5-MINUTE HEALTHY GREEK FROZEN YOGURT
Who says dessert can't be healthy? Blend your way to the ultimate recipe for 5-Minute Healthy Greek Frozen Yogurt!
Provided by Kelly Senyei
Time 5m
Number Of Ingredients 4
Steps:
- In the bowl of a food processor, combine the frozen fruit, Greek yogurt, vanilla extract and honey. Process the mixture until it is creamy, about 5 minutes. (See Kelly's Notes.)
- Serve the frozen yogurt immediately or transfer it to an airtight container and freeze it until ready to serve.
Nutrition Facts : Calories 130 kcal, Carbohydrate 28 g, Protein 4 g, Cholesterol 1 mg, Sodium 11 mg, Fiber 7 g, Sugar 19 g, ServingSize 1 serving
HOMEMADE FROZEN YOGURT RECIPE
This homemade frozen yogurt requires no ice cream maker. It's truly easy to make, and it's so creamy and delicious.
Provided by Vered DeLeeuw
Categories Dessert
Time 2h55m
Number Of Ingredients 3
Steps:
- Place the yogurt, honey and vanilla in your food processor's bowl.
- Process to incorporate, stopping once to scrape the sides of the bowl, then process 1 more minute, until light and fluffy. You can also whisk by hand, but do so for several minutes until smooth and fluffy.
- Using a spatula, transfer the mixture to a square 9-inch glass baking dish. Cover with cling wrap, and freeze for 45 minutes.
- Remove the pan from the freezer. Use a rubber spatula to stir the already-frozen edges into the still-soft center, then spread evenly again.
- Cover again, and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes.
- When the entire mixture is frozen, serve immediately as a soft-serve yogurt (use chilled bowls), or freeze 1-2 more hours for a firmer consistency that you can scoop out with an ice cream scoop.
- If you end up storing the frozen yogurt for longer than that (say, overnight or a couple of days - I doubt it will last longer), remove it from the freezer 30 minutes before serving, to allow it to soften.
Nutrition Facts : ServingSize 0.5 cup, Calories 178 kcal, Carbohydrate 21 g, Protein 10 g, Fat 6 g, SaturatedFat 4 g, Sodium 41 mg, Sugar 21 g
HOMEMADE PLAIN GREEK YOGURT
Learning how to make Greek yogurt at home is simple with this easy homemade Greek yogurt recipe. Start by making homemade yogurt by heating milk, combining with a little bit of already-cultured yogurt and letting it sit in a warm spot until the milk turns into yogurt. Making protein-rich Greek yogurt takes one more step than making regular yogurt: straining the yogurt to thicken it. You can add the leftover liquid--also known as whey--to smoothies, or you can use it in place of buttermilk in baking.
Provided by EatingWell Test Kitchen
Categories Diabetic High-Protein Breakfast Recipes
Time 18h
Number Of Ingredients 2
Steps:
- Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
- Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
- Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
- Line a large fine-mesh sieve with 2 layers of cheesecloth and place over a large bowl. Spoon the cooled yogurt into the cheesecloth, cover and refrigerate for 8 to 24 hours, depending on how thick you want it.
Nutrition Facts : Calories 183.8 calories, Carbohydrate 26.7 g, Cholesterol 10.4 mg, Fat 0.4 g, Protein 18.3 g, SaturatedFat 0.3 g, Sodium 229.4 mg, Sugar 26.7 g
HOMEMADE NONFAT YOGURT
Provided by Marian Burros
Categories project, side dish
Time 5m
Yield 1 quart
Number Of Ingredients 3
Steps:
- In a pan, scald the milk but do not boil. Cool it to lukewarm (105 to 115 degrees).
- Add the dry milk to the lukewarm milk and mix well. Thoroughly stir in the yogurt. Place mixture in wide-mouth thermos bottles or in warmed quart jars or earthenware bowls. Cover and place mixture in a warm oven, or near a pilot light at the top of a stove where it will stay at 90 to 115 degrees. Leave for about six hours or until it is thick. Do not disturb the yogurt while it incubates. The longer it incubates the more tart it will be. If the whey separates, just stir it back in. Yogurt will keep for two weeks in the refrigerator.
