TIP OF THE DAY: Make Labneh, Lebanese Yogurt Cheese

The trick to plating labneh or yogurt dip: Use a shallow bowl or a plate and add the labneh. You can make a depression in the middle with a soup spoon and fill it with extra virgin olive oil, or drizzle the olive oil on top and around the edges. Then, sprinkle the entire surface…
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TOP PICK OF THE WEEK: Noosa Yoghurt

To start with, Noosa is yoghurt, not yogurt. That’s the Australian spelling, and appropriate for a brand that originated Down Under. The original Noosa is a picturesque Australian resort town on Queensland’s Sunshine Coast, the home of golden beaches. The name Noosa comes from an Aboriginal word meaning shade or shadows, a probable reference to…
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RECIPE: Mexican Parfait

A savory Mexican (or Tex-Mex) parfait. Photo and recipe courtesy Food Should Taste Good.   This Southwestern Tomato and Yogurt Parfait is made in trendy glass canning jars, but you can use wine glasses, juice glasses or whatever you have. It’s easy to make the salsa, but if you’re pressed for time you can buy…
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TOP PICK OF THE WEEK: Siggi’s Skyr, Icelandic Yogurt

We remember when Siggi Hilmarsson’s skyr (pronounced SKEER), Icelandic-style strained yogurt, first appeared on the shelves of Murray’s Cheese in Greenwich Village. Hailing from Iceland, the transplanted New Yorker found the yogurts in the U.S. too sweet and not thick enough—even the Greek-style yogurts. So in 2004 he started to make his own, in his…
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RECIPE: Better-For-You-Holiday Desserts

An alternative to apple pie using Apple Pie Yogurt. Photo courtesy Yoplait.   Looking for sweet relief from high-calorie holiday desserts? Yoplait’s limited edition winter yogurt flavors can fill in. The new flavors include Greek 100 Caramel Macchiato, Greek Cinnamon Roll, Original Coconut Caramel and Light Chocolate Mint. Refreshing from the cup, they can also…
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