SC - More Yogurt Recipes

[Barbara Sall]

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Here are more recipes. Kirsten of Blak Rose
Sweet Apricot Yogurt
2 cups apricot nectar
4 cups yogurt
4 teaspoons honey

Mix the apricot  nectar and yogurt.  Chill.  Before serving sprinkle honey
over mixture.  Serves 4.
Can substitute: peach, pear, orange, apple, pineapple and grape juice.


Strawberry Soda Yogurt
1 cup sliced strawberries
1 cup club soda
1 cup yogurt
2 Tablespoons honey

Mix in blender until smooth.  Chill.  Serves 2.


Date Smoothie
1 cup nonfat yogurt
1 cup milk
4 ice cubes
1 small ripe banana
6 pitted dates
2 Tablespoons honey
4 almonds

Mix all ingredients in a blender until smooth.  Serves 2.


Bloody Mary
1 cup yogurt
2 cups tomato juice
1 teaspoon salt
1 teaspoon paprika
4 dashes worchester sauce

Mix ingredients in a blender for 20 to 30 seconds.  Chill.  Serves 2.


Coffee Yogurt
1 quart weak coffee
2 cups milk powder
2 Tablespoons yogurt
1 Tablespoon sugar or sweeten to taste

Mix ingredients and incubate in Food Dehydrator until firm, 6 to 10 hours.
Refrigerate several hours before serving.  6 to 8 servings.


Coffee Yogurt Parfait
3 (8 oz) glasses milk
1 (8 oz) glass sweet cream
3 Tablespoons milk powder
2 Tablespoons yogurt
4 Tablespoons honey, or sweeten to taste
4 teaspoons coffee

Mix ingredients and incubate in Food Dehydrator until firm, approximately 6
to 10 hours.  Refrigerate several hours before serving.  Serves 6 to 10.


Almond Ice Cream
1 envelope unflavored gelatin
1 cup pineapple juice
1 cup orange juice
juice of 1 lemon
1 1/2 cups honey
1 1/2 drained yogurt
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 cup toasted slivered almonds
1 cup cream, whipped

Before starting, turn the freezer control to the coldest temperature.  Pour
pineapple juice into the pan and stir in gelatin, honey and heat until all
dissolved.  Let cool.  Blend rest of ingredients except whipped cream and
mix with pineapple mixture.  Spoon in whipped cream. Pour into freezing tray
and freeze until firm.  Serves 6 to 8.


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