Like Yogurt for Oil

Today was my lucky day! I was shopping at the Traders Point Winter Market and brought two dairy items to the counter when I  was told that I got a free whole milk yogurt with my purchase. How's that for starting the day off on the right foot? My only problem was what to do with it. I had so many ideas running through my head.

My first thought, being the sweets lover that I am, was to make some frozen yogurt. I have a large stash of blackberries in the freezer and warm blackberry crisp topped with some frozen yogurt would not be a bad way to end our evening meal tonight. But then I thought what about making some yogurt cheese to serve with crackers for an appetizer this evening? I still have thyme in my patio herb garden that would be delicious stirred into the yogurt. Or how about a persimmon smoothie for breakfast tomorrow? I've got a few bags of Indiana persimmon puree in my freezer. I could blend up a cup of the yogurt, a splash of whole milk to thin it a bit, and whiz in a few heaping tablespoons of puree with some local honey to sweeten it up.That would make a nice "wake me up" smoothie with a bit of nutmeg and cinnamon dusted on it. Or maybe I should make some butternut squash soup (see the recipe in the Fall Recipe Section of this site) with a few of the butternut squashes I still have in the basement from our fall harvest. I could top the hot soup with a generous dollop of the strained yogurt blended with some chipotle pepper puree for a spicy kick.

Too many options! Then it finally hit me, I'll make those "Great Pumpkin Muffins" (see the recipe in the Fall Recipe Section of this site) where I substitute strained yogurt for the oil I had in the original recipe. So, as I write this, the yogurt is straining away, the pumpkin puree is thawing in the fridge, and tomorrow morning, we'll be enjoying warm muffins with our coffee.

Substituting yogurt for oil in most quick breads and dense muffin recipes works exceptionally well and is a healthy eater's dream come true. I don't notice a difference in the final product and this substitution significantly reduces the calories and fat grams in the recipe. A half cup of oil has 955 calories and 108 grams of fat. A cup of the Trader's Point whole milk yogurt (which will strain down to a half cup) has 160 calories and 9 grams of fat. Do the math! Plus you're getting calcium with the yogurt. You have got to try this recipe to appreciate how good it is.

To make the yogurt cheese, just take a fine mesh strainer and place it over a bowl, line the strainer with a paper towel or paper coffee filter and pour the yogurt into the strainer. Cover with plastic wrap and refrigerate for 24 hours. The yogurt will be thick, creamy and spreadable. Add your favorite fresh herbs, salt, and maybe a bit of lemon zest. Use on crackers for a quick guilt free spread or to top a hot baked potato.

If you just happen to have a warm berry crisp on hand or frozen berries to make one with (you'll find my perfect blackberry crisp recipe in the Summer Recipe Section on this site), make the frozen yogurt. Simply strain the yogurt as you would for the yogurt cheese and process the strained yogurt in an ice cream machine for about 20-30 minutes. This is best the same day that it's made. If you do freeze it for future use, let it thaw a few minutes before serving.I know it sounds odd not to add any sugar or flavorings to the yogurt, but this frozen yogurt's silky texture and slight tang will snuggle up to the sweetness of that crisp like a marriage made in heaven. That just sounds so good, but I'm going to be virtuous and make the muffins...You know, on second thought, I just might make that crisp after all...

Photo: straining the yogurt