Tuesday, July 15, 2014

Delicious Low calorie curd dishes

Whether you are watching your weight or just living a healthy lifestyle, enjoy these healthy and delicious low calorie yogurt dishes without compromising on taste.

Yogurt, the nutritious and wonderful snack is among the America's favorite breakfast foods. It is powerhouse of protein, calcium & probiotics, and chocked-full of impressive health benefits. It is so versatile that you can use it in desserts, sauces, dips, appetizers, smoothies, salad dressings, main courses and marinades. Now-a-days people are more calorie conscious, so they prefer low-fat varieties of yogurt. This low-fat tasty treat not only makes your food interesting, but also gives you the required nutrients by adding only few calories. Here are given some simple and delicious low calorie curd dishes that you can enjoy without worrying about calorie count.

Yummy and healthy low calorie Yogurt dishes:

1. Yogurt and Strawberry Phyllo Cups
Calories: 70 per serving
Servings: 12

Yogurt and Strawberry Phyllo Cups

  • 4 sheets frozen phyllo dough, thawed
  • 1 cup low-fat yogurt
  • 2 Tbsp. unsalted butter, melted
  • 3/4 cup chopped strawberries
  • 1/4 cup honey
Method of preparation:

First of all, preheat oven to 350°F. Then, grease 12 well muffin tin tray and keep it aside. Take a sheet of phyllo dough and brush it with melted butter. Put another sheet on top and brush with melted butter. Cut the sheet into 12 equal squares and put them in prepared muffin tin tray. Now, repeat the process with remaining sheets, but put the squares in muffin tin in alternate corner points. Bake phyllo for about 6 minutes or until golden.

Once phyllo cups are ready, allow them to cool to room temperature. Fill each phyllo cup with 1 1/2 Tbsp. yogurt and top with 1 Tbsp. strawberries. Drizzle honey on each cup.

2. Yogurt Smoothie Pops

Calories: 78 per serving
Servings: 14
Yogurt Smoothie Pops
  • 6 ounce fat-free yogurt
  • 1 cup fat-free milk
  • 2 cups sliced fresh fruit (any seasonal fruit)
  • 1 crushed ice cube
Method of preparation:

Blend yogurt, milk, and fruit in a blender to make a smooth mixture. Pour the mixture into ice-pop molds and freeze them for at least 4 to 6 hours.

3. Yogurt, Cinnamon & Honey Ice Cream

Calories: 90 per serving
Servings: 4-6
Low calorie Yogurt Ice Cream
  • 6 ounces low-fat yogurt
  • 1/2 teaspoon cinnamon
  • 1/4 cup honey
Method of preparation:

In a big bowl, put yogurt, honey & cinnamon and whisk to mix well. Now, transfer this mixture into ice-cream maker and chill as per the manufacturer’s directions. Then, put the mixture in the freezer for about 1 to 2 hours to firm up. Your ice-cream is ready to serve.

Those who don’t have an ice cream maker can use Popsicle molds. After mixing the ingredients in bowl, transfer it into Popsicle molds and freeze for 6 to 7 hours.

4.Yogurt Breakfast Bowl

Calories: 190 per serving
Servings: 4
Yogurt Breakfast Bowl
  • 2 cups yogurt
  • 1/2 cup muesli
  • 1/4 cup pomegranate
  • 2 Tbsp. maple syrup (or honey)
  • 1/4 cup pistachios (roughly chopped)
  • 2 pieces granny smith apples (grated or diced)
Method of preparation:

Take a large bowl and mix yogurt, muesli, apple, pistachios and pomegranate. The breakfast bowl is ready. Drizzle maple syrup/honey on individual serving.

5. Yogurt Cheesecake Minis

Calories: 75 per serving (one cup cake)
Servings: 12
Low calorie Yogurt Cheesecake Minis
  • 12 oz Plain low-fat yogurt
  • 1 Cup almond milk (or any other milk)
  • 1 package Sugar Free Fat Free Cheese Cake Pudding Mix
  • 5 Graham Crackers (crushed)
  • 3 Tbsp. Butter
  • 12 Cupcake liners
Method of preparation:
Mix butter and crushed graham crackers well in a bowl. And then distribute the mixture evenly in a lined cupcake tin and pack it down with your fingers. Now, take another mixing bowl and add yogurt, cheese cake pudding mix and milk. Mix well and distribute into the cupcake tin. Keep the cupcake tin in your refrigerator for around 30 minutes.

6. Fresh Yogurt Cheese Balls (Labneh)
Yogurt Cheese balls
Calories: 106 per serving (4 cheese balls)
Servings: 32 balls
  • 4 cups plain reduced-fat yogurt
  • 2 Tbsp. extra-virgin olive oil
  • 1/2 Tsp. kosher salt
  • 2 Tbsp. fresh oregano leaves, plus additional for serving
Method of preparation:

Mix yogurt and salt in a medium bowl. Then, line a fine-mesh sieve with 2 layers of 100-percent cotton cheesecloth and put the sieve over a deep bowl. Pour the yogurt into the sieve, gather cheesecloth edges and tie with kitchen twine. Put the bowl along with sieve and yogurt in refrigerator for 12 hours to discard the liquid from yogurt. After 12 hours, remove yogurt cheese from cheesecloth and make 1-inch balls.
After that, heat oil in a skillet and add oregano. Cook for about 1 minute or until crisp and fragrant. Allow the oil to cool completely, and then pour it over yogurt cheese. Garnish the yogurt cheese with fresh oregano.

7. Cucumber-Walnut Raita
Calories: 97 per serving
Servings: 6
Recipe of Cucumber-Walnut Raita
  • 1 cup low-fat yogurt
  • 1/2 cup sliced cucumber
  • 1 Tsp. cumin seeds
  • 1 minced garlic clove
  • 1 Tbsp. fresh lemon juice
  • 1/2 Tsp. kosher salt
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 Tsp. freshly ground black pepper
  • 1/4 cup finely chopped walnuts
Method of preparation:

Take a small skillet and heat oil over medium heat. Add cumin seeds & garlic and cook for 1 minute. Keep it aside to cool completely.

In a big bowl, mix cucumber, walnuts, lemon juice, yogurt, salt, and pepper. After that, add the prepared oil mixture and 2 Tbsp. walnuts.


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