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Yogurt Recipes
Curried Yogurt Dip
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1 1/4 cup (300 ml) |
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real mayonnaise ( not salad dressing) |
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1/3 cup (75 ml) |
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Yogourmet home-made plain yogurt |
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1/2 tsp (2.5 ml) |
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curry |
Mix all ingredients well and refrigerate.
Enjoy with your favorite fresh vegetables. Please note: the dip will
gradually change color from white to yellow after refrigeration.
Almond Bread
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2 cups (455 ml) |
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whipped Yogourmet home-made plain yogurt |
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3 1/4 cup (740 ml) |
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flour |
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1 tsp (5 ml) |
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baking soda |
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2 tsp (10 ml) |
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baking powder |
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2 cups (455 ml) |
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brown sugar |
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1/2 lb (227 g) |
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almond pieces |
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6 tblsp (90 ml) |
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grated orange peel |
Mix the flour, soda and baking powder in a
bowl. Add the rest of the ingredients and mix well for about 2-3
minutes. Pour into a large greased bread pan or 10" (24 cm) round cake
pan and bake in the oven at 350°F (180°C) for 30 to 40 minutes.
Salmon Cheese Spread
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1/2 cup (125 ml) |
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canned salmon |
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1/4 cup (60 ml) |
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Yogourmet cheese |
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1/2 tsp (2.5 ml) |
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lemon juice |
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2 drops |
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tabasco sauce |
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1 tblsp (15 ml) |
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diced onions |
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salt to taste |
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Mix all ingredients well with an electric
blender. Refrigerate for a few hours before serving with crackers.
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