Sasa Recipe: yogurt

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Friday, April 10, 2015

Baked Cajun Seafood Dip Featuring Chobani 0 Plain Greek Yogurt

I love to make dishes lighter and healthier when I can…but I refuse to sacrifice flavor or texture! One of my favorite tricks for reducing fat while keeping dips super-creamy is to use fat-free Greek yogurt. Chobani recently sent me more of their yummy Greek yogurt to create a couple of fun new dishes for you! I love their yogurt, because I don’t have to sacrifice flavor or texture to eat more healthfully. I‘ve been developing one sweet and one savory recipe to share with y’all…first up is today’s offering: Baked Cajun Seafood Dip. You’d never know that it’s lower in fat…it’s creamy and full of the big flavors we love at Casa Garcia. The creamy base is a mixture of Chobani 0% plain yogurt, reduced-fat cream cheese, and 2% shredded co-jack cheese. To that, I added a bit of Tabasco and Cajun seasoning for a nice kick…and lots of shrimp and crabmeat.

This dip is perfect with sturdy chips or thin slices of warm crusty bread! This is one of those recipes you’re going to want in your hip pocket for the upcoming holiday entertaining season: it’s simple to make, easier on the waistline, and totally delish. Simple mix together the ingredients, pop into the oven to bake until bubbly, and set it out for your guests to devour. I’m betting that no one will have a clue that you’ve shaved fat and calories from typical creamy dips…without sacrificing texture or flavor. That’s a win-win situation in my book!

Baked Cajun Seafood Dip

adapted from Southern Living

Step 1: Preheat oven to 375. Add the following ingredients to a mixing bowl: 1 package softened low-fat cream cheese, 1 cup Chobani 0% plain Greek yogurt, 1 cup shredded 2% co-jack cheese, 4 ounces lump crab, 2 sliced green onions, and 1 tsp. salt. Set aside while you cook the shrimp.

Step 2: Add 2 tbs. butter to a non-stick skillet over med-high heat. When the butter is melted, add 1/3 cup finely diced shallot, 1 tbs. Tabasco, 1 tbs. Cajun seasoning, and 1/2 lb. diced shrimp -- make sure the pieces are bite-sized. Saute until the shrimp are cooked through, then turn off heat and let the mixture cool for a few minutes.

Step 3: Add the spicy shrimp mixture to the bowl with the other ingredients. Stir until the mixture is evenly incorporated...be gentle so you dont break up the crab too much! Spread the dip in an 8x8 square pan. Top with an additional 1 cup of the shredded 2% grated co-jack cheese.

Step 4: Bake until the cheese is melted and the dip is bubbly. Remove from oven and let cool for 5 minutes before serving. I served this dip with slices of San Francisco sourdough baguette and scooped tortilla chips...but any cracker or chip would likely work perfectly well with this dip!

This dip is really fabulous! It’s creamy and comforting…with just enough spice to make it interesting. Feel free to vary the amount of Tabasco and Cajun seasoning you use, depending on the heat level you like; the amount I used makes for a medium level of spice. The sweet shrimp and crab play really nicely against the savory shallot and green onion, making this dip downright addictive. I hope you’ll give this appetizer a try at your next football-watching party…or during the upcoming holiday season. I’m planning to share this dip at our family Thanksgiving spread this year.

Happy Cinco de Mayo! Celebrate with Crispy Chicken Tortilla Rollups Spicy Avocado Crema a Chobani Yogurt Giveaway!!

NOTE: This popular recipe has been updated to provide a separate ingredient list and clearer preparation instructions. To get to the recipe, simply GO HERE!!

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Crispy Chicken Tortilla Rollups & Spicy Avocado Crema
a Weekend Gourmet Original

Lemon Yogurt Cake inspired by Ina Garten

Lemon Yogurt Cake

You know that lemon pound cake you get at Starbucks? That luscious, lemony moist hunk of goodness that practically melts in your mouth...well, I think this is as close as it gets AND its been lightened up by using yogurt instead of butter! I have to thank 2 people for this recipe - first the master Ina Garten for creating it and second, my wonderful lemon-dessert-loving friend Evelyn de Souza who told me I should try it.

If youd like to see Inas recipe click here - Lemon Yogurt Cake - and below Ill tell you how I made mine.

I actually made a double recipe - half I baked in a regular loaf pan, and the other half I baked in a 12 cup mini bundt cake pan so that I could package as gifts. Below is the single recipe and just know you can bake it off either way.

Makes 1 loaf (or 12 mini bundt cakes or muffins)

Oven 350 degrees F

Cake:

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 cup sugar

3 extra large eggs, room temperature (do not crack eggs until ready to use)

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

Lemon "Sauce":

1/3 cup sugar

1/3 cup freshly squeezed lemon juice (see Cooks note)

Glaze:

1 cup confectioners sugar

2 Tablespoons freshly squeezed lemon juice (use less if youd like a thicker glaze)

Spray 9x5 loaf pan (or mini bundt cake or muffin pan) with cooking oil and then lightly flour. Be sure to get in the corners and crevices.

