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.

Homemade Cheese Crackers

I believe I have achieved my own version of Cracker Nirvana. It all started with a Cheddar Crackers recipe mentioned by The Kitchn. The original recipe is exquisite, but the crackers are a tad greasy, especially after 24 hours. My version of this recipe keeps longer and I’m not as likely to eat them all immediately after they come out of the oven.

This is a huge post for me because crackers used to constitute a large part of our snacking diet. Over the past year and a half I’ve been buying crackers less and less. At this point, they are a genuine treat for us. Even though my preschooler still pines for Goldfish occasionally, it feels terrific to have reformed our snack diet so thoroughly. With this recipe, I know exactly what’s in there and we recognize them for the treat that they are.

The picture below is my latest batch without the paprika. While I love the color and taste the paprika imparts. I was getting the sense that my kids were not so crazy for it. It took me a while to figure this out because I was more than happy to eat them all myself!

Here’s what they look like with the paprika:

1/2 cup all-purpose flour
1/2 cup white whole wheat flour or all-purpose flour
2 tablespoons cornmeal
1/2 teaspoon fine salt, plus more for sprinkling on top
1/2 teaspoon paprika (optional)
Dash pepper
1 1/2 cups grated white sharp cheddar cheese (3 ounces)
1 cup finely grated Parmesan cheese (1 ounce)
4 tablespoons cold unsalted butter
3- 4 tablespoons cold water

Preheat oven to 350 degrees Fahrenheit.

Place the flours, cornmeal, salt, paprika (if desired), and pepper in the bowl of a food processor. Pulse for a few seconds. Add the cheeses and pulse for 10-15 seconds.

Cut the butter into tablespoon-sized chunks and distribute over the top of the flour mixture. Run the processor for 10 seconds or until the butter is mostly incorporated and the mixture resembles coarse crumbs.

With the processor running, add the water one tablespoon at a time through the feed tube. Continue to run the processor until the dough starts to lightly clump up or form into a ball (about 30 – 60 seconds).

When I first started making this recipe, it always formed into a ball without much hesitation. But lately, it’s more likely to look like the picture above. Maybe it’s the weather. Or the cumulative changes I’ve made to the recipe are having an effect. Regardless, if when you take a bit of the dough out of the processor and give it a squeeze it looks like this, you’re all set:

Give it a squeeze

If it doesn’t add a little more water and pulse until it does.

Remove the dough from the processor. Divide it in two and knead a few times. Form into flattened rectangles and wrap tightly in plastic wrap. Place the rectangles in the freezer for 10 minutes (or thereabouts) or in refrigerator for at least 30 minutes. If you leave them in the refrigerator for a few hours or overnight, let the dough sit out on the counter for 10 minutes or so to soften.

Remove plastic wrap and place rectangle in the middle of a non-stick baking mat or sheet of parchment paper. The baking mat is much easier, but it can be done with parchment paper. Roll the dough out evenly until it is less than 1/8″ but more than 1/16″ thick – not paper thin but close. Miraculously, the dough doesn’t require any flour to keep it from sticking.

Cut the dough into 1″ squares. I use a lattice cutter, but any ol’ dull edged knife or pizza cutter will do. Carefully move the baking mat or parchment paper onto a baking sheet. Sprinkle the dough lightly with salt. (The squares do not need to be spread apart as they shrink and puff up during baking and are easily broken apart afterwards if they do not separate on their own.)

Bake for 17-25 minutes, depending on the thickness of the dough, or until bottoms of crackers are puffy and golden. Start checking on them often after 15 minutes. The crackers on the outer edge may brown more quickly if you rolled your dough unevenly like I always seem to do. Don’t stop baking until the outer crackers are shy of burning in order to be sure that the crackers in the center have a chance to crisp up properly. Check the bottom of the crackers to gauge how close they are to being done. They should be golden. I’ve been known to remove some of the crackers from the baking sheet in order to save them from burning and put the rest back in the oven for a few more minutes.

Allow crackers to cool on the baking sheet or on a cooling rack. Store in a airtight container at room temperature. They keep fine for at least 3 or 4 days.

Yield: approximately 100 crackers
Prep-time: 30 minutes
Bake-time: 20 minutes

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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.

