Well to start, you're going to want to whip yourself up a batch of this amazing low-fat pasta salad. Its a bit summery, but that's what one needs in late January. I found when I was making it that I had only about two tablespoons of mayonnaise left, so I just used more yogurt to replace it. I also only had tomatoes, onions, and celery, but those seemed to work really well in this. I added feta cheese, and believe me, you'll want to. It adds such a great texture to the yogurt dressing. If you don't like feta, I'd still try adding just a bit of Parmesan cheese. Don't forget lots of salt and pepper, but other than that it doesn't need much! Its very similar to a pasta salad they sell where I volunteer and I'm constantly addicted to it.
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| This was great but I'll probably never eat red onions again...talk about two days of the worst stomachache possible! |
Remember that cheap ice cream maker I bought last year? That's right, I'm way ahead of myself in terms of the seasons! The husband and I happen to frequent those by-the-ounce frozen yogurt shops that cost a fortune. Let me tell you, for less than one trip to a yogurt shop you can make yourself a pint and a half of creamy goodness and it is incredibly easy. I found this recipe, and quickly whipped some up. In less than an hour I had amazing frozen yogurt.
They claim you can't use low-fat yogurt, but guess what? You can. And its good. Maybe not as creamy as ice cream, but it certainly beats those soft-serve places. The yogurt plus the toppings ran us under 10 dollars, and we still have some left after a delicious and healthy dessert.
The recipe calls for greek yogurt but I used regular american-style plain yogurt. Its very tangy and delicious and I can only imagine what using Fage would do for this yummy stuff.
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| The toppings are mini-mochi...we got them at our local asian market. They're soft and chewy and make a great topping for ice cream and fro-yo. |
