Tag Archives: yogurt

Guilt-Free, No-Bake Breakfast Cheesecake Tart

Turn yogurt and granola into a delicious no-bake breakfast cheesecake. High in protein, calcium, fibre and healthy fats, it’s a fresh and tasty take on breakfast. Light, crispy oatmeal crust topped with a sweet cheesecake filling, this dessert-worthy breakfast is perfect for those humid summer days when hot oatmeal is out of the question. Top with fresh fruit, chopped nuts and a drizzle of honey and your off to the races.

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Prep Time: 10 minutes
Cook Time: 15-20 minutes
Freeze Time: 8 hours
Serves: 6

Ingredients:

Granola Crust:
1 cup large-flake oats
1/2 cup whole wheat flour or light spelt flour
3 Tbsp raw turbinado sugar
1/4 tsp salt
1/3 cup coconut oil, melted
1/4 tsp salt

Filling:
1/3 cup orange juice
1 Tbsp powdered gelatin
2 cups unsweetened plain yogurt (Balkan-style or Greek-style)
1/3 cup maple syrup
1/3 cup well-shaken coconut milk
1 Tbsp lemon juice
1/2 tsp vanilla extract
1/4 tsp orange zest, more for toppings

Toppings:
Fresh fruit of choice (orange slices, pitted cherries, berries, etc.)
Chopped nuts of choice
Honey

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Directions:

Crust:
1. Preheat oven to 350ºF. Line an 8×8-inch baking pan with parchment paper.
2. In a medium bowl, combine oats, flour, coconut oil, cinnamon and salt. Mix in coconut oil until combined. Press crust mixture into prepared pan and bake for 15 to 20 minutes, until fragrant and dry on top. Cool completely in pan.

Filling:
1. Add orange juice to a small skillet and sprinkle over gelatin. Heat over medium until gelatin has dissolved and a few bubbles begin to break on the surface, about 1 minute. Reserve.
2. In a large bowl, whisk to combine yogurt, maple syrup, coconut milk, lemon juice, vanilla and orange zest. Slowly whisk in gelatin orange juice mixture.
3. Pour into cooled crust and refrigerate for at least 6 to 8 hours, preferably overnight, until set.
4. Cut into large squares or triangles and top with fruit, nuts and honey.

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Looking for more nutritious and delicious breakfast ideas? Watch this video for 3 creative oatmeal variations or try this recipe for vegan strawberry cheesecake bites.

probiotic rich foods

5 Probiotic-Rich Foods to Eat This Year

If you spent your holiday season eating, drinking and being merry, you may be one of the many people who are looking for a healthy menu makeover. Eating fermented foods rich in probiotics can get you back on track. Probiotic-rich foods introduce good bacteria to your body and help balance the bacteria in your gut, which is important to your health. A good bacteria balance can help boost your immune system and stimulate your digestive system, help regulate your hormones, and help control your appetite. Yogurt is probably the best-known probiotic food, but we’re introducing you to the five other tasty ways to consume beneficial bacteria.

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Kombucha
Kombucha is a mixture of black tea and sugar that’s fermented by an organism of bacteria and yeast commonly known as a SCOBY (symbiotic colony of bacteria and yeast). The SCOBY is a living colony of beneficial organisms that turn sugar into healthy acids and probiotics. Kombucha is a fizzy, low-sugar drink that many claim can help with liver detoxification, improved digestion and boosting the immune system. The best part of kombucha is the tangy flavour, making it a great substitute for sugary, carbonated drinks. Find it in a variety of flavours at your local specialty grocery store or health food store.

Miso
Miso is a smooth paste made by fermenting soybeans with grains and fungus. It’s most often found in Japanese cuisine — you may have enjoyed miso soup. It has a rich, sweet and salty flavour, full of umami, and is delicious in salad dressings, stir fries, dips or even baked goods.

Kimchi
Kimchi is a staple in Korean cuisine. The crunchy, spicy dish is a mix of fermented vegetables and seasonings, given a powerful flavour boost from red chili peppers. Kimchi can be used as a condiment, eaten alone or added to soup, stew or salad. Make sure you add it last in the cooking process as the heat can kill the beneficial enzymes found in this nutrient-rich food.

Natto
Natto is a traditional Japanese food made from fermented soybeans. It has a very unique pungent flavour, and is commonly mixed with rice and eaten for breakfast in Japan. Its brown, stringy appearance and cheese-like flavour makes it less popular than other fermented foods, but Natto is not only a probiotic, it’s rich in nutrients like protein, fiber and contains tons of vitamins.

