Favorite Yogurt Recipes

Yogurt Crunch Parfait

"This yogurt recipe is a nice lite delicious, very easy to make snack. Enjoy!"

INGREDIENTS:

1 (8 ounce) container Lowfat Yogurt, any variety

1 (8 ounce) container COOL WHIP FREE Whipped Topping, thawed, divided

1 banana, sliced

1 (20 ounce) can pineapple chunks, drained

1 cup POST SELECTS BANANA NUT CRUNCH Cereal

DIRECTIONS:

Stir yogurt and 1/2 of the whipped topping in large bowl until smooth. Alternately layer yogurt mixture, bananas, pineapple chunks, cereal and remaining whipped topping in 6 parfait glasses; repeat layers.

Yogurt Almond Ice Cream "You'll need an ice cream maker for this delicious healthy yogurt recipe."

INGREDIENTS:

2 cups plain nonfat yogurt

1 cup vanilla soy milk

1/3 cup honey

1 tablespoon canola oil

1/4 cup chopped almonds

DIRECTIONS:

In a medium bowl, whisk together the yogurt, soy milk, honey and canola oil. Pour into an ice cream maker, and freeze according to the manufacturer's instructions. Scoop ice cream into serving bowls, and garnish with chopped almonds.

Ranch Dipping Sauce "This yogurt recipe provids the perfect low fat dipping sauce for those veggies."

INGREDIENTS:

3/4 cup plain yogurt

1/3 cup mayonnaise

1 (1 ounce) package ranch dressing mix

1 tablespoon chopped fresh parsley

DIRECTIONS:

In a medium-size mixing bowl, blend yogurt, mayonnaise, and ranch dressing mix. Mix well with a wire whisk. Cover and refrigerate overnight. Sprinkle with parsley before serving.

Cornbread The Healthy Way "Surpise! You can make cornbread healthier. This yogurt recipe is a delicious alternative to traditional cornbread."

INGREDIENTS:

1 cup unbleached flour

1 cup cornmeal

1/4 cup white sugar

1 teaspoon baking soda

3/4 teaspoon salt

1 cup plain nonfat yogurt

2 eggs, beaten

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8x8 inch baking pan. In a large bowl, mix flour, cornmeal, sugar, soda and salt. Stir in yogurt and eggs. Do not over mix, stir only until well blended.

Pour batter into prepared pan. Bake in preheated oven for 20 to 25 minutes, or until center of the bread springs back when gently pressed.

Layered Yogurt Fruit Salad "Satify your sweet tooth with this healthy delicious yogurt recipe."

INGREDIENTS:

1 container (6 ounces) Yoplait® Thick & Creamy Key lime pie yogurt

2 tablespoons orange juice

2 cups fresh pineapple chunks

1 cup strawberry halves

2 cups green grapes

1 cup blueberries

2 cups cubed cantaloupe

1/4 cup flaked or shredded coconut, toasted

DIRECTIONS:

Mix yogurt and orange juice; set aside. In 2 1/2-quart clear glass bowl, layer fruit in order listed. Pour yogurt mixture over fruit. Sprinkle with coconut. Serve immediately. How to toast coconut: heat in ungreased heavy skillet over medium-low heat 6 to 14 minutes, stirring frequently until browning begins, then stirring constantly until golden brown.

Greek Quesadillas with Dill Yogurt Sauce "This yogurt recipe provides a delicious, healthy meal for the entire family."

INGREDIENTS:

Dipping Sauce

1 container (6 oz) Fat Free plain yogurt

1 tablespoon chopped fresh dill weed

1 teaspoon extra-virgin olive oil

1 teaspoon lemon juice

1 clove garlic, finely chopped

Quesadillas

1 cup crumbled feta cheese (4 oz)

1 cup shredded mozzarella cheese (4 oz)

1 small cucumber, peeled and diced (1 cup)

1 large tomato, finely chopped (1 cup)

1/2 cup chopped pitted kalamata olives

1/8 teaspoon salt

1/8 teaspoon pepper

1 package Whole Wheat Tortilla

DIRECTIONS:

In small bowl, mix yogurt, dill weed, oil, lemon juice and garlic; set aside. In large bowl, mix feta cheese, mozzarella cheese, cucumber, tomato, olives, salt and pepper. Heat 12-inch nonstick skillet over medium heat. Sprinkle 1/2 cup cheese mixture onto half of each tortilla. Fold untopped half of each tortilla over cheese mixture; gently press down with pancake turner. Cook 3 quesadillas at a time in hot skillet about 2 minutes on each side, gently pressing down with pancake turner, until tortillas are light brown and crisp and cheese is melted. Remove from skillet; place on cutting board. Cut each quesadilla in half. Serve warm with yogurt mixture.

