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.

Taste Test: Sweet Pea Greek Yogurt

What: Whole Cow Milk Greek Yogurt

Where: Sweet Pea Farm, North Granby, Connecticut

How much: $5.00 for 16 ounces

 

This category of yogurt from this particular farm needs to have it’s own special name. A worthy name would be something like “Sweet-Elixir-of-Life Yogurt”. When I first tasted it my eyes popped in surprise and then a big smile spread across my face. It reminds me of creme fraiche more than yogurt. It is tart, sweet, creamy, rich, smooth, and utterly sublime.

My husband is of the opinion that it needs no additional sweetener. Eaten plain, the level of tartness reminds me of Siggi’s. With a small swirl of honey on top, the yogurt really sang for me. This is food that grabs you and takes you to your happy place. If you live far away, consider funding a trip to northern Connecticut just so you can taste it.

Any one else know of a diary that makes Greek-style yogurt with whole milk? You could try recreating it at home. The farm uses their own pasteurized (i.e., extremely fresh and not ultra-pasteurized) whole milk to make yogurt. Then they hang it in a few layers of cheesecloth over a bowl for 1 1/2 hours. They feed the leftover whey to the pigs. But you can also use it in breadmaking. I know all of this because I took a cheesemaking class with the Hayes daughters a few weeks back and grilled them for the details.

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.

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.

Parsley Dip

If you’re anything like me, you’re a little stumped by what to do with the giant bunch of leftover parsley sitting at the bottom of your crisper drawer. Occasionally, a dinner recipe calls for 1/4 cup of fresh parsley and I know it’ll make a difference in the end product, so I go ahead and spring for it at the grocery store. But then the rest of it  just rots in a bag in the refrigerator. So sad.

Well, those days are over! I have made a modified Green Goddess Dip that makes a special effort to use lots and lots of parsley and pantry staples that you are likely to already have on hand. And you’re getting some bonus greens into your family’s diet!

2 cups chopped fresh parsley, washed
1 cup plain greek-style yogurt or sour cream
1 small or medium clove garlic, peeled and crushed
2 teaspoons red wine vinegar or freshly squeezed lemon juice
Pinch salt

Place the parsley, yogurt, garlic, vinegar and salt in the bowl of a food processor. Cover and pulse for 20 seconds or so. Serve with fresh veggies or crackers. Store in a airtight container in the refrigerator.

Note: I’ve gone a little easy on the garlic in an attempt to go easy on kids’ palette. But, when I made it I used 2 cloves and my first grader loved it.

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

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