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Page 12 · column 5 of 7 · from the scan, no model involved
per cup yogurt. • When cooking, keep temperature low and heating time short to prevent separating. • Combine yogurt with a small amount of cornstarch or flour before adding to other ingredients to prevent separation. (If yogurt does separate, it will not change the flavor, only the appearance.) • Yogurt thins more than sour cream when cooked. • Fold, rather than stir, yogurt into other ingredients. Stirring tends to thin it. Curry Dip 1 (8-ounce) carton plain yogurt 1/2 cup mayonnaise 1 1/2 teaspoons curry power 1/4 teaspoon chili powder 1/4 teaspoon ground ginger 1/4 teaspoon turmeric 1/8 teaspoon salt Combine all ingredients; mix well. Serve with fresh vegetables. Yield: 1 1/2 cups. Lemon-Yogurt Slaw or Salad Dressing 1 (8-ounce) carton plain low-fat yogurt 3 tablespoons reduced-calorie mayonnaise 2 tablespoons lemon juice 1 tablespoon plus 1 teaspoon Dijon mustard 1/8 teaspoon garlic powder 1/8 teaspoon white pepper Combine all ingredients in a small bowl; stir well. Cover and chill. Yield: 1 cup plus 3 tablespoons (16 calories per tablespoon). Yogurt-Apricot Pie 2 eggs, beaten 1 cup sugar 2 tablespoons all-purpose flour 1 teaspoon almond extract 1 (8-ounce) carton plain yogurt 1 (6-ounce) package dried apricots, chopped 1 cup flaked coconut 1 unbaked 9-inch pastry shell 2 tablespoons flaked coconut, toasted Combine first 4 ingredients, mixing well. Stir in yogurt, apricots, and 1 cup coconut. Pour mixture into pastry shell. Bake at 350 degrees for 35 minutes or until filling is set. Sprinkle with toasted coconut. Yield: one 9-inch pie. Y ogurt-Cheese Topping 1/2 cup low-fat cottage cheese 1/4 cup (1 ounce) crumbled blue cheese
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