I just read about some useful tips on the Yoplait Vanilla Yogurt container. They listed 5 great ways to enjoy yogurt. You can be creative and use a different flavor of yogurt, but I think these were meant for vanilla yogurt. Here they are:
1. Make a Parfait – Layer yogurt, granola or cereal and fresh fruit.
2. Substitute Yogurt – for whipping cream, milk, sour cream or buttermilk in muffins and breads. Omit vanilla in the recipe.
3. Fruit Tart – Combine yogurt with any fresh cut-up fruit and grated orange or lemon zest. Spoon into purchased pie or cake tarts; top with fresh berries, kiwi chunks and chopped nuts.
4. Kid’s Dirt Cup – Combine equial parts yogurt and chocolate pudding. Top with crushed Cocoa Puffs cereal, or chocolate wafer cookie crumbs and a gummy worm. (I personally prefer Oreo cookie crumbs for the “dirt” part.)
5. Vanilla Whip – Combine yogurt and vanilla pudding mix (dry); stir in reduced-fat whipped topping and fresh or thawed frozen raspberries.
My favorite way to eat vanilla yogurt is with fresh or frozen blueberries, especially when I get to share it with my grand-daughter (it’s her favorite, too).
I’m thinking that I’m more likely to have yogurt in the fridge than buttermilk, so that tip about substituting yogurt for buttermilk might come in handy (might be better than the old “add a tsp. of vinegar to regular milk to make buttermilk” thing).
There are many more ways to use yogurt at yoplait.com. Check it out!
I was going to take my favorite apple dip to work for a special occasion. It is so simple to make, that I waited until the last minute to put it together. Guess what? No brown sugar in the house! I can’t believe I let myself run out of something that is such an important staple in my kitchen.
Well, I started thinking about what I could use instead of brown sugar. Then I remembered I had some cream cheese frosting left over from the spice cupcakes I had made the day before. So, here’s what I did:
I creamed together 8 oz. cream cheese, 2 Tbsp. butter, and 1 tsp. vanilla. Then I added 1 cup of powdered sugar and beat the mixture until smooth. Then, I added the leftover cream cheese frosting. I put it in a bowl and surrounded it with slices of green apples, red apples, and pears.
Everyone loved it at work, and never guessed it was a re-use of cake frosting!
2 tsp. ground cinnamon
1 tsp. ground ginger
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
Makes 4 tsp. pumpkin pie spice.
Line a measuring cup with a plastic sandwich bag or plastic wrap to keep it clean between uses if you know you will be using it for multiple ingredients.
Most frozen turkeys have gluten in them (in the preservative). If you have an intolerance to gluten (Celiac Disease), be sure to check the label on your turkey. Your best bet would be to buy a fresh turkey.
Also keep in mind that if you stuff the turkey with bread stuffing, the gluten from the bread will get into the turkey. To be gluten free, try a rice or cornbread (gluten free) stuffing.
Grated chocolate is a wonderful garnish for many desserts. Sprinkled on top, it can make the simplest plain dessert look elegant. Simply use the largest hole on a cheese grater to grate Hershey’s chocolate bars. Chocolate in the form of baking squares tends to be harder, so try microwaving the square for 10 seconds before grating.
If a recipe calls for alcohol or liqueur as an ingredient, but you prefer to use something non-alcoholic, a general rule of thumb is to substitute the same amount (volume) of another liquid in the recipe as originally called for with alcohol.
Chicken broth or apple juice is a good substitute for wine, but it really depends on the recipe. If the recipe calls for orange liqueur, you can substitute orange juice, etc. You can use flavored extracts mixed with water to make enough liquid called for (1/2 tsp. orange extract plus 5 1/2 tsp. water, for example).
Use your imagination and experiment.
To make it easier to remove the brownies from the pan, line the baking pan with foil; spray the foil with non-stick spray, then pour in the batter. After baking the brownies, let them cool in the pan, then simply pull them out of the pan by the foil. Move them to the cutting board to cut into squares, or, you can finish wrapping them in the foil and put in the freezer or later use. Clean up is much easier, too, since the foil prevents the pan from getting messy.