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

Dragon Fruit

One of the benefits of being a food blogger, aside from the money, is that you know exactly what this is when you run into it at the Asian grocery. Food bloggers from my neck of the woods love to reveal what’s inside the frightenly beautiful and mysterious Dragon Fruit.



And now you can see why.

I kept my kids guessing for what seemed like months but was only a few days while the fruit ripened. When it gave a little when squeezed and felt like a ripe kiwi, I got out the knife.

Then we scooped out the flesh, quickly chopped it up, and placed it back into the “bowl” provided by the skin. It tastes a lot like a kiwi, but the texture is more like a pear. The kids liked it and it was some seriously good snacktainment.

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.

Blackberry Applesauce

My oldest headed off into the second grade today. I’m stuck at home with her younger sister and a boat load of fresh produce. Today for afternoon snack we used up the remainder of the blackberries and apples. But we’ll probably go and pick more soon. I’ve got a major addiction to pick-your-own this year.

My preschooler really enjoyed this snack saying things like “This is the best snack ever!!!” and “What did you put in this mama?!” She said these things very loudly as preschoolers are apt to do.

4 medium apples, washed and peeled
1 cup fresh blackberries, washed and picked over
3 tablespoons water or apple juice/cider
1/4 teaspoon cinnamon
2 teaspoons honey
1/2 – 1 teaspoon freshly squeezed lemon juice

Roughly chop the apples and discard the cores. Place the apples, blackberries and water in a medium saucepan. Bring the apples and blackberries to a simmer over medium heat. Reduce heat and cover. Cook for ten minutes or until the apples easily turn to mush when squished with a fork.

Allow the cooked applesauce to cool slightly. Transfer to a strainer placed over a medium mixing bowl. Press the applesauce through the strainer with a rubber spatula or the back of a spoon. Keep pressing the applesauce through until not much more than the blackberry seeds remain. Serve or store in an airtight container in the fridge.

Yield: approximately 2 cups
Prep-time: 15 minutes


Web morsels

Fresh Watermelon “Cake” from Veggie Belly. My eldest begged me to make this one after she caught me gawking at the pictures.

The Only Back-to-school Lunch Post You’ll Need from One Hungry Mama via Simple Bites.

I adore this zucchini bread recipe from 101 Cookbooks. It’s relatively low in sugar, uses whole wheat flour, lots of zucchini, and the candied ginger, poppyseeds and lemon zest knock it out of the park.

The Real Reason Families Eat Too Many Sweets from Raise Healthy Eaters.

Cantaloupe Smiles

More often than not I don’t actually enjoy cantaloupe. I went out on a limb when I picked this one up at a farmer’s market. The day after I bought it home the whole kitchen started to smell like cantaloupe so I knew it was time to cut it up and see what we had.

Well, it turned out to be something quite beautiful and I’m not talking about its appearance. This cantaloupe smelled and tasted absolutely amazing. Again, fresh in-season produce puts its grocery-store counterparts to shame. This cantaloupe was everything a melon should be: sweet, bright, juicy and firm. No flacid sweetness and mealy texture here.

Since my kids are used to cantaloupe from the grocery store, the only way I was going to get my youngest to even try it was to make it fun. So we did cantaloupe “smiles” and after the first bite we were all hooked. Everyone went back for more.

I will be buying a melon every time I see one at the farmer’s market now.

Web morsels

A friend of mine said, “This is the best popsicle I’ve ever tasted.” Thanks Bon Appetit. And I just ran across this article (including recipes) in the LA Times about popsicles and the lucious turn they are taking toward fresh ingredients.

Meet the world’s youngest foodie from Esquire via Food News Journal.

Another DIY alternative to Heinz from the Washington Post.

Study finds that gardening/cooking parties could double kids’ veggie consumption from Business Week.

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.

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.

Homemade Polka Dot Fruit Roll Ups


All we have here is dehydrated applesauce, blackberry puree, and peach puree. And I’m hoping that it will make the my second grader’s classmates green with envy.

Darianne commented on my Homemade Strawberry Fruit Rolls Ups post that her kid is less than happy with the lack of stamped images on her homemade fruit roll ups. It got me thinking.  And I have rapidly ripening fresh local produce coming out of my ears right now. With Darianne’s kid in mind, we made a fruit roll up that kicks it up a notch. Who can say no to polka dots? Or better yet, fruit leather they’ve decorated themselves?[/donotprint]

1 1/2 cups unsweetened applesauce
Fresh blackberry sauce
Fresh peach sauce

Spread applesauce out onto a lightly greased lined dehydrator tray to 1/4-inch thickness. I find a large offset spatula works well, but if you don’t have one spread the applesauce out evenly as best you can with the back of a spoon. “Decorate” the applesauce with the blackberry and peach sauces using separate plastic squeeze bottles.

Place the prepared tray in the dehydrator and set the machine to 135 degrees Farhient. Run the dehydrator for 4 hours or more until the fruit leather is no longer tacky and completely dry. The amount of time necessary depends on the thickness and amount of sugar in the fruit.

Remove the fruit leather from the tray and cut into approximately 2-inch wide strips. Store rolled up in wax paper in an airtight container. Should keep for weeks, if not months.

Yield: 1 12-inch square sheet (4 or 5 rolls)
Prep-time: 10 minutes
Dehydrating-time: 4 hours or more


Fresh Blackberry Sauce

I used some freshly picked berries for this sauce. Grocery store berries or frozen berries may need some extra sugar and/or lemon juice.

1 pint fresh or frozen blackberries (about 2 cups)
1 tablespoon sugar

If you are using frozen berries, allow them to thaw. For fresh berries, mash the berries and the sugar in a small bowl with a fork to get the juices flowing. Puree the mixture with a hand/immersion blender until smooth.

Pour the mixture through a strainer set on top of a medium bowl. Use a rubber spatula to push the pulp through as much as possible. Discard the seeds left in the strainer. Serve or store the sauce in an airtight container in the refrigerator for up to three days.

Yield: 1 cup
Prep-time: 10 minutes