Yogurt Recipes

Date and Oatmeal Yogurt Muffins

3/4 cup all-purpose flour
3/4 cup old-fashioned rolled oats
1/4 cup firmly packed dark brown sugar
1 1/2 teaspoons double-acting baking powder
1/2 teaspoon salt
1/8 teaspoon cinnamon
1/3 cup chopped pitted dried dates
1/3 cup walnuts, toasted lightly and chopped fine
1/2 cup non-fat or low fat plain yogurt
1/4 cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg, beaten lightly
In a bowl stir together the flour, the oats, the brown sugar, the baking powder, the salt, the cinnamon, the dates, and the walnuts and in another bowl whisk together the yogurt, the milk, the butter, and the egg. Stir the yogurt mixture into the flour mixture and stir the batter until it is just combined. Divide the batter among 6 paper-lined 1/2-cup muffin tins and bake the muffins in the middle of a preheated 400°F oven for 30 minutes.
Makes 6 muffins
Source: Gourmet, Epicurious.com

Hummus with Yogurt and Lemon

Yogurt is used to replace some of the high-fat tahini (sesame seed paste). Serve with fresh vegetables or toasted pita bread wedges.
2 large garlic cloves
1 15-ounce can garbanzo beans (chickpeas), drained
2 tablespoons plain non-fat yogurt
2 tablespoons tahini (sesame seed paste)
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
Mince garlic in processor. Add remaining ingredients; blend until coarse puree forms, occasionally scraping down sides of work bowl. Add salt and pepper to taste. Transfer to small bowl. Can be prepared 3 days ahead. Cover and refrigerate. Bring to room temperature before serving.
Makes 1 1/2 cups
Source: Bon Appétit, Epicurious.com

Yogurt-Cilantro Marinade

This marinade tenderizes and flavors chicken, lamb, and fish. One cup of marinade will cover one pound of meat.
3/4 cup plain non-fat yogurt
1 tablespoon + 1 teaspoon vegetable oil
2 tablespoons minced fresh cilantro
1 teaspoon Dijon-style mustard
2 tablespoons fresh lime juice
1 garlic clove, minced
In medium-size bowl, combine yogurt, cilantro, juice, oil, mustard and garlic. Cover and refrigerate until ready to use, up to 1 day.
Makes 1 cup
Source: Weight Watchers Slim Ways Grilling

Zesty Fettuccine Alfredo

12 ounces uncooked fettuccine noodles
1/3 cup butter
2 cups non-fat, low fat, or whole fat plain yogurt
1 cup freshly grated Parmesan cheese
2 tablespoons snipped fresh Italian parsley
1/8 teaspoon salt, or to taste
1/8 teaspoon white pepper
Cook fettuccine according to package directions. Remove from heat and drain well. Return to cooking pot. Add butter, tossing until melted. Add yogurt, cheese, parsley, salt and pepper. Toss well. Sprinkle with paprika. Serve immediately.
Makes 4 servings
Source: Dannon Yogurt's Website