50 Yogurt Recipes

1. Spicy Guacamole. Mash 2 ripe avocados with 1/2 cup plain Greek yogurt. Stir in 1/2 small chopped red onion and 1/2 small chopped jalapeño, 1/4 cup chopped cilantro, the juice of 1 lime, and 1/2 teaspoon salt.

2. Hummus with lemon. Puree 1/2 cup plain Greek yogurt, 14 oz can chickpeas (drained and rinsed), 2 tbsp tahini, 1 clove garlic, 1 tsp lemon zest, and 1/2 tsp salt.

3. Cilantro and lime dip. Puree 1/2 cup plain yogurt, 1/4 cup each chopped green onion and cilantro, 1 teaspoon each lime zest and juice and hot sauce, and 1/2 teaspoon salt.

4. Tzatziki sauce. Combine 2 cups plain Greek yogurt, 1 grated Persian cucumber, 1 grated garlic clove, 3 tablespoons each chopped dill and mint, and 2 teaspoons red wine vinegar; season with salt and pepper.

5. Ranch Dipping Sauce. Puree 1/2 cup plain Greek yogurt, 1/4 cup each mayonnaise and sour cream, 2 tablespoons each chopped chives and dill, and 1 clove garlic; season with salt and pepper.

6. Light Caesar dressing. Puree 1/2 cup plain nonfat Greek yogurt, 2 tablespoons each grated Parmesan and olive oil, 1/2 teaspoon Dijon mustard, 2 anchovies, and the juice of 1/2 lemon.

7. Pimento cheese sauce. Puree 3/4 cup plain yogurt with 1/2 cup each grated cheddar and chopped pimento peppers. Stir in 2 tablespoons chopped chives; season with salt and pepper.

8. Cornbread with cheese sauce. Make the Cheese Dressing (No. 7). Combine 1 cup each flour, cornmeal, 1/2 cup sugar, 3/4 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon baking powder; stir in the dressing and 2 eggs. Bake in a greased 9x13-inch pan at 375°F (190°C) until a toothpick inserted comes out clean, 25 minutes.

9. Olive scones. In a food processor, combine 3 cups flour, 4 teaspoons baking powder, 1 teaspoon each baking soda and salt. Beat in 170g cold diced butter until coarse meal forms. Transfer to a large bowl; stir in 1 cup chopped black olives. Whisk 3/4 cup plain yogurt with 1/2 cup water; stir into flour mixture. Place 12 scones on 2 parchment-lined baking sheets, spacing them 5cm apart. Bake at 425°F (220°C) until golden brown, 20 minutes.

10. Oil with herbs and garlic. In a food processor, puree 4 tablespoons of softened butter with a small clove of garlic. Add 1/2 cup of plain, nonfat Greek yogurt and 2 teaspoons each of chopped rosemary and thyme. Blend until smooth; season with salt and pepper.

11. Chipotle marinade. Puree 1/4 cup plain yogurt, 1 chipotle pepper in adobo sauce, 1 clove garlic, the juice of 2 limes, 1/2 teaspoon each ground cumin and salt. Directions: Marinate 1½ lb. steak or chicken for 1-4 hours. Remove any excess marinade before cooking.

12. Tandoori marinade. Combine 1 cup plain yogurt, 1/4 cup tandoori paste, 2 teaspoons each grated garlic and ginger; season with salt and pepper. Directions: Marinate 1½ lb (680 g) chicken for 1-4 hours. Remove any excess marinade before cooking.

13. Tandoori Potatoes. Make the Tandoori Marinade (No. 12). Toss 2 pounds (900 g) of diced Russet potatoes with 1/2 cup of the marinade and 1 tablespoon of melted coconut oil. Arrange on a rimmed baking sheet and bake at 425°F (220°C) until crisp, 30 minutes. Drizzle with the remaining marinade and top with chopped cilantro, green onions, toasted coconut, and salted cashews. Serve with lime wedges.


