Tag: Greek yogurt

Blueberry-Oatmeal Muffins

by Pam on February 27, 2014

I decided to surprise my kids with a tasty and healthy after school snack. I found a Betty Crocker recipe for these muffins and gave it a try. I adapted the recipe by using Greek coconut yogurt instead of plain and I used coconut oil instead of canola. After getting the batter together it seemed way too thick (probably because I used Greek yogurt) so I added an extra egg. The muffins smelled delicious while they baked and turned out to be really pretty. My kids had huge smiles on their faces when they were greeted with a plateful of these muffins when they got home from school. They both said they were moist and “super tasty”. They asked if they could have them for breakfast in the morning – I guess that means they were a hit.

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray (I used coconut oil cooking spray).

Combine the flours with the baking soda and salt then mix well. In a large bowl, combine the yogurt with the oats along with the eggs, brown sugar, and coconut oil then mix well. Add the flour mixture to the yogurt mixture and mix until just combined. Add the blueberries and mix gently. Evenly scoop spoonfuls into the prepared muffin tin – it will be thick.

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them sit for a few minutes before removing them from the tray and placing them on a cooling rack. Enjoy.

Print^[1]

Save^[2]

Blueberry-Oatmeal Muffins

Yield: 12

Prep Time: 10 min.

Cook Time: 18-20 min.

Ingredients:

2/3 cup whole wheat flour
2/3 cup flour
1 tsp baking soda
1/4 tsp salt
1 cup of Greek coconut yogurt
1 cup of oats
2 eggs
1/2 cup of brown sugar, packed
1/4 cup of coconut oil, melted
1 cup of fresh blueberries (if you use frozen, do not thaw)

Directions:

Preheat the oven to 400 degrees. Coat a muffin tin with cooking spray (I used coconut oil cooking spray).

Combine the flours with the baking soda and salt then mix well. In a large bowl, combine the yogurt with the oats along with the eggs, brown sugar, and coconut oil then mix well. Add the flour mixture to the yogurt mixture and mix until just combined. Add the blueberries and mix gently. Evenly scoop spoonfuls into the prepared muffin tin – it will be thick.

Place into the oven and bake for 18-20 minutes, or until a tester inserted into the center comes out clean. Remove from the oven and let them sit for a few minutes before removing them from the tray and placing them on a cooling rack. Enjoy.

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

References

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

Mango, yogurt and amoretti layer

Print Page

Serves: 4
Prep time: 15 mins
Total time: 15 mins

plus 1hr chilling time
Skill level: Easy peasy
Costs: Cheap as chips

A yummy dessert combining smooth yogurt, crunchy amoretti biscuits and refreshing mango. Served simply in glass tumblers this makes an impressive pud for a special occasion or an al fresco party. These puddings only take 15 mins to rustle up and are best made in advance so they have plenty of time to set in the fridge. Mango, honey and yogurt have never tasted so good. The amoretti biscuit really creates a depth of flavor to this dessert.

Ingredients

1 large ripe mango
12 amoretti biscuits, roughly crushed
400ml Greek yogurt
4tbsp clear honey

That’s goodtoknow

To choose a mango cradle in it your hand and it should feel firm but not hard and the skin should be tight. Hold the stem end close to your nose and smell. It should smell sweet. No scent means no flavour and a sour smell means it has begun to ferment. Keep mangoes at room temperature where they will continue to ripen.

Method

Stand a mango upright on a chopping board and slice through the flesh on one of the flat sides. Repeat on the other side. Take the third section with the seed, cut the flesh away and then slice off the skin. cut into chunks and place in a bowl.
Place 1 mango half, skin side down and score the flesh all the way down in a chess board pattern. Take care not to cut the skin. Gently push the skin up to separate the sections of mango and then cut the flesh away from the skin. Repeat with the other half.
Divide the amaretti between four serving dishes. Top with the yogurt. Spoon over the mango chunks and then drizzle over the honey. Chill for 1 hour before serving.

