From the Jacket
101 Things to do with Yogurt From appetizers, salads and main dishes to sides, breads, drinks and desserts, these simple, delicious recipes are sure to please any cook in the kitchen! Vegetable Pizza Wedges Apple Breakfast Bars Summer Slaw Chicken Verde Enchilada Pie Country Herb Bread Tropical Fruit Smoothie Chocolate Brownie Cake And more!
Spiral Bound August 15, 2006 128 Pages, 5.4 x 7.36 x 0.34 in Gibbs Smith Publishers 1423601041
About the Author
Geneva Stringham grew up in California, but calls Utah home. She began her yogurt experience when her first child was a toddler, long before yogurt was popular. Known as “The Yogurt Lady,” Geneva previously authored Make It With Yogurt!; has taught yogurt and nutrition classes to children, health professionals, and the community; and was a regular columnist for a national health foods distributor publication. Her philosophy has been to help others discover there’s more to yogurt than just eating it out of a carton! She loves her growing family (including 10 grandchildren!), and actively enjoys a variety of hobbies. Geneva and her husband, Warren, live in Salt Lake City.
Sample Recipes
RISE-N-SHINE WAFFLES
1 16-oz. carton (or 2 cups) vanilla or lemon yogurt
4 eggs, separated
1 Tbl. finely grated orange peel
1/4 cup orange juice
2 Tbl. sugar
1/4 tsp. gound cinnamon
1 Tbl. butter, melted
1 cup flour
1 cup wheat flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
Preheat a waffle iron. Beat egg yolks and stir into yogurt; add orange juice, orange peel, sugar, cinnamon, and melted butter, and stir to mix well. Combine dry ingredients and gradually stir into yogurt-egg mixture just until incorporated. Beat egg whites to stiff peaks and fold into yogurt batter. Makes about 12 waffles.
COOL ICEBERG WEDGES with BLEU CHEESE DRESSING
1 8-oz. carton (or 1 cup) plain yogurt
1 cup mayonnaise
1/2 tsp. salt
1/2 tsp. garlic powder
1/4 tsp. pepper
4 oz. Bleu Cheese crumbles
Stir together all ingredients, adding cheese last. Refrigerate to blend flavors. Serve drizzled over iceberg lettuce wedges. Garnish with a few Bleu cheese crumbles, grape tomatoes, and a sprinkle of parsley.
STRAWBERRY SHORTCAKE
1/4 cup butter
1/4 cup shortening
1-1/2 cups sugar
1-1/2 tsp. vanilla
1 cup plain yogurt
2-1/4 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
4 egg whites, beaten*
Sift together dry ingredients. Add butter, shortening, vanilla and 3/4 cup yogurt. Beat 2 minutes at medium speed. Add remaining yogurt, and fold in beaten egg whites. Beat 2 minutes longer. Pour batter into prepared 9x13 baking dish. Bake at 350° 25-30 minutes.
When serving, slice a square of cake in half. Top bottom half of cake with fresh strawberries, or other fruit, and whipped cream. Replace cake top. Repeat with fruit and whipped cream. This light, basic cake is also delicious with other fruit sauces (included in the book).
*Cake will be higher and lighter if egg whites are beaten to soft peaks before folded into batter.
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