and if you are grilling, Dawn's Bubba's Tzatziki sauce is really nice to have on hand.

REC: Lime-Yogurt Pie...

Lime-Yogurt Pie

Recipe By :Jane Brody's Good Food Book
Serving Size : 8

Crust:
1 1/4 cups graham cracker crumbs -- (about 14 squares)
2 tablespoons unsalted butter -- melted
Filling:
1/2 cup apple juice, from frozen concentrate -- defrosted
1 envelope unflavored gelatin
1/3 cup sugar -- plus
7 packages equal® sweetener
1 tablespoon grated lime rind -- divided
1/3 cup fresh lime juice
1/4 teaspoon vanilla
1 1/2 cups plain yogurt -- (12 oz)
1 Drop green coloring

1. In a sm. bowl, combine the crumbs and butter and press into the bottom and sides of a greased 9 in. pie plate. Bake in a 350 oven for 10 to 12 min. Cool completely.

2. Place the apple-juice concentrate in a small saucepan, sprinkle in the gelatin, and let stand for a few min. to soften. Then add sugar, and heat gently until gelatin and sugar dissolve. Transfer mixture to a med. bowl. Stir in 2 tsp of the rind, the lime juice, and vanilla, and set in the refrigerator or freezer unti it has chilled to the consistency of raw egg whites.

3. With an electric mixer, whip the lime mixture until it is fluffy and add the equal. Stir in the yogurt, whip the mixture again. Pour the mixture into the prepared crust. Sprinkle the pie with the lime rind, and chill till firm.

 
I've used the whey to make peda, foccacia, naan. It gives the bread a sort of

ersatz sourdough taste (not strong)I would add it for the water AFTER proofing the yeast. Once I proofed the yeast in the whey & it didn't work so well.

 
My favorite breakfast is plain yogurt and fresh

blackberries over granola or Grape Nuts cereal.

Sweeten the yogurt a bit with Splenda or honey and add a couple of drops of vanilla (or not!!)

To a small bowl of cereal add a scoop of the yogurt (Greek is good, low fat is good fat-free is not, IMHO) and cover with the berries.

So good and stays with you all morning!

 
Amanda, here are a few non-baking recipes that use plain yogurt...

* Exported from MasterCook *

Afghan Chicken

Recipe By :Bubba/ NewOrleans-S. F. Examiner
Serving Size : 1 Preparation Time :0:00
Categories : Bubba's Recipes Poultry

Amount Measure Ingredient -- Preparation Method

2 lg Cloves garlic
1/2 t Salt
2 c Plain -- whole-milk yogurt
Juice and pulp of 1 large-lemon
3 tablespoons -- (3 to 4)
1/2 t Cracked black pepper
2 lg Whole chicken breasts -- about-2 pounds

Put the salt in a wide, shallow non-reactive bowl with the garlic and
mash them together until you have paste. Add yogurt, lemon and pepper.
Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pieces win lie flat. Add to the yogurt and turn so all surfaces are well-coated. Cover the bowl tightly and refrigerate.
Allow to marinate at least overnight, up to a day and a half. Turn when you think of it. To cook, remove breasts from marinade and wipe off all but a thin film. Broil or grill about 6 inches from the heat for 6 to 8 minutes a side, or until thoroughly cooked. Meat will brown somewhat but should not char. Serve at once.

NOTES : Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. - - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Breakfast Fruit Kabobs

Recipe By :Dayle/BC
Serving Size : 1 Preparation Time :0:00
Categories : Breakfast Fruit

Amount Measure Ingredient -- Preparation Method1/2 cup plain yogurt
1 tsp. honey
1/4 tsp. freshly grated nutmeg
2 tsp. lime juice
1 lime -- thinly sliced
watermelon
cantaloupe
honeydew melon
pineapple
strawberries
seedless grapes
6 wooden skewers -- (6 to smileys/bigeyes.gif

Prepare fruit in balls or chunks and thread on skewers. Arrange on a platter. Combine yogurt, honey, nutmeg and lime juice. Drizzle over kabobs. Garnish with lime slices.

- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Greek Pork (or chicken) Pita Pockets

Recipe By :Lori in Texas
Serving Size : 4 Preparation Time :0:00
Categories : Pork

Amount Measure Ingredient -- Preparation Method1 lb. boneless pork loin
4 tablespoons olive oil
4 tablespoons lemon juice
1 tablespoon prepared mustard
2 cloves garlic -- minced
1 teaspoon dried oregano
1 cup plain yogurt
1 cucumber -- peeled and chopped
1/2 teaspoon crushed garlic
1/2 teaspoon dill weed
pita bread
lettuce -- shredded
fresh tomatoes -- diced

Cut pork loin into thin strips. Combine olive oil and lemon juice, mustard, garlic,and dried oregano. Pour over pork. Refrigerate 1-8 hrs. Stir together yogurt, chopped cucumber, crushed garlic and dill weed. Cover and refrigerate.
Remove port from marinade. Stir-fry in non-stick pan over medium heat for 2-3 minutes. Halve two pita loaves and open to form a pocket. Fill with pork, top with cucumber mixture. Garnish with chopped red onion, shredded lettuce, and chopped tomatoes.
- - - - - - - - - - - - - - - - - - -

* Exported from MasterCook *

Mediterranean Six-Layer Dip

Recipe By :Julie/WA
Serving Size : 6 Preparation Time :0:00
Categories : Appetizers

Amount Measure Ingredient -- Preparation Method8 ounces prepared hummus
1 1/4 cups plain yogurt -- divided
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/4 teaspoon salt
1 teaspoon lemon or lime juice
1 cup seeded and chopped tomatoes
1 ripe avocado -- seeded and chopped
1/2 cup peeled and chopped cucumber
salt and fresh ground pepper -- to taste
4 ounces crumbled feta cheese -- (4 to 6)
2 tablespoons minced kalamata olives

First, strain the yogurt by putting cheesecloth or a paper coffee filter in the bottom of a strainer and pour in all the yogurt but 1/4 cup (reserve for later). Let it strain for a couple of hours to thicken it up, or overnight (in the fridge) to make thicker "yogurt cheese" - I prefer it just for a couple of hours; you could also substitute sour cream for the yogurt, if you like.
Combine the reserved 1/4 cup of un-strained yogurt with the prepared hummus, then spread mixture on the bottom of a 9 inch pie dish. Combine remaining yogurt and cumin and spread over the hummus layer. Toss together the garlic powder, salt, lemon/lime juice, chopped tomatoes, and avocado, then spread over the yogurt layer. Add a layer of the cucumbers and sprinkle with a bit of salt and pepper. Add a layer of feta, then
finish it all off with olives. Let chill for an hour before serving with pita chips.

- - - - - - - - - - - - - - - - - - -

 
REC: Mango Lassi -- one of my all-time FAVORITE drinks! I'm going to try it with peaches...

I've made this several times and it really is fabulous. I use fresh ground cardomom seeds, though, as the taste is just out-of-this-world! You'll only need about 1/2 tsp. of fresh crushed seed.

http://www.recipezaar.com/18657

 
Make labne, drain the whey off using the coffee filter in a sieve overnight in the fridge....

method. I stir the lowfat yogurt first & cover with plastic wrap. You can use this on sweetened strawberries or other fruit, as a "sour cream" substitute in dips or whatever. Often I save the whey & use it to replace water in bread recipes.

 
I almost always use nonfat yogurt instead of buttermilk or sour cream for baking. Long list inside..

These are all delicious. Will post if you're interested:

*Black Magic Cake (Hershey's)
*Chocolate Sour Cream Bundt Cake (Cook's Illustrated)(also posted in T&T)
*Double Layer Chocolate Cake (Sunset)
*Pound Cake With Chocolate Swirl (Bon Appetit)
*Sour Cream Fudge Layer Cake (Cook's Illustrated)
*Devil's Food Cake With Fluffy White Frosting (Godiva)
*Chocolate Cranberry Bread (Godiva) (more like a pound cake -great with or without cranberries)
*Jam-Filled Muffins (Williams-Sonoma)
*Cinnamon Quick Bread (also in T&T)
*Moist Cornbread

 
Two chicken recipes inside: Chicken Gyros with Yogurt Dill Sauce and Chicken Souvlaki Salad

CHICKEN GYROS WITH YOGURT-DILL SAUCE

The chicken is cooked with onions, lemon and dill, then spooned onto warm pita bread rounds and topped with a yogurt sauce. Then the sides of the bread are folded up and the sandwich is eaten like a taco.

INGREDIENTS:

1 cup plain nonfat yogurt
2 tablespoons plus 1 teaspoon chopped fresh dill
1 large garlic clove, minced
1 teaspoon plus 1 tablespoon fresh lemon juice
1 pound skinless boneless chicken breast halves, cut into 1/2-inch pieces
1 teaspoon dried oregano
2 tablespoons olive oil
2 medium onions, thinly sliced
4 pita bread rounds, heated

DIRECTIONS:

Stir yogurt, 2 tablespoons dill, garlic and 1 teaspoon lemon juice in small bowl to blend. Season with salt and pepper.

Place chicken in medium bowl. Sprinkle with oregano, 1 teaspoon dill and salt and pepper. Toss to coat.

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add chicken; sauté until brown and cooked through, about 5 minutes. Transfer to plate. (I covered it with foil to keep warm).

