Recipes with yogurt

Dum gobi is a fragrant North Indian cauliflower and pea curry, the steamed florets folded into a creamy yogurt-tomato gravy spiced with garam masala, cardamom and turmeric. A golden, lacto-vegetarian classic.

Tropical fruit brunch parfait layered with non-fat cottage cheese, peach yogurt, raisins, canned tropical fruit, and crunchy granola. No cooking, 10 minutes to assemble, and a high-protein low-fat breakfast.

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Dill egg salad lightened with nonfat yogurt, served on lettuce leaves as wraps or scoops. A low-carb, make-ahead lunch or party appetizer.

Curried turkey pasta salad tosses leftover turkey with whole wheat shells, mango chutney, toasted almonds, and a yogurt-mayo dressing bloomed in warm curry powder. A bright, crunchy use for Thanksgiving leftovers.

Lobster and mango cocktail with Cognac-spiked mayo sauce, Belgian endive, and fresh chives. An elegant make-ahead appetizer served in chilled glasses.

Greek beef pita with red wine-marinated flank steak seared in butter, stuffed into warm pita with yogurt, cucumber, lettuce, and tomatoes. Build-your-own style.

Lamb roghan josh with toasted coriander, saffron cream, and garam masala. Tender cubed lamb simmered in yogurt sauce, finished with toasted almond flakes.

Salmon spinach party dip with canned Alaska salmon, yogurt, light mayo, dill, and lemon zest. A lighter, no-cook appetizer dip packed with protein and served cold with crudites.

Citrus lobster salad with grapefruit, orange sections, and a tangy orange-yogurt dressing on fresh spinach. A light, low-calorie seafood salad with bright citrus flavor.

Low-fat broccoli and mushroom dip made with cottage cheese, plain yogurt, garlic, and sauteed mushrooms. A lighter vegetable-packed party dip with creamy texture and no sour cream or mayo.

A succulent chicken dish made with italian salad dressing, white wine vinegar and cottage cheese.

Oven-fried chicken breast with a crispy seasoned breadcrumb coating, no deep frying needed. Dipped in yogurt, flour, and egg white for a crunchy crust with less fat than traditional fried chicken.

Grilled swordfish sandwiches marinated in lemon and oregano, topped with a cool cucumber-yogurt sauce and peppery watercress on a crusty roll. A Greek-inspired summer dinner in 30 minutes.

A tantalizing crockpot dish made with ground turkey, salsa, eggplant and delicious corn.

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A creamy and delicious dip made with cider vinegar and plain yogurt. Perfect for those vegetable platters!

Crispy on the outside, creamy, juicy and tasty in the inside. Serve these delicate bundles as an appetizer or a simply flavorful main dish.

Herbed tricolor pasta salad with a creamy yogurt-mayo dressing, fresh parsley, basil, dill, red onion, and white wine vinegar. A make-ahead side for potlucks.

Fiesta bread is a savory oat and yogurt quick bread with scallions, jalapeño, cumin, and chili powder, baked golden in a skillet. Served warm with a cream cheese and salsa spread.

Grilled turkey rolls stuffed with walnuts, spinach, and thyme, then served with a cool chive-lemon yogurt sauce. A lean grill-night main that holds up hot or cold.

Low-fat holiday cheesecake with nonfat cream cheese, lemon yogurt, and a graham cracker crust, topped with cherry pie filling and whipped topping.

Easy to make, and goes great with tzaziki, some onions, and pita.

Lentil and yogurt soup with orange lentils, bacon, mushrooms, and ground coriander, finished with a swirl of low-fat yogurt. Hearty, warming, and lighter than it tastes.

No-bake frozen strawberry yogurt pie with vanilla yogurt, sweetened berries, and whipped topping in a graham cracker crust. Cool summer dessert that takes 10 minutes to assemble.

Grilled lamb burgers with bulgur wheat, fresh mint, allspice, and red wine. Mediterranean-style patties served in pita bread with cucumber and yogurt.

Vegetarian garbanzo bean burgers spiced with cumin, coriander, and chili powder, bound with cottage cheese and wheat germ. Served in whole wheat pita with tomato, sprouts, and yogurt.

Lemon omelet-souffle bakes airy whipped egg whites right over a bubbling lemon-orange sauce. Light, citrusy and barely sweet, with a creamy center and a dollop of sour cream on the side.

Fresh fruit salad, you can eat it at breakfast, after meals, any time, it is an excellent option.

Carrot-ginger breakfast muffins with whole wheat pastry flour, fresh ginger root, maple syrup, and honey. Spiced with cinnamon and nutmeg, naturally sweetened and wholesome.

Slow cooker pork and apples in a creamy sage and white wine sauce, served with homemade cornmeal biscuits. Comfort food that practically cooks itself.

Chicken tarragon salad tosses shredded chicken with halved red grapes, celery, walnuts, and a tarragon-poppy seed yogurt dressing over spring greens. Light lunch in 10 minutes.

Butter chicken with yogurt-marinated pieces baked then simmered in a saffron cream sauce with cardamom, cinnamon, and ground almonds. A rich, aromatic Indian classic.

Ragout of Kidney Beans in Smoked Pepper and Tomato Fondue recipe

Pork Normande for one with tenderloin braised in apple juice, sliced apples, and onion, finished with brandy and yogurt. A classic French single-serving dinner.

Yogurt chicken marinated 24 hours in a spiced yogurt blend of turmeric, ginger, cinnamon, cloves, garlic, and lemon juice, then baked golden. Deeply flavored and incredibly tender.

Indian rava dosa style griddle breads made with semolina, yogurt, fresh ginger, jalapeno, curry leaves, and cilantro. Crispy on the outside, soft inside, no fermentation required.

Mushroom strata with layered bread, sauteed mushrooms, peppers, and a cream-of-mushroom-cheese top. Make-ahead brunch casserole that bakes up tender, savory, and sliceable.

Raspberry chicken salad with a creamy yogurt-raspberry dressing, toasted almonds, and fresh berries over mixed greens. A light, fruity main-course salad ready in 20 minutes.

Curried garlic dip made with yogurt, sour cream, curry powder, garlic powder, and dry mustard. A creamy, five-ingredient party dip for vegetables and chicken drumettes.

Whole wheat buttermilk waffles with chopped pecans pressed into the top for crunch, served with a warm strawberry-banana maple sauce and plain yogurt. A hearty weekend breakfast.

Lighter broccoli cheddar soup made with low-fat yogurt, reduced-fat cheddar, and low-salt chicken broth. Pureed smooth and creamy without the heavy cream.

Curry yogurt dip and dressing with ginger and cayenne, blended smooth in minutes. No cooking required. Drizzle over chicken salad, pair with grilled fish, or serve as a veggie dip.

Luscious frozen yogurt pie spreads vanilla frozen yogurt over a graham-and-carob crumb crust, freezes solid, and finishes with a drizzle of carob-peanut sauce. A 4-ingredient no-bake freezer dessert.

Hearty potato salad with steamed red potatoes, hard-boiled eggs, black olives, and red onion rings in a creamy yogurt-dill dressing with Dijon mustard and lemon. Diabetic-friendly and satisfying enough for a main dish.

Creamy yogurt salad dressing with honey, mustard, and apple cider vinegar. Five minutes, six ingredients, and no mayo needed for a tangy, lighter dressing.

Creamy strawberry banana breakfast shake with yogurt and honey. Healthy smoothie packed with fruit, protein, and natural sweetness for energizing mornings.

Baked rice and beans casserole with cheddar cheese, cottage cheese, yogurt, and shredded carrots. A low-calorie vegetarian one-dish meal with a bubbly cheese top.