14. Greek meatballs. Make tzatziki (No. 4). Mix together 1 pound (450 g) of ground lamb, 1 egg, 1/2 cup each of bread crumbs, and tzatziki. Form into 1-inch (2.5 cm) balls. Bake on a rimmed baking sheet at 425°F (220°C) until golden brown, about 15 minutes. Serve with the remaining sauce; garnish with herbs. (Yield: about 24 tzatziki.)

15. Buffalo wings. Toss 2 pounds (900 g) of chicken wings, separated at the joint, with 1 tablespoon of vegetable oil; season with salt and pepper. Bake on a rack set over a rimmed baking sheet at 450°F (230°C) for 1 hour, until golden brown. In a large bowl, whisk together 1/4 cup each of plain yogurt and Buffalo hot sauce; add the wings and toss to combine.


16. Deep-fried chicken. In a large bowl, combine 1 cup plain yogurt, 1 teaspoon each hot sauce and fresh thyme, and 1/2 teaspoon each minced garlic, onion powder, and salt. Add 3 pounds bone-in, skin-on chicken pieces; marinate for 1 hour. Season with 1 cup flour, salt, and pepper. Wipe off any excess marinade and dredge the chicken in flour. Deep-fry in vegetable oil at 350°F (180°C) until golden brown and cooked through, 15 to 20 minutes.

17. Fish sticks. In a bowl, combine 1.5 cups of pastry flour, 1 teaspoon each of paprika and salt, and 1/2 teaspoon each of baking soda and pepper; transfer half of the mixture to a plate. Whisk 1/4 cup of plain yogurt and 1/3 cup of sparkling water into the remaining flour mixture. Dip 1 pound of firm white fish (finger-sized sticks) in the batter, then coat in the flour mixture. Deep-fry in batches in vegetable oil at 180°C until crispy and golden, 4 minutes. Season with salt and serve with tartar sauce.

18. Thai Chicken Salad with Peanuts. Puree 1/2 cup plain yogurt with 2 tablespoons each miso paste, peanut butter, and lime juice, and 2 teaspoons Sriracha sauce. Toss with 3 cups shredded grilled chicken, 1 cup grated carrots, 2 tablespoons each chopped peanuts, green onions, and cilantro; season with salt and pepper.


19. Iceberg lettuce with blue cheese. Combine 1 cup plain yogurt, 1/4 cup each mayonnaise and crumbled blue cheese, 2 teaspoons white wine vinegar, 1/4 teaspoon salt, and a few drops each of Worcestershire and hot sauce. Spoon into 4 iceberg lettuce wedges; top with chopped chives and candied walnuts.

20. Salad with smoked turkey. Puree 1/4 cup each plain yogurt, water, fresh basil, and chopped green onions with 1/2 an avocado, 1 clove garlic, 1 tablespoon lemon juice, and 1/2 teaspoon salt. Toss with 1 torn head Boston lettuce, 8 ounces diced smoked turkey, 5 ounces cherry tomatoes, 1/2 an avocado, and 5 slices crumbled cooked bacon; season with salt and pepper.

21. Egg salad with herbs. Hard-boil 12 eggs; chop, reserving 2 yolks. Mash the reserved yolks with 1/2 cup plain low-fat yogurt and 1/2 teaspoon Dijon mustard. Mix with the chopped eggs, adding 2 tablespoons each of chopped chives and parsley; season with salt and pepper.

22. Tortillas with spicy vegetables. Whisk together 1/2 cup plain Greek yogurt, 2 tablespoons harissa (Moroccan chili paste), and 1/2 teaspoon each ground coriander and cumin. Spread between 2 tortillas; top each with 1/2 cup drained and rinsed canned chickpeas, some sliced ​​cucumber, grated carrot, and crumbled feta. Top with chopped green onions, cilantro, and mint. Fold the edges inward, then twist to secure the filling.


