Yogurt Recipes for a Healthy Life Style

Homemade Yogurt Recipe

Use homemade yogurt to make delicious low-fat salad dressings, dips and sauces. Spoon over baked potatoes instead of sour cream. Add it to pancake or muffin batter, top fresh fruit with yogurt, or place yogurt and fresh fruit in the blender for delicious, nutritious smoothies. Make homemade yogurt with no artificial additives or preservatives. Using only milk and a starter, create fresh, natural yogurt at a fraction of the cost of commercial brands. This will make the best yogurt you’ve ever tasted-fresh, natural and low in fat-without artificial additives or preservatives.

COOKING with YOGURT $3.95
History, lore, recipes and instructions. 32 pages.

ICE CREAM & FROZEN YOGURT $3.95
Make ice cream, sherbets, frozen yogurts and more. 32 pages.

Yogurt Makers

DONVIER^®YOGURT MAKER $44.95
Make homemade yogurt with no artificial additives or preservatives with the Donvier™ electronic yogurt maker. This remarkable machine is temperature controlled to make the best yogurt you’ve ever tasted. Using only milk and a starter, create fresh, natural yogurt at a fraction of the cost of commercial brands. Your Donvier™ yogurt maker is temperature controlled to make the best yogurt you’ve ever tasted-fresh, natural and low in fat-without artificial additives or preservatives. Culture not included.

Ways To Use Yogurt

CREAMY BASIL DRESSING 1 cup low-fat plain yogurt 1/2 cup mayonnaise 1/4 cup firmly packed fresh basil 3 green onions, chopped 1 clove garlic, minced 3 tbsp white wine vinegar	2 tbsp chopped tarragon 2 tbsp chopped chives freshly ground black pepper 1 tsp Worcestershire sauce 1/2 tsp dry mustard Combine all ingredients in a blender or food processor until smooth. Chill until ready to serve.

CHOCOLATE FROZEN YOGURT 1-1/2 cups low fat milk 1/4 cup unsweetened cocoa 3 ounces bittersweet chocolate 1 egg, lightly beaten 3/4 cup fruit sugar 1 tbsp cornstarch 1 1/2 cups low fat plain yogurt	In a heavy saucepan, combine sugar and cornstarch. Stir in milk and beaten eggs. Cook, stirring constantly, over medium heat until mixture is thickened and coats a metal spoon. Stir in both chocolates and cool. Stir in vanilla and yogurt and freeze in your ice cream maker or by freezer method. 6 Servings

POTATO SALAD 1 1/2 LB. new red potatoes 1/4 cup finely chopped green onions 2 tbsp finely chopped parsley leaves 3/4 cup yogurt cheese 1 stalk celery, chopped 1/4 cup red onion, finely chopped 4 tsp Dijon mustard	1 tsp dark brown sugar 1/4 tsp freshly ground black pepper Quarter and steam cook the potatoes. In large bowl, combine potatoes, green onions, parsley, onion and celery. In a small bowl, mix yogurt cheese, Dijon mustard, brown sugar and stir into the potatoes. Stir in pepper.

MARINATED LAMB KEBOBS 2 LB. lean lamb leg 1 cup low fat plain yogurt 2 tbsp grated fresh ginger 1 tsp salt 1/2 tsp hot pepper sauce 2 tsp curry powder	Cut lamb into 1 1/2" (3.5 cm) cubes; place lamb cubes in shallow glass container. Mix ginger, salt, pepper sauce, curry and yogurt. Pour mixture over lamb cubes and marinate for 24 hours, stirring occasionally. Skewer lamb cubes alternately with garlic, pressing tightly together. Grill, turning frequently until browned but still pink in the centre (about 8 minutes). May be served over rice.

YOGURT DILL BREAD 2 cups low fat plan yogurt 1/2 cup warm water 2 tsp sugar 2 packages dry yeast (0.6oz) 1/4 cup olive oil 1/4 cup finely chopped onion 2 tsp salt 2 eggs lightly beaten 3 tbsp fresh dill weed 6 cups all-purpose flour 1 egg white 1 tbsp water 2 tbsp dill weed	Preheat oven to 350° F (200° C). Measure 1/2 cup (125 ml) water into large mixing bowl. Add sugar and stir until dissolved. Sprinkle yeast over and let stand 10 minutes. Stir well. Heat olive oil in a skillet and add onion. Cook gently 5 minutes, stirring. Remove from the heat. Add yogurt, onion mixture, salt, eggs, dill weed and half of flour to yeast. Beat hard with a wooden spoon until mixture sheets from the spoon. Add remaining flour and mix, first with spoon then with hand, until well blended. Adjust flour, if necessary, by adding more at this time. Turn out on floured board and knead until smooth and elastic. Round up dough. Oil a large bowl and put dough in it, turning once so it is oil on the top. Cover with a damp cloth and let rise in a warm place until double, about 1 1/2 hours punch dough down. Divide into 2 equal pieces. Oil two 9" x 5" x 3" (23 cm x 13 cm x 8 cm) loaf pans. Shape the dough into 2 loaves. Put them in the pans. Beat egg white and 1 tbsp (15 ml) water together and brush over tops of loaves. Sprinkle dill seed evenly over tops of loaves. Let loaves rise until double, about 1 hour. Bake loaves about 45 minutes or until they sound hollow when tapped on top.

MARBLED CHEESECAKE Crust: 1 cup graham cracker crumbs 1/4 cup granulated sugar 1/2 tsp ground cinnamon 1 tbsp curry powder 1/4 cup melted butter Filling: 2 cups yogurt cheese 1 cup light cream cheese 1 1/2 tsp vanilla 3/4 cup granulated sugar 1 tbsp cornstarch 3 eggs 1/4 cup unsweetened cocoa	Preheat oven to 325°F (160°C). Lightly butter bottom and sides of an 8" (20 cm) spring form pan. In a small bowl, combine crumbs, sugar and cinnamon. Stir in melted butter until evenly blended. Press crumb mixture evenly onto bottom and up sides of pan, smoothing with back of a spoon. Refrigerate crust while preparing filling. In a bowl, beat together yogurt cheese, cream cheese and vanilla. Combine sugar and cornstarch and beat into yogurt mixture. Add eggs one at a time, beating well after each addition. Remove 2 cups (500 ml) of mixture to a separate bowl and blend in cocoa. Spoon in chocolate batter, then remaining white batter. Without going completely through mixture to bottom of pan, draw a knife through batter to make marbled effect. Bake in 325°F (160°C) oven for 55 minutes or until edge is set. Remove from oven; immediately run knife around edge of the cake to loosen from pan. Cool completely and refrigerate 4 hours before serving.