Yogurt’s popularity as a quick breakfast or snack is unquestionable. But as this month’s selection of reader-submitted recipes shows, more and more recipes use the healthful dairy food as an ingredient in prime time meals, desserts and side dishes. Pictured is Kimberly Hough’s “Avocado Soup” that joins yogurt with delicious and healthy avocados, zucchini and lemon juice for a slightly tangy treat served cold — perfect for the approaching warm weather of late spring and summer.
Soup prepared by Emily Schilling/Photo by Richard G. Biever
Avocado Soup
4 small zucchini, 1-2 inch slices
3 vegetable bouillon cubes
4 cups water
2-3 avocados, peeled, pitted and cubed
1 to 11⁄2 T. lemon juice
1⁄4 t. salt
1⁄2 t. pepper
2 small containers of plain yogurt
In medium pot, boil zucchini with the bouillon cubes and water until thoroughly cooked. Meanwhile, in a food processor, puree the avocados with the lemon juice, salt and pepper. Chill in the refrigerator until the zucchini is cooked. Remove zucchini from the water, but reserve 2 cups of water. Puree the zucchini with the avocado mixture, adding water until creamy soup consistency. Add one container of yogurt while still pureeing. Chill for 4 hours. Serve cold with a dollop of yogurt.
Kimberly Hough,
Geneva, Ind.
Zesty Caesar Dip
3 cups plain yogurt
1⁄4 cup grated Parmesan cheese
2 T. lemon juice
1 T. Dijon mustard
1 T. olive oil
1 t. chopped garlic
Salt to taste
Cracked pepper to taste
Drain yogurt for 10-20 minutes, Combine all ingredients and mix well. Season with salt and pepper. Serve with vegetables, as a sandwich topper, or a salad dressing. Yields: 30 servings (1 oz. per serving)
Dolly Brown,
Lafayette, Ind.
Garlicky Roasted Potato Salad
3 lbs. new potatoes, scrubbed and quartered
6 garlic cloves, halved lengthwise
1 T. stoneground mustard
1 t. ground coriander
1 T. olive oil
1⁄2 cup chopped fresh parsley
1⁄2 cup plain low-fat yogurt
1⁄3 cup thinly sliced green onions
3⁄4 t. salt
1⁄4 t. pepper
Toss potatoes and garlic cloves with a mixture of the mustard, coriander and olive oil. Roast at 400 F for 30 minutes. Cool. Combine the roasted potatoes and garlic with remaining ingredients. Mix well.
Laura Jaicomo,
Angola, Ind.
Chicken Salad
11⁄2 cups chopped cooked chicken
1 cup shredded Cheddar cheese
1⁄2 cup finely chopped celery
1⁄2 cup mayonnaise
1⁄2 cup plain yogurt
1⁄4 cup chopped green pepper
1 green onion, chopped
Salt and pepper
Combine all ingredients. Season with salt and pepper. Refrigerate until ready to use.
Melissa Taylor,
Corydon, Ind.
Strawberry Yogurt Pound Cake
1⁄2 cup butter, softened
1 cup sugar
4 eggs, beaten
2 cups flour
1⁄2 t. salt
2 t. baking powder
1 container (6 oz.) non-fat yogurt, strawberry flavored
1⁄2 t. almond extract
Beat together butter, sugar and eggs until creamy. Add dry ingredients and mix well. Add yogurt. Mix well. Pour into greased and floured 9-inch-by-5-inch loaf pan. Bake in preheated 325 F oven, about 1 hour and 10 minutes until top tests done. Cool 10 minutes and remove from pan. Drizzle glaze over top. Cool.
Glaze
2 T. butter, softened
1⁄2 cup confectioners’ sugar
1 t. lemon juice
Mix well.
Brenda Bowman,
Ferdinand, Ind.