We used this breakfast staple to create a fresh and lively appetizer and zesty main dishes.

Joy E. Zacharia, R.D.

1. Yogurt Cheese Appetizer
2. Yogurt Cheese
3. Vegetable Curry
4. Grilled Pork Tenderloin With Yogurt and Lime
5. Shrimp With Yogurt-Cucumber Sauce
6. Yogurt-Cucumber Sauce

Yogurt is like your mother-in-law--you either love it or tolerate it. I'm convinced you'll learn to love calcium- and protein-rich yogurt when you try amazing-tasting recipes complemented with this cool-creamy food.

Yogurt Uses

  • Try strained yogurt instead of mayonnaise in potato, tuna, or chicken salad.
  • Cool off a fiery dish by serving with a dollop of yogurt.
  • Swirl honey or maple syrup into plain nonfat yogurt, and top with sliced pears and toasted pecans.
  • Top baked russet or sweet potatoes with yogurt instead of sour cream.
  • Enjoy a breakfast of plain or vanilla yogurt blended with fresh fruit.


Low-down on Yogurt

We used either low-fat or regular plain yogurt in our recipes because they have a smoother and creamier consistency than fat-free yogurt.

* Regular: Made from whole milk with at least 3.25% milk fat.
* Low-fat: Made with low-fat or part-skim milk. It varies from 0.5% to 2% milk fat.
* Fat-free: Made from skim or fat-free milk and contains less than 0.5% milk fat. Many brands add gelatin for thickness. We tried fat-free yogurt in our recipes but weren't pleased with the results.

"Get A Kick Out of Yogurt" is from the October 2004 issue of Southern Living.

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