Nutrition Facts : @context http, Calories 38, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Protein 4 grams, SaturatedFat 0 grams, Sodium 54 milligrams, Sugar 5 grams
EASY HOMEMADE LOW-FAT YOGURT
Cooking/prep time does not include cooling or setting time. Don't use non-fat or flavored yogurt as the starter. I use Dannon plain and it works great. Natural Grocers or Whole Foods sells single serving, plain, not non-fat, which works well. Save some to use as your starter next time. I've made this many many times now and love it. Easy, nutritious and has no ingredients that I can't spell. You can flavor it by adding a spoonful of jam, apple butter, or honey. Granola and fresh fruit is the best topper! The gelatin is useful if you like your yogurt more firm. I haven't used the gelatin because I always make it Greek, but am told that this is needed for some folks who just can't get theirs to set up.
Provided by CheyenneAnn
Categories Lunch/Snacks
Time 30m
Yield 8-10 serving(s)
Number Of Ingredients 4
Steps:
- Heat oven to the lowest temperature. Mine goes as low as 170.
- Whisk in the milk the dry milk and gelatin if using.
- Heat milk in micro-wave safe glass or on the stove in stainless steel pan until temperature reaches 180 f. Any food thermometer will do. Basically you want bubbles around the edges, not boiling.
- Allow to cool to 110-115 f. This will take about an hour or more. Turn off oven.
- Remove about 2 cups from the bowl and stir in the yogurt.
- Stir the yogurt/milk mixture into the warm milk.
- Cover with a clean towel and put in the oven. Turn the oven light on.
- Let sit without stirring for 6-8 hours. I usually go to bed at this point.
- After 6-8 hours, remove from bowl and put into sterile containers and refrigerate for several hours until well set.
- To make Greek yogurt, after removing from the oven, place a strainer inside a large bowl. Line the strainer with cheesecloth or coffee filters. Pour the yogurt in, cover with plastic wrap and refrigerate. A couple times during the day, pour off the drained liquid. Once the yogurt has drained and achieved the thick consistency you desire, you can divvy it up into smaller containers or one larger one. Make sure it's covered tightly.
- Imperative that all your utensils and containers are scrupulously clean. When in doubt, run it all through the dishwasher before using.
Nutrition Facts : Calories 69.2, Fat 1.3, SaturatedFat 0.8, Cholesterol 6.4, Sodium 86.3, Carbohydrate 8.2, Sugar 1.5, Protein 5.9
HOMEMADE YOGURT
this is a healthy and delicious addition to anybody's diet. you can add spices, sugar, fruit, veggies, anything you want. i also use it in recipes, adding it at the end. many indigenous cultures use fresh yogurt, and for good reason.
Provided by Bonnie bonbon
Categories Asian
Time 6h15m
Yield 1 quart
Number Of Ingredients 3
Steps:
- combine liquid milk and powdered milk in a pot, put on stove at medium setting.
- preheat oven or toaster oven to "warm" setting (100-150 degrees F).
- once milk threatens to boil over, remove from stove and cool (in ice bath if desired) so that the pan is not too hot to the touch.
- combine milk and yogurt in a very clean tupperware container, cover container.
- set container in pre-heated oven, leave for about 6 hours.
- your yogurt should be nice and thick-- now store it in the fridge for up to two weeks.
- NOTE: The ideal incubation temperature is 115 degrees F, plus or minus 10. Instead of a warm oven, you can use a sunny outdoor spot during summertime. In winter, you can set the container by a radiator or wood stove. Recently I have found the crockpot is a reliable heat source. Simply place water in your crockpot, filling the pot about halfway. Then place the covered yogurt container inside the crockpot, making sure the water does not enter the yogurt. You can then use a thermometer to monitor the water temperature, and adjust your crockpot during the incubation period to maintain ideal temperature.
Nutrition Facts : Calories 879.2, Fat 38.2, SaturatedFat 23.8, Cholesterol 156.6, Sodium 827.4, Carbohydrate 79.4, Sugar 34, Protein 55.8
HOMEMADE YOGURT
Provided by Megan O. Steintrager
Categories Milk/Cream Breakfast Brunch Vegetarian Yogurt Healthy Boil Candy Thermometer
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Start by cleaning and sterilizing all your equipment and tools as well as your work surface. Most utensils and storage containers can be sanitized in the dishwasher (some machines have a sanitize setting). Alternatively, sterilize everything in boiling water.
- Prepare an ice bath, filling a large bowl or sink with ice.