By Val Barrett

Average rating

(0 ratings)

What do you think of this recipe? Leave us your comments, twists and handy tips.

Incoming search terms:

https://gordon-ramsay-recipe com/tag/gordon-ramsay-mango-en-joghurt

Loaded Baked Sweet Potato

Baked sweet potato loaded with zesty black beans, melted cheese, salsa with a dollop of cream. What can be better than a 20 minute meal!

Today’s recipe is a guest post from The Picky Eater^[1]. I met Anjali in San Francisco last year; she’s a sweet blogger who I instantly connected with, she is also a vegetarian and shared this delicious (yes, I tested this myself and loved it!) recipe with us, perfect for meatless Monday!

Hi Everyone! My name is Anjali Shah and I blog over at The Picky Eater^[2], where I write about healthy recipes and easy-to-make family meals. I test all of my recipes on my “fast food loving husband,” who, prior to meeting me, ate a diet of frozen pizzas and Taco Bell, so any recipe that makes it on to my blog is “husband approved”!

I’m so excited to be a guest blogger today on Gina’s site! Ever since I met her at the Foodbuzz Conference last year and saw the amazing photographs and wonderful recipes on her blog, I’ve been a fan – and I’m so honored to be a part of this blog and meet all of you.

One of my favorite things to do in the kitchen is to makeover comfort foods into healthy versions that taste amazing, are full of flavor and feel just like the original.

Today I’d like to share one of my favorite recipes – my Loaded Baked Potato Makeover. My healthy swaps include: sweet potatoes instead of russet, “loaded” toppings like black beans and veggies sautéed with spices, and a dollop of cream (which is my favorite swap – 0% Greek Yogurt for sour cream!) The husband usually can’t tell the difference, especially when I spice up the yogurt with some taco seasoning.

This meal is delicious and takes only 20 minutes to make, which is why I love making it after a long day at work – I know I’ll have something yummy in my stomach in the same amount of time it would take to pick up takeout. The husband loved it too, and it has since become a staple weeknight meal in our house. I hope you enjoy it as much as we do!

Loaded Baked Sweet Potato “Healthified”
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 potato • Old Points: 6 pts • Points+: 8 pt
Calories: 307 • Fat: 5 g • Carb: 53 g • Fiber: 10.5 g • Protein: 15 g • Sugar: 1 g
Sodium: 312 mg (without salt)

Ingredients:

4 medium sized sweet potatoes
1/2 cup fat free Greek yogurt (or light sour cream)
1 tsp taco seasoning
1 tsp olive or canola oil
1 red bell pepper, diced
1/2 red onion, diced
1 tsp chili powder
1/2 tsp paprika or smoked paprika
1/2 tsp cumin
a pinch of salt
1-1/3 cups canned black beans, rinsed and drained
1/2 cup mild or spicy salsa
1/2 cup reduced fat Mexican cheese blend
1/4 cup chopped scallions or cilantro

Directions:

Poke holes in the potato with a fork, cook on your microwave’s potato setting until potatoes are soft and cooked through (about 8-10 minutes on high for 4 potatoes).

Combine yogurt and taco seasoning in a small bowl, mix well.

Heat oil in a medium pot over medium heat. Add peppers, onions, chili powder, paprika, cumin and salt; cook until the onions have caramelized slightly, about 5 minutes. Add black beans, stir to combine and heat through (about another 5 minutes).

Slice the potato lengthwise down the middle or as I did in the photo, use a fork to pierce the top in an oval shape, then remove the top of each potato. Top with 2 tbsp shredded cheese, 1/3 cup of black bean mixture, 2 tbsp Greek yogurt mixture and 2 tbsp salsa of salsa. Enjoy!

Anjali Shah is a food writer and owner of The Picky Eater^[3], a healthy food and lifestyle blog. Follow her on

Twitter, Facebook, Pinterest, or Google+.

References

^{^} The Picky Eater (pickyeaterblog.com)
^{^} The Picky Eater (pickyeaterblog.com)
^{^} The Picky Eater (pickyeaterblog.com)