Type what you have

Ingredients

• ✓ yogurt
• mustard powder
• salt
• banana
• cilantro
• chili powder

Instructions

1. 1 Mix together the yogurt, mustard powder, and salt in a serving bowl. Add the banana slices and stir gently until bananas are evenly coated with yogurt mixture.
2. 2 Garnish with chopped cilantro and chili powder. Serve immediately.

By RADHIKA GHATAGE

Ingredients

• ✓ yogurt
• broccoli floret
• red onion
• raisin
• sunflower seed
• orange juice
• mayonnaise

Instructions

1. 1 Combine the broccoli, onions, raisins, and sunflower seeds.
2. 2 In a small bowl, whisk the yogurt, orange juice, and mayonnaise until blended. Pour over the broccoli mixture and toss to coat.

By Christine L

Ingredients

• ✓ yogurt
• carrot
• pineapple tidbits
• mayonnaise
• basil
• poppy seed
• mustard powder
• salt

Instructions

1. 1 Stir together carrot matchsticks and pineapple tidbits in a large bowl. Add yogurt, mayonnaise, chopped fresh basil, poppy seeds, ground mustard, and salt. Stir until combined.

By VirginiaWillis

Ingredients

• ✓ yogurt
• apple
• lemon juice
• grape
• celery
• green onion
• mayonnaise
• apple juice
• celery seed
• watercress
• walnut

Instructions

1. 1 In a large bowl, combine the apples and lemon juice. Add the grapes, celery, and green onions; toss.
2. 2 In a small bowl, whisk together the mayonnaise, yogurt, apple juice and celery seeds. Spoon over the apple mixture, and toss gently.
3. 3 Wash the watercress, and dry thoroughly. Arrange greens on individual salad plates. Mound the apple mixture on top, and sprinkle with the walnuts.

By Barrett

Ingredients

• ✓ yogurt
• all-purpose flour
• white sugar
• baking powder
• salt
• baking soda
• cheddar cheese
• egg
• butter

Instructions

1. 1 Gather all ingredients.
2. 2 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup jumbo muffin tin.
3. 3 Whisk flour, sugar, baking powder, salt, and baking soda together in a large mixing bowl. Stir in Cheddar.
4. 4 Add yogurt, eggs, and melted butter; stir just until the dry ingredients are moistened. Spoon into the prepared muffin cups.
5. 5 Bake in the preheated oven until the tops just start to lightly brown, 18 to 20 minutes.

By Whitney Carson

Ingredients

• ✓ yogurt
• mayonnaise
• buttermilk
• parsley
• lemon zest
• garlic
• zucchini
• kalamata olive
• salt
• black pepper

Instructions

1. 1 Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.

By VirginiaWillis

Ingredients

• ✓ yogurt
• cooking spray
• cauliflower
• sour cream
• butter
• cheddar cheese
• bacon bit
• chive
• garlic
• black pepper

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease a large, square baking dish with cooking spray.
2. 2 Put cauliflower in a microwave-safe bowl and cook in microwave oven until tender, about 6 minutes.
3. 3 Blend cauliflower in a food processor until smooth; add sour cream, yogurt, and butter and process again until smooth.
4. 4 Mix blended cauliflower mixture in a bowl with 3/4 cup Cheddar cheese, bacon bits, chives, garlic, and black pepper; spread into the prepared baking dish and top with remaining Cheddar cheese.
5. 5 Bake in preheated oven on the middle rack until cheese is melted, about 15 minutes. Switch oven to 'broil' and continue baking until the top is golden brown, 3 to 5 minutes more.

By Kelly Marie Cook

Ingredients

• ✓ yogurt
• basmati rice
• lima bean
• salt
• lamb
• cinnamon
• salt
• black pepper
• butter
• onion
• dill weed
• water

Instructions

1. 1 Thoroughly rinse rice and transfer to a large bowl. Pour enough water over the rice to cover by a few inches and soak for 1 hour; drain.
2. 2 Bring a saucepan of water to a boil. Cook lima beans in boiling water until tender, 7 to 10 minutes; drain.
3. 3 Bring a pot of water to a boil. Add salt and rice to the boiling water and cook until rice is partially softened, about 11 minutes; drain.
4. 4 Season lamb with cinnamon, salt, and pepper.
5. 5 Melt 2 tablespoons butter in a large skillet over medium-high heat. Cook and stir lamb in melted butter until completely browned, about 5 minutes. Use a slotted spoon to transfer lamb to a bowl. Cook and stir onion in skillet until translucent, about 7 minutes. Return lamb to skillet; add dill and cooked lima beans. Remove skillet from heat.
6. 6 Melt 3 tablespoons butter in a large saucepan over medium-high heat; add 1 tablespoon hot water. Spoon about 1/3 the partially cooked rice into the saucepan. Layer about half the lamb mixture over the rice layer. Repeat layering 1/2 the remaining rice, the remaining lamb mixture, and finishing with the remaining rice. Cut the remaining 3 tablespoons butter into cubes and arrange atop the top rice layer.
7. 7 Place a cover on the saucepan, reduce heat to medium-low, and cook until the rice is completely tender, about 30 minutes. Remove saucepan from heat and let the mixture cool for 10 minutes before serving with yogurt.

