5 Skinny yogurt recipes

By: Health Local Staff Mar 05, 2014
  Article
5 Skinny yogurt recipes

Here are the top 5 yogurt recipes you and your family are sure to love.

Move over sour cream, there is a skinnier sheriff in town. Yogurt recipes are all the rave and it’s because the topping is healthier, tastier, and just plain better.

Yogurt-Topped Cheesesteak Sandwich

Ingredients

  • 3 tablespoons Greek yogurt (plain)
  • 2 tablespoons olive oil based mayonnaise
  • ¼ cup bleu cheese
  • 1 ½ cup fresh arugula
  • 2 large tomatoes (sliced)
  • 1 large 14-16 ounce skirt steak
  • Sea salt to taste
  • Crushed black pepper to taste
  • 4 large whole-wheat rolls, hoagies, or sandwich breads

Preparation
Mix the yogurt, mayo, and bleu cheese in a bowl and set aside for topping the sandwich. Grill the skirt steak until done, season with salt and pepper to taste. Once the steak is done, set it aside to rest for about five minutes. Slice the meat into thin strips.

Layer the meat on the buns, top with arugula and tomatoes and drizzle the meat and veggies with the yogurt mixture.

420 calories per serving

Low-Cal Yogurt Dessert Pops

Ingredients

  • 1 large container (8 oz) of plain, vanilla, low-fat yogurt (any flavor may be substituted)
  • 6 oz fruit juice concentrate (berry flavor works best)
  • 1 tsp vanilla extract
  • 1 tsp honey (optional)

Preparation
In a mid-size bowl, mix all ingredients together, and then pour into small cups (3 ounce size) for freezing. Partially freeze the mixture for about an hour. After one hour, place wooden sticks into the frozen mixture and freeze for another four hours or more, until the contents are solid. When frozen the yogurt pops are ready to serve.

110 calories per serving

Yogurt Cheese Spread

Ingredients

  • 2.75 cups of plain, low-fat yogurt
  • Cheesecloth

Preparation
Rinse a piece of cheesecloth under cold water and wring out. Cheesecloth should be about 15 inches in length. Fold the cloth in half and line along a large strainer with the sides left hanging over. Spoon the yogurt onto the cheesecloth and put a larger bowl over the yogurt. Refrigerate overnight, about 12 hours. Remove any liquid that develops. Lift the cheesecloth out and flip over into the clean bowl. The spread should be used right away or refrigerated for up to five days.

50 calories per serving

Yogurt and Curry Waldorf Salad

Ingredients

  • ½ cup chopped walnuts
  • 1 cup Greek yogurt (plain)
  • 1 tablespoon curry 
  • 1 pound of chicken, boneless and skinless (precooked)
  • 2 cups brown rice (cooked)
  • 1 large apple, chopped
  • ½ cup red onion (chopped)
  • 2 celery stalks (chopped)
  • 6-8 dried apricot slices (chopped)

Preparation
Over medium heat brown the walnuts for about five minutes until they are lightly toasted. Remove from heat and allow them to cool.

Mix the yogurt and curry in a bowl and add the walnuts, chicken, rice, vegetables and fruit. Mix until well combined. Once everything is combined and all veggies and rice are coated, place in refrigerator to chill and serve.

380 calories per serving

Skinny Spinach Dip

Ingredients

  • 1 cup of low-fat yogurt (plain)
  • ½ cup frozen, thawed, and drained spinach (fresh spinach may be substituted if chopped)
  • ½ cup water chestnuts (drained and chopped)
  • ½ cup red or white onion (finely chopped)
  • Garlic powder to taste
  • Sea salt to taste
  • Crushed black pepper to taste

Preparation
Combine the yogurt, spinach, onion, garlic powder, and water chestnuts in a large bowl. Season with salt and pepper. Once mixture is stirred, cover with plastic wrap or glass lid and place in the refrigerator for thirty minutes prior to serving.

30 calories per serving

The Health Local Staff is a team of writers and experts dedicated to bringing you the latest health, nutrition and lifestyle information at www.healthlocal.ca.