6/13/2013 11:40:00 AM Celebrating America's bounty
June is National Dairy Month. It’s the time when dairy farmers pull out all the stops to celebrate America’s bounty of dairy products and to pay tribute to America’s dairy farmers. Today it’s recipes using one of my favorite dairy products... yogurt. Spoon it, dip it, sip it, mix it... any way you choose to use it. And to think that all of the yogurt varieties we know today are possible because thousands of years ago someone learned to ferment milk and bacteria to make plain, unflavored yogurt. Plain unflavored yogurt today is made with a simple mixture of milk, skim milk and/or cream, nonfat milk solids and special bacteria. I must admit, I don’t care for plain unflavored yogurt, unless I’m using it in cooking or baking. I do buy vanilla-flavored and add berries, dried fruit bits, nuts, granola, sunflower seeds, mini chocolate chips, or chopped almonds when I want a tasty, nutritionally sound snack.
TWO-WAY LEMON YOGURT DRESSING 1-3 oz. pkg. cream cheese, softened 1/4 c. milk* 2 T. honey 2 t. grated lemon peel (1 t. dried lemon peel works) Dash salt 1-6 oz. container low-fat or regular lemon yogurt
Combine first five ingredients in a small mixer bowl. Beat until light and fluffy. Fold in yogurt. Chill, covered, 1-2 hours. Serve over fruit. Makes 1-1/2 c. *To use as a dip for fresh fruit, delete milk from recipe.
STRAWBERRY YOGURT CRUNCH 3/4 c. butter or margarine, softened 1/3 c. packed brown sugar 1/2 c. flour 1/2 t. cinnamon 1/4 t. baking soda 1 c. quick oats 1 c. flaked coconut, toasted 1/3 c. chopped walnuts or pecans 1 container (8 oz.) frozen whipped topping, thawed 2 cartons (6 oz. each) strawberry custard style yogurt
In a mixing bowl, cream butter and brown sugar. In a small bowl, combine flour, cinnamon and baking soda; gradually add to creamed mixture. Stir in oats, coconut and nuts. Remove one cup for topping. Press remaining oat mixture into an ungreased 9x13-inch baking dish. Bake at 350 degrees for 12-13 minutes or until light brown. Cool completely on wire rack. In a bowl, fold whipped topping into yogurt. Spread over crust. Sprinkle with remaining oat mixture. Cover and refrigerate for four hours overnight. Makes 12-15 servings. Note: If you wish, garnish each serving with a mint leaf and strawberry.
BLUEBERRY-YOGURT MUFFINS 2 c. flour 1 t. each, baking powder and baking soda 1/4 t. salt 1/3 c. sugar 1 egg, slightly beaten 1/4 c. orange juice 1 T. canola or vegetable oil 1-6 oz. container vanilla low-fat yogurt 1 c. fresh or frozen blueberries, thawed Vegetable cooking spray 1 T. sugar
Combine first five ingredients in a large bowl; make a well in center of mixture. In another bowl, combine egg and next four ingredients, add to dry ingredients. Stir just until dry ingredients are moistened. Gently fold in berries. Spoon batter evenly into 12 muffin cups coated with cooking spray (or use paper liners). Sprinkle 1 T. sugar evenly over batter. Bake at 400 degrees for 18 minutes or until golden brown and toothpick inserted in center comes out clean. Remove from muffin pan immediately; cool on wire rack. (If using paper liners, leave muffins in pan for 10 minutes.) Makes one dozen. Nutritional value per one muffin: calories - 153, saturated fat - 0.7g, carbs - 27, cholesterol - 19 mg. Note: Put frozen berries on paper towel after thawing to absorb moisture.
PEACH YOGURT SCONES 2-1/2 c. biscuit mix (Bisquick) 1/4 c. sugar 1 beaten egg 1/2 c. peach yogurt 2 T. butter or margarine Sugar
In a medium bowl, combine biscuit mix and 1/4 c. sugar. Stir together next three ingredients. Stir the yogurt mixture into the biscuit/sugar mixture, mixing just until dough clings together. On a floured surface, knead dough gently for 8-10 strokes. Pat dough to form a six-inch circle. Cut dough into 10 wedges. Sprinkle each wedge with a little sugar. Place sugared wedges on an ungreased baking sheet. Bake scones at 425 degrees for 10-12 minutes or until golden brown. Remove to wire rack to cool or serve warm. Makes 10 scones. Thought for the Day: Every adult needs a child to teach; it’s the way adults learn. Correction: In the June 6 issue, the Rhubarb Spice Cake needs to be baked at 350 degrees for 50 minutes.