Tag: Greek yogurt

the magic of an explosion of flavors in every bite – Italian cuisine reinvented by Gordon Ramsay

The small pizzas with greek yogurt in a pana light and yeast-free variant of the classic pizza, offer the possibility of making a quick and easy recipe, but without sacrificing taste. The combination of softness and crunchiness, combined with the rich aroma of Greek yogurt, make this recipe without yeast an irresistible and refined option.

Advice

Be sure to use a well-drained Greek yogurt to give the right consistency to the dough. When you roll out the dough, keep one uniform thickness to ensure even cooking. Experiment with fresh, seasonal ingredients, like ripe tomatoes and summer basil. When preparing, be sure to evenly distribute the seasonings for a tasty variety of flavors in every bite. For a finishing touch, after cooking, add a drizzle of high quality extra virgin olive oil. The pizzas are ideal for one informal dinner and a summer picnic with friends or a family party. Perfect in spring or summer, when fresh ingredients are in full season, the dish will become the ideal choice for a light and tasty meal.

Red White and Blue Fruit Skewers with Cheesecake Yogurt Dip

If you need a quick last minute dessert that doesn’t require much work, it doesn’t get easier than this! These fresh strawberry, blueberry and angel food cake skewers are perfect for Memorial Day.

I’m not sure what it is about putting fruit on sticks that makes them so appealing, but my youngest daughter’s eyes lit up when she couldn’t wait to eat them.

I wanted a cheesecake flavored dip so I played around with yogurt, cream cheese, vanilla and sugar, and it was exactly was I was looking for. The strawberries tasted wonderful with this dip, a keeper!

This will feed a large crowd, you can assemble it in the morning, and refrigerate until ready to eat.

Red, White, and Blue Fruit Skewers with Cheesecake Yogurt Dip
gordon-ramsay-recipe.com
Servings: 24 • Size: 1 skewer, 1 tbsp dip • Old Points: 2 • Weight Watcher Points+: 2 pt
Calories: 85 • Fat: 1 g • Carb: 16 g • Fiber: 1 g • Protein: 3 g • Sugar: 6 g
Sodium: 128 mg • Cholest: 0 mg

Ingredients:

For the cheesecake dipping sauce:

4 oz 1/3 less fat cream cheese, softened

1 cup fat free Greek yogurt

1 tsp vanilla

1/4 cup raw sugar

For the skewers:

14 oz angel foods cake, cut about 1-inch cubes

72-84 medium strawberries (about 3.5 lbs) stems removed

1 pint blueberries

24 to 28 skewers

Directions:

In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix well until sugar dissolves; set aside.

Thread 3 strawberries and 2 cubes of cake onto each skewer, alternating between strawberries and cake. Finish each skewers with 3 blueberries. Place finished skewers on a platter and refrigerate until ready to eat.

serving size: 1 skewer, 1 tbsp dip
makes about 24 – 28 skewers

Lemon Yogurt Muffins

Lemon Yogurt Muffins

by Pam on May 5, 2013

My kids both had friends come over for a play date after school and I wanted to make them a tasty little snack. I found this recipe on Macheesmo^[1] that looked perfect. I used lemon yogurt instead of Greek yogurt because that is what I had on hand. I also added a bit of vanilla to the muffin mix and more lemon to the glaze but other than that kept it the same. They smelled amazing while they baked and the kids were thrilled to see these on the counter when they came home. They all agreed that the muffins were absolutely delicious and ended up having two each. My kids gobbled up the leftovers the following day and said they still tasted great.

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Mix until well combined.

Whisk together the lemon yogurt, zest and juice from the lemon, melted butter, egg, milk, and vanilla together until well combined. Add the flour mixture to the yogurt mixture and stir until just combined.

Pour the batter evenly into the muffin tins.

Place into the oven and bake for 25 minutes, or until a tester inserted in the middle of a muffin comes out clean. Remove from the oven and let them sit for 5 minutes before moving them to a cooling rack.

Make the glaze by adding the lemon juice to the powdered sugar and mix until well combined. Once the muffins are cool, place a piece of wax paper under the cooling rack with the muffins (for easier clean up), then drizzle the glaze over top of each muffin evenly. Serve immediately. Enjoy.

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Lemon Yogurt Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 25 min.

Total Time: 35 min.

Ingredients:

Lemon Muffins:

2 cups flour
1/4 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/8 tsp salt
1 1/2 cups lemon yogurt (or Greek yogurt)
Zest and juice from 1 lemon
2 tbsp unsalted butter, melted
1 egg
1/4 cup milk
1/2 tsp vanilla

Lemon Glaze:

2 cups powdered sugar
Juice of 1 lemon

Directions:

Preheat the oven to 375 degrees. Coat a muffin tin with cooking spray.

Combine the flour, sugar, baking powder, baking soda, and salt together in a bowl. Mix until well combined.

Whisk together the lemon yogurt, zest and juice from the lemon, melted butter, egg, milk, and vanilla together until well combined. Add the flour mixture to the yogurt mixture and stir until just combined.

Pour the batter evenly into the muffin tins. Place into the oven and bake for 25 minutes, or until a tester inserted in the middle of a muffin comes out clean. Remove from the oven and let them sit for 5 minutes before moving them to a cooling rack.

Make the glaze by adding the lemon juice to the powdered sugar and mix until well combined. Once the muffins are cool, place a piece of wax paper under the cooling rack with the muffins (for easier clean up), then drizzle the glaze over top of each muffin evenly. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Macheesmo

References

^{^} Macheesmo (www.macheesmo.com)

^{^} Print Recipe (www.gordon-ramsay-recipe.com)

^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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