Date Butter

Date butter is not something a lot of folks have probably made before. Turns out that it is super easy and has a surprisingly pleasant taste. It’s plenty sweet, but much more mellow than white sugar because there’s still so much of the date left in there. I assume that means a lot of the dates’ nutritional goodness has stuck around as well, which is a bonus.

You will need:

6 ounces pitted dried dates (about 15-16 medium dates)
2/3 cup boiling water

Place the dates in a small saucepan. Pour boiling water over them, cover, and allow to sit for one hour.

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After an hour, they look about the same. Bring the mixture to a simmer over medium-low heat. Allow to simmer for 5 – 7 minutes or until it starts to turn to mush.

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Remove from heat and allow to cool. Put mixture through a strainer placed over a bowl using the back of a spoon or rubber spatula to push it through.

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Discard the dry bits that will not pass through the strainer. Store the date butter in an airtight container in the refrigerator. I think this date butter would work wonderfully in place of the apple butter in my granola bars. I’ve also enjoyed some Almond and Date Butter Sandwiches as of late.

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Yield: 3/4 cup
Active prep-time: 10 minutes
Inactive prep-time: 1 hour

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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.

Rice and Egg Bowl

Whenever I wake up and stop blogging my life away, I’m going to have to start stalking John Thorne. He’s a food writer that apparently lives only an hour north of me in Northampton, Massachusetts. One of his books, Mouth Wide Open, contains a recipe for Stirred Egg Rice Bowl. Thorne mentions that this type of dish is popular in China, especially for children or the infirm.

This recipe is adapted from Thorne’s only slightly – can’t mess with perfection. I made some attempts to adapt the recipe using brown rice, but it didn’t compare.

1 scant cup water
Pinch salt
Heaping 1/2 cup long grain white rice
2 large eggs, beaten
1 scallion, trimmed and chopped fine
1 teaspoon toasted sesame oil
1 teaspoon Chinese rice wine or dry sherry
Drizzle of soy sauce or oyster sauce, for garnish (optional)

In a small saucepan, bring the water to a boil. Add the rice and turn the heat to low. Cover the pan and allow to cook for 13 minutes.

While the rice is cooking, stir together the eggs, scallion, sesame oil, and rice wine in a small bowl. At the end of the 13 minutes, pour the egg mixture over the rice. Place a folded cloth napkin or dish towel over the saucepan with the lid on top to hold it in place. Cook over low heat for 2 more minutes. Then remove from heat and allow to sit with cover and towel on for 15 minutes.

Stir the egg into the rice and be sure it is adequately cooked. Stirring it usually takes care of any questionable bits of egg by exposing them to just a little bit more heat. Transfer to serving bowl(s) and garnish with soy sauce or oyster sauce, if desired. Serve warm.

Note: Thorne’s favorite soy sauce is this Dark Soy Sauce from Pearl River Bridge. I’m not a soy sauce aficionado, but this is definitely a world apart from Kikkoman. I found it at an Asian grocery store.

Yield: 1 1/2 cups
Prep-time: 10 minutes
Cook-time: 30 minutes

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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.

Nutty Apricot Turnovers

[donotprint]A year ago I would have dismissed you completely if you told me I’d be making pastry dough from scratch and turning it into little turnovers full of dried fruit and nutty goodness. My mission is to make quick and easy snacks that are healthy too. But alas, it’s time to fess up to the fact that I’ve been playing around with pastry dough lately. I’ve been keeping it off the blog. I’ve been leading a double life.

These turnovers are made with a pastry dough that I’ve modified to include yogurt and white whole wheat flour. The innards include walnuts, pecans, dried fruits, and ground flaxseed. I had a lot of fun making them…and even more fun eating them.

I used to be really frightened by the thought of working with pastry dough. And I still sort of am. But I’m starting to think we should all make pie. I took a pastry class a while ago and it really helped to see a professional whip out a pie shell and see the consistency of the dough, etc. I’ve still got a lot to learn. Thank goodness I’ll need to practice practice practice.[/donotprint]

The recipe for the filling is flexible. Don’t have ground flaxseed handy? Try replacing it with some wheat germ. Don’t have pecans? Just replace them with walnuts. Don’t have dried dates? Try replacing them with more dried apricots and raisins. Other than that, I’d try to stick to the recipe.

