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Discussion Starter · #1 ·
Hello,

having been a lurker and reader for quite a while now (but introduced myself in the 'I am new here forum' !) I am now needing your help as well


Last weekend I somehow managed to buy a new jar of natural, unflavored organic yogurt and forgot that I still had one in the fridge. Since it´s just me and DD who will eat it we can´t eat 1.3kg (almost 3lbs) of it in one week. So there I am with 1.5lbs of leftover yogurt that should be use as soon as possible.
When we where in Italy this summer I bought delicious yogurt cakes at the store and I am having in mind doing something like this w/my yogurt as cupcakes, with some carrots and fruits like apples, pears, pineapples, etc.

Does anyone of you have a recipe for me? Or how could I adapt a recipe I already have and love from 'Mommy Made*And Daddy, Too!'?!

Thanks a lot,
Valerie
 

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You could sweeten it and make frozen yogurt, or put it in popsicle molds as a healthy dessert. You could put it in cheese cloth and drain all the whey out and make yogurt cheese (which is the consistency of cream cheese). You can use plain yogurt in place of sour cream in any number of recipes. You could make lots of smoothies!
 

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Yes, lots of smoothies with juice and fruit - and then freeze them for popsicles.

I don't have any recipes for yogurt, but I use it in biscuits and pancakes- just throw some in the mix. Be sure and use some baking soda...

Also- yogurt with salt and mild curry powder makes a nice dip for veggies.

OR Raita

I'm trying to remember the recipe for yogurt cake, it is actually very simple. Perhaps you could find a recipe online.
 

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Make Tzatziki dip and serve with some good bread or pitas.

1 cucumber
1 large tub of yogurt
salt
garlic
lemon juice
mint
oregano

Grate cucumber, sprinkle with a decent amount of salt and allow to drain (I let it stand in a sieve over a bowl for a while).
In a large bowl, mix cucumber, yogurt, garlic, a splash of lemon juice and herbs. Stir well, you'll see when it is mixed properly.

It is YUMMY and can last in the fridge for a couple of days.
 

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Make a really spicy dish and serve with big dollops of the plain yogurt on top. Mmmmm.
 

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Discussion Starter · #8 ·
Thanks a lot for all your replies.


I know that I could make things like raita, tzatziki, smoothies and so on but since the yogurt is already some days past 'Best Before...' I decided that some muffins or cupcakes would be better. Also there are days when I need the car and have to drive hubby to the office so a kind of breakfast muffin would be great for Leonie, our DD.

Maybe someone knows a recipe of a yogurt cake/muffin, with lots of fruit (dried or fresh) and maybe something like ground flaxseeds, walnuts, wheatgerm, etc.

Have a great day - it´s already past 2p.m. over here in 'Old Europe'

Valerie
*Leonie, born Jan.12, 2004.
:
 

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Quote:
Maybe someone knows a recipe of a yogurt cake/muffin
I was just reading somewhere that you can use yogurt in place of all the liquid ingredients in muffins and cakes. The yogurt is a leavening agent. So you could give that a try.

Also, there's this: I haven't tried it yet but I'm thinking of making it tonight.

Yogurt-Spinach Quiche


1 (8- or 9-inch) Basic Pie Crust (page xxx), partially prebaked
2 teaspoons olive oil
1 onion, minced
2 cups minced spinach (fresh or frozen)
2 eggs
1 cup plain yogurt
1/4 teaspoon sea salt
1/4 teaspoon ground nutmeg
1/2 cup shredded cheese (cheddar, Monterey Jack, etc.)
2 tablespoons grated Parmesan cheese

Preheat oven to 350ºF. Prepare and partially prebake pie crust.
Prepare filling while crust is prebaking. Warm oil in skillet over medium heat. Add onions and sauté 5 to 10 minutes until soft. Stir in spinach. Cover and steam about 3 minutes, or until spinach is wilted. Remove cover and cook a minute or two to let water evaporate. In mixing bowl, beat eggs, yogurt, sea salt, and nutmeg together. Fold in cooked spinach and cheeses. Pour into prepared crust. Bake 40 minutes, or until center is set. Wait 10 minutes before slicing.
 

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