The health benefits of eating yogurt are numerous. Its probiotics help you to maintain a healthy digestive and immune system. It is high in calcium to build strong bones and is a good source of vegetarian protein. Below are four exciting recipes to try if you are wanting creative ways to get more yogurt in your diet.
Blueberry-Yogurt Muffins
- 1 ½ cups flour
- 2 tablespoons wheat germ, toasted
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 1 cup plain yogurt
- ¼ cup brown sugar
- 2 tablespoons canola oil
- 1 ½ cup fresh or frozen, thawed blueberries.
Preheat oven to 375 degrees and spray a muffin pan with cooking spray. Mix the first eight ingredients in a bowl then blend until smooth; add the blueberries and stir them in. Fill each muffin cup about two-thirds full and bake for about 20 minutes, then transfer to a wire rack and allow to cool.
Barley, Asparagus and Cucumber Salad with Yogurt Dressing
- 3 cups water
- ¾ teaspoon salt
- ½ pound asparagus, cut into 2-inch pieces
- ¾ cup plain yogurt
- ½ cup barley
- 1 tablespoon olive oil
- 3 tablespoons fresh dill
- 2 tablespoons lemon juice
- 1 small crushed garlic clove
- ¼ teaspoon pepper
- 1 cup sliced cucumber
- 3 sliced scallions
Bring water and salt to a boil, then add asparagus and cook for 3-5 minutes; remove and refrigerate until salad is ready. Add barley to the water and return to boil. Reduce heat and cover, simmering until barley is tender, around 35 minutes. Drain in a colander and let it stand, placing a sheet of waxed paper over it and cooling it until it is luke warm. In a medium bowl, blend yogurt, oil, dill, lemon juice, garlic and salt and pepper. Add vegetables and then the barley and mix well. Chill before serving.
Apricots with Yogurt and Honey
- 1 cup plain Greek yogurt
- 2 tablespoons honey
- ½ teaspoon vanilla extract
- 9 fresh apricots, cut in half
Combine first three ingredients in bowl and blend well. Spoon over apricots and serve.
Leek, Fennel and Yogurt Soup
- 4 leeks, rinsed and cut into ½-inch pieces
- 1 tablespoon olive oil
- 3 tablespoons butter
- 2 cups fennel, diced
- 1 ½ teaspoons mint
- 4 cups chicken broth
- 1 large egg, beaten
- 2 tablespoons white flour
- 3 cups plain yogurt
- Salt and pepper to taste
Melt butter in skillet and saute leeks and fennel until soft, around 8-10 minutes. Stir in mint. Add broth and bring to boil, then reduce heat and simmer for 10 minutes. Meanwhile, combine whisk together flour and egg, then combine it with 1 tablespoon of the yogurt and blend. Add remaining yogurt and whisk until smooth. Add yogurt slowly to stockpot and keep below the boiling point or yogurt will curdle. Serve with crusty bread.
These recipes are all great delicious and simple to prepare. They also will give you creative ways to get more yogurt in your diet.
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