Momentum / Flex - Plain yogurt

Do you use plain yogurt in any of your recipes? What do you use it as a substitute for?

Dawn

I do! Well, I use it to make No Pudge brownies and it is actually an ingredient in some WW recipes I have gotten from the WW website. I don't use as a substitute though :)

Would you mind sending me the brownie recipe? That is one of my husbands favorite snacks. Also, do you know how many pts they are?

Thanks,

Dawn

Dawn,

No pudge brownies are a product. You can find them at Trader Joe's, some other stores or order online.

I only wish they were vegan, oh well :)

I almost forgot to say what I've used plain yogurt for..

Right now I'm loving plain unsweetened (soy) yogurt mixed with 1/2 cup of blueberries and mixed with 1 serving of a whole grain cereal.

As far as substitutes, I've substituted yogurt for mayo in recipes before. It adds a bit of the creaminess without the fat.

That is all I can think of

I get them at my local supermarket :) They have a bunch of flavors. There's the website: http://www.nopudge.com/

Plain yogurt mixed with a packet of powdered ranch dip is a tasty, healthy low-fat dip for veggies or ww pitas

I normally just eat it, but I do use it as a sour cream substitute (as a topping not in cooking) or buttermilk substitute (baked goods) since I never have those in the house.

Ditto on the sour cream!! To me it tastes exactly the same when paired with foods sour cream would belong on. I guess I'm good at fooling myself :) I put it on burritos and the like. I've never used it as a baking substitute though. Just as yogurt or sour cream.

I use it to make homemade wheat crackers that taste like wheat thins. The recipe is from Moosewoods first book. I've made it with whole wheat in place of the 1 cup of white and it's very good.

1 cup whole wheat flour, plus more
whole wheat flour, for kneading
1 cup white flour
1 teaspoon salt
1 1/2 teaspoons baking powder
2 tablespoons sesame seeds
1 tablespoon butter
1/4 cup plain yogurt
2/3 cup ice water


Preheat oven to 350. Lightly grease two cookie sheets with butter and set aside.
In a medium-sized bowl, mix first four ingredients and then sift them two times with a flour sifter. To this dry mix, add yogurt, cutting it in with a pastry blender. Set aside.
Melt butter in small saucepan and toast sesame seeds in butter until they start to smell nutty and get a bit browned. Add sesame seeds to dry mix and then ice water. Knead this mixture a bit, perhaps 20 strokes. If dough is still too sticky, add a handful of wheat flour until you can manage to roll it out on a flat surface.
Roll to 1/8 inch thick and cut into desired shapes. Poke many holes into each individual cracker with a fork.
Arrange on cookie sheets with about 1/4 inch between each cracker. Bake for 10 minutes or starting to brown at edges. Cool on baker's rack.