Here are four easy-to-make recipes to get you started:
1 cup plain Greek yogurt
1 envelope instant hot cocoa mix
1/4 tsp. almond extract
Mix ingredients together thoroughly, spoon into dessert dishes and chill. Serve topped with raspberries, flaked coconut, sliced bananas, crumbled nut brittle, whipped cream or other favorite toppings.
1 cup Greek yogurt
4 Tbsp. Slide Ridge honey
3 Tbsp. toasted pine nuts
3 Tbsp. pomegranate seeds
Top yogurt with honey, then sprinkle with seeds and nuts.
Use this as a crouton or vegetable-chip dip or as a spread on roast beef sandwiches.
1 Tbsp. extra virgin olive oil
4 cups chopped onions
3/4 tsp. salt
1 14-ounce can reduced-sodium beef broth or 1 3/4 cups mushroom broth
1 Tbsp. balsamic vinegar
1 1/3 cup nonfat plain Greek yogurt
Sauté chopped onions in olive oil till soft, then add broth and cook until broth evaporates and onions caramelize. Cool, then stir onions, salt and vinegar into yogurt.
Use this as a dip, or pack it with vegetables and serve it as a slaw-like salad.
2 cups plain Greek yogurt
1 tsp. ground cumin, or to taste
1/2 tsp. crushed red pepper flakes, or to taste
Salt and ground black pepper
1 large cucumber, peeled, seeded, and diced
1 cup chopped fresh mint
1/2 red onion, peeled and diced
1 tomato, cored, seeded, and diced
1 rib celery, chopped
1/2 bell pepper, chopped
Mix together. Season with cilantro or chopped fresh jalapeño if desired.
-Mary Brown Malouf