1. Greek Yogurt for Desserts Ingredients: yogurt, greek, plain, nonfat Directions: Place the yogurt on top of a coffee filter and leave it to strain overnight. If you have the time, it's best to leave the yogurt draining for over 24 hours as you'll get a creamier consistency. The yogurt in this photo has been draining for 24 hours. Source Archive
2. Whey Honey Juice Ingredients: yogurt, greek, plain, nonfat honey Directions: Make strained yogurt. Pour the remaining whey into a cup and add honey. Source Archive
3. Low Fat Blueberry Protein Smoothie: No Sugar Added Ingredients: yogurt, greek, plain, nonfat egg substitute, powder blueberries, raw beverages, almond milk, unsweetened, shelf stable sweetener, herbal extract powder from stevia leaf Directions: * It is safe to consume pasteurized egg whites raw as they have been heated then refrigerated which removes the bacteria that can cause illness. Combine all ingredients together in a blender and blend until smooth. Serve immediately. Serves 2. Source Archive
4. Skinny Chicken & Broccoli Alfredo Ingredients: oil, olive, salad or cooking chicken, broiler or fryers, breast, skinless, boneless, meat only, raw kashi, steam meal, chicken fettuccine, frozen entree oil, olive, salad or cooking broccoli, raw spices, garlic powder wheat flour, white, all-purpose, unenriched soup, swanson chicken broth 99% fat free yogurt, greek, plain, nonfat milk, fluid, 1% fat, without added vitamin a and vitamin d spices, pepper, black salt, table spices, nutmeg, ground cheese, parmesan, hard Directions: In a large pan over medium-high heat thats lightly coated with olive oil (1 teaspoon), cook the chicken until golden brown on all sides. Remove it from the pan and set aside. Cook the fettuccine according to the box directions. When done, drain it and set it aside. Meanwhile, preheat oven to 400 F. On a foil-lined baking sheet, toss broccoli florets with 1 tablespoon of olive oil. Spread evenly on the baking sheet and bake for 20 minutes. In a large pan heat olive oil (1 tablespoon) over medium-high heat. Add the garlic and stir frequently for 1 minute. Whisk in the flour until smooth (about 2 minutes). Gradually whisk in chicken broth, Greek yogurt and milk. Add the pepper, salt and nutmeg. Bring sauce to low boil, stirring constantly. Then, lower heat and simmer until sauce thickens (about 3-5 minutes). Stir in Parmesan cheese. Taste the sauce and add more salt or pepper to your liking. Add cooked chicken and roasted broccoli florets. Toss until everything is coated by sauce. Add the drained fettuccine and toss again. Top plated dish with extra Parmesan cheese, if you like.<br / Source Archive
5. 2 Ingredient Pizza Crust (The Slow Roasted Italian) Ingredients: yogurt, greek, plain, nonfat wheat flour, white, all-purpose, unenriched Directions: Combine yogurt and 1 cup flour in the bowl of an electric stand mixer. Mix until combined, scraping down the bowl as necessary until combined. Knead on medium high for 5 minutes. *see cook's note for hand mixing method. Slowly add additional flour as necessary to help dough come together. Depending on how thick your yogurt is, you may need up to an extra 1/2 cup of flour. (I used the entire 1 1/2 cups). Dust clean counter top with flour and remove dough from bowl. Knead a few turns until dough is tacky, but not sticky (it should not leave dough on your hand when you pull away). Roll out and top as desired. Bake in a preheated 450 degree oven for 10-12 minutes (adjust as needed). Cook's Note: If mixing by hand combine ingredients in a bowl and mix with spoon until combined. Flip out onto a well floured counter top and knead 5-8 minutes. If you do not have self-rising flour, you can substitute: 1 1/2 cups all-purpose flour, 1 1/2 teaspoons baking powder and 3/4 teaspoon salt. Mix together and use as directed in the recipe. Source Archive
6. Maple-Cream-Cinnamon Smoothie Ingredients: yogurt, greek, plain, nonfat cream, whipped, cream topping, pressurized milk, fluid, 1% fat, without added vitamin a and vitamin d syrup, maple, canadian spices, cinnamon, ground Directions: In a blender, add all ingredients and blend 1 minute on high to combine. Pour in a glass and enjoy! Source Archive
7. Honey Mustard Cole Slaw Ingredients: cabbage, raw carrots, raw yogurt, greek, plain, nonfat mustard, prepared, yellow honey Directions: Put cabbage and carrots in lg mixing bowl. In small bowl combine remaining ingredients. Pour over cabbage and mix well. Chill. Source Archive
