Any ideas for greek yoghurt??

Bongedone

Gingernutmeg wrote: »

Yoghurt for thrush, cranberry juice for cystitis Apparently sour cream is good for sunburn (spread on the burnt bit, not eaten lol) so I wonder if you could use yoghurt for that too?

I'd still rather eat it though

When I was in Greece this year and was rather sore from the sun. I bought a tub of Total Greek yoghurt and spread it thickly over my stomach, chest and shoulders. About an hour later my skin had absorbed the lot and I felt a lot better. It does make you smell a bit ripe though.

When I was in Greece about 10 years ago I got prickly heat and the pharmacist told me to spread Greek yoghurt over it to clear it up and it worked.

apple_mint

I always have loads of yoghurt in the fridge (I make my own ). I use it for lots of things. For example this week I have used on:

Breakfast each day, a couple of tablespoonsful over oats and mandarin oranges.

Packed lunches:

Dips - Yoghurt and mustard (djohn or wholegrain) and Mint yoghurt (mint sauce stirred into plain yoghurt. I've dribbled these over salad.

Soups - yoghurt stirred into soup.

Desserts - a couple of good dollops over stewed plums or apples (from the freezer).

I also use yoghurt drooled into goulash and HM curries

Yoghurt is very versitile :T

jennet1

I have loads of the Total yoghurts, theres a voucher in the tesco mag which makes it 9p a pot!!! so will try it in curry Thanks, as we've just been eating it with honey which is lovely

zcrat41

Try baking a banana in foil and then having greek yogurt, honey and cinammon on top when it comes out. my fave dessert.

competitionscafe

chloebelle wrote: »

Problem is the recipe only required a blob and my supermarket only sells big cartons of greek yoghurt. I didn't know what to use it for so it ended up down the sink.

It's yoghurt! You can just eat it you know or add fresh fruit, and/or nuts and/or honey - delicious for dessert, snack or breakfast. Especially in summer when you can add soft fruits like strawberries, raspberries, blueberries, + some nuts and a drizzle of honey for a delicious breakfast. Or as the forced rhubarb is just coming into season now, stew some of that and add to your yoghurt for yummy pud/breakfast.

catralense

We :heartpuls it with honey and flaked almonds!

competitionscafe

catralense wrote: »

We :heartpuls it with honey and flaked almonds!

Me too - just add blueberries to the mix and toast the flaked almonds for a gorgeous breakfast (got this idea from a Gordon Ramsey cookbook) - if not blueberries any soft fruit will do: especially fresh cherries, strawbs, blackberries, raspberrys,......yum!

Stephen_Leak

Mint sauce in plain yoghurt and finely chopped cucumber in plain yoghurt are also known as mint raitha and cucumber raitha respectively, Both are cooling accompaniments to hot and spicy Indian dishes.

queenpig

Any ideas what to use this for/with i have about half a full large carton that needs using up?
I did just think of adding a little sugar and pouring it over a few chopped bananas for the children but wondered if you have any better ideas.?

Also single cream but not much of that, could i freeze both in ice cubes?

TIA
QP

LameWolf

Is this any help?


GOOSEBERRY FOOL

Serves 6

9 oz gooseberries, topped and tailed
3½ oz sugar
5 fl oz double cream
5 fl oz Greek yogurt
Vanilla essence
2 capfuls elderflower cordial (optional)

Wash gooseberries and put in a pan with sugar and a splash of water and a drop of vanilla.
Cover and cook gently for 10-15 mins until gooseberries have softened and broken down.
Add more sugar if needed.
Allow to cool completely.
Whip cream with a teaspoon of sugar into soft peaks.
Stir in yogurt and elderflower, if using, then gently fold in the gooseberry compote.
Spoon into individual dishes and cool in the fridge for at least 2 hours.

You can do half or third of the amount depending on how many you are feeding, just keep the proportions the same. (I do half the amount to make 4 puds, as we tend to have small pud portions.)