Greek yogurt is probably one of the best things for you out there in the dairy world. Me and April have a favorite brand which is FAGE or Chobani! Either one has great flavors and overall super declious. But if you buy the big tub of it and noticed that it keeps going bad because you can never finsih it, well here are some quick recipes you can whip up to use the rest of your greek yogurt so it doesn’t go to waste.
Greek Yogurt Pancakes:
6 ounces of greek yogurt (I used Chobani non-fat plain)
1 egg white
1 tsp baking soda
1/2 cup of flour
Mix the yogurt and egg white in a bowl. In a separate bowl, mix the flour and baking soda. Combine all ingredients together and cook like you would regular pancakes. I added blackberries to mine 🙂 Delicious! Flip them when they start bubbling on each side.
Makes about 3 medium pancakes!
- 6 tablespoons strong coffee
- 1/4 cup Grand Marnier
- 14 ladyfingers (you may need a few more)
- 8 ounces mascarpone
- 1/3 cup confectioners’ sugar
- 1/2 cup nonfat plain Greek yogurt (must be Greek style nonfat yogurt)
- 1 teaspoon vanilla extract
- 1 ounce dark chocolate, finely grated
2Quickly dip half the ladyfingers in the coffee mixture, turning to coat them but not so much that they get soggy.
3Arrange in one layer over bottom of your pan.
4Beat mascarpone with confectioners sugar until fluffy.
5Beat in yogurt and vanilla extract until well mixed with mascarpone.
6Spoon mascarpone yogurt mixture over the ladyfingers in pan and smooth the top.
7Sprinkle half the grated chocolate over the top.
8Dip the remaining ladyfingers in coffee mixture and arrange over the top.
9Sprinkle remaining chocolate evenly over the top of the ladyfingers.
10Chill for four hours or overnight.Greek yogurt cupakes:Ingredients:
- 12 reduced fat vanilla wafers
- 8 oz 1/3 less fat cream cheese, softened
- 1/4 cup sugar
- 1 tsp vanilla
- 6 oz fat-free vanilla Greek yogurt (I used Chobani)
- 2 large egg whites
- 1 tbsp all purpose flour
- 8 oz strawberries, hulled and sliced thin
- 8 oz blueberries
Heat oven to 350°.
Line cupcake tin with
liners. Place a vanilla wafer at the bottom of each liner.
beat cream cheese, sugar and vanilla until smooth using an electric
mixer. Gradually beat in fat free yogurt, egg whites, and flour. Do not
over beat. Pour into cupcake liners filling half way.
20-25 minutes or until center is almost set. Cool to room temperature
then chill at least 1 hour in the refrigerator.Greek yogurt cucumber dill dip:
- 3 tbsp. olive oil
- 1 tbsp. vinegar
- 2 cloves garlic, minced finely
- 1/2 tsp. salt
- 1/4 tsp. white pepper
- 1 cup greek yogurt, strained
- 1 cup sour cream
- 2 cucumbers, peeled, seeded and diced
- 1 tsp. chopped fresh dill
Combine olive oil, vinegar, garlic, salt, and pepper in a bowl. Mix until well combined. Using a whisk, blend the yogurt with the sour cream. Add the olive oil mixture to the yogurt mixture and mix well. Finally, add the cucumber and chopped fresh dill. Chill for at least two hours before serving.
Garnish with a sprig of fresh dill just before serving.
Zucchini Goat Cheese Tart:
For the Crust:
- 1 1/2 cups all purpose flour
- 1/2 cup greek yogurt
- 1/4 cup unsalted butter, cold, cut in 1/4 inch dice
- 2 tablespoons ice water
- 1/4 teaspoon salt
- 2 tablespoons sesame seeds
For the Topping:
- 2/3 cup goat cheese, at room temperature
- 1 teaspoon milk
- 1 zucchini, cut into paper thin slices (preferably with a mandolin)
- 1 tablespoon fresh thyme
- 2 teaspoons fleur de sel
- 1 tablespoon extra virgin olive oil
Make Crust: Place flour, butter, yogurt, and salt in the bowl of a food processor. Pulse until butter is in pea sized pieces, about 10 pulses. Add ice water and pulse until flour is incorporated and dough comes together in a ball, about one minute. Cover dough in plastic wrap and let chill in refrigerator for 30 minutes.
Preheat oven to 350°F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll dough out into approximately an 8 by 11 inch rectangle. Note: this tart is meant to be rustic, not perfectly shaped.
Sprinkle dough with sesame seeds and lightly roll with rolling pin to embed seeds into crust.
Place dough on a baking sheet. Prick dough all over with a fork. Cover dough with another piece of parchment paper and line with pie weights. Bake for 35 minutes, or until golden brown. Remove pie weights and let cool.
Assembly: In a small bowl, combine goat cheese and milk. Whisk until goat cheese has a creamy consistency.
Spread goat cheese evenly over crust. Lay zucchini over goat cheese, overlapping slightly, until completely covering crust. Sprinkle with thyme and fleur de sel. Drizzle with olive oil right before serving.