In bowl sift together flour, baking powder, and salt. In another bowl, whisk together yogurt, sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients and then gently fold the vegetable oil into the batter just until incorporated. Do not overmix.

Pour batter into prepared pan and bake for 50 minutes for loaf pan (30 minutes for mini bundt cake or muffin pan) or until toothpick inserted in center comes out clean.

Meanwhile, cook the sugar and lemon juice in a small pan on stove top until the sugar dissolves. Set aside.

When cake is done, remove from oven and allow to cool for about 10 minutes, then remove from pan and place on cooling rack with a shallow pan underneath. While cake is still warm pour the lemon sauce over it and allow to soak in.

For the glaze, whisk the confectioners sugar and lemon juice together. When cake is completely cooled, pour or spread glaze on top.

Tart, sweet little bundles of joy all packaged up and ready to be given as gifts. I found the liners and boxes at Sur La Table but you can probably find them anywhere they sell Wilton decorating supplies.

Cooks note: I recommend using fresh-squeezed juices whenever possible. And by "fresh-squeezed" I mean, juice the fresh fruit right as youre about to use it. To me, there is no taste comparison and its worth the extra bit of trouble.

Summer Berries SundaySupper Featuring Strawberry Chocolate Frozen Yogurt Parfaits

This week’s #SundaySupper theme is near and dear to my heart: berries! I adore berries…any and all…in both sweet and savory dishes. Nicole from Daily Dish Recipes challenged us to come up with fun Summer recipes featuring berries. Strawberries are my favorite berry…and I found some gorgeous organic strawberries at Trader Joe’s this week. After featuring a strawberry salad for a previous #SundaySupper theme, I decided to go with something sweet and healthy this time. To me, there’s no better Summertime dessert than ice cream…add in some strawberries, and all you need is a spoon to get the party started!

I made these fruity Strawberry-Chocolate Frozen Yogurt Parfaits for our dessert one evening this week. The sauce can be made a day ahead, then stored in an airtight container in the fridge until you’re ready to assemble your parfaits. This amazing sauce contains a combination of cooked and fresh chopped berries and is flavored with vanilla, Meyer lemon juice, and a bit of port. The alcohol in the port cooks off as the sauce simmers, but feel free to sub orange juice for the port if you want to make it totally kid-friendly.

This luscious strawberry sauce took about 15 minutes to whip up after work one night, then I poured it into a plastic container and refrigerated overnight. When we were ready for our dessert the next night, all I had to do was soften the frozen yogurt and layer it with the strawberry sauce and shaved chocolate. Easy peasy, healthy and delish you say? No problem...I’ve got you covered, friends!

Strawberry-Chocolate Frozen Yogurt Parfaits

adapted from Cooking Light

Step 1: Make the strawberry sauce by adding the following ingredients to a small saucepan over med-high heat: 8 ounces diced strawberries (bite size), ¼ cup Meyer lemon juice, ¼ cup port, 1/3 cup sugar, and 1 tbs. vanilla bean paste (or vanilla extract). Stir the ingredients to combine and heat until boiling.

Step 2: Lower heat to medium and boil the strawberry mixture for 8 minutes, stirring every few minutes. Use a spoon to break up the strawberries a bit and release their juices. Remove from heat and add 8 ounces chopped fresh strawberries. Stir to combine and pour into a plastic container. Refrigerate at least an hour before assembling the parfaits. [NOTE: The sauce will last 2-3 days in the fridge.]

Step 3: Assemble the parfaits. In four wine goblets or clear glasses, add ½ cup fat-free vanilla Greek frozen yogurt. Top each parfait with 2 tbs. of the strawberry sauce and 1 tbs. shaved semisweet chocolate. [NOTE: I used a vegetable peeler and shaved a Hershey Special Dark bar.] Top each parfait glass with an additional ½ cup of yogurt, another 2 tbs. of the strawberry sauce, and more shaved chocolate.

If you love chocolate-covered strawberries and ice cream, this is the dessert for you! The creamy frozen yogurt, lemon-port-spiked strawberries, and earthy dark chocolate are a match made in heaven. The fact that this is so low in fat is an added bonus. It feels totally decadent, but it’s only a small splurge. Michael commented that this would be even better using strawberry ice cream, and I have to agree that it would be a pretty perfect pairing. Maybe next time, that’s what I’ll do! This berry sauce can also be made with raspberries or blueberries if you prefer…blueberries would pair really nicely with Meyer lemon juice!

