i have recently discovered the wonder of 'yogurt cheese'. just strain full-fat, low-fat, or ff yogurt overnight-- full-fat or low fat seems to work best (just plop the yogurt in a coffee filter in a strainer over a bowl and stick it all in the fridge) and use a zillion different ways instead of so gross ff sour cream- my fav use right now:
32 oz low-fat plain yogurt-- i like stonyfield farms
2 cucumbers
1 packet of ranch dressing mix (dry)
juice from 1 lemon
s&p to taste
strain the yogurt and combine with other ingredients in a food processor or blender. this is really good with pita chips, veggie strips, or wheat thins (or potato chips if you're feeling naughty) mmmm.
I also use this stuff in place of cream or coconut milk for cooking- tons of calcium and protein! I bet you could also do a lot with the flavored yogurts (for desserts etc) mmm. yogurt. is there anything it can't do?
i have recently discovered the wonder of 'yogurt cheese'.
I also use this stuff in place of cream or coconut milk for cooking- tons of calcium and protein! I bet you could also do a lot with the flavored yogurts (for desserts etc) mmm. yogurt. is there anything it can't do?
Thanks for the recipe. Can't wait to try it!!! Sounds so easy!
1 cup natural wheat bran
1/2 cup wheat germ
1 cup 1% butter milk (or 1 cup skim milk with 1 tablespoon lemon or vinegar)
1/3 cup non sweetened applesauce
2 eggs
2/3 cup splenda
1/2 tsp. vanilla
1 cup whole wheat flour
1/2 tsp allspice
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
3 cups shredded carrot
1/2 cup raisins.
Mix together bran and wheat germ with buttermilk and let stand. Combine applesauce, eggs, splenda, carrots and vanilla, add to bran buttermilk mixture. Sift together dry ingredients add raisins and add to first mixture and stir until just blended. Spoon into muffin tins and bake at 375 degrees for 15-20 minutes.
Another alternative - omit carrots - add blueberries and cranberries and use lemon extract..
YUMMY RATED BY JOY
Last edited by squabb56; 01-31-2005 at 11:44 PM.
Reason: oops.... forgot the flour
1 C. self rising flour
1/2 C. skim milk
2 TBSP light mayonnaise
Mix and put in 6 ct. muffin tin sprayed with Pam
400 degrees for 10-12 min.
1 point each-------(try these with the Healthy Choice 1 pt. sausage patties!)
I made these bisucuits this morning and they turned out great! I couldn't find the Healthy Choice sausage patties, but I got the Morningstar Farms Sausage Patties and they were good!
1-1/2 CUPS FLOUR
2/3 CUPS SUGAR
1-1/2 TEASPOONS BAKING POWDER
1/4 TEASPOON BAKING SODA
1/4 TEASPOON SALT
3/4 CUP REGULAR OATS
1 CUP MASHED BANANAS (2 LARGE)
1/3 CUP FATFREE BUTTERMILK
1/4 CUP VEGETABLE OIL
1 TEASPOON VANILLA EXTRACT
2 EGGS, LIGHTLY BEATEN
Combine flour, sugar, baking powder, soda & salt in large bowl. Stir in oats. In another bowl, combine mashed bananas, buttermilk, oil, vanilla & eggs. Add to flour mixture. Stir just until moist. Spoon into 8x4 loaf pan that has been coated with cooking spray. Bake at 350 degrees for 55 minutes, or until a wooden pick inserted in center comes out clean. Cool 15 minutes in pan. remove. Cool completely on wire rack.
2 ½ cups graham cracker crumbs
1 tbsp butter, melted
1 tbsp maple syrup
1 cup reduced fat sour cream
16oz light cream cheese
1 tbsp freshly grated lemon zest
1 tbsp fresh lemon juice
1 tsp vanilla extract
2 eggs
¾ cup sugar
Heat oven to 350F. Combine crumbs, butter, and maple syrup. Using the back of a spoon, press crumbs into the bottom and about 2” up the sides of an 8” springform pan coated with cooking spray. In a blender or food processor, combine remaining ingredients just until smooth. Pour into crust. Bake 1 hour or until firm around the edges but still slightly loose in the center. Turn oven off and let cake cool completely in oven, then cover, and chill before serving.
½ cup whole wheat breadcrumbs
¼ cup wheat germ
1 tsp salt
1 tsp onion powder
½ tsp sugar
¼ tsp ground red pepper
4 boneless, skinless chicken breast halves
2 eggs, beaten
Heat oven to 400F. In a shallow bowl, combine first 6 ingredients. Place a wire rack coated with cooking spray on a baking sheet. Coat chicken breasts with egg and then dredge in the breadcrumb mixture; press to coat with crumbs. Shake off excess and place breasts on wire rack. Coat with cooking spray and bake 35 minutes without turning.