8. Powdered Milk Yogurt Ingredients: water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d yogurt, greek, plain, nonfat Directions: Combine the warm water with the powdered milk and place in a medium saucepan. (I sometimes blend some of the water with the powdered milk in my electric blender to make it smooth or use an emulsion blender.) (You could add 1/3 C sugar and 1 T vanilla extract at this point for vanilla yogurt. Try other flavorings too. ). Heat the milk mixture to 180 degrees or until small bubbles form on the side of the pan and the milk begins to rise up (about 5 minutes. ). Pour the scalded milk into a pitcher and allow to cool to 100 degrees (about 50 minutes). About half-way through the cooling time, remove your yogurt from the refrigerator and allow to set out or it will shock the starter. When the milk mixture has cooled to 100 degrees, stir in the yogurt starter (Dannon yogurt). Pour the yogurt into a clean quart canning jar and cover with the lid. Wrap the jar in a towel or blanket and place in a styrofoam cooler or haybox. Be sure it is wrapped tight without any room for air to circulate around the jars. Pack it snug. Let the yogurt incubate in the box for 9 hours. Remove the jars from the hay box and place in the refrigerator for up to 3 weeks. Note: You can add a couple T of your favorite fruit jam in the bottom of the glass jars before pouring the unset yogurt mixture into the jars. Save a bit of the yogurt from this batch to use as the starter for your next batch - so you dont have to buy the Dannon Yogurt again. Well, at least not for a while. Eventually you might want to start with a fresh starter as the taste will get stronger with each batch (about every third or fourth time). You can buy a large container of Dannon Yogurt and freeze the unused portion in icecube trays to use for later yogurt batches. Chill. Source Archive
9. Cold Melon Soup Ingredients: melons, honeydew, raw lime juice, raw honey yogurt, greek, plain, nonfat melons, honeydew, raw Directions: In a blender container, combine honeydew, lime juice, and honey. Blend until smooth. Pour into a bowl and add yogurt. Beat with a fork or wire whisk until blended. Chill several hours. Serve cold. Whisk before serving and garnish each bowl with a few melon balls. NOTE: chilling time not included with prep time. Source Archive
10. Strawberry Frozen Yogurt Ingredients: strawberries, raw sugars, granulated alcoholic beverage, distilled, vodka, 80 proof yogurt, greek, plain, nonfat lemon juice, raw Directions: Slice the strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch, if using, stirring until the sugar begins to dissolve. Cover and let stand at room temperature for 1 hour, stirring every so often. Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food processor until smooth. If you wish, press the mixture through a mesh strainer to remove any seeds. Refrigerate for 1 hour, then freeze in your ice cream maker according to the manufacturers instructions. For Strawberry Frozen Yogurt Meringues (pictured on page 235), fill Meringue Nests (page 234) with Strawberry Frozen Yogurt. Add a dollop of Whipped Cream (page 170), and surround the frozen yogurt and meringue shell with lots of sliced sweetened strawberries, adding a few raspberries or mango slices if you like. Source Archive
11. Anyday Louisiana Biscuits Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda salt, table margarine, regular, 80% fat, composite, stick, without salt yogurt, greek, plain, nonfat honey Directions: Mix first four ingredients in large bowl. Using a pastry blender or fork, cut in the margarine until the mix resembles coarse meal. Preheat oven to 425 degrees. Add yogurt and honey until dry ingredients are just moistened. Knead the dough 4 times on a floured surface. Roll the dough into 1/2" thickness and cut off biscuit rounds about 2 1/2" wide. Place each biscuit on an ungreased baking sheet (I like air bake sheets). Bake at 425 degrees F for 10 minutes or until golden. Serve hot and fresh! Source Archive
12. Blueberry Frozen Yogurt Ingredients: yogurt, greek, plain, nonfat sugars, granulated blueberries, raw vanilla extract Directions: Add yogurt, sugar and blueberries to your blender and blend until smooth. If youre using frozen berries, it may take a little coaxing to get them all blended. If it doesnt want to blend, shut off the blender and move the contents around a little with a wooden spoon or spatula. Remove the spoon, pour in the Grand Marnier, replace the lid and blend again. If a smooth product is desired, pour and force the yogurt base through a stainless steel, fine mesh strainer. It will take a while, so be prepared! If you like a more rustic yogurt with bits of blueberry and seeds throughout, skip the straining. Either way, you need to refrigerate the base for 2-4 hours prior to freezing. Pour the yogurt base into your ice cream maker and process according to manufacturers instructions. (In my Cuisinart ice cream maker, it took 25 minutes and was ready to serve immediately.) Transfer to a freezer-safe container with a lid. This makes about two quarts. If you have any yogurt left over, store it tightly packed in the freezer with a piece of plastic wrap laid directly on the surface of the frozen yogurt. Source Archive