalted almonds, toasted
10 cherries, cut in half and pitted

Mix together the yogurt, vanilla, and honey. Top with almonds and cherries. Serve.

 

71. Peachy Blueberry Yogurt

1/2 cup plain yogurt
2 -3 teaspoons peach preserves
1/4 cup fresh blueberries

Mix the yogurt and the preserves together. Top with blueberries. Serve.

 

72. Figgy Yogurt

1/2 cup plain yogurt
2 teaspoons fig preserves
1/4 teaspoon orange extract
A handful of chopped unsalted nuts, preferably walnuts and/or almonds, toasted

Mix the yogurt,preserves, and orange extract together. Top with nuts. Serve.

 

73. Cinnamon Toast Yogurt

Do you ever wake up in the morning craving cinnamon toast and yogurt?

1/2 cup plain yogurt
scant 1/2 teaspoon ground cinnamon
1 – 2 teaspoons honey
1/4 teaspoon vanilla extract
1 slice buttered toast sprinkled with cinnamon sugar, cut up into 1-inch squares

Mix the yogurt, cinnamon, honey and vanilla together. Top yogurt with toast. 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.

65. Banana Coconut Pie Yogurt

My kids were sneaking their fingers into this yogurt concoction so often, it never really made it to the table. We’ve been unintentionally ignoring coconut for a while so it’s delightful smell and flavor was a real treat.

1/2 ripe banana, mashed well
1/2 teaspoon coconut extract
1/3 cup plain yogurt
1 tablespoon sweetened shredded coconut, toasted

Mix together the banana, coconut extract, and yogurt. Top with shredded coconut. Serve.

 

66. Caramel Apple Yogurt

1/3 cup plain yogurt
1/4 teaspoon vanilla extract
1/4 cup applesauce
1 teaspoon dulce de leche or caramel sauce
Dash cinnamon

Mix yogurt and vanilla together in a small bowl. Top with applesauce, dulce de leche, and cinnamon. Serve.

 

67. Bananarama Yogurt

1/2 ripe banana, mashed well
1/2 teaspoon vanilla extract
1 teaspoon maple syrup
1/3 cup plain yogurt
1 – 2 tablespoons chopped unsalted walnut pieces, toasted
1 – 2 teaspoons sweetened shredded coconut, toasted

Mix together the mashed banana, vanilla, maple syrup, and yogurt. Top with walnuts and coconut. Serve.

 

68. Little Bear Yogurt

Whenever my kids watch Little Bear I develop an inferiority complex. His mom is so patient, loving, and just….perfect. When she’s not making pancakes or giving Little Bear hugs, I bet she’s feeding him stuff like this.

1/3 cup plain yogurt
1/2 teaspoon vanilla extract
1/4 – 1/3 cup of chopped berries
1 – 2 tablespoons chopped walnut pieces, toasted
1 teaspoon honey

Mix together the yogurt and vanilla. Top with nut, berries, and a little swirl of honey. Serve.

Yogurt 101

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.

61. Banana Toffee Yogurt

Fresh from the it-might-be-better-than-a-cookie department…

1/2 ripe banana, mashed well
1/3 cup plain yogurt
1 tablespoon chopped chocolate-covered toffee bar, for garnish

Mix together the yogurt and banana. Top with toffee bar pieces. Serve.

 

62. Fruit Explosion Yogurt

Inspired by Mangoes, Strawberries, and Lime from Family Style Food. I tried it with champagne mango and the yogurt overpowered its delicate flavor, so just go with regular mango.

1/2 cup plain yogurt
1 teaspoon fresh lime juice
1 teaspoon sugar
1/3 cup cubed fresh mango
1/3 cup chopped fresh strawberry

Mix together the yogurt, lime juice, and sugar. Top with fruit. Serve.

 

63. Dirt Pie Yogurt

And from the there’s-no-gettin’-around-it-it’s-a-cookie department…

This idea came from Dina of It’s Not About Nutrition.

1/3 cup plain yogurt
1 chocolate sandwich cookie, chopped fine

Place cookie bits on top of yogurt in a small bowl. Serve.

 

64. Overnight Apricot Yogurt

While preping this yogurt the night before is often beyond me, the sweet creamy goodness that appears the next morning is worth it. This yogurt is fabulous with add-ins like nuts and granola but is also entirely capable of standing on its own.

1/2 cup plain yogurt
4 dried unsulfured apricots, chopped fine
Dash cinnamon

Mix yogurt with apricots in an airtight container and store overnight in the refrigerator. In the morning, transfer to a bowl and stir in cinnamon. Serve.

Yogurt 101

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.

57. Cherry Cheese Boats

I’m pretty sure that ricotta, cream cheese, or goat cheese would be fine replacements for the yogurt cheese.