Yogurt Gelatin Rainbow Salad "This is a beautiful, delicious low fat dessert that the kids will love it."

INGREDIENTS:

2 cups boiling water

1 box (6 oz) lime-flavored gelatin for green ribbon or berry blue-flavored gelatin for blue ribbon

1 container (6 oz) Yoplait® Original Key lime yogurt for green ribbon or mountain blueberry yogurt for blue ribbon

2/3 cup cold water

2 cups boiling water

1 box (6 oz) lemon-flavored gelatin for cream ribbon or Piña colada gelatin for white ribbon

1 container (6 oz) Yoplait® Original lemon burst yogurt for yellow ribbon or Original coconut cream pie yogurt for white ribbon

2/3 cup cold water

2 cups boiling water

1 box (6 oz) raspberry-flavored gelatin

1 container (6 oz) Yoplait® Original red raspberry yogurt

2/3 cup cold water

DIRECTIONS:

In medium bowl, stir 2 cups boiling water into lime gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the lime gelatin into lime yogurt. Pour yogurt mixture into 13x9-inch (3-quart) glass baking dish. Refrigerate about 1 hour or until set. Stir 2/3 cup cold water into remaining plain lime gelatin; let stand at room temperature.

When lime yogurt layer is set, carefully pour plain lime gelatin over yogurt layer. Refrigerate about 30 minutes or until set. In medium bowl, stir 2 cups boiling water into lemon gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the lemon gelatin into lemon yogurt. Pour yogurt mixture over layer of lime gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into remaining plain lemon gelatin; let stand at room temperature.

When lemon yogurt layer is set, carefully pour plain lemon gelatin over yogurt layer. Refrigerate about 30 minutes or until set.

In medium bowl, stir 2 cups boiling water into raspberry gelatin until gelatin is dissolved. In another medium bowl, slowly stir 1 cup of the raspberry gelatin into raspberry yogurt. Pour yogurt mixture over layer of lemon gelatin. Refrigerate about 30 minutes or until set. Stir 2/3 cup cold water into remaining plain raspberry gelatin; let stand at room temperature. When raspberry yogurt layer is set, carefully pour plain raspberry gelatin over yogurt layer. Refrigerate at least 2 hours until set.

Orange Yogurt Parfait "This yogurt recipe is a bit more complicated but well worth it. Enjoy!"

INGREDIENTS:

3 cups low-fat plain yogurt

1 1/2 large shredded wheat biscuits, coarsely crumbled

1 1/2 tablespoons unsalted butter, melted

2 teaspoons sugar

1/2 cup water

1/4 cup honey

6 (3- by 1/2-inch) strips orange zest

1/4 cup strained fresh orange juice

1/3 cup chilled heavy cream

DIRECTIONS:

Drain yogurt in a paper-towel-lined large sieve set over a bowl, covered and chilled, 24 hours. Discard any liquid in bowl. Preheat oven to 350°F.

Toss shredded wheat with butter and sugar in a bowl, then spread evenly on a baking sheet and bake in middle of oven until deep golden, about 12 minutes. Cool completely.

Simmer water, honey, zest, and orange juice in a small saucepan, uncovered, until reduced to about 1/2 cup, 8 to 10 minutes. Remove from heat and let steep, covered, 10 minutes. Cool syrup, then pour through a sieve into a small bowl, reserving zest.

Finely chop half of zest and stir into yogurt in a bowl along with 4 tablespoons syrup. Thinly slice remaining zest for garnish.

Beat cream in a small deep bowl with a whisk or an electric mixer until it just holds stiff peaks, then fold into yogurt. Divide yogurt among 6 small dessert dishes, then drizzle remaining syrup over it and top with wheat crisps and sliced zest.

Cooks' notes: Wheat crisps and syrup can be made 1 day ahead. Keep wheat crisps in an airtight container at room temperature and chill syrup, covered. Yogurt mixture can be made 3 hours ahead (without syrup topping and wheat crisps) and chilled, covered.