- Attach a candy thermometer to a heavy, large pot and add the milk. Place the pot over moderate heat and heat the milk until it reaches at least 180°F or boils, stirring occasionally to prevent a skin from forming and making sure the milk doesn't scald or boil over. Alternatively, place the milk in a large microwave-safe bowl or a large glass measuring cup with a spout (for easy pouring) and microwave it in 2- to 3-minute intervals, until it reaches 180° or boils.
- Remove the milk from the heat and allow it to cool to 110°F to 115°F. To speed the cooling process, place the pot in the prepared ice bath and stir the milk occasionally. (If the milk temperature drops too low, return it to the heat.)
- If using yogurt as a starter culture: In a small bowl, combine about 1 cup warm milk with the yogurt and stir to combine. Add the yogurt-milk mixture to the remaining warm milk and stir until completely incorporated. Do not stir vigorously.
- If using a powdered yogurt culture: Follow the manufacturer's instructions and add the specified amount of powdered culture to the warm milk; whisk until completely incorporated. Do not stir vigorously.
- Pour or ladle the mixture into the yogurt maker containers or another incubator (if using a thermos, first warm the inside with hot tap water) and incubate between 110°F and 115°F for 5 to 10 hours, depending on the desired flavor and consistency-longer incubation periods produces thicker, more tart yogurt. Do not disturb the yogurt during incubation.
- Cover the yogurt and refrigerate until cold, 2 to 3 hours. (If you used a thermos to incubate, transfer the finished yogurt to a non-insulated container for chilling so the temperature will drop.) Stir any flavorings into the yogurt just before serving. (For thicker, Greek-style yogurt, after incubation, spoon the yogurt into a cheesecloth-lined colander set over a bowl and let it drain, covered in the refrigerator, for at least 1 hour or overnight. Discard the whey that drains out of the yogurt or reserve it for another use.)
- Yogurt can be stored in the refrigerator, in covered glass, ceramic, or plastic containers, for up to 2 weeks, but the flavor will be the best during the first week. As yogurt ages, it becomes more tart. If more whey separates out of the yogurt, just stir it back in before serving.
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22 HEALTHY DINNER RECIPES WITH YOGURT AS THE STAR | BON ...
From bonappetit.com
Estimated Reading Time 3 minsPublished 2018-02-05
- Quick Tomato Chicken Curry. The honey lends a sweet, caramelize-y twist to this quick curry, but if you want to up the heat, add a big pinch of cayenne pepper.
- Spiced Chickpeas with Crispy Pita, Yogurt, and Brown Butter. This version of the Levantine breakfast dish, known as fatteh hummus, is all about the contrast of textures and flavors: crunchy pita chips, creamy chickpeas, and tart yogurt.
- Lamb Meatballs with Raisin Pesto. Raisins in your pesto?!? We promise that they deliver the right amount of sweetness to complement the lamb. View Recipe.
- Spiced Baby Eggplants. If you have an Asian grocer near you, try that. Alternately, use another small, purple- or lilac-colored type. View Recipe.
- Chickpea and Celery Soup with Chile-Garlic Oil. You know the soup and salad deal? Well, this is our take on combining the two into one dish. View Recipe.
- Roasted Sweet Potatoes with Chile Yogurt and Mint. This twice-roasted method allows for the sweet potatoes to get super-creamy on the inside while their skins get a little crispy.
- Wheat Berry Bowl with Merguez and Pomegranate. You can use any cooked grain—and any type of sausage you want—for this healthy but hearty dinner bowl. View Recipe.
- Spiced Dal with Fluffy Rice and Salted Yogurt. In this dish, lentils get a double dose of tartness from lime-marinated red onion and a drizzle of tangy yogurt.
- Turmeric-Coconut Curry with Pork. Instead of just using plain rice, make your own medley! Try a mix of white rice, millet, and/or quinoa, which all cook in about the same time.
- Smooth and Spicy Pinto Bean Soup. Some of us still have nightmares about bad puréed black bean soups that were once a “thing.” Creamy puréed pinto beans, chiles, and lots of mix-ins set this soup on the right path.
HOW TO MAKE FAT FREE GREEK YOGURT - TO SIMPLY INSPIRE
From tosimplyinspire.com
4/5 (4)Total Time 2 hrs 35 minsCategory Breakfast, SnackCalories 89 per serving
- Turn off the slow cooker and allow milk to cool to 110 degrees (will take 1 1/2 - 2 1/2 hours. Mine took exactly 2 hours)
- Allow the 1/2 cup of plain, unsweetened yogurt to come to room temperature while the milk is cooling.