23. Cold soup with cucumber and watercress. Puree 1 cup each plain yogurt and watercress, 1 peeled and seeded English cucumber, 2 tablespoons each chopped dill, white wine vinegar, and olive oil; season with salt and pepper. Chill. Drizzle each serving with olive oil.

24. Salad with baked beets. Wrap 4 medium beets individually in foil and drizzle with olive oil. Bake for 1 hour at 400°F (200°C) until tender. Cool; peel and coarsely chop. Whisk together 1/3 cup plain Greek yogurt, 2 tablespoons each whole-grain mustard, white wine vinegar, chopped shallots, and chopped dill. Toss with beets; season with salt and pepper.

25. Turkish tortellini. Whisk together 1 cup plain yogurt, 1 tablespoon lemon juice, a small grated garlic clove, and 1/4 teaspoon salt. Heat 1 tablespoon each butter and olive oil in a saucepan with pinches of cayenne pepper, dried mint, and salt. Toss 250 grams of cooked tortellini with the yogurt sauce; drizzle with herb oil.


26. Pasta with shrimp and pesto. In a food processor, puree 3 cups fresh basil, 2 tablespoons toasted pine nuts, and 1 clove garlic until smooth. Add 1/2 cup plain Greek yogurt, 2 tablespoons each grated Parmesan, and olive oil; process until smooth. Cook 12 ounces (340 g) bucatini pasta; reserve 1/2 cup cooking water. Toss pasta with pesto, 1 pound (450 g) chopped steamed asparagus, 8 ounces (230 g) sautéed shrimp, and the cooking water. Sprinkle with toasted bread crumbs.


27. Pizza dough. Combine 1 cup each self-rising flour and plain Greek yogurt, using your hands to form a lumpy dough. Knead on a floured surface until smooth. Directions: Preheat a pizza stone or upside-down baking sheet in the oven at 450°F (245°C). Stretch the dough into a 10-inch circle on a separate, floured, upside-down baking sheet. Add desired toppings. Tilt the baking sheet and let the pizza slide onto the stone; bake for about 12 minutes.

28. Creamy Spinach with Curry. Sauté the chopped onion and garlic clove in 4 tablespoons butter over medium heat until softened, 7 minutes. Add 1 tablespoon each tomato paste and curry powder; cook 1 minute. Stir in 2/3 cup water, 1 pound frozen chopped spinach (thawed and squeezed dry), 1/2 teaspoon salt, and a pinch of cayenne pepper; cook until heated through. Stir in 1/2 cup plain yogurt.

29. Potato pancakes. Cook 1 pound of peeled and sliced ​​Yukon Gold potatoes in boiling salted water for 10 minutes, until tender. Drain and press through a potato masher. Add 2 tablespoons each of flour and plain yogurt, 2 eggs, 1/2 teaspoon of salt, and a pinch of pepper. Fry in 1 tablespoon batches in a hot buttered frying pan or grill pan over medium-low heat for 2.5 minutes per side, until golden brown. Serve with chives and plain yogurt.

30. Twice baked potatoes. Prick 4 russet potatoes with a fork; bake at 400°F (200°C) until tender, 1 hour; cool slightly. Trim 1/4 inch (0.6 cm) from the long side of each potato. Scoop out most of the flesh; mash it with 3/4 cup plain Greek yogurt, 1/2 cup grated dill Havarti, 4 tablespoons butter, and 1/2 teaspoon salt. Return the mixture to the potatoes; sprinkle with the same cheese. Return to the oven and bake until bubbly, 20 minutes.

31. Raspberry-almond scones. Combine 1 3/4 cups all-purpose flour, 1/4 cup each almond flour and sugar, 2 teaspoons aluminum-free baking powder, 1/4 teaspoon each baking soda and salt; rub in 4 ounces (110 g) cold diced butter with your fingers until crumbly. Fold in 170 g (1 g) package raspberry yogurt and 1 beaten egg. Place 6 scones on a parchment-lined baking sheet, leaving 2 inches (5 cm) between each. Brush with beaten egg; sprinkle with sugar and slivered almonds. Bake at 375°F (190°C) until golden, about 25 minutes.

