‘How would you like your yogurt?’ isn’t a question you commonly hear when you’re being offered a bowl of the delicate dairy and if you are into fast and easy meals like me you most probably prefer to have it by itself, with granola or with mixed fruits, well… unless you’re trying to impress your guests (you shouldn’t be having any right now, anyway).
But even as a fellow yogurt lover, considering that most households always have a tub of yogurt that can sometimes go bad, it is always a good idea to know many other ways to enjoy this delicacy especially in the year of ‘learn how to home-make anything’. That is why with my master chef viewer expertise, I experimented with 7 creative ways to make something more out of plain yogurt.
We all had to learn new things and for me, making cake batter was one of them because there’s nothing like sweet comfort food when you’re stuck at home or just want a homemade cake for a special somebody
You will use these three ingredients:
- Vanilla yogurt
- Whipped cream
- Cake mix
Firstly, use an electric mixer, add funfetti cake mix, followed by the whipped topping and vanilla yogurt then mix them until combined for about 2 minutes. Transfer the mix into a bowl and refrigerate it uncovered for at least 15 minutes. If you like, garnish with sprinkles and immediately serve with biscuits or crackers.
If you don’t have a sweet tooth and are more of a sucker for fried food, then a side of a flavorsome dip for fried food is the perfect addition for those finger-licking foods.
This recipe calls for:
- 1 cup plain non-fat Greek yogurt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried dill
- 1/4 teaspoon kosher salt
- 1/4 teaspoon Worcestershire sauce
- 1/8 teaspoon cayenne pepper
- Fresh chopped chives for garnish
Firstly you’ll need a medium bowl to stir together all of the ingredients in. You’ll add Greek yogurt, garlic, onion, dill, salt, Worcestershire, and cayenne then mix after each scoop/pour. Finally, garnish with fresh chives and serve.
Popsicles, fortunately, are great whether you have a sweet tooth or not because they’re loved by both adults and children, are healthy, and only need a few ingredients to prepare:
- 12 oz. fresh ripe strawberries
- 2 cups full-fat plain Greek yogurt
- 1/4 cup honey
Blend strawberries on high speed until puree like consistency. Add yogurt and honey, and continue to blend until blended. Pour the mixture into popsicle molds, insert the sticks, and freeze for 5 hours or overnight. Place popsicle molds under warm water until the pops loosen, then remove and enjoy.
When I am not going against the dentist’s orders, I like to indulge in making meals that remind me of life before social distancing, and what’s better than making a marinade for one-person. Growing up I was taught to use mayo and spices to marinate meat but as I grew older and became more health cautious it was amazing to find out that there’s something else I can use to keep my meats tender and help soak in the flavors alongside these ingredients:
- 1 cup full-fat plain Greek yogurt
- 1 cup lightly packed cilantro, finely chopped
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 teaspoon cayenne
- 1 teaspoon ground cumin
- Kosher salt
- Vegetable oil, for brushing
In a large resealable plastic bag, mix the yogurt with the cilantro, lemon juice, garlic, cayenne, cumin, 2 teaspoons of salt, and 1 teaspoon of pepper. Add the meat of your choice and seal the bag then transfer to a baking dish. Refrigerate for at least 3 hours or overnight. Remember to bring the marinated meat to room temperature before grilling.
For everyday meals, when I am not preparing for whenever I host an event, eggs are definitely a must-do because they have good nutrients and like most people I like to consume them on a daily, hence I felt it was a good idea to know more than one way to cook the eggs and for fluffier scrambled eggs I use the following ingredients:
- 2 large eggs
- 2 tsp. Greek yogurt (2% or whole)
- 1/2 tbsp. butter
- 2 tsp. freshly chopped chives
- Kosher salt
- Freshly ground black pepper
Whisk together eggs and yogurt with a fork in a medium bowl and melt butter, in a medium nonstick pan over medium-low heat until it completely melts then add eggs. When eggs start to set, use a rubber spatula to gently move the cooked egg around in the pan. When the eggs are almost cooked to your liking, season with salt and pepper.
Sauces have a way of making anything taste better, even eggs, they add flavor, moisture, and visual appeal to a dish, and that is what I always plan on doing for my favorite meals. Here are the ingredients I use:
- 1 cup Greek-style yogurt, preferably whole milk yogurt (8 ounces/225 grams)
- 2 tablespoons finely chopped fresh mint leaves
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons lime juice (from 1 large lime), more to taste
- ½ teaspoon salt, more to taste
- 1 garlic clove
In a medium mixing bowl, whisk together yogurt, mint, oil, lime juice, salt, and 1 to 2 tablespoons water. Use a rasp grater to finely grate garlic into the bowl. Stir, taste, and adjust salt and lime juice as needed. Cover and refrigerate leftovers for up to 5 days.
Funny that I mentioned eating healthier whereas I am still not a fan of green salads, unfortunately for my invincible abs, my dislike for certain veggies grew with me from childhood to adulthood but with some creamy dressing I can eat those green salads like a little girl trying to stay on Santa’s good books. Ingredients needed are:
- ½ cup plain Greek yogurt (any % fat will do)
- ¼ cup extra-virgin olive oil
- ¼ cup Dijon mustard
- 3 to 4 tablespoons honey, to taste
- 2 tablespoons lemon juice
- 2 tablespoons apple cider vinegar or more lemon juice
- 1 clove garlic, pressed or minced
- ½ teaspoon fine sea salt
- 10 twists of freshly ground black pepper
In a 2-cup liquid measuring cup or bowl, combine all of the ingredients as listed and whisk after every scoop until blended, taste then add salt and pepper according to your preferences but if it tastes too sour for your liking, whisk in another tablespoon of honey. You can refrigerate leftover dressing, covered for about 11 to 13 days.