Add 1 tablespoon oil to skillet. Add onions; sauté until beginning to brown, about 10 minutes. (I cooked the onions longer, until caramelized). Return chicken and any juices to skillet. Add 1 tablespoon lemon juice. Stir until heated through, about 2 minutes. (*I suggest quickly mixing in the chicken, for several seconds only; then remove from the heat, so that the chicken doesn't start to cook again and dry out).

Arrange pita rounds on plates. Top pita rounds with chicken mixture. Spoon some yogurt sauce over chicken. Serve, passing extra sauce separately.

Serves 4.

Bon Appétit
http://www.epicurious.com/recipes/food/views/4596


CHICKEN SOUVLAKI SALAD

Note: I added a little onion powder, garlic powder, and cumin powder to the marinade.
I preferred the chicken breasts left whole, rather than cut up and added to the salad, so I served them separately.

INGREDIENTS:

1-2 teaspoons minced garlic (I used more)
1 teaspoon fresh lemon juice (I used about 2 tsp - 1 Tbsp)
1 teaspoon extra-virgin olive oil (I used about 2 tsp - 1 Tbsp)
1/2 teaspoon dried oregano
1/4 teaspoon salt (I used less)
1/4 teaspoon black pepper
1 pound skinless, boneless chicken breast

3 cups cubed peeled cucumber (about 3 cucumbers)
1/2 cup vertically sliced red onion
1/2 cup (2 ounces) crumbled feta cheese
2 tablespoons chopped pitted kalamata olives
2 ripe tomatoes, cored and cut into 1-inch pieces (about 1 pound)

1/2 cup plain fat-free yogurt
1/4 cup grated peeled cucumber
1 teaspoon white wine vinegar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper

DIRECTIONS:

Preheat grill or broiler.

Combine garlic, lemon juice, olive oil, oregano, salt, pepper and chicken breast in a large ziptop plastic bag. Seal the bag and shake until coated. Remove chicken from the bag. Grill or broil the chicken 5 minutes on each side or until done. Cut chicken into 1-inch pieces.

Combine chicken, cubed cucumber, red onion, feta cheese, olives and tomatoes in a large bowl. Combine yogurt, grated cucumber, vinegar, garlic powder, salt and red and black peppers in a small bowl. Pour over chicken mixture and toss well.

Serve with pita bread wedges.

Makes 4 servings of 2 cups each.

Edited from Cooking Light
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=347741

 
Amanda, you can freeze the yogurt and use it later in a smoothie, you don't have to use it all now.

I made a mistake, though, and saved too long some of a not-so-nice brand and and it was less than desirable to use. As long as you have a good brand, freezing for a while should be ok.

 
Lemon Poppy Seed Bundt Cake

I used yogurt in it.

LEMON POPPY SEED CAKE

Lemon poppy seed cake is always a favourite. You can make 1 big cake or 2 smaller ones with this recipe. This cake keeps well and can be decorated. with a simple dusting of icing sugar, or a simple lemon icing and little extra lemon zest.

2 3/4 cups all-purpose flour
½ tsp salt
½ tsp baking soda
½ tsp. baking powder
1 c. unsalted butter at room temperature
2 1/4 cups granulated sugar
4 eggs, at room temperature
1/4 cup (50 ml) finely grated lemon zest (2 large lemons)
½ cup 1125 ml} poppy seeds
1 tsp (5 ml) vanilla extract
1 cup (250 ml) buttermilk

1. Preheat oven to 350.

2. Generously grease and flour the bottom and sides of two 9 x 5-inch loaf pans or one 10-cup bundt pan.

3. Sift together flour, salt, baking soda and baking powder, and set aside.

4. Using an electric mixer on medium speed, beat butter and sugar until light, about 5 minutes. Beat in the eggs, 1 at a time, beating well after each addition and scraping down sides as necessary. Toss the zest and poppy seeds with a couple of tablespoons of the flour. Reduce mixer speed to low and beat in the zest, seeds and vanilla. Slowly beat in the flour, alternating with buttermilk in 3 additions, beginning and ending with flour.

5. Spoon the batter into the pan/s, smoothing the top. Bake the smaller cakes for 50-55 minutes and the larger for 65-70 minutes or until toothpick comes out clean.

6. Let the cake stand for 10 minutes in pan on a wire cooling rack and let it cool completely.

7. To ice cake, place the icing sugare in a small bowl and add enough of the lemon juice to make a smooth glaze and then pour over the cake. Garnish with extra grated lemon zest if desired.


ICING

1 cup (250 ml) icing sugar, sifted
2 tbsp (25 ml) lemon juice (1 lemon)
Grated lemon zest. optional


Serves 12

From "Food & Drink"

 
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