By Sarah Kelly

Ingredients

• ✓ yogurt
• apple
• apple
• pear
• celery
• almond
• raisin
• green grape
• cranberry
• white sugar
• brown sugar
• mayonnaise
• lemon juice
• cinnamon

Instructions

1. 1 In a large bowl, combine apples, pear, celery, almonds, raisins, grapes, and cranberries. In a separate bowl, stir together yogurt, both sugars, mayonnaise, lemon juice, and cinnamon. Pour dressing over fruit mixture and gently stir until evenly coated.

By Jenny Mahler

Ingredients

• ✓ yogurt
• green cabbage
• red bell pepper
• red onion
• carrot
• mango
• cilantro
• mayonnaise
• yellow mustard
• apple cider vinegar
• agave nectar
• salt
• black pepper
• habanero hot sauce

Instructions

1. 1 Toss the cabbage, red bell pepper, red onion, carrots, mango, and cilantro together in a large bowl.
2. 2 Whisk the yogurt, mayonnaise, mustard, cider vinegar, agave nectar, salt, pepper, and hot sauce together in a small bowl; pour over the cabbage mixture and toss to coat. Allow the slaw to marinate in the refrigerator for at least 1 hour to allow the flavors to combine.

By Allrecipes Member

Ingredients

• ✓ yogurt
• eggplant
• canola oil
• salt
• onion

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Poke eggplant with a fork and place on a baking sheet.
2. 2 Roast in the preheated oven until skin is charred and eggplant is soft, about 45 minutes. Cool until easily handled, 5 to 10 minutes.
3. 3 Peel eggplant and drain in a colander for 30 minutes. Chop eggplant very finely.
4. 4 Place eggplant in a bowl and blend using an electric mixer. Gradually add oil and keep mixing until incorporated, about 2 minutes. Add yogurt and salt; mix well. Stir in chopped onion.

By SAFAD

Ingredients

• ✓ yogurt
• cheddar cheese
• green onion
• mayonnaise
• horseradish
• black pepper

Instructions

1. 1 Stir Cheddar cheese, yogurt, green onions, mayonnaise, horseradish, and black pepper together in a bowl; refrigerate until chilled, at least 1 hour.

By Phyllis Cook Sliger

Ingredients

• ✓ yogurt
• pickled herring fillet
• onion
• cucumber
• yellow mustard
• black pepper
• white sugar

Instructions

1. 1 Cut herring fillets into small pieces and place in a bowl. Add yogurt, onion, pickled cucumber, mustard, black pepper, and sugar; mix well to combine.
2. 2 Cover with plastic wrap and chill before serving so the flavors can develop, at least 3 hours.

By Olenka

Ingredients

• ✓ yogurt
• mayonnaise
• lime
• cilantro
• cayenne pepper
• salt
• corned beef
• flour tortilla
• coleslaw

Instructions

1. 1 Mix yogurt, mayonnaise, lime juice, cilantro, cayenne pepper, and salt together in a bowl until smooth. Set aside.
2. 2 Place corned beef in a saucepan over medium-low heat; cook, stirring occasionally, just until hot.
3. 3 While corned beef is warming, place a tortilla into a heavy skillet over medium heat until hot and just beginning to show brown spots, about 30 seconds per side. Repeat to warm remaining tortillas.
4. 4 Arrange about 2 tablespoons coleslaw in the center of each tortilla; top each with about 3 tablespoons corned beef. Drizzle each taco with 2 tablespoons yogurt sauce; roll up to serve.

