Use up yogurt before it expires
photo by melodrama.ca
Yogurt is refreshing for all seasons. When it goes on sale, you might tend to buy more than usual. The small cups sometimes get shoved to the back of the fridge. Next thing you know, you notice it expires today! You don’t want it to go to waste. Sure, you could make frozen-yogurt pops or smoothies, but here are a few other ways to use it up.
Hidden Yogurt Dessert
1 small box instant-pistachio-pudding mix
2 (8-ounce) containers vanilla low-fat yogurt
1 (8-ounce) can unsweetened crushed pineapple, undrained
1 cup frozen whipped topping, thawed
In a large bowl, combine pudding mix, yogurt and crushed pineapple. Mix until smooth. Fold in whipped topping. Cover and refrigerate until chilled.
1/2 cup fat-free cottage cheese
1/2 cup vanilla yogurt
1 to 2 teaspoons granulated or brown sugar
1/2 cup fresh strawberries or blueberries
With an electric mixer, combine cottage cheese, yogurt and sugar. Top with berries.
1-1/4 cups flour
1 teaspoon baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup unsalted butter, melted and cooled
1/2 cup plain yogurt
2 teaspoons grated lemon zest
3 tablespoons fresh lemon juice
1/2 teaspoon lemon extract
glaze, optional, recipe below
Preheat oven to 350 F. Line a muffin pan with cupcake liners. In a small bowl, combine flour, baking powder and salt. In a large bowl, cream together sugar, butter and egg until smooth. Add yogurt, zest, juice and lemon extract. Mix until smooth. Add flour mixture. Beat until smooth.
Divide batter evenly into muffin pan. Bake for 20 to 25 minutes. Cool. Add glaze, if using.
1-3/4 cups confectioners’ sugar
5 tablespoons fresh lemon juice
In a small bowl, whisk powdered sugar and lemon juice until smooth.
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
4 teaspoons sugar
2 large eggs, beaten
4 tablespoons butter, melted
1 cup strawberry or blueberry yogurt
1-1/2 cups buttermilk
1/2 teaspoon vanilla
In a mixing bowl, mix flour, baking powder, baking soda, salt and sugar. Add eggs, butter, yogurt, buttermilk and vanilla and mix until smooth. Grease pan with nonstick spray, oil or butter. Place pan on medium heat. Pour 1/4 cup of batter onto heated pan. Turn once pancake is bubbly and golden on bottom. Top with berries if desired.
1/2 cup packed brown sugar
1/2 cup granulated sugar
1/2 cup butter
1/2 cup plain or vanilla yogurt
2 teaspoons vanilla extract
1-3/4 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups chocolate chips
Preheat the oven to 375 F. Grease cookie sheet. In a medium bowl, cream together the brown sugar, granulated sugar and butter until light and fluffy. Stir in yogurt and vanilla. In a medium bowl, combine flour, baking soda and salt. Add flour mixture to creamed mixture and stir to combine. Fold in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto cookie sheets. Bake for 8 to 10 minutes until edges brown.