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.

26. Apricot Yogurt with Blackberries

1/2 cup plain yogurt
1 tablespoon apricot preserves
Fresh blackberries

In a small bowl, stir together the yogurt and preserves until smooth. Top with a handful of blackberries. Serve.

 

27. Waffles/Pancakes Topped with Fresh Fruit and Yogurt

Admittedly, this is more of a breakfast than a snack. I think I’m going to eat this regularly to help me cut down on my maple syrup intake. It’d also be fun to try it with Strawberry Yogurt.

 

1/4 cup plain yogurt
1-2 teaspoons pure maple syrup
1/8 teaspoon vanilla extract
Dash cinnamon
Waffle or pancakes (or both!)
One half of a small ripe banana, sliced
Small handful fresh blueberries
1-3 fresh strawberries, sliced

In a small bowl, stir together the yogurt, maple syrup, vanilla, and cinnamon. Set aside. Place waffle/pancakes on a plate and top with sliced banana. Spoon yogurt mixture over the bananas and serve immediately.

 

28. Red Grapes with Nut Butter Yogurt Dip

Here’s another unexpected, yet mostly healthy twist on the peanut butter and jelly sandwich. The preschooler was not too fond of the dip. But, like any good human being, she loves food on a stick. So she gobbled up all the grapes and mommy was left with the dip, which I enjoyed. So there.

1 tablespoon nut butter (such as peanut or almond)
1/4 cup plain yogurt
1 teaspoon honey
Grapes

Place nut butter in a small bowl. It will be easier to stir into the yogurt if it is room temperature or warm. So give it a few seconds in the microwave, if necessary. Add yogurt and honey and stir until combined and smooth. Serve with grapes on lollipop sticks for dipping.

 

29. Apple Butter Yogurt with Pear and Chocolate Chips

1/2 cup plain yogurt
1 tablespoon apple butter
Chopped pear, for garnish
Miniature chocolate chips, for garnish

Briefly mix the yogurt and apple butter in a small bowl. Top with pieces of pear and chocolate chips. Serve.

Yogurt 101

This post is a part of a series of 101 ways to flavor plain yogurt. For more information about yogurt in general, go to my Yogurt page.

I’ve been starting to wonder lately if this list was really such a great idea. I mean, I love yogurt, but maybe not quite this much. 

It has been a terrific crash course in food photography. Being forced to take a lot of pictures at random times has led me to accidentally stumble upon some really good light/settings that I previously ignored. And looking at a lot of similar photos at the same time made me realize that some of my props were crap and it was time to clean up my act. So that’s good.

While part of me is getting a little tired, the other part is a little excited to see what the list will look like as it lumbers closer to 101. I’m already getting kind of sick of the whole fresh fruit and jam angle. But hopefully, I’ll be able to break through the barrier soon and a cornucopia of splendid yogurt snacks will spew forth! This sort of break through tends to happen when food is the last thing on my mind or when I’m trying to fall asleep. So excuse me while I either go take a nap or play a game of croquet.

 

17. Yogurt with Rhubarb Compote and Strawberries

This snack might be neck and neck with Blueberry Cinnamon Yogurt as my Most Favorite Yogurt Snack Ever. It’s a little tart for the kids, but I don’t mind being able to keep all the compote for myself.

For the Compote:

Adapted from the Joy of Cooking.

5 medium stalks rhubarb
3 tablespoons sugar

Wash the rhubarb and chop it into 1/2″ pieces. Place in medium sauce pan and cover with sugar. Allow to sit for 15 minutes while rhubarb releases its juices.

Set heat to medium-high and bring to a boil. Turn heat down to low and cover. Simmer for 10 minutes, stirring occasionally.

Remove from heat once rhubarb has broken down completely. Allow compote to cool completely in covered pan. Store in an airtight container in the refrigerator for up to two days. Makes about one cup.

For the Final Product:

1/2 cup plain yogurt
1/2 teaspoon sugar
1/4 teaspoon vanilla extract
1/4 cup rhubarb compote
Fresh strawberries, chopped or sliced

In a small bowl, stir together the yogurt, sugar, and vanilla until combined. Top with compote and strawberries. Serve.

 

18. Yogurt with Applesauce and Pumpkin Butter

Perfect for kids and adults alike, this snack is fabulous with a little granola on top as well.

1/2 cup plain yogurt
1/4 cup unsweetened applesauce
1 tablespoon pumpkin butter
Dash ground cinnamon (optional)

Put yogurt in a small bowl and top with applesauce, pumpkin butter, and cinnamon. Stir until well combined. Top with granola, if desired. Serve.