HOW TO MAKE HOMEMADE YOGURT RECIPE - LEITE'S …
From leitesculinaria.com
5/5 (1)Total Time 7 hrsCategory BreakfastCalories 154 per serving
- Assemble all the necessary equipment (see below How To Choose An Incubation Method For Your Homemade Yogurt). You don’t want to be rummaging around for jar lids when your milk is ready to culture. Make sure that all equipment is scrupulously clean with no soap residue that could damage the culture.
- In a 2- to 3-quart (1.8- to 2.8-liter) stainless steel saucepan add in milk and whisk in the instant nonfat dry milk, if using. Set the pan over medium-low heat. For thicker yogurt, heat until the milk registers 195°F (91°C) on an instant-read thermometer, whisking often to prevent the milk from scorching, about 10 minutes. Adjust the heat as needed to keep the milk at or near 195°F (91°C) and cook, whisking often, for 10 minutes. Remove from the heat. (For thinner yogurt, heat until the milk registers 180°F (82°C) or 185°F (85°C) on an instant-read thermometer, whisking often to prevent the milk from scorching, about 10 minutes.) Adjust the heat as needed to keep the milk at or near 195°F (91°C) and cook, whisking often, for 10 minutes. Remove from the heat.
- Cover the saucepan and let the milk cool to between 110°F (43°C) and 115°F (46°C), about 1 1 ⁄ 4 hours. You can dramatically accelerate the cooling by placing the saucepan in a large bowl or sink full of ice water and stirring constantly. The milk temperature will plummet to the culturing range in less than 5 minutes, so monitor the temperature often. If it drops too low (below 110°F [43°C), return the saucepan to the stove and gently rewarm the milk over low heat just until it reaches 110°F (43°C) to 115°F (46°C).
- While the milk cools to the proper culturing temperature, prepare the jars. Choose a 1-quart (946 ml) jar or several smaller jars with a total capacity of 1 quart (946 ml) or use the jars that come with your yogurt maker. Wash well and then fill the jars with hot water and let stand until you need them. Replace the hot water if it cools so the jars will be warm when you fill them and drain just before filling. Alternatively, heat the jars with hot water, and then drain and place in a preheated electric yogurt maker to keep warm until you are ready to fill them. Note that you don’t have to use jars. You can incubate yogurt in a glass or earthenware bowl, or in any nonreactive (nonaluminum) container. You can even incubate it in the saucepan you heated the milk in. However, once the yogurt has set, you need to chill it to stop the fermentation and firm the curd, so make sure your incubation container will fit in the fridge. You don’t want to move just-set yogurt to other containers or yo
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4.8/5 (17)Calories 121 per servingCategory Making Yogurt
- Fill a Pyrex 2-qt microwave-safe bowl or pitcher with milk. Alternatively, pour milk into a heavy-duty pot to heat on the stove.
- Heat in the microwave until bubbles begin to appear around the edge. The temperature should reach 170-180˚F after you stir it. (In my microwave, it takes 17 minutes on HIGH). Check at 15 minutes.
HOW TO MAKE GREEK YOGURT | HOMEMADE GREEK YOGURT - FAT FREE
From mykitchenescapades.com
Cuisine GreekCategory BreakfastServings 9Calories 126 per serving
- Combine the milk and powdered milk in your crock pot. Heat on high for around 2 to 2 1/2 hours until the milk is at least 180 degrees.
- Leave the cover on (or a skin will form on top) and allow the mixture to cool about 2 hours until it is around 110 degrees but be sure it is below 120 degrees or it will kill the active yogurt cultures you are about to add. It helps to occasionally open the lid as it cools and stir to allow the heat to escape faster.
- Remove a couple ladles of the warm milk mixture and whisk in the store bought yogurt until smooth. Add this mixture into the warm milk in the crock and whisk until completely mixed. Promptly cover your crock and wrap your crock pot with a thick blanket or two. Your desire is to keep this mixture warm for as long as possible. Allow it to sit 8 – 12 hours.
- You can now either eat your yogurt as is or strain it in some cheesecloth or coffee filter to remove some of the excess whey. That will result in a thicker yogurt. I carefully transfer it to a rubbermaid container without mixing it. As it sits, the excess whey will rise to the sides which you can then remove with a spoon. Each time I get some yogurt out, I remove any whey that has pooled.
