1. Orange Ice Pops (pictured above): Blend 1 (12-oz) can thawed frozen OJ concentrate with 2½ cups water, 1/3 cup sugar, ½ tsp lemon extract, and 1¼ cups Greek yogurt. Pour into 8-oz paper cups, partially freeze, and place a craft stick in each; refreeze.
2. Summer Parfait:
|7. Grilled Chicken Curry
In a tall glass, layer vanilla yogurt, granolla, and fresh berries. Repeat layers. Top with a strawberry.
3. Tangy Salad Dressing:
Blend 1 cup yogurt with 3 Tbsp fresh herbs (like basil, chives, and tarragon), 1 Tbsp balsamic vinegar, ½ tsp salt, and pepper to taste. Serve over your favorite greens.
Blend 1 cup flour, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt, 1 egg, 1 cup yogurt, 2 Tbsp oil, and 1 banana. Ladle out ¼ cup per pancake; fry.
5. Cornmeal-Crusted Flounder:
Marinate 1 lb of fillets in 1 cup yogurt, 1 tsp hot sauce, ¼ tsp cayenne, and ½ tsp herbes de Provence.
Roll in cornmeal; fry.
6. Savory Spinach Tart (pictured below):
Whisk 6 eggs, 2 cups Greek yogurt, 1½ cups shredded Jarlsberg cheese, 2 chopped scallions, 1 cup thawed frozen spinach, 2 Tbsp fresh chopped dill, salt, and pepper. Pour into an unbaked pie shell and bake at 350°F for 35 minutes, or until filling is set.
7. Grilled Chicken Curry (pictured right):
Combine 1 cup yogurt, ½ tsp cayenne pepper, 4 minced garlic cloves, 1 tsp curry powder, 1 tsp ground cumin, 1 tsp salt, ½ tsp ground turmeric, and 1 (2-inch) piece peeled, grated ginger. Marinate 1 lb chicken tenders for 3 hours. Grill on medium 15–20 minutese, turning occasionally. Top with fresh cilantro.
8. Dreamy Fruit Dip:
Combiine 1 cup Greek yogurt, 3 Tbsp brown sugar, 1 tsp vanilla extract, and 1 tsp finely grated lemon zest. Serve with strawberries, melon wedges, and mango slices.
9. Spicy Dipping Sauce for Chicken:
Combine 1 cup yogurt, 2 Tbsp Dijon mustard, 1 Tbsp honey, and 2 minced garlic cloves. Blend in 3 Tbsp white-wine vinegar.
10. Melon Smoothie for Two:
Blend 4 ice cubes, 1 cup vanilla yogurt, 1 cup cantaloupe, 1 cup honeydew, 1/8 tsp ginger, and 1 tsp lemon juice.
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