Make the perfect snack by pairing homemade yogurt with a high-fiber food like fruit (fresh, frozen or dried) and/or a high-fiber (flaxseed, wheatgerm, bran, chia seed, sesame seed, etc) breakfast cereal. You can find many lower-sugar breakfast cereals/muesli. Or make your own granola.
Craving for smoothie? Give lassi a try. Make your smoothie creamy and thick by adding yogurt instead of ice cream. It’s usually lower in fat, saturated fat, and calories.
If you want to create your own flavored yogurt, start with your favorite plain yogurt and stir in all sorts of foods and flavors. My favourite is using tropical seasonal fruits, which is easily accessible in Malaysia. Here are a few ideas:
• Add cut mango (1/8 cup) to 150g plain yogurt to make Mango Yogurt.
• Add canned crushed pineapple (1/8 cup) and a tablespoon of shredded coconut to 150g plain yogurt to make Pina Colada Yogurt.
• Add 1 tablespoon of cool espresso or extra-strong coffee and 1 tablespoon of chocolate syrup to 150g plain yogurt to make Mochaccino Yogurt.
• Add 1/4 cup chopped orange or mandarin oranges and lemon/orange zest to 150g plain yogurt to make Orange Burst Yogurt.
I use the simplest method to make frozen yoghurt without ice cream maker.. just freeze it! Add mash fruits and honey to plain yoghurt and then freeze. Great way to replace my ice-cream cravings!
Eat Yogurt at Work
Make your yogurt in small containers (or keep the store-bought yoghurt containers), so you can bring and keep it in the office refrigerator (don’t forget to put your name on it). On those days when you need a morning or afternoon snack, that yogurt will be ready for you.
Use Yogurt in Recipes
Yogurt works as a substitute ingredient in all sorts of recipes. Plain yogurt can take the place of sour cream in a pinch (over baked potatoes or garnishing enchiladas). You can also substitute a complementary flavor of yogurt for some of the oil or butter called for in a muffin, brownie, or cake recipe. It can replace all of the fat called for in cake mixes, too.