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The Greek Yogurt Kitchen

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    The Greek Yogurt Kitchen
    The Greek Yogurt Kitchen by Toby Amidor, MS, RD, CDN

     

    Trail Mix Cookies
    MAKES 40 COOKIES
    Ingredients: 
    Cooking spray
    1 cup unbleached all-purpose flour
    1 teaspoon baking soda
    1 teaspoon ground cinnamon
    1/8 teaspoon kosher salt
    ½ cup (1 stick) unsalted butter, melted
    ¼ cup nonfat plain Greek yogurt
    1 cup packed light brown sugar
    ½  cup granulated sugar
    2 large eggs
    1 teaspoon vanilla extract
    2 cups old-fashioned rolled oats
    1 cup seedless golden raisins
    1/3 cup unsalted shelled sunflower seeds
    Directions:
    1.Preheat the oven to 350°F. 
    2.Coat a baking sheet with cooking spray and set it aside.
    3.In a medium bowl, sift together the flour, baking soda, cinnamon, and salt.
    4.In a large bowl, whisk together the melted butter and yogurt. 
    5.Add the brown sugar and granulated sugar and stir until smooth. 
    6.Add the eggs, one at a time, whisking until each one is incorporated, and then add the vanilla extract. Whisk until the mixture is light brown and thoroughly combined.
    7.Slowly add the dry ingredients to the wet, folding gently until combined. 
    8.One ingredient at a time, fold in the oats, raisins, and sunflower seeds.
    9.Scoop up 1 heaping tablespoon of the dough and drop it onto the prepared baking sheet.
    10.Repeat with the remaining dough, leaving about 2 inches between cookies. 
    11.Bake until the cookies are golden brown and slightly firm to the touch, about 12 minutes. 
    12.Remove from the oven and allow to cool for 5 minutes, then transfer to a wire rack to finish cooling for
    13.at least 10 minutes before serving.
    SERVING SIZE: 1 cookie
    NUTRITION INFORMATION (PER SERVING): Calories: 97; Total Fat: 3 grams; Saturated Fat: 2 grams;
    Protein: 2 grams; Total Carbohydrates: 16 grams; Sugars: 10 grams; Fiber: 1 gram; Cholesterol: 15 milligrams; Sodium: 45 milligrams
    Italian-Style Cheesecake Dip with Strawberries
    SERVES 4
    Ingredients: 
    2 graham crackers
    1 (5.3-ounce) container nonfat honey
    Greek yogurt
    ½  cup whipped cream cheese
    ¼ cup part-skim ricotta cheese
    20 medium-size fresh strawberries
    Directions: 
    1.Place the graham crackers in a food processer and process until fine. 
    2.In a small bowl, stir together the yogurt, cream cheese, and ricotta. 
    3.Fold in the graham cracker crumbs.
    4.Place the cheesecake dip in a serving dish, cover it with plastic wrap, and chill in the refrigerator for at least 30 minutes or up to 3 days. 
    5.Serve with the fresh strawberries.
    SERVING SIZE: ¼ cup dip and 5 strawberries
    NUTRITION INFORMATION (PER SERVING): Calories: 146; Total Fat: 8 grams; Saturated Fat: 4 grams;
    Protein: 7 grams; Total Carbohydrates: 14 grams; Sugars: 9 grams; Fiber: 1 gram; Cholesterol: 25 milligrams; Sodium: 138 milligrams
    Light and Dark Chocolate Brownies
    MAKES 16 BROWNIES
    Forget boxed brownies! This lightened double-dark-chocolate version is moist, chewy, and beyond delicious. I baked up a batch one rainy Saturday when my three brothers were in town. The only thing left after their visit was a trail of crumbs.
    Ingredients
    Cooking spray
    3 ounces 60% dark chocolate
    ¼  cup (½ stick) unsalted butter, at room temperature
    ¾  cup unbleached all-purpose flour
    1/3 cup unsweetened cocoa powder
    1 teaspoon baking powder
    ¼ teaspoon kosher salt
    ¾  cup granulated sugar
    ¼ cup nonfat vanilla Greek yogurt
    2 large eggs
    1 teaspoon instant coffee powder
    1 teaspoon vanilla extract
    ¼  cup mini dark chocolate chips
    Directions
    Preheat the oven to 350°F. Coat an 8 x 8-inch baking dish with cooking spray and set it aside.
    Coarsely chop the dark chocolate. 
    Place the chocolate and the butter in the top of a double boiler set over simmering water and slowly melt, stirring until completely combined, about 5 minutes. 
    Remove from the heat and set aside to cool for at least 5 minutes.
    In a medium bowl, sift together the flour, cocoa powder, baking powder, and salt. 
    Stir gently to combine.
    In a separate medium bowl, whisk together the sugar and yogurt. 
    Add the eggs, one at a time, whisking until each one is completely incorporated. 
    Stir in the instant coffee powder and the vanilla extract. 
    Slowly add the melted chocolate mixture, stirring until completely combined.
    Add the dry ingredients to the wet and fold gently until combined. 
    Fold in the chocolate chips.
    Pour the batter into the prepared baking dish and spread it out evenly with a spatula.
    Gently tap the dish against the counter several times to remove any air bubbles. 
    Place the dish in the oven and bake until a toothpick inserted into the center comes out clean, about 22 minutes.
    Remove the baking dish from the oven and allow the brownies to cool for about 10 minutes; then cut into 2-inch squares and serve.
    SERVING SIZE: 1 (2-inch) square
    NUTRITION INFORMATION (PER SERVING): Calories: 150; Total Fat: 7 grams; Saturated Fat: 4 grams;
    Protein: 2 grams; Total Carbohydrates: 20 grams; Sugars: 14 grams; Fiber: 1 gram; Cholesterol: 31 milligrams;
    Sodium: 78 milligrams
    Recipes from THE GREEK YOGURT KITCHEN by Toby Amidor, MS, RD, CDN. Copyright 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.