Kefir
Made by adding ‘grains’ to cow or goat’s milk, kefir is a fermented milk drink sold at most grocery stores. With a slightly sour flavour, the yogurt-like drink is best enjoyed plain. Beware when comparison shopping, as many flavoured kefir drinks contain added sugar.

Inspired? Learn how to brew kombucha.

Strawberry Kiwi Greek Yogurt Popsicles

We’ve got the perfect, low-calorie summer treat: strawberry kiwi Greek yogurt popsicles! Less than 130 calories and a whopping 12 grams of protein make this sweet snack the choice to help you cool down this season. Bonus:  adding agave nectar means you’ll get the sweetness, without the added sugar!

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Strawberry Kiwi Greek Yogurt Popsicles

Prep Time: 10 minutes
Total Time: 4 hours, 10 minutes
Serves: 8

Ingredients:
2 cups 2% plain Greek yogurt
1/2 cup skim milk
1/4 cup agave or honey
1 ripe kiwi, peeled and coarsely chopped
6 strawberries, hulled and coarsely chopped

Directions:
1. In a blender or food processor purée the yogurt, milk, agave and kiwi. If you don’t have a blender or food processor then simply stir together all the ingredients in a large bowl.
2. Sprinkle strawberry pieces into each of the popsicle molds. Divide the Greek yogurt kiwi mixture over top of the strawberries. Insert popsicle sticks and freeze until firm, about 4 hours.
3. To release popsicles, run the bottom of the popsicle mold under hot water for 10 seconds and gently pull on the popsicle stick to release.

Notes: Popsicles take more than 4 hours to freeze. To avoid drips, push the stick of your popsicle through the bottom of a cupcake liner.

Zucchini and Feta Fritters with Yogurt Dip

This week, The Hot Plate food stylist Jamie Goodman took the lead in sharing one of her favourite recipes, Zucchini Feta Fritters with Yogurt Dip.

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Zucchini and Feta Fritters with Yogurt Dip

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves: 4 to 6

Ingredients for Yogurt Dipping Sauce:
3/4 cup (175 mL) Greek yogurt
2 tablespoons (30 mL) water (approx.)
1 tablespoon (15 mL) Dijon mustard
1 tablespoon (15 mL) fresh finely chopped parsley
1 tablespoon (15 mL) fresh finely chopped dill
1 tablespoon (15 mL) lemon juice
1 garlic clove, minced
Salt and pepper, to taste

Ingredients for Zucchini Fritters:
2 lbs (1 kg) zucchini, coarsely grated
1 tablespoon (15 mL) kosher salt
1 large red onion, finely chopped
3 garlic cloves, minced
1 tablespoon olive oil
3/4 cup (175 mL) crumbled feta
1/4 cup (60 mL) finely chopped parsley
1/4 cup (60 mL) finely chopped dill
2 teaspooons (10 mL) ground cumin
1 egg, beaten
Salt and pepper, to taste
Flour
Canola Oil

Directions for Yogurt Dipping Sauce:

  1. Add yogurt, water, mustard, parsley, dill, lemon juice, garlic, salt and pepper. Thin with 1 teaspoon (5 mL) water if needed.

Directions for Zucchini Fritters:

  1. Sprinkle grated zucchini with kosher salt. Transfer to colander and let stand for 1 hour. Squeeze out excess moisture. Meanwhile, heat olive oil in small skillet set over medium heat. Add onion and garlic. Cook, stirring, for 4 to 5 minutes, or until translucent and softened. Cool completely.
  2. In a large bowl, combine zucchini, onion mixture, feta, parsley, dill, cumin, egg, salt and pepper. The mixture will be soft and sticky. Shape heaping tablespoons of zucchini mixture into a patty. Dredge in flour. Transfer to baking tray lined with parchment.
  3. Pour enough oil to come about 1-inch (2.5 cm) up the sides of the pan. Heat set over medium-high heat. Shallow fry patties in batches, for 1 to 2 minutes per side or until golden brown all over. Drain on paper towel. Serve with Yogurt Dipping Sauce.

Test Kitchen Notes: If desired, fry fritters in olive oil for added flavour.

amanda riva Amanda Riva is the host of The Hot Plate, a free online cooking show dedicated to inspiring culinary confidence in new cooks. The Hot Plate also offers regular cooking tips and advice, how-tos, and information on seasonal ingredients. 

Amanda Riva is part of the Lifestyle Blog Network family.

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