Yogurt Recipes

Pour it, Drink it, Blend it!

There are many ways to use Organic Valley Live Organic Yogurt, thanks to its pourable convenience.

They're great for cooking, pouring on cereal, blending into smoothies, dips and dressings. You can also drink it straight from the bottle -- though "cultured" drinkers always use a glass.

Here's some ideas to get you started:

• Wake up to an easy fruit smoothie. Blend vanilla pourable yogurt with a frozen organic banana or peaches and raspberries for a brain and body boosting start to your day.
• Beat breakfast boredom. Pour it over hot or cold cereal or on top of crunchy granola.
• Drink up after a work-out. Yogurt's protein and carbohydrate will help repair and build exercised muscles, similar to milk
• Use as a dressing or dip for fruit and vegetable salads. The berry flavor makes the perfect complement to tart, crisp apples. Simply slice fruit into your favorite bowl, drizzle with yogurt and garnish with a mint leaf. For a savory side, blend plain yogurt with onion or garlic chives for salads or slaw. You can substitute Organic Valley's plain lowfat pourable yogurt for any buttermilk-based dressing recipe.
• Make a creamy sauce for broiled, grilled or poached fish. Mix plain pourable yogurt with dill and minced garlic to taste and serve alongside salmon or trout.
• Marinate meats. Because of yogurt's natural acidity, it works well as a tenderizing marinade for a variety of meat dishes.
  
• Create a decadent dessert. Pour some vanilla yogurt over a dish of warm, sliced and sauteed apples. Sprinkle with cinnamon and a dash of nutmeg.
• Take a vacation. If time or resources keep you from visiting far off lands, let your kitchen – and Organic Valley's Live Organic Yogurt – be your ticket abroad. Take your kids to Thailand with a creamy mild curried egg salad, or travel to India with a cool cucumber raita or Tandoori chicken. Does the sun-kissed Mediterranean call your name? Get a taste of the Greek Isles by whipping up a tzatziki sauce for lamb kabobs, falafel, and whole grain pita bread. Time to say "bon voyage" to mealtime boredom, and "bon appetit!"

Recipes

On the Chilled Side

Raspberry Smoothie
There’s just three ingredients in this voluptuously delicious “health” drink—proof that the simplest things are often the best.
Chilled Cucumber Yogurt Soup with Fresh Dill and Toasted Walnuts
This has all velvet richness of a full-cream soup but it’s made with low-fat, high-calcium yogurt and is as cool as a, well, cucumber.
Avocado Yogurt Salad Dressing
Don’t you love it when something that tastes so decadent is so good for you?

Main Meals

Curry Yogurt Baked Chicken
Yogurt lends a nice tang to poultry, and its natural acidity helps tenderize the meat.
Turkey Meatballs with Middle Eastern Savor
What is it about meatballs? They always seem to be the first thing to disappear from an appetizer buffet. In this version made with lean turkey meat, yogurt adds moisture, while fresh mint, garlic and cumin add zest.
Feta, Leek and Sweet Red Pepper Quiche
This recipe happened one day when quiche was on the menu but the cook was out of milk. Yogurt came to the rescue, and with its characteristic tanginess, it turned out to be just the thing to accent a vegetable pie.

Baked Goodness

Cheddar Thyme Biscuits
Cheddar cheese and fresh thyme have a fragrant, flavorful affinity for each other in breads and baked goods; add yogurt to the mix in this recipe and you get crusty-on-the-outside, tender-on-the-inside biscuits.
Pumpkin Cobbler
There’s a little magic in this recipe. You start with a batter on the bottom and with pumpkin custard on the top, but as the dish bakes, the two switch positions, and you end up with cobbler: fruit custard on the bottom and pastry on the top.
Sunflower Pancakes
Give your immune system a boost with these yogurt-happy pancakes…and let the sun shine in with nutrient-dense sunflower seeds to accent them.