53 BEST WAYS TO USE YOGURT AT HOME FOR YOGURT LOVERS - TODAY
From today.com
Estimated Reading Time 6 mins
- Fluff up waffles. It's the secret behind the extraordinary chocolate waffles that chef Guillermo Pernot serves at Cuba Libre Restaurant & Rum Bar in Philadelphia.
- Stir it into alfredo sauce. If you're making an alfredo sauce, try using Greek yogurt. Even if you use the full-fat version, ounce for ounce it still only has about a quarter of the calories as heavy cream.
- Make a creamy marinara sauce. Boost the protein content of a basic tomato sauce and give it a creamier texture by adding a few spoonfuls of plain yogurt—an especially helpful tactic if you're trying to sneak nutrients into a picky kid's diet.
- Crisp up rice. New Orleans chef Alon Shaya creates a gorgeous golden crust on Persian rice, called Tah Dig, thanks to a combination of yogurt, saffron and water.
- Make a creamy filling for stuffed vegetables. Shaya fills heirloom tomatoes with a combination of couscous, veggies and yogurt. The moisture from the yogurt makes the filling taste like a deliciously smooth risotto.
- Cool down with chilled soup. For an easy chilled yogurt soup, Shaya thins out the yogurt with a little bit of milk, then adds fresh cilantro, diced cucumbers and fresh ground black pepper.
- Make roasted vegetable spread. For a quick and healthy appetizer or snack, whip up a mixture of fire-roasted eggplant with red pepper, onion, yogurt, herbs and olive oil served on flatbread.
- Throw together a cheater's onion dip. In a pinch, food writer Alessandra Bulow makes onion dip by stirring three-quarters of a packet of onion soup mix into a large container of low-fat Greek yogurt.
HOMEMADE PLAIN YOGURT RECIPE - EATINGWELL
From eatingwell.com
4/5 (1)Total Time 10 hrsCategory Clean-Eating Snacks For KidsCalories 137 per serving
- Heat milk in a large saucepan over medium-high heat, stirring frequently, until it is steaming, barely bubbling and registers 180 degrees F on an instant-read or candy thermometer. (Do not leave unattended--it can boil over very quickly.)
- Carefully pour the milk into a clean, heat-safe 5- to 8-cup container. Let stand, stirring frequently, until cooled to 110 degrees F. Combine yogurt with 1/2 cup of the 110 degrees milk in a small bowl, then stir the mixture back into the warm milk.
- Cover the container and wrap in a clean kitchen towel to help keep it warm. Place in a very warm place (see Tip) and let stand, undisturbed, until thickened and tangy, at least 8 hours and up to 12 hours. Refrigerate until cold, about 2 hours. The yogurt will thicken a bit more in the refrigerator.
10 RECIPE HACKS TO COOK WITH LOW-FAT PLAIN YOGURT
From thespruceeats.com
- Use yogurt as a tangy marinade for chicken. Add a squeeze of lemon juice to one cup of low-fat plain or nonfat Greek yogurt, plus 1 teaspoon minced garlic and a tablespoon of curry powder.
- Mix yogurt with shredded cucumber, garlic, and herbs (parsley, dill, fresh oregano, etc.) for an easy and healthy dip.
- Make a delicious low-fat smoothie with yogurt, your favorite fruit (fresh or frozen), and crushed ice.
- Stir up a tangy salad dressing for chicken, tuna or potatoes by simply adding yogurt, lemon juice (or vinegar), salt, pepper, and some fresh herbs.
- Make breakfast (or dessert) fancy with a low-fat parfait. Layer yogurt with berries and whole-grain cereal or granola. For a fancy twist, do multiple layers in a classic glass parfait cup.
- Make your baked potato toppings a little lighter. Simply swap sour cream for yogurt next time you are topping a baked potato.
- For baking, replace the butter and/or oil in muffins and quick bread with the same amount of yogurt. Be sure to add a 1/2 teaspoon of baking soda per cup of yogurt.
- For a tangy kick, scoop a dollop of yogurt on top of chilled soups for a creamy texture and extra flavor.
- Use yogurt in stews, chilis, or stroganoffs as a replacement for cream, milk, or sour cream. Be sure to add at the end of cooking and reduce the temperature of your hot dish to a gentle heat to avoid curdling.
- Yogurt cheese is a great alternative to cream cheese and very easy to make. Drain the yogurt over a bowl for two hours in the refrigerator in a sieve lined with cheesecloth or layers of paper towels.
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