By PacNWCook

Ingredients

• ✓ yogurt
• sour cream
• white sugar
• vanilla extract
• orange liqueur
• whipping cream
• strawberry

Instructions

1. 1 Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
2. 2 Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

By HOONDE

Ingredients

• ✓ yogurt
• vegetable oil
• sugar
• egg
• orange
• all-purpose flour
• baking powder

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the batter into a greased 9-inch baking pan.
3. 3 Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

By Allrecipes Member

Ingredients

• ✓ yogurt
• garlic
• olive oil
• sour cream
• sweet onion
• tomato
• salt
• black pepper
• cayenne pepper
• french bread
• chive

Instructions

1. 1 Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
2. 2 Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
3. 3 Preheat a charcoal grill until coals are white and ashy.
4. 4 Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
5. 5 Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.

By John Mitzewich

Ingredients

• ✓ yogurt
• asparagus
• onion
• vegetable broth
• butter
• all-purpose flour
• salt
• black pepper
• vegetable broth
• soy milk
• lemon juice
• parmesan cheese

Instructions

1. 1 Place asparagus and onion in a saucepan with 1/2 cup vegetable broth. Bring the broth to a boil, reduce heat and let simmer until the vegetables are tender.
2. 2 Reserve a few asparagus tips for garnish. Place remaining vegetable mixture in an electric blender and puree until smooth.
3. 3 Melt butter in the pan that was used for simmering the asparagus and onions. Stir while sprinkling flour, salt, and pepper into the butter. Do not let the flour brown. Allow the mixture to cook only 2 minutes. Stir in remaining 1 1/4 cups vegetable broth and increase the heat. Continue stirring until the mixture comes to a boil.
4. 4 Stir the vegetable puree and milk into the saucepan. Whisk yogurt into the mixture, followed by lemon juice. Stir until heated through, then ladle into bowls. Garnish with reserved asparagus tips. Sprinkle with Parmesan cheese if desired.

By Nanook

Ingredients

• ✓ yogurt
• sugar
• all-purpose flour
• baking powder
• baking soda
• butter
• sweet cherry
• sugar
• olive oil
• egg
• olive oil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Whisk 1 cup sugar, flour, baking powder, and baking soda in a mixing bowl until evenly combined.
2. 2 Melt butter in a skillet over medium heat. Cook and stir pitted cherries in the butter until tender, sprinkling them with 1 tablespoon of sugar, 8 to 10 minutes. Set aside.
3. 3 Form a well in the center of the dry ingredients, and pour in 1/2 cup olive oil, eggs, and yogurt; lightly stir the mixture to make a soft dough. Scrape batter into a 9x12-inch baking dish. Drizzle with 1 tablespoon of olive oil (if using), and top with cherries.
4. 4 Bake in the preheated oven until cake is set and golden on top and a toothpick inserted into the center of the cake comes out clean, about 40 minutes.

By Plvic-52

Ingredients

• ✓ yogurt
• olive oil
• ground beef
• paprika
• cumin
• salt
• black pepper
• potato
• tomato sauce
• summer savory
• water
• egg

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C).
2. 2 Heat olive oil in a large skillet over medium heat. Cook and stir ground beef in hot oil until crumbly and evenly browned, 5 to 7 minutes. Season with paprika, cumin, salt, and pepper. Stir in potatoes and cook for 2 to 3 minutes. Stir in tomato sauce and summer savory. Pour in enough water to just barely cover. Reduce heat and simmer for 15 minutes.
3. 3 Pour meat mixture into a 9x13-inch baking dish and spread evenly. Mix together yogurt and beaten egg in a small bowl; spread over meat mixture to cover.
4. 4 Bake in the preheated oven until the top is golden brown, 30 to 40 minutes.

By Lisa

Ingredients

• ✓ yogurt
• all-purpose flour
• milk
• egg
• white sugar
• salt
• butter
• vegetable oil
• strawberry
• strawberry jam
• honey
• cinnamon sugar
• whipped cream

Instructions

1. 1 Combine flour, milk, eggs, sugar, and salt in a large bowl. Beat with an electric mixer, adding more milk if needed, until smooth and thinner than a cake batter. Whisk in melted butter until incorporated.
2. 2 Heat oil in a heavy skillet over medium heat. Pour a large ladleful of batter into the middle of the skillet; swirl around the skillet to coat the bottom. Cook until the bottom of crepe is golden brown, 1 to 2 minutes. Run a spatula around the edge of the skillet to loosen crepe; flip crepe and cook until the other side has turned light brown, about 1 minute more. Repeat with remaining batter.
3. 3 Lay crepes flat and top with strawberries, yogurt, jam, honey, and cinnamon sugar. Roll crepes into logs and serve with whipped cream.

