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Creamy Basil Dressing
Yogurt-Dill Sauce
Chocolate Frozen Yogurt
Spinich Salad
Marinated Lamb Kebobs
Dill Bread
Potato Salad
Chocolate Marbled Cheesecake
Creamy Basil Dressing
| 1 cup low-fat plain yogurt |
250 ml |
| 1/2 cup mayonaise |
125 ml |
| 1/4 cup firmly packed fresh basil |
50 ml |
| 3 green onions, chopped |
3 |
| 1 clove garlic, minced |
1 |
| 3 tbsp white wine vinegar |
45 ml |
| 2 tbsp chopped tarragon |
30 ml |
| 2 tbsp chopped chives |
30 ml |
| 1 tsp Worchestershire sauce |
5 ml |
| 1/2 tsp dry mustard |
2 ml |
| freshly ground black pepper |
|
Combine all ingredients in a blender or food processor until smooth. Chill until ready to serve.
Yogurt-Dill Sauce
| 1 cup low-fat plain yogurt |
250 ml |
| 1 tsp minced garlic |
5 ml |
| 2 tbsp minced red onion |
30 ml |
| 1 1/2 tbsp chopped capers |
22 ml |
| 1 1/2 tbsp fresh lemon juice |
22 ml |
| 1 tbsp chopped fresh dill |
15 ml |
Mix all ingredients.
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Chocolate Frozen Yogurt
| 1 1/2 cups low fat milk |
375 ml |
| 1/4 cup unsweetened cocoa powder |
50 ml |
| 3 ounces bittersweet chocolate |
100 g |
| 1 egg, lightly beaten |
1 |
| * 3/4 cup fruit sugar |
175 ml |
| 1 tbsp cornstarch |
15 ml |
| 1 1/2 cups low fat plain yogurt |
375 ml |
In a heavy saucepan, combine sugar and cornstarch. Stir in milk and beaten eggs. Cook, stirring constantly, over medium heat until mixture is thickened and coats a metal spoon. Stir in both chocolates and cool. Stir in vanilla and yogurt and freeze in your ice cream maker or by freezer method.
6 Servings
* or process granulated sugar in a food processor for 1 minute or until fne.
Spinich Salad
Dressing:
| 2 cups low-fat plain yogurt |
500 ml |
| 1 tsp olive oil |
5 ml |
| 1 clove of garlic, minced |
1 |
| 1 tbsp curry powder |
15 ml |
| 1 tbsp frozen apple juice concentrate |
30 ml |
| 1/2 tsp ground cardamom |
2 ml |
| 1/4 tsp cayenne pepper |
1 ml |
| 1/2 tsp freshly ground pepper |
2 ml |
Salad:
| 8 cups torn spinach leaves |
2 L |
| 1 small red onion, sliced (rings separated) |
1 |
| 1 orange or one tin of mandarin orange sections |
1 |
| 1/4 cup sliced almonds, toasted |
50 ml |
| 2 tsp vanilla |
10 ml |
Mix or blend dressing; refrigerate. With a sharp knife remove skin and white pith of orange. Cut orange into slices between membrane. Toss salad with dressing just before serving.
Serves 6.
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Marinated Lamb Kebobs
| 2 lbs lean lamb leg |
450 g |
| 1 cup low fat plain yogurt |
250 ml |
| 2 tbsp grated fresh ginger |
30 ml |
| 1 tsp salt |
5 ml |
| 1/2 tsp hot pepper sauce |
2 ml |
| 2 tsp curry powder |
10 ml |
| 8 cloves of garlic, sliced thinly |
8 |
Cut lamb into 1 1/2" (3.5 cm) cubes; place lamb cubes in shallow glass container. Mix ginger, salt, pepper sauce, curry and yogurt. Pour mixture over lamb cubes and marinate for 24 hours, stirring occasionally. Skewer lamb cubes alternately with garlic, pressing tightly together. Grill, turning frequently until browned but still pink in the centre (about 8 minutes).
Serves 4
May be served over rice.
