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Unique yogourt recipes

Some interesting recipes (mango parfait and Borscht) that feature Greek yogourt.

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Some folks from President’s Choice stopped by our office yesterday.

They’re promoting the company’s new fat-free Greek yogourt. I normally don’t like fat-free yogourt—I find it’s really thin and tastes weird, like they’ve replaced the fat with something worse. However, this one was very thick and tangy and I’m told has no weird additives. We sampled it in a crunchy mango parfait (see recipe below).

Chef Tom Filippou also talked about using yogourt in baking and cooking. I’ve done that before using it in place of oil in brownies and it’s worked very well. He also uses it in lamb marinades to help break down the meat and in soups like butternut squash (in place of 35 % cream) or in the Borscht recipe below (in place of sour cream).

Tom also gave me a simple recipe for tzatziki: grate a clove of garlic into a tub of yogourt, add in juice from half a lemon, a little olive oil and salt and pepper to taste. Serve with toasted pita. You can check out this website for more recipes.

Crunchy Mango Parfait
Allowing the mango to rest at room temperature makes it easier to chop.
Recipe courtesy Mike Murdoch

1 cup (250 ml) frozen mango chunks
2 Tbsp (30 ml) PC Manuka honey
1 tub (350 g) PC Greek yogourt-plain
1 cup (250 ml) PC Blue Menu vanilla almond omega cereal

1. Let mango stand at room temperature for 10 minutes. Roughly chop the mango. Meanwhile, add honey to tub of yogurt; stir to combine.
2. Into four 1-cup (250-ml) glasses, layer half of yogurt, all of mango, half of cereal, remaining yogurt and remaining cereal. Serves four.

Greek Yogourt Borscht
This vibrant beet soup has an interesting twist with creamy Greek yogurt instead of sour cream.
Recipe courtesy Dana Speers

1 Tbsp (15 ml) olive oil
2 red onions, chopped
2 garlic cloves, chopped
5 medium beets (1-1/2 lb/750 g), peeled and cut in chunks
1 baking potato, peeled and cut in chunks
¼ tsp (1 ml) salt
1 Tbsp (15 ml) chopped fresh dill
¾ cup (175 ml) PC Greek yogourt- plain

1. In large saucepan, heat oil over medium heat; cook onions and garlic for 5 minutes, stirring often. Stir in beets, potatoes, salt and 5 cups (1.25 L) of water. Bring to a boil. Reduce heat to low and cook partially covered for 40 to 45 minutes or until vegetables are soft.
2. Using potato masher, mash to desired consistency. Stir in chopped dill and ½ cup (125 ml) of the yogourt. Serve in shallow bowls, garnished with dollop of remaining yogurt and additional dill. Serves 4.

 

PC nutritionist Ann Marie Armstrong and chef Tom Filippou.

PC nutritionist Ann Marie Armstrong and chef Tom Filippou.

Production coordinator Dana Edgar and project manager Tara Joose sample the yogourt.

 

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