 

19. Jumbled Rainbow Fruit Yogurt

I tried to line up the fruit in concentric circles and make it all lovely. But it looked like a third grader did it. So I grabbed a handful of what was on the cutting board and threw it on. I have no patience for food presentation/art that requires such precision, especially when children are clamouring for their food.

1/2 cup plain yogurt
1/2 teaspoon sugar
1/4 teaspoon vanilla extract
Chopped fresh fruit:
Red: strawberries
Orange: oranges
Yellow: bananas
Green: kiwi
Blue: blueberries
Purple: red grapes

In a shallow bowl, stir together the yogurt, sugar, and vanilla until combined. Top with assorted fruits. Serve.

 

20. Raspberry Yogurt with White Chocolate Chips

This yogurt snack was inspired by one of our favorite summertime snacks: Raspberry Rockets.

1/2 cup plain yogurt
2-3 teaspoons seedless raspberry jam
White chocolate chips or shavings

In a small bowl, stir together yogurt and jam until combined. Top with a few chocolate chips. Serve.

 

21.Yogurt with Dulce de Leche

I could have topped this with mini chocolate chips and really sent my kids to the moon. As it was, this snack was a big hit. And after you “make” the dulce de leche, it’s oh-so-easy to pull this together.

1/3 cup plain yogurt
2 teaspoons Dulce de Leche

Place yogurt in a small bowl. Top with dulce de leche. Stir and enjoy!

Note: I’ve used the same ingredients to make a fruit dip (especially tasty with apples). Mix together 2 tablespoons of plain yogurt and 1 tablespoon of dulce de leche.

 

22. Pink Lemonade Yogurt

1/2 cup yogurt
1 tablespoon seedless raspberry jam
1 teaspoon fresh lemon juice

In a small bowl, stir together the yogurt,  jam, and lemon juice until well combined. Serve.

 

23.Chocolate Delight Yogurt

1/3 cup plain yogurt
1 tablespoon chocolate syrup
Small pinch salt
1/3 cup unsweetened whipped cream, plus more for garnish

In a small bowl, stir yogurt, chocolate syrup, and salt until smooth. Gently fold in whipped cream until combined. Garnish with more whipped cream. Serve.

 

 

24. Mint Yogurt with Mango

The kids enjoyed this snack even though they are normally not fond of mint. Toothpaste has given them the wrong impression. In this case, the crisp taste of the mint plays well against the sweet mango.

1/2 teaspoon sugar
4-5 fresh mint leaves
1/3 cup plain yogurt
1/4 cup chopped fresh mango

In a small bowl, crush the sugar and mint together with a muddler until it almost forms a paste (see #7 Mint Yogurt). Little bits of mint leaf here and there are fine. Add yogurt and stir until well combined making sure to scrape the bottom as you stir. Top with mango. Serve.

 

25. Blueberry Jam Yogurt

1/2 cup plain yogurt
1 tablespoon blueberry jam
Fresh blueberries for garnish

In a small bowl, stir together the yogurt and jam until combined. Top with fresh blueberries. 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 the link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.

Happy Thursday everyone! Here are some more possibilities for everyone’s favorite healthy snack: plain yogurt. Remember that the measurements are approximate; feel free to adjust them according to your taste/mood.

 

12. Banana Nut Butter Honey Yogurt

Toast topped with peanut butter, banana slices, and honey was a favorite childhood treat of mine.

1/2 cup plain yogurt
1 1/2 tablespoons nut butter (e.g., almond or peanut)
1 tablespoon crispy brown rice cereal or granola 0r other cereal
Banana slices
2 teaspoons honey

In a small bowl, warm the nut in the microwave for 20-30 seconds. Add yogurt and stir until smooth. Top with cereal, banana slices, and honey. Serve.

 

13. Guava Yogurt with Kiwi

1/2 cup plain yogurt
1 tablepsoon guava fruit spread
Chopped kiwi or sliced banana, for garnish

In a small bow, stir together the yogurt and guava fruit spread until smooth. Top with kiwi or banana. Serve.

 

14. Orange Yogurt

1/2 cup plain yogurt
1 tablespoon frozen concentrated orange juice
Canned mandarian oranges, for garnish
Mini chocolate chips or chocolate shavings, for garnish

In a small bowl, stir together the yogurt and orange concentrate until smooth. Garnish with mandarian oranges and chocolate chips. Serve.

 

15. Banana Split Yogurt

1/2 of a ripe banana, peeled and mashed well
1/2 cup plain yogurt
1/2 teaspoon honey
1 tablespoon shelled chopped walnuts
2 tabelspoons whipped cream
1 teaspoon mini chocolate chips
Rainbow sprinkles

In a small bowl, combine the banana, yogurt, and honey. Top with walnuts, whipped cream, chocolate chips and sprinkles as desired. Serve.

