Can anyone tell me recipes using greek yogurt (healthy and for weight loss preferably)?
Is greek yogurt healthy ? Should one consume it if he is tryign to lose weight ?
In how much quantity ?
People who consume 3 or more servings of low fat dairy daily lose more weight than those who don't. A serving of yogurt or milk is 8 oz. Here are a couple of recipes to use greek yogurt..
**Banana-Papaya Smoothie**
1 cup milk (1% or skim)
1/4 cup Greek yogurt
1 teaspoon pure vanilla extract
1 small ripe banana, peeled and sliced
1/2 large, ripe papaya, peeled, seeded and chopped
1 cup ice cubes
Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.
**Greek Yogurt with Fig, Date, and Honey Swirl**
1/4 cup walnuts
1/4 cup almonds
1/4 cup pine nuts
6 figs, fresh or dried, cut into quarters
6 dates, pitted and chopped
1/2 cup honey
1/4 cup water
1 lemon, juiced
1 cinnamon stick
2 cups Greek yogurt*
Mint leaves for garnish
*Cook's note: Greek yogurt is thicker and less sour than plain yogurt. If you can't find Greek yogurt, drain regular yogurt, refrigerated, overnight through cheesecloth.
Toast the nuts in a saute pan over medium heat until they become fragrant. Put the nuts onto a plate and set aside; when cool enough to handle, chop them roughly.
In a small saucepan over medium heat, add the figs, dates, honey, water, lemon juice, and cinnamon stick. Cook for about 10 minutes until fruit is soft. Set aside and let it cool slightly; remove the cinnamon stick. Place the yogurt in a big bowl. Spoon the warm hoodia best buys fruit onto the yogurt and gently swirl the fruit through the yogurt. Sprinkle on the nuts and garnish with mint leaves. Serve immediately.
June 23rd, 2008 at 9:41 am
People who consume 3 or more servings of low fat dairy daily lose more weight than those who don't. A serving of yogurt or milk is 8 oz. Here are a couple of recipes to use greek yogurt..
**Banana-Papaya Smoothie**
1 cup milk (1% or skim)
1/4 cup Greek yogurt
1 teaspoon pure vanilla extract
1 small ripe banana, peeled and sliced
1/2 large, ripe papaya, peeled, seeded and chopped
1 cup ice cubes
Combine the milk, yogurt, vanilla, banana, papaya and ice cubes in a blender and blend until smooth. Pour into a large glass.
**Greek Yogurt with Fig, Date, and Honey Swirl**
1/4 cup walnuts
1/4 cup almonds
1/4 cup pine nuts
6 figs, fresh or dried, cut into quarters
6 dates, pitted and chopped
1/2 cup honey
1/4 cup water
1 lemon, juiced
1 cinnamon stick
2 cups Greek yogurt*
Mint leaves for garnish
*Cook's note: Greek yogurt is thicker and less sour than plain yogurt. If you can't find Greek yogurt, drain regular yogurt, refrigerated, overnight through cheesecloth.
Toast the nuts in a saute pan over medium heat until they become fragrant. Put the nuts onto a plate and set aside; when cool enough to handle, chop them roughly.
In a small saucepan over medium heat, add the figs, dates, honey, water, lemon juice, and cinnamon stick. Cook for about 10 minutes until fruit is soft. Set aside and let it cool slightly; remove the cinnamon stick. Place the yogurt in a big bowl. Spoon the warm fruit onto the yogurt and gently swirl the fruit through the yogurt. Sprinkle on the nuts and garnish with mint leaves. Serve immediately.
References :
June 23rd, 2008 at 9:42 am
by greek yogurt do you mean tezzekki or white sauce?
its really good but all it is is yogurt, cucumber, dill
References :
June 23rd, 2008 at 9:43 am
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_28151,00.html
Her's a healthy recipe. You can take out one of the fruits if you want. It's simple, yet delicious.
