Yogurt Everywhere

Over the span of the last month or so, various organizations in the area have partnered with GoFresh to bring fruit/vegetable and dairy boxes to the area.  Morris has had a couple.  Preston First Baptist Church has done several and Okmulgee Main Street just recently held a couple of giveaways as well with more being planned.  These have been a huge blessing to the community.

The boxes have included different things.  Most have had apples and potatoes.  There have been strawberries, lemons, oranges.  Onions have been fairly common and one box included sweet potatoes.  The dairy boxes have been a bit more the same every week.  Most of them have included one or two huge blocks of cream cheese and a couple large tubs of plain yogurt-man I sure wish some of that was sour cream instead.  Some boxes have individual servings of the yogurt and those have been flavored mainly vanilla and orange tango.  Most have included one pound blocks of butter.  That really came in handy when I had seven cakes to bake one week.  They have all included milk.  Some have even included half and half or heavy cream. 

If you have picked up more than two of these boxes you may be starting to accumulate some items.  Last week, I discussed some ways to use some of that cream cheese.  This week, I want to share some recipes to use some of the yogurt, other than eating it out of the container.  The boys have been having fun adding all kinds of fruits to the yogurt when they eat it, but that will only get you so far.  Make your grocery list and join me in the kitchen for easy recipes using yogurt in some unexpected ways!  

Fruit & Yogurt Popsicles

1 cup heavy cream

2 cups yogurt

cup honey, more or less to taste

3 cups fruit of your choice, or other add-ins like cookie or candy pieces

Whip cream with whisk attachment of stand mixer until just before soft peaks start to form.  (You want it to not be liquid, but you don't want too much air in your cream.) Fold in yogurt and honey and taste to see if it’s sweet enough for you. Add desired fruit.  Make sure your popsicle molds are dry or you’ll get ice crystals on your popsicles.  Pour mixture into dry molds.  Careful how you do everything or the fruit will all end up on the bottom instead of mixed throughout. You can also do layers of yogurt and fruit if you prefer to control where it goes. Lightly tap mold on counter and visually look to make sure there are no air pockets. An extra popsicle stick is a great way to tamp down the yogurt mixture and fill in any holes. If you need to fill any spaces, tap the mold against the counter again and check to make sure all air pockets are gone.  Add popsicle sticks to the center of each one and transfer to the freezer. Freeze for at least 4 hours before enjoying.

Note: You can also puree the fruit and add it to the yogurt before mixing it all together.

Recipe from thewoksoflife.com.


Yogurt Biscuits

3 cups all-purpose flour

1 Tbsp. granulated sugar

2½ tsps. baking powder

½ tsp. baking soda

¼ tsp salt

¾ cup cold unsalted sweet cream butter, cut into pieces

¾ cup cold plain yogurt

1 large egg beaten

3 Tbsps. cold water

1 large egg beaten, for brushing on biscuits

Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper and set aside.  In mixing bowl, sift together flour, sugar, baking powder, baking soda, and salt. Cut in butter, using your fingers or a pastry cutter. Work the dough until mixture resembles a coarse meal.  In small bowl, whisk together Greek yogurt, egg, and water. Add liquid ingredients to flour mixture, stirring until dough barely comes together. Dump the mixture on lightly floured counter and knead until the dough comes together. Don't overwork the dough. Using a rolling pin, roll out the dough into a 1-inch thick circle. Cut into rounds using a biscuit cutter or cut into 2×2-inch squares. Combine dough scraps and roll out again to make remaining biscuits.  Place biscuits on prepared baking sheets and brush with the egg wash. Bake for 12-15 minutes. Serve warm with butter, honey, or jam!

Recipe adapted from twopeasandtheirpod.com.


Yogurt Covered Pretzels

1 bag miniature pretzels

2 cups yogurt in your preferred flavor and variety

5 cups confectioners’ sugar

Preheat oven to 250°F.  Line baking sheet with parchment paper.  In large mixing bowl, mix powdered sugar into yogurt one cup at a time with stand mixer mixing well after each addition.  Dip pretzels into yogurt mixture as desired.  Go half way, ¾ or coat the whole pretzel!  Lay dipped pretzels on prepared baking sheet, making sure they don’t touch.  If you have wire cooling racks that aren’t coated, you can use these on top of the baking sheets for more even drying.  Once sheet/sheets are full, turn off oven and place baking sheet or sheets inside.  Leave oven door propped open slightly.  The residual heat will dry coating on pretzels without making pretzels soggy.  Leave in oven for 3-4 hours or until coating has dried and hardened.

Note: Using flavored yogurt is a really great way to have pretzels with many different flavors.  You can also use plain yogurt and flavor it with 2 tablespoons of jam instead!  

Recipe adapted from sincerelynuts.com.


Roasted Red Pepper Labneh

This is going to take some time so start preparing a couple days in advance.

3 cups plain yogurt

¾ tsp kosher salt

1 whole roasted red pepper from a jar

1 tsp fresh lemon juice

1 tsp honey

Mix yogurt and salt in small bowl. Line fine-mesh sieve with 2 layers of cheesecloth and set over medium bowl. Place yogurt mixture in sieve, cover top with plastic wrap, and let drain in refrigerator at least 2 days, you want as much of the water to drain out as possible. Discard excess liquid.  The leftover yogurt minus the water is called labneh and is kind of a soft cheese.  Purée red pepper, lemon juice and honey in blender until smooth. Mix red pepper purée and 2 cups labneh in medium bowl and season with salt to taste.

Recipe adapted from bonapetit.com