Turnover dough:

2/3 cup all-purpose flour
1/3 cup white whole wheat or whole wheat pastry flour
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into pieces
1/3 cup plain Greek style yogurt
1 teaspoon vanilla extract

In the bowl of a food processor fitted with a metal blade, pulse the flour, sugar, and salt together a few times. Evenly distribute the butter pieces over the flour mixture and pulse 5 or 10 times until the mixture resembles coarse crumbs with the occasional pea-sized chunk. Add the yogurt and vanilla and pulse until mixture starts to form into a ball.

Remove dough from processor. Form into a disk as best as you are able. Knead it a few times if necessary. The dough will be wetter and stickier than most pastry dough. Wrap the disk tightly in plastic wrap and store in the refrigerator for at least one hour, preferably overnight.

Filling:

Make sure the walnuts and the pecans are minimally altered. They should not be salted or flavored – just nuts.

2 dried dates, pitted (preferably Medjool)
2 unsulfered dried apricots
2 tablespoons raisins
1/4 cup walnut pieces
6 pecans
1 tablespoon ground flaxseed
Pinch salt
1 teaspoon agave nectar or honey
2 teaspoons apricot preserves

On a cutting board, finely chop the dates, apricots, raisins, walnuts, and pecans together. Transfer to a small bowl. Add the flaxseed and salt. Stir to distribute. Add the agave nectar and preserves and stir to coat.

To Assemble:

1 egg
1 teaspoon milk
All-purpose flour

In a small bowl make an egg wash. Beat the egg and milk together. Set aside.

Preheat oven to 400 degrees Fahrenheit.

Prepare a work surface by dusting it with flour. Get out your rolling pin and line a baking sheet with parchment paper. The dough gets unfriendly once it warms up, have everything ready to go and work as quickly as you can. Don’t make this on the hottest day of the summer.

Take the dough out of the refrigerator and remove plastic wrap. Place on floured work surface and dust the top of the dough with additional flour. Beat on the dough with the rolling pin a few times in order to make it malleable while still cold. Roll it out to 1/4″ thickness, turning it occasionally (a quarter or half turn) and dusting with additional flour when it starts to stick.

Cut dough into four squares. Gently pick up with your hands or by resting it over the rolling pin. Dust off any excess flour with a pastry brush. Transfer to the parchment-lined baking sheet.

Place 2-3 tablespoons of the dried fruit mixture on each square. Wet the edges of the squares with the egg wash using a pastry brush. Fold each square over into a rectangle or triangle. Gently press edges together with the tines of a fork. Cut a small hole in the top of each turnover to allow any steam to escape. Brush the tops with more egg wash.

Bake for 13-15 minutes or until tops are golden brown. Transfer to cooling rack with a large spatula. Allow to cool 5 – 10 minutes. Serve immediately.

Yield: 4 turnovers (I cut them in half to serve to the kids)
Prep-time: 30 minutes (not counting the time the dough rests in the refrigerator)
Bake-time: 13 minutes

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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.

Avocado and Tomato Face

The cuteness came out of nowhere. I just wanted an unadulterated shot of avocado. But it turned into a healthy snack with some serious visual appeal. The kids ate it and enjoyed it, which was sort of big deal. Then I ate four more. Num!

The recipe below is approximate as everything depends on how thick you slice the bread, how big the bread is, how thick you slice the avocado, and so on. I’m not going to get into that level of detail. Eyeball it. I’m sure you’ll be fine.

10-12 slices of bread (preferably from a  french baguette)
2 tablespoons olive oil
1/2 ripe avocado (preferably Haas)
3 grape tomatoes, sliced
Fresh cilantro
One wedge of lime

Preheat the oven to 350 degrees Fahrenheit.

For the crostini: Prepare the bread by laying the slices out onto a baking sheet. Brush a bit of olive oil onto each slice with a pastry brush. Bake for 15 minutes or until edges are golden and bread is crisp. Remove from oven and allow to cool.

Gently wash a small handful of cilantro. Remove the stems and set the nicer looking leaves on a paper towel to air dry. Wash the tomatoes and slice them. Set aside. Slice the avocado just prior to assembly. If it the slices sit too long they may brown.

For assembly: Place an avocado slice on the lower half of a crostini. Place two or three of the cilantro leaves on the top half. Set two tomato slices on top of the cilantro for the eyes. Squeeze a few drops lime juice over the top of the avocado and tomato. Serve immediately.

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