Yogourt It Up!
Posted by Gail | Filed under Gail Cooks!
I never used to be a Yogourt fan. Then Activia came up with that delish probiotic yogourt that tastes more like yummy than punishment and I was all in. Since then I’ve discovered that yogourt can be a great way to flavour up while fatting down.
Probiotics are good bacteria that help to keep our bodies in balance by promoting good digestion. Thems that knows say that probiotics can do everything from prevent dental problems to help with the production of serotonin and dopamine to keep you happy. They are immune system boosters. You can get them by swallowing a capsule, or you can up your yogourt intake and treat your taste buds while you do good for your whole body.
All those things you put into recipes to make them creamy, think mayo, cream, sour cream, cream cheese, do their magic because of the fat they contain. Fat tastes good. Subbing in natural yogourt – particularly that Greek-style yogourt that has become so popular recently – is a great way to keep the taste while cutting the fat and adding those darling probiotics.
If you like to make your own home-made ranch or creamy garlic salad dressing, slip in the yogourt and switch out the vinegar, replacing it with lemon juice and you’ll thoroughly enjoy the results.
Throwing a party and planning to make your own chips and dip? Bench the mayo and sour cream most recipes call for and send in yogourt as a switch hitter. Once you’ve added all the flavour, gobblers will never know the difference. (While you’re at it, sub in home made pita chips – brush with olive oil and bake in the oven til crisp, then break into pieces – for those bagged chips.)
Love your creamy pasta sauces, slip in yogourt instead of sour cream.
Mix up a batch of yogourt, lemon juice and soy (or teriyaki) sauce and marmite tomorrow’s dinner overnight. Yummy.
Take the sinful out of coffee cakes or biscuits by mixing yogurt and skim milk to replace the wet ingredients. Ditto buttermilk pancakes, which will not only be light and fluffy, they’ll be gooder for you.
And for those of you who think yogurt can’t be dessert, I offer you:
Gail’s Ginger Yogurt with Blueberries and Caramelized Sugar
- 6 oz. Greek yogurt
- 1 tbs honey
- 1 tbs ginger “juice”*
- up to 1/2 cup blueberries
- 2-4 teaspoons sugar
Layer the bottom of ramekins with blueberries.
Mix together yogurt with remaining blueberries (reserve a 5-6 to sprinkle on top of each ramekin).
Spoon mixture into ramekins. Top each with sugar spread evenly.
Pre-heat broiler on high. Broil in oven for about 5 minutes or until sugar has browned.
If you’re using a blowtorch, I hope you know what you’re doing! 3 mins or until the sugar melts and caramelizes into a shiny brown color.
Garnish with remaining fresh blueberries.
*Grate fresh ginger and then squeeze it to get the “juice” out. So good in soooo many ways.