arabic desserts: Yogurt

Showing posts with label Yogurt. Show all posts

Fruit & Yogurt Wraps

A tasty and refreshing breakfast or after school treat.

Tortillas stuffed with yogurt, honey and fruit. Rolled in cinnamon and sugar.

Yum!

Fruit & Yogurt Wraps – Adapted from Tidy Mom

Ingredients

4 fajita-sized tortillas
1/2 T butter, melted
3 T sugar
1/2 tsp. cinnamon
1 C plain Greek Yogurt (or your favorite yogurt variety)
4 tsp. honey
1 C frozen fruit or 1/4 C your favorite fruit preserve

Directions

Begin by melting 1/2 T butter and using a pastry brush to coat one side of each fajita. Place the fajitas butter-side down one at a time onto a plate where 3 T sugar have been mixed with 1/2 tsp. cinnamon.

Top each tortilla with 1/4 C yogurt, spreading it in the center, leaving about a 1-inch margin around the edge.

Drizzle approximately 1 tsp. honey over the yogurt.

Layer fruit or fruit preserve over the top.

We enjoyed blueberry, raspberry frozen fruit tucked inside these, as well as a raspberry rhubarb preserve option. Yum!

Note: if you use a preserve, like the raspberry rhubarb pictured above, be sure to leave at least 1 inch along the margin and spread your filling thing; otherwise it will ooze out when you roll it up.

Roll up the tortilla and place them onto a cookie sheet.

Freeze for 20-30 minutes.

Slice in half.

Place into a freezer-friendly bag or container.

To serve, thaw at room temperature for 25-30 minutes before enjoying. Don’t let them sit out too long or they will get soggy. We found about 25 minutes was perfect. These can easily be taken out of the freezer when you get up in the morning and they’ll be ready by the time you make your way to the kitchen for breakfast!

They also make a great afternoon snack.

Enjoy!

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Creamy Spinach Pesto

For a girl with allergies, pesto is typically on my “avoid” list – loaded with pine nuts or walnuts and fresh basil, means this amazing culinary creation is out.

Enter, spinach pesto.

It’s absolutely delicious, although I can make no claims about the comparison of this pesto to the “original” basil pesto.

Great on sandwiches (speaking, of I have an amazing recipe coming later this week using said pesto), in wraps, on pizza or heck, even as a dip.

And, it’s so easy to make. You likely even have all the ingredients on hand.

Creamy Spinach Pesto – Finding Joy in My Kitchen

Ingredients

3 C fresh spinach
splash of lemon juice
1/8 tsp. minced garlic
1 T Parmesan cheese
1/2-1 tsp. dried basil
1 heaping T Greek Yogurt

Directions

In a food processor or blender, combine 3 C fresh spinach with a splash of lemon juice, 1/8 tsp. minced garlic, 1 T Parmesan cheese (grated works best), 1 T of plain Greek Yogurt and 1/2 tsp. dried basil. Whirl away until smooth.

**Note: If you have oral allergy syndrome like me, just wilt the spinach before you make the pesto.

Taste, and if needed season with more basil to your liking. Add salt and pepper if you would like.

Store in the refrigerator for up to 1 week.

Makes about 1/2 C of pesto.

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Raspberry Rhubarb Frozen Yogurt

Tangy. Creamy. Refreshing.

These are all adjectives to describe this bowl full of raspberry rhubarb frozen yogurt. Although it’s not nearly warm enough for frozen treats here in the frozen tundra, I can’t ever pass up a good rhubarb splurge.

This frozen yogurt is sure to be a summer staple for us! There is something amazing about the combination of Greek Yogurt (we used Fage), honey and raspberry rhubarb. Trust me on this one.

Up next, I’ll try the blueberry rhubarb jam mixed into this frozen yogurt base.

Raspberry Rhubarb Frozen Yogurt

Ingredients

2 C plain Greek Yogurt
1/4 – 1/2 C honey (depending on your preferred level of tartness)
3/4 C raspberry rhubarb preserve

Directions

Combine 2 C plain Greek Yogurt with 1/4 to 1/2 C honey. Use more or less honey to your taste preferences.

Stir until smooth.

Then, stir in 1/2 C raspberry rhubarb preserve.

Sample to make sure the sweet/tart ratio is just right for your family.

Pour into your ice cream maker and make according to manufacturers directions.

After about 15 minutes, your frozen yogurt should be ready. Stir in the remaining 1/4 C rhubarb raspberry preserve so that you swirl the frozen yogurt.

Serve right away or, freeze until ready to serve.

Enjoy!

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Parmesan Chicken Bake

This chicken has been flying all over Pinterest in recent months – something called “melt in your mouth chicken” or “the best chicken I’ve ever had”!

I try not to make broad claims like this when I post my recipes because, well, everyone’s tastes are different.

I guess that’s the scientist in me. Don’t put forth a claim if you can’t back it up with evidence.

So, I’m not going to tell you this is the best chicken recipe ever.

I will tell you that our family really enjoyed it. We found the taste to be tangy and yet savory at the same time.

I will also tell you that the original recipes range between 40-50 grams of fat per serving. This recipe clocks in at 8 grams of fat. That works for our family.

Finally, I will say that I really liked that it was easy to put together, baked up nicely and made great leftovers.

I’ll leave you to decide if you think it’s the “best recipe” or if it “melts in your mouth”.

Parmesan Chicken Bake – Adapted from Food.com

Ingredients

4-5 chicken breasts
1 C plain, Greek Yogurt (we used Fage)
2 T dried minced onion
1 tsp. dried minced garlic
pinch of turmeric
1/4 tsp. paprika
pinch of salt
1/4 tsp. pepper
1/2 C Parmesan cheese

Directions

Begin by preheating your oven to 375 degrees. Lightly grease a 9x13 or 2-quart casserole baking dish.

Arrange chicken breasts in the pan so they are not overlapping.

Mix together 1 C plain Greek Yogurt with 2 T dried minced onion, 1 tsp. dried minced garlic, 1/4 tsp. paprika, 1/4 tsp. pepper and a pinch of salt. Stir well.

Then, mix in 2 T Parmesan cheese. We used shredded, but I could imagine grated would work well mixed in as well.

Spread the yogurt mixture over the chicken breasts.

Sprinkle remaining cheese over the chicken breasts.

Bake for 45-50 minutes, uncovered.

When chicken is browned and internal temperature reaches 180 degrees, the chicken is done.

Remove from the oven and serve with rice and vegetables.

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Creamy Rice Casserole

During the countdown to 2013 I found some recipes that I couldn’t wait to try. This recipe was one of those.

Delicious and creamy, and made healthier to boot. The original recipe is 254 calories and 12 grams of fat. With just a few tweaks, we ended up at 178 calories and 5.3 grams of fat.

First tweak: substitute cottage cheese & milk for sour cream, or use Greek Yogurt. Just as creamy, quite delicious.

Second tweak: reduced the amount of cheese by switching to extra sharp cheddar (went from 2 C down to 1/2 C), and reduced the amount of Parmesan, by using it on the top of the dish rather than mixed in. Still get that cheesy flavor and can use much less cheese.