32. Banana muffins with chocolate. Whisk together 4 oz (110 g) melted butter, 3/4 cup brown sugar, 1/2 cup each plain Greek yogurt, mashed overripe banana, and chocolate chips, 2 eggs, and 1 teaspoon vanilla. In a separate bowl, combine 2 cups flour with 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt, and 1/4 teaspoon baking soda and ground ginger; whisk in the banana mixture. Divide among 12 lined muffin tins. Bake at 350°F (180°C) until golden brown and a toothpick inserted in the center comes out clean, 20 to 25 minutes.


33. Blueberry muffin. Beat 140 g (5 oz) softened butter and 1 cup granulated sugar with an electric mixer until fluffy and creamy, 3 minutes. Beat in 2 eggs and 2 teaspoons vanilla. In a separate bowl, combine 2 cups flour with 1 teaspoon baking powder, 1/2 teaspoon each baking soda and salt; beat into the butter mixture in several additions, alternating with 1 cup plain Greek yogurt. Stir in 1 1/2 cups blueberries. Pour into a greased 23 cm (9-inch) springform pan. Combine 3/4 cup flour with 2/3 cup brown sugar, 1/2 teaspoon cinnamon, and a pinch of salt; rub in 5 tablespoons cold diced butter with your fingers and sprinkle the mixture over the dough. Bake at 180 °C (350 °F) until golden brown, 1 hour.

34. Blueberry pancakes. Whisk 1 cup blueberry yogurt with 1/4 cup water, 3 tablespoons vegetable oil, and 1 egg. In a separate bowl, combine 1 1/2 cups flour, 1 teaspoon baking powder, and 1/2 teaspoon salt; whisk into the yogurt mixture. Stir in 1 cup blueberries. Fry in 1/4-cup batches in a hot, buttered skillet. (Yield: 8-10 blueberries.)


35. Waffles with granola. Combine 2 cups flour with 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. Whisk in 1 1/2 cups plain yogurt, 1/2 cup water, 2 beaten eggs, and 4 oz melted butter. Stir in 1 cup granola. Cook in a greased waffle iron until golden brown and crisp. (Makes about 10.)

36. Smoothie bowls. Puree 2 cups diced honeydew melon, 1 peeled and sliced ​​kiwi, 1 cup ice, 1/2 cup plain Greek yogurt, 2 tablespoons honey, and 1 tablespoon lime juice. Divide among 2 bowls and top with chia seeds, coconut, berries, or other toppings.

37. Pancakes with yogurt. In a blender, combine 1 cup flour, 3/4 cup plain yogurt, 1/2 cup water, 2 eggs, 3 tablespoons each sugar and melted butter. Heat a medium skillet over medium heat; grease with butter. Add 1/4 cup batter to each pancake; swirl to coat the bottom. Cook until golden brown, about 45 seconds per side. Top each with 1 tablespoon fruit yogurt and fold into triangles. Dust with powdered sugar and drizzle with honey. (Yield: about 8.)

38. Deep-fried bananas. Whisk 1 cup of cake flour with 3/4 cup of cold seltzer water and 1/2 cup of vanilla yogurt. Cut 2 firm bananas in half crosswise, then cut each banana lengthwise into quarters. Dip the bananas in the batter in batches and deep-fry in vegetable oil at 180°C (350°F), stirring occasionally, until golden brown, about 5 minutes. Remove with a slotted spoon and pat dry; dust with powdered sugar.

39. Chocolate mousse pie. Microwave 2 cups mini marshmallows in a microwave-safe bowl until melted, about 1 1/2 minutes. Stir in 1 cup chocolate chips until melted; let cool. Add 2 1/4 cups low-fat chocolate yogurt and beat with an electric mixer until smooth and fluffy, about 3 minutes. Gently fold in 1 cup sweetened whipped cream. Pour into a prepared 9-inch chocolate pie crust. Freeze until firm, about 3 hours.

