The Stonyfield Farm Yogurt Cookbook

The Stonyfield Farm Yogurt Cookbook

by Meg Cadoux Hirshberg, Susan Marath
     
 

View All Available Formats & Editions

Out of the cup, and into your favorite dishes!

There's more to yogurt than an energizing breakfast treat or a healthy afternoon snack. As the folks at Stonyfield Farm know, yogurt is a flexible ingredient used in cooking all over the world, one just now claiming its spot in American kitchens. With its surprising versatility, creamy texture, and piquant flavor,… See more details below

Overview

Out of the cup, and into your favorite dishes!

There's more to yogurt than an energizing breakfast treat or a healthy afternoon snack. As the folks at Stonyfield Farm know, yogurt is a flexible ingredient used in cooking all over the world, one just now claiming its spot in American kitchens. With its surprising versatility, creamy texture, and piquant flavor, yogurt is a lowfat alternative to sour cream, cream cheese, or vegetable oil in all types of recipes—baked goods stay moist, flavors intensify, and calories and fat content remain low.

In the Stonyfield Farm Yogurt Cookbook, America's fastest-growing yogurt company presents yogurt enthusiasts and newcomers alike with over 300 recipes for Breakfast and Brunches; Breads; Fresh Fruit and Yogurt; Smoothies; Dips, Spreads, Sauces, and Dressings; Soups; Salads and Side Dishes; Main Dishes; and, of course, Desserts. It also includes sections on how yogurt is made and the importance of yogurt as a major source of nutrients. But yogurt's health benefits will certainly not be the only reason these tempting recipes become family favorites. Who can resist Lemon Yogurt Muffins, Mediterranean Chicken Salad, Curried Shrimp and Baby Vegetables, or Chocolate Yogurt Cheesecake?

Whether it's in spicy side dishes, a savory main course, or sweet baked goods, yogurt is a sophisticated addition to any cook's repertoire—and with the Stonyfield Farm Yogurt Cookbook's easy-to-follow recipes, is indispensable for wholesome and healthful cooking.

Read More

Product Details

ISBN-13:
9780964669505
Publisher:
Stonyfield Cultured Books
Publication date:
07/31/1995
Edition description:
2ND
Pages:
224
Product dimensions:
8.14(w) x 10.89(h) x 0.66(d)

Related Subjects

Meet the Author

Meg Cadoux Hirshberg lives in Concord, New Hampshire, with her husband, Stonyfield Farm President and CEO Gary Hirshberg, and their three little yogurt eaters. Her interest in healthful cooking, which began while she was manager of an organic vegetable farm, has been further enriched by her years of experience cooking with yogurt. Visit the Stonyfield Farm web site at www.stonyfield.com.

Read an Excerpt

MANGO BANANA SMOOTHIE
Todd English
Olive's Restaurant

Place the mango and banana in a blender and blend until smooth. Add the yogurt and juice and blend until smooth.
serves: 3 to 4

nutrition facts per serving: Calories: 120 Calories from Fat: 0 Total Fat: 0 g Saturated Fat: 0 g Cholesterol: 0 mg Sodium: 40 mg Total Carbohydrate: 26 g Dietary Fiber: 2 g Sugars: 24 g Proteins: 3 g Calcium: 10% RDA

This smoothie was created by Todd English, who owns several restaurants in the Boston area, including the popular Olive's. My six-year-old gives this a perfect "ten." The extra made fabulous popsicles.

ROASTED PEPPER and YOGURT SOUP
Anne S. Dehman
Sharon, Massachusetts

Preheat the broiler and place the broiler rack as close to the heat as possible. Use aluminum foil to line a cookie sheet with sides. Place the peppers on the foil and broil them, turning them with tongs every few minutes until they are charred all over. Be careful not to break the skins. Remove the charred peppers to a large bowl or bowls and let them cool.

When the peppers are cool, place a colander over a large bowl. Peel the peppers, catching the peeled peppers in the colander and the juices in the bowl. Discard the seeds and blackened skins.

Transfer the peppers and their juice to the bowl of a food processor fitted with the steel blade. Purée until smooth. (You may strain the purée through a sieve if you prefer a fine-textured soup; we preferred it unstrained.) Return the strained mixture to the food processor with the steel blade in place. Add the yogurt, chopped herbs,salt, white pepper, and vinegar. Process until blended. Pour the soup into a bowl and chill it.

This spicy dish is a delectable, lowfat way to offer chicken. It's best prepared hours ahead of time, to allow the chicken a chance to marinate. The recipe was created by Chef Susan McCreight Lindeborg, from Washington, D.C., who has established her culinary prowess with what she calls "homey foods--Sunday supper all dressed up."

MOROCCAN CHICKEN
Chef Susan McCreight Lindeborg
The Morrison-Clark Inn, Washington, D.C.

Preheat the oven to 350° F. Wash the chicken and pat dry. Remove the skin. Mash the garlic and mix it with oil, cumin, ginger, paprika, cinnamon, and turmeric. Blend in the salt, pepper, and yogurt. Put the chicken pieces in a baking dish, and rub the spice mixture all over them. Cover and let the chicken marinate in the refrigerator for several hours, if possible.

Roast the chicken for 45 minutes or until done.
serves: 4

nutrition facts per serving: Calories: 260 Calories from Fat: 130 (50%) Total Fat: 14 g Saturated Fat: 2.5 g Cholesterol: 70 mg Sodium: 710 mg Total Carbohydrate: 6 g Dietary Fiber: 0 g Sugars: 4 g Proteins: 27 g Calcium: 10% RDA

This spicy dish is a delectable, lowfat way to offer chicken. It's best prepared hours ahead of time, to allow the chicken a chance to marinate. The recipe was created by Chef Susan McCreight Lindeborg, from Washington, D.C., who has established her culinary prowess with what she calls "homey foods--Sunday supper all dressed up."

Read More

Customer Reviews

Average Review:

Write a Review

and post it to your social network

     

Most Helpful Customer Reviews

See all customer reviews >