10 Wonderful Things To Do With A Tub Of Yoghurt

Do you have a tub of yoghurt in the fridge?

Yoghurt is one of my favourite breakfast foods! I know how important breakfast is, but in all honesty I struggle to get food down my throat first thing in the morning, especially if time is short. You can usually find a tub of yoghurt and frozen raspberries in my freezer as this is one breakky that goes down a treat!

One of my favourite youghurts is Jalna, even though I still mourn them deleating the gorgeous Custard flavour they used to make!!

When stawberries are in season, I love them too!

Apart from breakfast there are so many things you can do with a tub of yoghurt, so instead of letting your tub, go past it’s useby date, put some of these great ideas to work……..

MANDARIN AND AMARETTI DESSERT

  • 1 tin Mandarin segments (drained)
  • 1 packet Amaretti biscuits
  • plain or vanilla yoghurt

Place 8 Amaretti biscuits into a plastic bag and gently smash with a mallet. Divide the mandarin segments between 2 glass bowls. Spoon yoghurt over the mandarins. Sprinkle the crushed Amaretti biscuits over the top. (Serves 2)

SUPERB SALAD DRESSING

  • 2 tablespoons plain greek yoghurt
  • 2 tablespoons white vinegar
  • 1 teaspoon sugar
  • 1 clove crushed garlic
  • 1 tablespoon lemon juice
  • 3 tablespoons vegetable oil
  • salt and pepper to taste
  • 2 spring onions (finely diced)

Combine all of the above in a salad dressing shaker or a clean lidded jar will do. Shake until well combined and pour over a green garden salad just before serving.

GENTLE FACIAL EXFOLIATOR

  • 1 teaspoon ground rice
  • 2 teaspoons of plain yoghurt

Combine both ingredients in a small bowl. Dampen skin with lukewarm water. Apply to the face with gentle circular motions and rinse off with lukewarm water. Discard any unused exfoliator.

LEMON MERINGUE PIE FACIAL MASK

  • 1 tablespoon honey
  • 2 teaspoons lemon juice
  • 2 teaspoons natural yoghurt
  • 1 egg white

Whisk the egg white until soft peaks form. Add the other ingredients and gently fold together. Apply to a freshly cleansed, dry face. Leave on for 15 minutes. Gently wash off with lukewarm water.

TANDOORI STYLE CHICKEN BITES

  • 3 large chicken breasts (diced into 3cm cubes)
  • 1/2 cup natural yoghurt
  • 1 clove crushed garlic
  • 1 teaspoon garam-marsala
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon chilli powder
  • tiny pinch of saffron powder
  • 1/2 teaspoon paprika
  • OR cheat and use a ready made Tandoori paste (follow packet directions for quantity)

Combine all ingredients in a glass/ceramic bowl and marinate in the fridge for at least one hour). Place a wire rack on to a baking dish. Bake in a very hot oven for 10 – 15 minutes. You do not need to turn these bites during cooking. Serve with…….

YOGHURT DIPPING SAUCE

  • 1 cup natural yoghurt
  • 1 tablespoon fresh coriander (chopped)
  • 1 tablespoon chopped mint
  • 1 teaspoon fresh minced chilli (seeds removed)

Combine all incredients, mix well and place in a bowl, store in the fridge until ready to serve.

MANGO FRUIT DIP

  • 1 Mango (chopped) OR use tinned Mango (drained)
  • 200gm plain or vanilla yoghurt
  • 1/2 cup brown sugar
  • pinch of cinnamon or nutmeg
  • 1/2 cup slivered almonds (toasted)

Puree mango in a food processor, place in a bowl with all of the other ingredients and mix well. Serve with fresh fruit fingers and marshmallows.

BLONDE BOMBSHELL HAIR MASK

  • 6 Chamomile teabags
  • 1/2 cup natural yoghurt
  • 1 tablespoon freshly squeezed lemon juice

Boil the kettle and place the 6 teabags and one cup of boiling water in a mug and allow to steep for 15 minutes. Remove the teabags and discard.  Add the yoghurt and lemon juice to the ‘tea’ and combine well. Apply the mask to dry hair, wrap hair in cling wrap and leave on for 20 minutes. Wash hair as normal.

CUCUMBER DIP

  • 1 lebanese cucumber
  • 1 cup natural yoghurtAA
  • 1 tablespoon fresh mint

Peel the cucumber, cut into strips and cut awy the seeds. Finely dice the cucumber and place in a small bowl with the yoghurt and mint. Combine well. Serve as an accompliment to curry or with fresh vegetable batons to dip in.

BANANA BRULEE

  • 1 Banana
  • 1/2 cup natural yoghurt
  • 2 tablespoons brown sugar

Peel banana and slice. Place in a small heatproof bowl. Spread yoghurt over the banana slices. Sprinkle the brown sugar over the yoghurt. Place under pre-heated grill just until it starts to melt. Allow to cool slightly before eating.

Enjoy all these wonderful and simple ideas, do you have any you would like to share?

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