 

16. Mango Lassi Inspired Yogurt

Here’s another idea from @DrDrRose.

1/3 cup yogurt
1/3 cup chopped fresh mango
Dash cardamon
Honey, if desired

In a small bowl, mix together the yogurt, most of the mango, and the cardamon. Top with remaining mango. Add a small drizzle of honey, if desired. Serve.

Yogurt 101

This post is a part of a series of 101 ways to flavor plain yogurt. For more information about yogurt in general, go to my Yogurt page.

7. Mint Yogurt

You could throw a little lime juice into this one and call it Mojito Yogurt.

Mint Yogurt

4-5 medium fresh mint leaves
1 -2 teaspoons sugar
1/2 cup plain yogurt

Place mint and sugar in a small bowl. Grind together with a muddler or something similar until the leaves are crushed into small pieces. Add yogurt to bowl and mix well making sure to scrape all of the mint mixture off of the bottom. Serve.

 

8. Mint Yogurt with Pineapple

 

You guessed it, Mint Yogurt with some chopped fresh pineapple thrown on top. I got the idea for this one from 80 Breakfasts. Serve immediately because the pineapple contains enzymes or something that will break down the yogurt if left sitting together too long. 

 

9. Mint Chocolate Chip Yogurt

1/2 cup plain yogurt
4-5 fresh mint leaves
1 teaspoon sugar
1-2 teaspoons mini chocolate chips or chocolate shavings

In a small bowl, muddle together the mint and the sugar (see #7 Mint Yogurt). Add the yogurt and half of the chocolate chips. Stir well and top with remaining chips. Serve. 

 

10. Chocolate Yogurt

I’m not terribly fond of this flavor. Chocolate should not be tangy. But my preschooler guaranteed it’s inclusion on the list when she said, “I just want to eat chocolate yogurt all day Every chocolate yogurt in the whole world Then I’d get a tummy ache Just kidding!”

 

1/2 cup plain yogurt
3 teaspoons chocolate syrup
1/8 teaspoon vanilla extract
Small pinch salt

Mix the yogurt, syrup, vanilla, and salt in a small bowl until the color is uniform. Serve. Might be yummy topped with chopped banana or slivered almonds.

 

11. Lime Pie Yogurt

Ideally, this would be made with key lime juice. Alas, the world is not a perfect place and we do not live in Flordia.

1/2 cup plain yogurt
1-2 teaspoons sugar
1 teaspoon freshly squeezed lime juice
Whipped cream for garnish

In a small bowl stir the yogurt, sugar, and lime juice until smooth. Garnish with whipped cream. 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 the ‘series’ link to see the entire list.) For more information about yogurt in general, go to my Yogurt page.

I forgot to mention last week was that all of the recipes in this series offer ballpark measurements for the ingredients. Feel free to adjust to your own taste and eyeball it. No rocket science going on here.

Also, in case anyone is feeling a little anxious about the regularity of the series, I’ve decided that Thursday will be Yogurt 101 day barring any unforeseen craziness.

4. Butterscotch Yogurt

As you can well imagine, this one has been a hit chez nous. I am of the opinion that all things butterscotch flavored are due for a huge comeback.

1/2 cup plain yogurt
1  tablespoon butterscotch sauce

In a small bowl, stir together yogurt and butterscotch until smooth. Top with whipped cream and/or butterscotch chips, if desired. Serve.

 

5. Cucumber Dill Yogurt

The idea for this flavor sensation came from none other than Dina Rose of It’s Not About Nutrition.

When I served these to my kids my first-grader said, “Hey Mom, these are like the Willy Wonka cups!” She proceeded to gobble two down.

1/3 cup plain yogurt
1/4 teaspoon dried dill
1/4 teaspoon freshly squeezed lemon juice
1/8 teaspoon garlic powder
Small pinch salt
Half of a cucumber, peeled

In a small bowl, stir together the yogurt, dill, lemon juice, garlic powder, and salt until smooth and well combined. Set aside.

Cut the cucumber half into thirds. Using a melon baller, scoop out the seeds of each cucumber section leaving the bottom in order to create a cup. Fill each cup with the yogurt mixture and serve.

 

6. Strawberry Yogurt

I like to use Trader Joe’s low-sugar strawberry jam for this recipe. If you have regular jam, start with 1 tablespoon and add more to taste.

1/2 cup plain yogurt
2T low-sugar strawberry jam (or to taste)

Stir yogurt and jam until combined. Top with fruit. Serve.

Yogurt 101

Here’s my lastest super fantastic idea…make a list of 101 different ways to flavor  plain yogurt, the unsung hero of healthy snacking. I’ll be making my way to 101 gradually. Today I’m posting the first three.