Yogurt cheese
Cherries
Cinnamon sugar

Cut chrerries in half and remove pit. Fill hole with yogurt cheese. Sprinkle with cinnamon sugar. Serve.

 

58. Almond Apricot Yogurt

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.

 

59. Morning Muesli

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.

 

60. Overnight Date Yogurt

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.

Yogurt 101

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.

I’m doing a little happy dance as you read this because I’ve passed the halfway mark for this list!

50. Poached Egg over Yogurt

This is quite possibly the most bizarre yogurt dish I’ve seen to date. It is adapted from Catherine’s Cilbir at The Kitchn. It was awfully fun to try. Not only an egg on yogurt, but smoked paprika to boot! Unfortunately, it was not my favorite. The flavors are sensational, I found the uniformity of texture odd.

1/2 cup plain yogurt
1/2 clove garlic, smashed and minced
Small pinch salt
1 -2 teaspoons chopped fresh dill
1 egg, poached
Smoked paprika

Mix the yogurt, garlic, salt, and dill in a small bowl. Top with poached egg. Sprinkle on some of the smoked paprika. Serve.

 

51. Rhubarb Mango Yogurt

The recipe for the stewed rhubarb is adapted slightly from Deborah Madison’s Vegetarian Cooking for Everyone. I just made the yield smaller and cut the sugar a wee bit.

 For the Stewed Rhubarb:

3 medium stalks fresh rhubarb (6 ounces)
2 tablespoons sugar or honey
1 teaspoon orange zest, chopped fine
1 clove (optional)
2 tablespoons orange juice

Chop rhubarb into 1-inch chunks. Place the rhubarb, sugar, zest, clove, and juice in a small saucepan over medium heat. Simmer uncovered for 8-10 minutes, stirring occasionally. Remove from heat, discard the clove, and allow to cool. Store in an airtight container in the refrigerator. Best served room temperature or cold. Makes approximately 3/4 cup.

To assemble:

1/2 cup plain yogurt
1/2 teaspoon vanilla extract
1/4 cup stewed rhubarb
1/3 cup chopped fresh mango

In a small bowl, stir the yogurt and vanilla together until smooth. Top with rhubarb and mango. Serve.

 

52. Rhubarb Quinoa with Yogurt

Inspired by a recipe from Lorna Sass’s Whole Grains Every Day Every Way. This is fabulous for breakfast or as a little snack in the morning. It’s ready in under 10 minutes and makes about 1 1/2 cups of rhubarb quinoa.

3 stalks fresh rhubarb, washed and chopped into 1 inch pieces
3/4 cup orange juice
1/3 cup quinoa flakes
1/3 cup plain yogurt
Honey (optional)

Place rhubarb and orange juice in a small saucepan. Simmer over medium heat for 5 minutes uncovered. Add quinoa flakes and stir. Cook covered for 2 minutes over low heat. Serve topped with yogurt and honey, if desired.

 

53. Lemon Mint Yogurt

1/2 cup plain yogurt
3-4 medium fresh mint leaves
1 teaspoon sugar (or less to taste)
1 teaspoon lemon juice

Throughly crush the mint and sugar with a muddler or the back of a spoon until it begins to form a paste. Add yogurt and lemon juice and stir well. Serve.

 

54. Cookie Yogurt

All I had lying around were some stale palimers. Take this snack to the next level with some homemade chocolate chip cookie.

1/2 cup plain yogurt
2 tablespoons crumbled cookie

Top yogurt with cookie. Serve.

 

55. Orange Cherry Yogurt

 

1/2 cup plain yogurt
1 teaspoon orange juice concentrate
1 tablespoon chopped dried cherries

Top yogurt with juice concentrate and dried cherries. Mix and serve.

 

56. Apricot Vanilla Yogurt

This one was a big hit with my preschooler. She asked for seconds, which never happens.

1/2 cup plain yogurt
1/2 teaspoon vanilla extract
1 scant tablespoon apricot preserves
Dash cardamon

Mix together yogurt, vanilla, preserves, and cardamon in a small bowl. Serve. For the picture above, I mixed in the vanilla and left the preserves and cardamon on top for my preschooler to mix in herself.

Yogurt 101

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.

46. Yogurt Salad

This recipe is inspired by one by the same name in Seductions of Rice‘s Afghanistan chapter. It reminds me of a mellow and more colorful tzatziki. Upon first tasting it, all I could think was how lovely it would be beside a hunk of roasted lamb.

1/4 cup coarsely grated peeled cucumber
1 small radish, coarsely grated
1 tablespoon chopped fresh parsley, stems removed
1 tablespoon chopped fresh dill, stems removed
1 small scallion, top and bottom removed and finely sliced
3/4 cup plain yogurt
1/4 cup cottage cheese
Pinch salt
Dash pepper

In a small bowl, combine the cucumber, radish, parsley, dill, scallion, yogurt, cottage cheese, salt and pepper. Serve.