References :
Me
June 23rd, 2008 at 9:43 am
Greek Yogurt with Honey Thyme Walnut Crumble
Serves 2
2 teaspoons butter
1/4 cup chopped walnuts
1/2 teaspoon dried or 1 teaspoon fresh thyme leaves
2 tablespoons good quality mild honey
2 cups Greek yogurt
Melt butter in a skillet over medium heat. Add walnuts and stir until just toasted and beginning to brown. Remove from heat. Stir in thyme quickly, then add honey and stir to coat walnuts. Divide yogurt onto two dessert plates. Spoon honeyed walnuts over the top.
Per Serving (10 oz-wt.): 340 calories (190 from fat), 21g total fat, 8g saturated fat, 1dietary fiber, 12g protein, 31g carbohydrate, 40mg cholesterol, 115mg sodium
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Yogurt Cucumber Dip – Tzatzíki
Makes about 2 cups
Serve this cool and creamy dip with toasted pita triangles, on steamed vegetables or as a sauce alongside grilled kabobs.
1 large cucumber
1 teaspoon sea salt
14 ounces Greek style yogurt
2 garlic cloves, finely minced
1 tablespoon chopped fresh dill (or fresh mint)
2 tablespoons extra virgin olive oil
1 teaspoon white wine vinegar
pinch of fresh ground white pepper
Peel cucumber and cut in half lengthwise. With a small spoon, scrape out seeds. Grate cucumber into a medium bowl. Sprinkle with salt and refrigerate. After 15 minutes, drain off any excess water then stir in remaining ingredients. Refrigerate for several hours so flavors blend. Season with additional salt and pepper if desired.
Per Serving (159g-wt.): 120 calories (60 from fat), 7g total fat, 2g saturated fat, 6g protein, 10g total carbohydrate (0g dietary fiber, 8g sugar), 5mg cholesterol, 660mg sodium
References :
http://www.wholefoodsmarket.com/recipes/dessert/walnutcrumble.html
June 23rd, 2008 at 9:45 am
Grilled Eggplant and Yogurt Dip
1 pound eggplants, preferably the smaller Japanese or Italian variety
1 medium minced fresh onion, divided
3 minced garlic cloves, divided
1 1/2 cups plain low-fat yogurt
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1/4 cup chopped fresh mint (or parsley)
Start a charcoal or wood fire, or preheat a gas grill (or the broiler); the rack should be no more than 4 inches from the heat source. Cut the eggplants in half lengthwise up to the stem, but do not cut through, so the eggplants open like a book. Spread about 2/3 of the onion and garlic between the eggplant halves, and press the two sides back together.
Grill the eggplants, turning once or twice, until they are blackened and collapsed, 10-15 minutes. Don't worry if the skins burn a bit. Meanwhile, mix the remaining onion and garlic with the yogurt; then season with salt, black pepper, and cayenne. When cooked, let the eggplants cool a bit, then peel off the skins and let cool further. Roughly chop the eggplants, reserving any juices, then mix with the yogurt dressing. Chill if time allows, or just serve at room temperature; garnish with mint or parsley.
I hope this helps
References :
June 23rd, 2008 at 9:54 am
If you like Indian food there are a lot of yummy recipes that use chicken and yogurt like Chicken Tikka and Tandoori Chicken. You can find a ton of recipes at Epicurious.com using chicken and yogurt as the key words.
References :
Epicurious.com
June 23rd, 2008 at 10:34 am
Greek yogurt is very healthy and insanely creamy but the full fat version has a higher fat content than regular yogurt so unless you get light or low fat Greek yogurt, it's not recommended to eat a lot of it if you're trying to lose weight.
Just read the nutritional labels.
References :
June 23rd, 2008 at 10:45 am
You could make a fruit, granola, and yogurt parfait. Or you could just mix Bear Naked granola into the yogurt.
Fage is a really good brand of Greek yogurt– usually at a more upscale grocery like Whole Foods or Fresh Market. They have some that come with honey that you mix in. I think it is fairly healthy in moderation, but it is also very rich.
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