Yoghurt is a great ingredient that is becoming more popular as a breakfast item, in curries, drinks and baking.
This gourmet fruit salad is made special with flaked almonds and exotic fruits topped with a creamy yogurt, marsala and biscuit crumb mixture.
This is a lovely cool, refreshing Greek tzatziki dip that I first tasted and fell in love with in the Greek Islands. It is lovely with hot toasted pitta bread and veggies or lamb kebabs! The key is strain the liquid from the cucumber very well so the dip stays creamy and not watery and to ALWAYS use thick, full fat Greek yoghurt. Low fat versions won't cut it. Enjoy!
Salmon is so delicate and tasty it needs an elegant presentation like this where it is served with a simple yoghurt dill sauce. Serve with steamed asparagus.
Pieces of lamb are marinated in garlic, oil, and red wine vinegar, then threaded on rosemary skewers and barbecued. A creamy, herby sauce of Greek yoghurt, fresh mint, oregano and parsley complement these kebabs nicely!
This is a deliciously sweet smoothie which is healthy and refreshing. Also works using frozen strawberries.