By daniellev14

Ingredients

• ✓ yogurt
• olive oil
• shallot
• garlic
• arrabbiata pasta sauce
• chicken broth
• red wine vinegar
• chicken thigh
• salt
• black pepper
• egg noodle
• butter
• parsley
• paprika

Instructions

1. 1 Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function; add olive oil. Add shallots and garlic; sauté until fragrant, 2 to 3 minutes. Stir in pasta sauce, chicken broth, and red wine vinegar.
2. 2 Season chicken thighs with 1 teaspoon salt and ½ teaspoon black pepper; add to the Pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
3. 3 Meanwhile, fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain. Toss noodles with butter, parsley, remaining ½ teaspoon salt, and remaining ½ teaspoon black pepper; keep warm until ready to serve.
4. 4 Release Instant Pot pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Release remaining pressure carefully using the quick-release method.
5. 5 Whisk together ½ cup yogurt and ½ cup cooking sauce from Instant Pot, 1 tablespoon at a time, in a small bowl to temper yogurt; whisk in paprika until well blended. Stir yogurt-paprika mixture into the Pot until incorporated.
6. 6 Shred chicken thighs; serve with sauce over cooked noodles. Garnish servings with a dollop of plain yogurt.

By thedailygourmet

Ingredients

• ✓ yogurt
• baking soda
• all-purpose flour
• egg
• russet potato
• cayenne pepper
• bay leaf
• black pepper
• salt
• paprika
• red bell pepper
• tomato
• parsley leaf
• parsley stem
• celery
• yellow onion
• carrot
• olive oil
• ground pork
• ground beef

Instructions

1. 1 Heat a large skillet over medium heat. Add ground beef and ground pork and cook until brown and crumbly, 5 to 10 minutes. Drain and discard fat. Add 1/4 cup olive oil, carrot, onion, celery, parsley stems, and tomatoes. Mix to combine. Stir in bell pepper and season with paprika, salt, pepper, bay leaves, and cayenne pepper. Cook until vegetables start to soften, about 10 minutes.
2. 2 Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
3. 3 Transfer meat mixture to a large baking pan.
4. 4 Heat remaining 1/4 cup olive oil in a large skillet and cook potatoes until lightly browned, about 10 minutes. Transfer to the baking pan and mix well with the meat mixture.
5. 5 Bake moussaka in the preheated oven for 45 minutes. Remove baking dish from the oven and mix in chopped parsley leaves.
6. 6 Stir eggs, yogurt, flour, and baking soda together in a bowl until it turns into a spreadable mixture. Pour over the meat mixture in the baking dish.
7. 7 Return baking dish to the oven and cook until the top is golden brown, about 15 more minutes.

By no_fun_at_all

Ingredients

• ✓ yogurt

Instructions

1. 1 Line a cookie sheet with parchment paper.
2. 2 Transfer yogurt to a small resealable plastic bag. Snip off 1 corner of the bag and pipe dots onto the prepared cookie sheet.
3. 3 Freeze yogurt drops on the cookie sheet until hard, about 1 hour.
4. 4 Peel drops from the parchment paper. Eat as is, mix them into oatmeal, or throw them on top of berries.

By Yoplait

Ingredients

• ✓ yogurt
• pumpkin puree

Instructions

1. 1 Combine yogurt and pumpkin puree in a blender; blend until smooth.

By nicnakpatywack

Ingredients

• ✓ yogurt
• matcha green tea powder

Instructions

1. 1 Place yogurt in a bowl. Sift matcha powder over yogurt and whisk until evenly blended.

By eacevedo

Ingredients

• ✓ yogurt
• buttermilk ranch dressing mix

Instructions

1. 1 Mix ranch dressing mix into yogurt, stirring thoroughly until evenly distributed and smooth. Refrigerate for at least 1 hour before serving for best flavor.

By Lee Crowell

Ingredients

• ✓ yogurt
• whipped topping

Instructions

1. 1 In a medium bowl, blend the whipped topping and yogurt. Chill in the refrigerator 30 minutes before serving.

By CMM

Ingredients

• ✓ yogurt
• milk

Instructions

1. 1 Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.
2. 2 Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).
3. 3 Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
4. 4 Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

By Melanie Tayler

Ingredients

• ✓ yogurt
• milk

Instructions

1. 1 Pour milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce the heat and simmer for about 10 minutes; do not let it boil over.
2. 2 Remove from the heat and let sit until you can leave your finger dipped into the milk for 10 to 15 seconds without it burning, 30 to 60 minutes. Pour in yogurt; there's no need to stir.
3. 3 Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Then transfer to the refrigerator to allow the yogurt to continue to thicken.

By ParsiCook