Make sure to join us later today for our weekly #SundaySupper chat at 600 CST. Before that, I hope you’ll take a few minutes to check out all the fun berrylicious recipes my fellow #SundaySupper participants are sharing:

Breakfast & Brunch

Angel Food French Toast with Blueberry Lemon Sauce by Neighborfood
Blueberry Lemon Baked Doughnuts by Small Wallet, Big Appetite
Blueberry Rhubarb Baked Oatmeal by Pies and Plots
Overnight Strawberry Stuffed French Toast by In The Kitchen With KP
The Best Blueberry Muffin by Supper For a Steal

Sweet & Savory Berry Recipes

Herbed Pork Tenderloin with Wild Blueberry Sauce by Noshing With The Nolands
Red, White, and Blue Chicken Salad by MarocMama
BBQ Strawberry Pizza by Jane’s Adventures in Dinner

Jams, Jelly, Sauces & More

Blackberry Ketchup by Healthy. Delicious.
Four-Berry Jelly by Blueberries and Blessings
Mixberry Jam with Merlot by The Urban Mrs
Roasted Strawberry Tarragon Butter by Gourmet Drizzles
Strawberry Freezer Jam by Growing Up Gabel

Desserts

Strawberry Crumb Bars by The Girl in the Little Red Kitchen
No-Bake Frozen Berrylicious Cracker Cake by Shockingly Delicious
Strawberry Cream Cheese Dessert by That Skinny Chick Can Bake
Fruit Salsa with Cinnamon Sugar Chips by Hezzi-D’s Books and Cooks
Lattice-Top Blueberry Pie by Hip Foodie Mom
Caramelized White Chocolate Raspberry Cheesecake by Vintage Kitchen
Strawberry Shortcakes by Juanita’s Cocina
Berrylicious Ice Cream by NinjaBaking.com
Stove Top Berry Crumble by Peanut Butter and Peppers
Strawberry Yogurt Popsicle by Mama’s Blissful Bites
Peggy’s Cove Blueberry Grunt by Kudos Kitchen By Renee
Chocolate-Raspberry Yoghurt Cookies by What Smells So Good?
Strawberry Ice Cream by Basic N Delicious
Financiers with a Summer Berry Salad by The Lovely Pantry
Strawberry Pretzel Salad by Curious Cuisiniere
Strawberry-Chocolate Frozen Yogurt Parfaits by The Weekend Gourmet
Summer Berry Salad with a Honey Citrus Dressing by Runner’s Tales
Strawberry Pop-Tart Ice Cream by Foxes Love Lemons
Strawberries with Cannoli Cream by Comfy Cuisine
Strawberry Quesadillas by La Cocina de Leslie
Almond Cake with Blackberry Mascarpone Filling by Ruffles & Truffles
Oregon Strawberry Sundae {Dairyfree} by The Not So Cheesy Kitchen
Blackberry Pie w/Brandied Whipped Cream by Webicurean
Vo-Vo’s Famous Strawberry Cheesecake by Family Foodie
Raspberry Mousse by Cindy’s Recipes and Writings
Mini Strawberry Cheesecake with Walnut Crust by Soni’s Food
Salted Caramel Strawberries With a Crunchy Nut Coating by Sue”s Nutrition Buzz
Strawberry Blueberry Stuffed Monkey Bread by Daily Dish Recipes

Cocktails, Drinks & Smoothies

Berry Berry Smoothie by Momma’s Meals
Blueberry Infused Vodka by Big Bear’s Wife
Blueberry Moscow Mule with Homemade Ginger Beer by I Run For Wine
Goji Berry Martini by Magnolia Days
Irish Cobbler by girlichef

Party Planning

Recipes + Tips to Create A Summer Berry Cocktail Bar by An Appealing Plan

Finnish Blueberry Yogurt Pie Mustikkapiiras Super Easy To Make!

Pie Shell

3/4 cup butter
3/4 cup sugar
2 eggs
1 cup unbleached white flour
1/2 teaspoon. baking powder

Kitchen Utensils

electric mixer
bowl
9 or 10-inch pie pan
wooden spoon
measuring cup

1) Preheat the oven to 350F.
2) Butter and flour a 9 or 10-inch pie pan.
3) Beat 3/4 cup sugar and soften butter until the mixture is smooth and creamy with an electric mixer. Add the egg and blend well.
4) Mix into the wet ingredients the baking powder. You might want to switch from the electric mixer to a wooden spoon or use your hands to mix the dough. Stir in flour, 1/2 cup at a time and to form a soft dough. The dough will be sticky, like sugar cookie dough.
5) Butter pie pan. Dust the pie pan generously with flour.
6) With flour-dusted fingers pat the sticky dough into the bottom of the prepared baking dish. Push the dough up to cover the sides of the pan and create a raised edge of dough around the dish.
7) Put the pie pan in the refrigerator to cool down while making the blueberry filling.

FILLING

2 eggs
3 tablespoons of sugar
1 cup of plain yogurt (vanilla yogurt optional)
1 freshly squeezed lemon
1 teaspoon pure vanilla extract
2 cups of blueberries, fresh or frozen

Kitchen Utensils

whisk
bowl
measuring cup
spoon

1) Mix the eggs, sugar, yogurt, lemon juice and vanilla extract with a wooden spoon in a large bowl until smoothen

Assembly

1) Remove cold pie pan from the refrigerator
2) Place the 2 cups of blueberries into the cold pie shell.
3) Gently pour in the filling so the berries are coated and evenly distributed. If need be gently tip the baking dish to spread the filling around to fill in the gaps.
4) Bake in the preheated 350 degrees F oven. Bake the pie for 50 to 60 minutes, until the crust is browned and the custard has set.
5) Chill well.

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