15 other ways you could be using yogurt

Puy lentils with roasted carrots and harissa

Yogurt used: 1/4 cup.

Small green “Puy” or “French” lentils look and taste lovely as a base for roasted vegetables, and they’re packed with protein and fibre as well. Drizzle with yogurt and harissa to add some creaminess and spice. Get the recipe.

Cultured butter

Yogurt used: 1/4 cup.


The key to this delicious butter is using yogurt that contains no gelatin. Check the ingredients list to be sure. Get the recipe.

Squash and sweet potato mash

Yogurt used: 1/4 cup.


Roasted to golden perfection, then mashed with yogurt for aded smoothness, this mash is a healthier, seasonal upgrade on buttery mashed potatoes. Get the recipe.

Indian vegetarian pizza with lime raita

Yogurt used: 1/3 cup.


The cool lime and yogurt sauce (raita) gives each slice of vegetarian pizza a little extra zip. Get the recipe.

Smoothie bowl

Yogurt used: 1/2 cup.


These easy, eye-pleasing meals begin with a fruit and yogurt base and are packed with protein, fibre and vitamins. Get the recipe.

Blueberry and cheese blintzes

Yogurt used: 1/2 cup.


Stuffed with a cottage cheese and honey-yogurt filling and topped with a warm blueberry sauce, these crepes are great to serve for a guilt-free brunch. Get the recipe.

Healthier eggs florentine

Yogurt used: 1/2 cup.


Use vitamin-K-filled spinach and omega-3-rich salmon instead of ham or bacon, and spoon our heathy hollandaise overtop (the secret ingredient: yogurt!). Get the recipe.

Sweet potato fries with herbed yogurt dip

Yogurt used: 1/2 cup.


Warm, oven-roasted fries meet a creamy yogurt dip for a snack that satisfies your cravings in a healthier way. Get the recipe.

Curried squash and eggs with raita salad

Yogurt used: 1/2 cup.


Yogurt, cucumber, tomatoes, shallots make the salad, and spiced acorn squash with sunny-side-up eggs, the main. Get the recipe.

Labneh with dukkah and fresh vegetables

Yogurt used: 1 cup.


This thick and creamy Middle Eastern yogurt cheese is the perfect mid-week snack or starter. Serve with mixed veggies and flatbread. Get the recipe.

Streusel crunch blueberry muffins

Yogurt used: 1 cup.


With a crispy topping, tons of berries and a hint of nutty whole wheat, these aren’t your everyday blueberry muffins. Bonus: They’re deliciously moist inside! Get the recipe.

Paneer curry with potatoes and spinach

Yogurt used: 1 cup.


We add 1/4 cup of yogurt to the top of each bowl before serving to add creaminess and soften the spices. Get the recipe.

White chocolate scones with yogurt creme fraiche

Yogurt used: 2 cups.


Top these delicious oven-baked scones with yogurt creme fraiche for a delectably creamy treat. Get the recipe.

Savoury yogurts

Yogurt used: 2 cups (per recipe).

Make it a savoury snack! The latest in a bounty of ever-expanding yogurt options is veggies. The key is amplifying the vegetable’s natural sweetness before adding it to a plain yogurt. Get the recipes: Avocado, parsnip, sweet potato.

Vanilla frozen yogurt

Yogurt used: 3 cups.

One ice cream maker plus yogurt, honey and vanilla equals 4 cups of sinfully sweet and better-for-you ice cream. Top with raspberries and pistachios to make it a super food sundae. Get the recipe.

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Food trend: Savoury yogurt
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