Yogurtbeeffilet Recipes

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YOGURT BISCUITS



Yogurt Biscuits image

"Scoring the dough instead of cutting out individual pieces keeps these biscuits nice and moist," explains Rosemarie Kondrk of Old Bridge, New Jersey. "They have old-fashioned flavor that's very satisfying."

Provided by Taste of Home

Time 30m

Yield 6 biscuits.

Number Of Ingredients 8

1 cup plus 2 tablespoons all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
2 tablespoons cold butter
1/2 cup fat-free plain yogurt
1 teaspoon sugar
1/2 teaspoon fat-free milk

Steps:

  • In a bowl, combine flour, baking powder, salt and baking soda; cut in butter until crumbly. Combine yogurt and sugar; stir into the dry ingredients just until moistened. Turn onto a floured surface; knead 4-5 times. Place on a baking sheet that has been coated with cooking spray; pat into a 6-in. x 4-in. rectangle. Cut into six square biscuits (do not separate biscuits). Brush tops with milk. Bake at 450° for 12-15 minutes or until golden. Serve warm.

Nutrition Facts : Calories 134 calories, Fat 4g fat, Cholesterol 0 cholesterol, Sodium 429mg sodium, Carbohydrate 21g carbohydrate, Fiber 4g protein.

YOGURT PARFAIT



Yogurt Parfait image

This is delicious for breakfast, snack, even for a dessert! It looks great in a glass, but can also be made in a bowl. Use your favorite fruit, or whatever is in season.

Provided by Natalie

Categories     100+ Breakfast and Brunch Recipes     Cereals     Granola Recipes

Time 10m

Yield 2

Number Of Ingredients 3

2 cups vanilla yogurt
1 cup granola
8 blackberries

Steps:

  • In a large glass, layer 1 cup yogurt, 1/2 cup granola and 4 blackberries. Repeat layers.

Nutrition Facts : Calories 515.1 calories, Carbohydrate 68.2 g, Cholesterol 12.3 mg, Fat 17.8 g, Fiber 6.5 g, Protein 21.4 g, SaturatedFat 4.5 g, Sodium 177.1 mg, Sugar 46.9 g

THICK YOGURT WITH BEETS, GARLIC AND DILL



Thick Yogurt With Beets, Garlic and Dill image

Ana Sortun of Oleana restaurant, in Cambridge, Mass., created a menu based on the traditional cooking of the Eastern Mediterranean, especially Turkey and Greece, with many influences of spice and seasoning from the Arab world. She has created surprising but successful dishes like parsnip hummus; this beet-spiked tzatziki (the Mediterranean's traditional cucumber-yogurt-garlic salad), radish salads and rhubarb compotes.

Provided by Julia Moskin

Categories     easy, dips and spreads

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

4 or 5 baby beets (about the size of a golf ball); or one full-size beet, peeled and quartered
1 teaspoon minced garlic
2 teaspoons freshly squeezed lemon juice
Salt
1 1/2 cups plain whole-milk yogurt, preferably Greek-style
1 tablespoon extra virgin olive oil
1 tablespoon chopped fresh dill
Black pepper

Steps:

  • Boil beets until tender, about 20 minutes. When cool enough to handle, rub skins off baby beets with a kitchen towel. Coarsely grate beets.
  • In a mixing bowl, combine garlic, lemon juice and 1 teaspoon salt. Stir in yogurt and olive oil, then beets and dill. Season to taste with additional salt and pepper. Chill until ready to serve.

Nutrition Facts : @context http, Calories 51, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 152 milligrams, Sugar 3 grams

YOGURT BISCUITS



Yogurt Biscuits image

Make and share this Yogurt Biscuits recipe from Food.com.

Provided by Aroostook

Categories     Breads

Time 25m

Yield 10 serving(s)

Number Of Ingredients 6

2 cups flour
2 teaspoons baking powder
5 tablespoons shortening
1/2 teaspoon salt
2/3 cup yogurt (Add just enough water to make the yogurt able to pour)
1 teaspoon melted shortening, to brush tops before cooking

Steps:

  • Preheat oven to 425 degrees F.
  • Grease an 8 x 8 pan.
  • Stir dry ingredients together.
  • Cut in shortening (I use an electric beater and use short bursts on low for about a minute).
  • Gently stir in yogurt mixture until sticky dough is formed (do not overwork dough).
  • Place dough on floured surface.
  • Dust top with flour and gently pat dough with hands until 1/2 in thick.
  • Cut into 8-10 rounds.
  • Place in pan.
  • Brush with shortening.
  • Bake 15 minutes.
  • Turn out of pan 5 minutes after removing from over.
  • Cover with tea towel and serve.

5 MINUTE MIXED BERRY PARFAIT YOGURT SALAD RECIPE



5 Minute Mixed Berry Parfait Yogurt Salad Recipe image

Fresh (or frozen fruit) mixed together with a creamy yogurt sauce make this Berry Parfait Salad the perfect dessert that is ready to eat in 5 minutes! Use your favorite fruit or Greek yogurt to make this your own.

Provided by Camille Beckstrand

Categories     Side Dish

Time 5m

Number Of Ingredients 4

12 ounces mixed berry yogurt (2 (6 ounce containers))
3.4 ounces instant vanilla pudding mix (1 box)
16 ounces cool whip (1 container)
16 ounces frozen mixed berries (1 package, (thaw and drain liquid))

Steps:

  • In a large mixing bowl, add the yogurt and the dry powdered pudding and mix well until the little "lumps" are practically gone.
  • Mix in thawed Cool Whip.
  • Gently fold in the fruit and gently mix until all combined.
  • Refrigerate until ready to serve.

Nutrition Facts : Calories 135 kcal, Carbohydrate 27 g, Protein 2 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 9 mg, Sodium 94 mg, Fiber 1 g, Sugar 20 g, ServingSize 1 serving

YOGURT BEEF FILET



Yogurt Beef Filet image

A truly 21st century Hong Kong style dish - fusion blend of stir-fred beefstewed in yogurt. The original recipe uses a wok, but a skillet works just as well.

Provided by Just Happy

Categories     Meat

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

8 ounces filet of beef, cubed
1 tablespoon butter
2 ounces potatoes, cubed
1/2 cup white onion, sliced
1/4 cup green bell pepper, sliced
1 medium tomatoes, diced
1/2 teaspoon salt
1 pinch pepper
1 pinch coriander
1 1/2 cups water
1 tablespoon cornstarch
2 1/2 tablespoons plain yogurt
1 1/2 tablespoons milk
1/2 teaspoon vinegar

Steps:

  • Melt butter on skillet. Saute onions, add beef fillet, stir fry until golden brown.
  • Add tomato, bell peppers, potatoes, water, milk, salt, pepper and vinegar. Bring to boil.
  • Switch to low heat and simmer for 45 minutes. Add cornstarch and yogurt.
  • Stir constantly until sauce becomes smooth. Serve hot.

Nutrition Facts : Calories 235.2, Fat 17, SaturatedFat 7.5, Cholesterol 49.7, Sodium 359, Carbohydrate 8.7, Fiber 1.1, Sugar 2.5, Protein 11.6

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Estimated Reading Time 8 mins
Author Mura Dominko
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