Yogurt Recipes

Cooking with yogurt is a healthy alternative to sour cream and mayonnaise. It is much lower in calories, fat and cholesterol.

In a large pot, bring milk to a boil until it foams, stirring constantly so it will not stick or burn.
Remove from heat and allow to cool until lukewarm temperature.
Dissolve the 4 ounces of yogurt in 1/2 cup of cooled milk.
Add this to the remaining milk stirring until yogurt is blended.
Pour mixture into glass ovenware or glass bowls.
Heat oven to 200 degrees and then turn off.
Put glass dish with mix into oven for 8 – 10 hours.
Remove from oven, cover and refrigerate.
Works well to do the night before, so it will be ready for you in the morning.
Save 4 ounces to start your next batch.
Recipe can be doubled.

Break off tough ends of asparagus and slice off scales with a vegetable peeler.
Steam asparagus for 5 minutes, asparagus should be tender/crisp.
Run under cold water, strain, and refrigerate.
Mix yogurt with dill, chives, mustard, salt, and pepper.
Separate asparagus between 2 serving dishes and top with 2 tablespoons sauce and 1/2 egg.

Serve this on the side of salmon and use the sauce for that too.

Preheat oven to 350 degrees.
Combine nuts and coconut and place in plastic freezer-type bag.
Place yogurt in a shallow bowl.
Dip chicken breasts in yogurt until coated.
Place breasts one at a time in bag of nuts and coconut and shake until coated.
Place chicken breasts in oven-safe pan.
Bake for 35-40 minutes, until juices run clear and coating is toasted.
For crispier coating, use broiler for final 5 minutes.

Combine yogurt and ginger in a small bowl.
In a parfait glass or other tall glass, layer the yogurt,
berries and walnuts.

Combine all except for lettuce. Mix yogurt in lightly. Serve on lettuce.

Blend all ingredients in a food processor or blender to puree.Serve with raw vegetables.

Blend the beans and garlic in a food processor or blender, adding enough water for the desired consistency.
Blend for 2 minutes to make very smooth.
Put into a medium bowl and stir in the remaining ingredients.

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