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BAKING WITH YOGHURT
You can experiment using yoghurt as a healthy substitute when baking. Low-fat yoghurt
(made with semi skimmed or skimmed milk) can be used to reduce or replace shortening,
oil, butter or sour cream. It adds a creamy texture to your recipes.
When a recipe calls for butter, replace ½ the butter with half as much yoghurt.
For instance, instead of 1 cup of butter, use ½ cup of butter and ¼ cup of yoghurt.
Substitute yoghurt cup for cup for sour cream in recipes.
Yoghurt can even replace some of the water or milk in a recipe. Start by substituting
¼ of the liquid with yoghurt. The result will be creamier.
USING YOGHURT IN OTHER RECIPES
• Spoon over muesli and drizzle with runny honey.
• Try flavourings such as puréed tinned fruit, chopped nuts, maple syrup or vanilla extract.
Liquid flavourings will dilute the yoghurt.
• Yoghurt makes a cool, creamy accompaniment to savoury dishes like curries and chilli
con carne. Add fresh chopped herbs, garlic, chilli or ground spices such as cumin,
turmeric or coriander.
• Fresh yoghurt makes a smooth base for salad dressings, dips, seafood sauce, cucumber
raita and toppings for jacket potatoes.