To help kick off this series of posts, I’ve created a page all about yogurt in general.

1. Applesauce Yogurt

This is what I actually make my  preschooler for a snack these days when time is limited and I’m not feeling inspired. It also is responsible for weaning us off of flavored yogurt. So while the photo is somewhat sad, Apple Yogurt has to be numero uno.

1/2 – 3/4 cup plain yogurt
1/4 – 1/3 cup unsweetened applesauce
1 – 2 teaspoons honey
Dash ground cinnamon

Put the yogurt, applesauce, honey, and cinnamon into a serving bowl. Serve.

 

2. Cornbread with Buttermilk Yogurt and Honey

I was recently drooling over the Lee Brothers Southeren Cookbook  and stumbled upon a mention of someone’s favorite after-school snack having been cornbread topped with sugar and buttermilk.

I made some cornbread – et voila!

 

1 cup crumbled cornbread
1/4 cup plain yogurt
2 tablespoons buttermilk
Honey (to taste)

Place cornbread in a serving bowl and set aside. In a small bowl, stir together the yogurt and buttermilk until smooth. Spoon the yogurt mixture over the cornbread. Drizzle honey on top depending on your preference and the sweetness of the cornbread. Serve.

Note: If you don’t have buttermilk on hand, you could just try some regular milk or make a substitute.

 

3. Peanut Butter and Jelly Yogurt

This idea came directly from the one and only Dina of It’s Not About Nutrition and it is a winner. My preschooler loves it.

1/2 cup plain yogurt
2 tablespoons peanut butter
1/2 teaspoon sugar (optional)
2 teaspoons strawberry or grape jam

In a small bowl, heat peanut butter in the microwave for 20-30 seconds. (Note: I was heating peanut butter that had been refrigerated. If yours is room temperature, start with only 10 seconds and check to see if has softened.) Mix peanut butter into yogurt. Sprinkle on sugar. Dollop jam on top. Serve.

Thanks Dina!

Lemon Yogurt with Raspberries

[donotprint]A few days ago we went to the orchard and there were still raspberries waiting to be picked in the raspberry patch. They are terribly fragile and have a shelf life of about 10 minutes. But we nonetheless managed to turn them into a quick and delightful little snack.[/donotprint]

DSC02771

1 cup plain greek-style yogurt
1/2 teaspoon fresh squeezed lemon juice (to taste)
1 tablespoon sugar
1/3 cup granola (preferably something with almonds)
1 pint raspberries

Gently rinse raspberries and allow them to air dry.

In a small bowl, mix together the yogurt, lemon juice, lemon zest, and sugar. Divide the yogurt between three small bowls (1/3 cup each). Top yogurt with 1 – 2 tablespoons granola and then with a generous handful of raspberries. Serve.

Yield: 3 servings
Prep time: 10 minutes

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Apple Pie Yogurt

[donotprint]The only problem I’m having with yogurt these days is that I’m not sure whether to give it to my kids for breakfast, lunch, dinner or all of the above. Apparently the live cultures found in yogurt are all the rage for fighting off the flu. But I also just read an article that encouraged yogurt consumption close to bedtime because it is relatively high in the amino acid L-tryptophan.

More importantly, don’t you just love the kitty bowl? Sur La Table.[/donotprint]DSC02704

1 cup plain greek-style yogurt
1/4 cup maple syrup
1/4 teaspoon ground cinnamon
1/4 teaspoon vanilla extract
1/2 cup chopped apple (plus more for garnish)

In a small mixing bowl stir together yogurt, maple syrup, cinnamon, and vanilla. Add chopped apple and stir again. Serve garnished with extra chopped apples.

Yield: 2-3 servings
Prep time: 5 minutes

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Yogurt Trifle

This is a great way to use up muffins that the kids aren’t into eating on their own any more. Save random bits of cake in the freezer for this recipe. There is no limit to replacements and adjustments that can be made. The only neccessity is a red fruit on the top

 DSC08523

1/2 cup cake or muffin pieces
1/2 cup lowfat vanilla or strawberry yogurt
1/4 cup fresh blueberries
1/4 cup mandarian oranges
10 whole red grapes
2 teaspoons of sweetened shredded coconut (optional)

In each clear 6 ounce cup layer 2 tablespoons cake or muffin pieces, 2 tablespoons yogurt, 1/2 teaspoon coconut, 2 tablespoons blueberries, 2 tablespoons oranges, 2 tablespoons cake or muffin pieces, 2 tablespoons yogurt, 1/2 teaspoon coconut, and 5 grapes.

Makes 2 trifles
Prep time: 10 minutes

Note: If you are feeding children under the age of three, be sure to chop or at least halve the grapes.

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