<<Disclaimer: Verify this information before applying it to your situation.>> Baking With Yogurt<5> --------------------- from Dannon Yogurt submitted by Elaine Weyant, R.D. 1. Dannon plain yogurt is the most versatile product for cooking. Lemon & vanilla yogurt work well in fruit dishes, some salad dressings, and desserts. Fruited yogurts are great in shakes and snacks to add richness with less fat and cholesterol. 2. Cook, bake or freeze yogurt, but remember the active cultures will not survive the heating or freezing process, although the good nutrition is retained. 3. Dannon yogurt has a delicate gel structure, so gently stir or fold into other ingredients. To measure, spoon yogurt into a dry measuring cup and level off with a straight-edged spatula. 4. When yogurt is allowed to stand, a liquid called whey may separate out. Simply stir it back in before using. 5. If heat must be applied, keep it low. High temperatures can cause separation, evaporation of liquid, and a resulting curdled appearance. However, flavor and nutrition are not affected. 6. To help prevent yogurt from separating in cooked dishes, blend 1 tbsp. of cornstarch with a small amount of yogurt, stir into remaining cup of yogurt and use in recipes according to directions. 7. For a streamlined base for soups, casseroles or cooked sauces, add 2 tbsp. of rice flour or sweet rice flour to each cup of Dannon plain yogurt. 8. To make plain yogurt thicker, empty a pint of Dannon yogurt into a bowl lined with a double thickness of cheesecloth, bring up the edges, tie with a string, and suspend the resulting bag over the bowl in the refrigerator, letting it drip for about two hours. Alternatives ------------ 1. Blend 1 tsp. gluten-free Dijon mustard with 1 cup Dannon Plain Yogurt, salt & pepper to taste, and use instead of mayonnaise in tuna or chicken salad. Add herbs if desired. 2. Instead of using cream cheese or sour cream, blend 1/2 cup plain yogurt and 1/2 cup ricotta cheese (without vinegar, if possible) as a base for dips. 3. Substitute plain yogurt for at least half the sour cream in many recipes without sacrificing taste or texture. 4. Slenderize sandwich fillings with plain yogurt in place of mayonnaise. 5. Use plain yogurt instead of milk or cream in mashed potatoes and pasta dishes. Top baked potatoes with a dollop of yogurt sprinkled with chives or real bacon bits. 6. Replace the sour cream called for in many cakes with plain or vanilla yogurt. Add 1 tsp. baking soda to dry ingredients with leavening called for in recipe. 7. Lighten up a tuna or chicken salad by mixing with yogurt instead of mayonnaise. Add a sprinkle of curry powder & a handful of raisins. DELICIOUS!