Dill Bread
| 2 cups low fat plan yogurt |
500 ml |
| 1/2 cup warm water |
125 ml |
| 2 tsp sugar |
10 ml |
| 2 packages dry yeast (0.6oz) |
16 g |
| 1/4 cup olive oil |
50 ml |
| 1/4 cup finely chopped onion |
50 ml |
| 2 tsp salt |
10 ml |
| 2 eggs lightly beaten |
10 ml |
| 3 tbsp fresh dill weed or 1 tsp/5ml dried |
45 ml |
| 6 cups all-purpose flour, approximately |
1.5 L |
| 1 egg white |
1 |
| 1 tbsp water |
1 ml |
| 2 tbsp dill weed |
30 ml |
Preheat oven to 350° F (200° C). Measure 1/2 cup (125 ml) water into large mixing bowl. Add sugar and stir until dissolved. Sprinkle yeast over and let stand 10 minutes. Stir well. Heat olive oil in a skillet and add onion. Cook gently 5 minutes, stirring. Remove from the heat. Add yogurt, onion mixture, salt, eggs, dill weed and half of flour to yeast. Beat hard with a wooden spoon until mixture sheets from the spoon. Add remaining flour and mix, first with spoon then with hand, until well blended. Adjust flour, if necessary, by adding more at this time. Turn out on floured board and knead until smooth and elastic. Round up dough. Oil a large bowl and put dough in it,turning once so it is oil on the top. Cover with a damp cloth and let rise in a warm place until double, about 1 1/2 hours punch dough down. Divide into 2 equal pieces. Oil two 9" x 5" x 3" (23 cm x 13 cm x 8 cm) loaf pans. Shape the dough into 2 loaves. Put them in the pans. Beat egg white and 1 tbsp (15 ml) water together and brush over tops of loaves. Sprinkle dill seed evenly over tops of loaves. Let loaves rise until double, about 1 hour. Bake loaves about 45 minutes or until they sound hollow when tapped on top.
Wonderful for salmon or cucumber sandwiches. When toasted, flavour is increased.
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Potato Salad
| 1 1/2 lbs new red potatoes, quartered and steamed |
680 g |
| 1/4 cup finely chopped green onions |
50 ml |
| 2 tbsp finely chopped parsley leaves |
30 ml |
| 3/4 cup yogurt cheese |
375 ml |
| 1/4 cup red onion, finely chopped |
50 ml |
| 1 stalk celery, chopped |
1 stalk |
| 4 tsp Dijon mustard |
20 ml |
| 1 tsp dark brown sugar |
5 ml |
| 1/4 tsp freshly ground black pepper |
1 ml |
In large bowl, combine potatoes, green onions, parsley, onion and celery. In a small bowl, mix yogurt cheese, Dijon mustard, brown sugar and stir into the potatoes. Stir in pepper.
Serves 4
Chocolate Marbled Cheesecake
Crust:
| 1 cup graham cracker crumbs |
250 ml |
| 1/4 cup granulated sugar |
50 ml |
| 1/2 tsp ground cinnamon |
2 ml |
| 1 tbsp curry powder |
15 ml |
| 1/4 cup melted butter |
50 ml |
Filling:
| 2 cups yogurt cheese |
500 ml |
| 1 cup light cream cheese |
250 ml |
| 1 1/2 tsp vanilla |
7 ml |
| 3/4 cup granulated sugar |
175 ml |
| 1 tbsp cornstarch |
15 ml |
| 3 eggs |
3 |
| 1/4 cup unsweetened cocoa |
50 ml |
Preheat oven to 325°F (160°C). Lightly butter bottom and sides of an 8" (20 cm) springform pan. In a small bowl, combine crumbs, sugar and cinnamon. Stir in melted butter until evenly blended. Press crumb mixture evenly onto bottom and up sides of pan, smoothing with back of a spoon. Refrigerate crust while preparing filling. In a bowl, beat together yogurt cheese, cream cheese and vanilla. Combine sugar and cornstarch and beat into yogurt mixture. Add eggs one at a time, beating well after each addition. Remove 2 cups (500 ml) of mixture to a separate bowl and blend in cocoa. Spoon in chocolate batter, then remaining white batter. Without going completely through mixture to bottom of pan, draw a knife through batter to make marbled effect. Bake in 325°F (160°C) oven for 55 minutes or until edge is set. Remove from oven; immediately run knife around edge of the cake to loosen from pan. Cool completely and refrigerate 4 hours before serving.
Makes 6-8 Servings
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Browne & Co.