40. Low-calorie brownies. In a large bowl, whisk together 1 cup each self-raising flour and sugar with 1/2 cup unsweetened cocoa powder. Stir in 1 1/2 cups low-fat vanilla yogurt, 1/4 cup each water and vegetable oil. Stir in 3/4 cup chocolate chips. Pour into a foil-lined and greased 9-inch square pan. Bake at 350°F (180°C) until a toothpick inserted in the center comes out mostly clean, 30 to 35 minutes.

41. Chocolate truffles with hazelnuts. In a food processor, finely chop 1/2 cup toasted hazelnuts with 1/3 cup unsweetened cocoa powder. Add 3/4 cup chocolate-hazelnut spread and 1/2 cup plain Greek yogurt; process until smooth. Refrigerate until firm, 4 hours. Form into 1/2-inch balls; roll in cocoa. (Yield: about 24.)

42. Lassi with mango and rum. In a blender, puree 1.5 cups frozen mango chunks, 1 cup coconut water, 170g coconut milk yogurt, 1/4 cup rum, juice of 1/2 lime and a pinch of ground cardamom.

43. Pomegranate and acai smoothie. In a blender, combine 1 package of frozen sugar-free acai smoothie (such as Sambazon), 1/2 cup each of nonfat vanilla yogurt, frozen blueberries, and pomegranate juice, 1 tablespoon of chia seeds, and 2 teaspoons each of freshly grated turmeric and ginger. (Makes 2).

44. Protein shake with peanut butter. Blend 1 frozen sliced ​​banana, 1/2 cup vanilla yogurt, 1/4 cup cooled brewed coffee, 2 tablespoons peanut butter, 1 tablespoon chocolate protein powder and some ice.

45. Frozen yogurt. Whisk together 3 cups of plain 2% fat Greek yogurt, 1/2 cup each of sugar and low-fat milk, and 1 tablespoon of lemon juice. Blend in an ice cream maker until smooth.

46. ​​Orange frozen yogurt. Follow recipe #45, replacing the lemon juice with 2 tablespoons orange juice, adding 1.5 teaspoons grated orange zest and 1 teaspoon vanilla.

47. Lemon poppy seed cheesecake. Combine 1 1/2 cups flour with 1/2 cup powdered sugar, 1 tablespoon poppy seeds, and a pinch of salt; rub in 8 ounces (225 g) softened butter with your fingers until lumps form. Press into a foil-lined 9-inch (23 cm) square baking pan. Bake at 350°F (180°C) until lightly browned, about 25 minutes. Cool. For the filling, puree 1 cup plain Greek yogurt, 6 ounces (170 g) cream cheese, 1/2 cup each sugar and heavy cream, and the grated zest and juice of 1/2 lemon in a food processor until thick and fluffy; spread over the cooled crust. Refrigerate overnight to set.

48. Lemon tartlets. Bake 6 puff pastry shells according to package directions; let cool. Beat 1/2 cup each lemon curd, lemon yogurt, and heavy cream with a mixer on medium-high speed until smooth. Let cool. Fill each shell with lemon curd; garnish with berries.


49. Strawberry cupcakes. Whisk together strawberry yogurt (170g package), 1/2 cup each granulated sugar, melted butter, and 2 eggs until smooth. In a separate bowl, combine 1.5 cups flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and salt. Add the dry ingredients to the wet ingredients in several additions, alternating with milk (1/4 cup total). Divide between 12 lined muffin tins. Bake at 180°C until golden brown, 20 minutes. For the frosting, beat 230g softened cream cheese with 1/4 cup strawberry yogurt until smooth; whisk in 2 cups powdered sugar. Cool. Cover the cupcakes with frosting and garnish with strawberry slices.

50. Spicy Strawberry Dip. In a bowl, whisk together 1.5 cups strawberry yogurt, 2 teaspoons grated ginger, and a pinch of allspice; sprinkle with toasted coconut. Serve with fruit slices.