Healthy Recipes Using Greek Yoghurt
1. Banana Strawberry FROYO 2. Creamy Cilantro Lime Dressing 3. Smoothie Bowl 4. Potato Salad with Greek Yogurt Dressing
1. Banana Strawberry FROYO
Ingredients
- 3 pieces Bananas (sliced and frozen)
- 1 cup Frozen strawberries
- 4 tbsp Greek yoghurt
- Mint for garnish (optional)
Instructions
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Put all the ingredients in a food processor and blend until smooth
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The texture should be soft- ice cream like
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Transfer all the ingredients into a container
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Place the container in the freezer for about 3-4 hours
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Scoop the FROYO with an ice cream scoop and serve cold
2. Creamy Cilantro Lime Dressing
Ingredients
- 1/2 cup Cilantro (coriander)
- 1/2 cup Greek yoghurt
- 3 tbsp Olive oil
- 1 Jalapeno
- 1 Clove garlic (minced)
- 1/2 lime Lime juice
- Pinch of salt and pepper
Instructions
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Combine the cilantro, Greek yoghurt, olive oil, garlic, jalapeno, line juice, salt and pepper in a bowl.
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Put the mixed ingredients in a blender and pulse until smooth.
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Transfer the ingredients from the blender to an air-tight container. (You can store it for up to a week).
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You can use this dressing for your salads.
3. Smoothie Bowl
Ingredients
- 1 cup Blueberries (frozen)
- 1 cup Pineapple chunks (frozen)
- 2 cups Bananas (frozen and sliced)
- 1/2 cup Unsweetened milk
- 1/2 cup Greek yoghurt
Instructions
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Combine all the fruits with the milk, and add the Greek yoghurt.
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Put the ingredients in a blender and blend.
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Keep the mixture a little thick in texture. Do not make it runny.
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Put the blended mix into a bowl and garnish it with some fresh blueberries and bananas and enjoy
4. Potato Salad with Greek Yogurt Dressing
Ingredients
- 4 Potatoes
- 2 Eggs
- Fresh chives
- 1/2 cup Cream cheese
- 1/2 cup Greek yoghurt
- 1 tbsp Yellow mustard
- 1 tsp Salt
- 1/2 tsp Pepper
Instructions
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Boil the potatoes until they are soft. Don’t let them become mushy.
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Let them cool under the water
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Now, peel them and cut them into small pieces.
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Meanwhile, hard boil the eggs and cut them in half.
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Mix the cream cheese, yoghurt, salt, pepper, and mustard to prepare the dressing.
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Chop the chives
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Mix the potatoes with the dressing
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Keep the salad in the fridge for 15-20 min to chill
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Top it off with the eggs and chives and serve it cold
