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Oman dining: One ingredient 5 ways, yoghurt
January 1, 2018 | 6:42 PM
by Times News Service
Make a yoghurt dip and have with some celery sticks for a great snack.
 
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YOGHURT SHAKE

Blend 1 1/2 cups orange juice, 1 cup pineapple yoghurt, and 2 scoops vanilla ice cream in a blender until smooth, or place ingredients in a container with a tight fitting lid and shake the shake until well mixed.

YOGHURT VEGETABLE DIP

Beat 1/2 cup creamed cottage cheese with fork in small bowl. Add 1 tablespoon finely grated carrot, 2 teaspoons finely grated onion, 1 teaspoon finely grated green pepper, 1/2 teaspoon salt, 1/8 teaspoon garlic salt, dash white pepper, 1 teaspoon dill weed, 1 teaspoon dried mustard, and mix well. Fold in 1/2 cup plain yoghurt. Cover and chill.



YOGHURT WITH FRUITS

Wash 300g fresh cut fruit in season, and place in a glass bowl and cover with sugar to taste. Let stand for a couple of hours. Take 1 packet instant vanilla pudding powder to mix with 4 cups of milk and prepare according to directions on the packet. Chill. Mix pudding well with chilled 4 cups plain yoghurt until smooth. Pour over fruit just before serving. Decorate with some well chosen fruits and serve with wafers or ladyfingers (cookies).

CREAMY YOGHURT CHICKEN

Preheat oven to 175C degrees. Melt 2 tablespoons butter in a shallow baking dish; place 4 chicken split breasts, skinned in the pan. Bake, uncovered, about 30 minutes. Meanwhile, over low heat, sauté 1/2 cup chopped onion and 1/2 cup chopped celery until tender in 2 tablespoons butter in a saucepan. Dissolve 2 tablespoons cornstarch in 1 cup chicken broth and add to sautéed mix, stirring until thickened. Add 1 cup low fat yoghurt, 1/2 cup white grape juice, 1 tablespoon lemon juice and coarsely ground black pepper, to taste, stirring until blended.

Remove pan from oven. Turn each chicken breast and cover with 1 cup sliced fresh mushrooms. Pour sauce over all. Bake, uncovered, for another 30 minutes or until chicken is done.

CHEESY YOGHURT CHICKEN SALAD

Combine 2 cups cooked chicken, chopped, 3/4 cup cheese, cubed, 1/2 cup pineapple tidbits, drained, 1/2 cup celery, diced and 1/2 cup blanched almonds. Blend 1/2 cup salad dressing with 1/2 cup plain yoghurt and season with 1/2 teaspoon salt, 1/2 teaspoon paprika. Pour over chicken and toss lightly. Chill and serve in lettuce cups.

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