 

47. Sweet Saffron Yogurt

Oh my word…I had no idea how captivating saffron is. Thank goodness I was desperate enough to come up with yogurt concoctions that I finally ponied up the cash. Wow.

The inspiration for this recipe came in part from Ino at Kitchen 22.

1 teaspoon milk
5 threads saffron
1/2 cup Greek-style yogurt
2 tablespoons cottage cheese
2 teaspoons sugar or honey
Dash ground cardamon
A tiny pinch of salt

Put the milk in a very small bowl and heat it in the microwave for 10-15 seconds. Add the saffron and allow to soak for 5 minutes.

Meanwhile, mix the yogurt, cottage cheese, sugar, cardamon, and salt together in a small bowl. Add the milk-saffron mixture and stir well. Cover and refrigerate for one hour or more. Stir again before serving.

 

48. Lemon and Honey Yogurt

This yogurt would be even more lovely with juice from a Meyer lemon if you have one.

1/2 cup plain yogurt
1 teaspoon honey
1 teaspoon freshly squeezed lemon juice

In a small bowl, stir together the yogurt, honey and juice until smooth. Serve.

 

49. Garbanzo Bean Yogurt

I never would have had the nerve to pick up these fresh garbanzo beansat the grocery store if I hadn’t seen Darienne’s post about them over at Cook Play Explore. The beans are delightful on their own, but of course I had to throw yogurt into the mix. They complement each other very nicely.

If your family normally rejects canned garbanzo beans these are certainly worth a try as the taste resembles a fresh pea with a hint of garbanzo. Just call them fresh chickpeas instead. The yield for this recipe is about 1/2 cup. If you’re feeding a crowd, double or quadurple it as necessary.

1/3 – 1/2 cup shelled fresh garbanzo beans
1 -2 teaspoons olive oil
Small pinch fine salt
1/4 cup plain yogurt
Dash ground cardamon
Dash garlic powder
Dash ground cumin
Dash ground turmeric
1 teaspoon fresh parsley, chopped fine (optional)

Heat a small saute pan over medium heat. Pour in the oil and garbanzos. Saute for approximately 5 minutes or until garbanzos have turned a vibrant green. Sprinkle with salt. Stir, remove from heat, and allow to cool in the pan.

In a small bowl, stir together the yogurt, cardamon, garlic powder, cumin, turmeric, and parsley. Top the yogurt with the beans and serve.

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
Honey
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.

Yogurt 101: Happy Hour

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.

This week I’ve decided to give you a bunch of ideas for flavoring plain yogurt based on cocktails. My husband went to bartending school back in the day. As a result, we have a small cocktail library. I dusted them off and set about to select those that sounded intriguing and whose names are kid-friendly.

30. Cape Cod Yogurt

1/2 cup plain yogurt
1 teaspoon fresh lime juice
1-2 tablespoons cranberry sauce

In a small bowl, stir together the yogurt and lime juice until smooth. Garnish with cranberry sauce and serve.

 

31. Fru Fru Yogurt

1/2 cup plain yogurt
1/4 teaspoon sugar
1 teaspoon freshly squeezed lime juice
Banana slices
Chopped peach

In a small bowl, stir together the yogurt, sugar, and lime juice until combined. Top with banana and peaches. Serve

 

32. Pina Colada Yogurt

1/2 cup plain yogurt
1 teaspoon sugar
Fresh pineapple, chopped
Sweetened coconut, toasted

In a small bowl, stir together the yogurt and sugar until smooth. Top with pineapple and coconut. Serve immediately.

 

33. Hawaiian Breeze Yogurt

My kids love the vibrant pink color the yogurt turns once the cranberry sauce is mixed in.

1/2 cup plain yogurt
1-2 tablespoons cranberry sauce
1/3 cup chopped fresh pineapple

Spoon the yogurt into a small bowl. Top with pineapple and cranberry sauce. Serve immediately.

 

34. Sea Breeze Yogurt

This was not as disgusting as I thought it would be. I actually ate the whole thing. But I might have sprinkled a little sugar on top first.

1/2 cup plain yogurt
1/4 cup chopped peeled and skinned grapefruit
1 tablespoon cranberry sauce

Place yogurt in a small bowl. Top with grapefruit and cranberry sauce. Serve.

 

35. Woo Woo Yogurt

1/2 cup plain yogurt
1 tablespoon cranberry sauce
1/4 cup chopped fresh peach

In a small bowl, stir together the yogurt and cranberry sauce until combined. Top with peaches. Serve.

 

36. Fuzzy Navel Yogurt

 1/2 cup plain yogurt
1 tablespoon orange juice concentrate
1/4 cup chopped fresh peach

In a small bowl, stir together the yogurt and orange juice concentrate until well combined. Top with peaches and serve.