Use More Yogurt
If you enjoyed Gianaclis Caldwell's article on artisan yogurt, you'll love these recipes. Try making your own yogurt or pick up some of your favorite local small-batch yogurt and use it in one of the recipes below:
Homemade yogurt can be intimidating to make the first time, but once you see how simple it is, you'll never go back to the store-bought stuff. This is a good weekend recipe. You can prep the milk in the morning, put the yogurt in the oven, and go out for the day. Return home to chill the yogurt and set up the strainer and it will strain overnight while you sleep. The next morning delicious homemade yogurt will be ready for you to enjoy.
These smoothies are a nutritious and tasty way to start the day, or can be substituted for a mango lassi with dinner.
In early spring we tend to crave fresh foods, like leafy greens, crisp vegetables, and juicy fruits. But with morning temperatures still on the cool side a fruit salad can sometimes seem out of place on the breakfast table. To balance a love of fresh fruit salad with a need for something warm and hearty, we’ve added ginger-spiced sugar syrup to creamy Greek-style yogurt for a spicy and warm morning pick-me-up.
These tangy, tasty kebabs make a light main course that goes well with nearly anything. Try pairing them with a couscous and herb salad.
This sauce is a wonderful way to balance a spicy element in a falafel pita sandwich, such as a spicy cilantro sauce. It’s also great for dipping toasted pita wedges or vegetables into as a snack or dressing a fresh tomato salad.
If you're skeptical at the idea of yogurt popsicles because they sound like a healthy dessert alternative, you'll be won over as soon as you taste the strawberry rhubarb puree that is their base. These tangy, fruity frozen popsicles taste better than any store bought popsicles, and have a fantastic creaminess to them.
Yogurt Parfaits are a simple but elegant way to start a brunch or can be eaten by themselves as breakfast or a snack. We like switching up the fruit to match the season with strawberries in spring, peaches or blueberries in early summer, raspberries and plums in late summer, and cooked cranberries in the fall.