½ pound beef sirloin cut into 2” cubes
salt & pepper
1 tsp olive oil
2 carrots, sliced
1 cup chopped onion
1 cup mushrooms, sliced
5 garlic cloves, smashed
½ cup red wine
6 cups beef broth
1 can (abt 14.5oz) chopped tomatoes, drained
2 sprigs fresh thyme
1 bay leaf
½ cup uncooked barley
Season beef cubes with salt and pepper. In a large pot over medium heat, brown beef on all sides in olive oil. Do not turn pieces until one side is well browned. Transfer to a plate and pour out any excess fat. Add carrots, onion, mushrooms, and garlic. Stir over medium heat about 3 minutes. Pour in wine, and increase heat to high, and bring to a boil. Liquid should reduce by half (about 2 mins). Add beef broth, tomatoes, thyme and bay leaf, and bring to a boil. Reduce heat, add beef, and let simmer for 1 hour. Stir in barley and simmer 1 hour, or until barley is cooked through. Remove bay leaf before serving.
Turkey breast (7lbs, approx)
3 tbsp apricot jam
1 tsp cumin
1 tsp dry mustard
1 tsp sage
½ tsp thyme
½ tsp salt
vegetable oil spray
Preheat oven to 325F. Rinse turkey breast with cold water and pat dry. Trim off an excess fat. Combine the apricot jam, cumin, mustard, sage, thyme, and salt to form a paste. Rub paste liberally over turkey breast. Coat roasting pan with vegetable oil spray, and place turkey in the pan. Bake for approx 2 ½ to 3 hours, ur until thermometer reads 180F. Let turkey stand for 10 minutes before carving.
1lb boneless, skinless chicken brest
Mrs. Dash salt free seasoning
1 tbsp olive oil
1 cup chopped onion
1 cup sliced mushrooms
1 cup sliced zucchini
¼ tsp dried basil
¼ tsp dried oregano
1 tsp freshly minced garlic
1 can garbanzo beans, drained & rinsed
1 14.5oz can diced tomatoes
2 tbsp fat-free sour cream
1 tbsp balsamic vinegar
Coat chicken breasts with Mrs. Dash seasoning. Heat oil in a large skillet over medium-high heat. Saute chicken breasts until brown, 2 minutes each side. Add onion, mushroom, zucchini, basil, oregano, and garlic. Saute for 4 minutes. Reduce heat to medium, and add remaining ingredients. Cover and cook for 10-12 minutes. Serve over ½ cup brown rice.
1 bag black tea
½ cup boiling water
3 tbsp splenda
2 tbsp unsweetened dutch process cocoa powder
2 cups nonfat or soy milk
1 tsp vanilla extract
½ tsp cinnamon
½ tsp nutmeg
fat free whip cream
cinnamon sticks
Bring water to a boil in a small saucepan. Add tea bag, remove from heat, and let steep for 3 to 5 minutes. Remove bag & stir in cocoa & splenda. Over medium heat, bring mixture to a boil. Stir in milk, vanilla, ground cinnamon, and nutmeg. Heat thoroughly, without it getting back to a boil. Pour into your favorite mug, and garnish with some whipped cream and a cinnamon stick.
2 tbsp olive oil
1 cup chopped red onion
1 clove garlic
½ tsp mrs dash no salt spice
1 pound boneless skinless chicken breast cut into 1” pieces
¼ cup low sodium fat free chicken broth
2 chopped roma tomatoes (can omit)
2 tbsp balsamic vinegar
2 tsp Dijon mustard
1 tsp horseradish
¼ tsp ground pepper
heat olive oil in a large skillet over medium heat. Add onion, garlic, and mrs dash spice, and sauté about 4 minutes. Add chicken, and cook until browned, approx 5 minutes. Stir in low sodium chicken broth, tomatoes, vinegar, mustard, and horseradish. Continue to stir and cook for 5 minutes. Add pepper and serve over brown rice.
Preheat oven to 450F. In a food processor, combine the soy sauce, peanut butter, oil, and lime juice. Blend until the peanut butter is thoroughly mixed with the other ingredients. In a shallow pan, mix together the flour, sesame seeds, and pepper. Coat each piece of chicken in the peanut butter mixture, then coat in the flour mixture. Place the chicken onto a non stick cookie sheet sprayed with canola oil. Optional- spray each breast with canola oil until completely covered. Cook for 20 minutes, or until cooked through.
Makes 4 servings, 301 calories (if using the additional oil), 38.8g protein, 8.4g carbs, 11g fat, 1.2g fiber
1 ¼ cups fat free buttermilk
1 ½ cups unbleached flour
2/3 cup dried cranberries
1/3 cup splenda
¼ cup sugar free maple syrup
1/3 cup pecans or almonds, chopped
½ cup quaker instant oatmeal, uncooked
24g vanilla protein powder
2 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
pam cooking spray
Preheat the oven to 325F. In a bowl, thoroughly combine the flour, splenda, protein powder, baking powder, and baking soda. In a separate bowl, combine the buttermilk, oats, maple syrup, and vanilla. Add the buttermilk mixture to the flour mixture and combine thoroughly. Mix in the cranberries and nuts. Pour the dough into a 8x4 loaf pan sprayed with Pam. Bake in the oven for 50 minutes, or until a knife or toothpick comes out dry. Remove from the oven, let cool for 20 minutes, then remove from the pan.
mmm... yogurt
