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I have a few secret tricks I keep in my back pocket for anytime I’m making a meal or dish that either has a recipe or that I’m winging.

Secret Trick for this week: yogurt.  It’s your new best friend, didn’t you know?

 Nancy's Yogurt

I don’t mean the kind you eat at breakfast that comes in a tiny portion cup for $0.89 at the store. I mean plain, nonfat, unsweetened yogurt.  You might not want to eat it plain this way, but it makes one hell of an ingredient and substitutor.

You will notice when I post recipes or ideas on A Half Cup, many times yogurt will be an ingredient. IT IS SUCH A WORK HORSE.

For $2.99 (give or take), you can buy a quart of nonfat, plain yogurt.  And here’s some of the things you can do with it, over it’s pretty long shelf life in your fridge (usually mine lasts me almost three weeks):

Substitute for: butter, oil, shortening

Add to: soups, salad dressing, frosting, cheese-based dishes (like lasagna)

You can also dump it into a strainer lined with a cheesecloth or a cotton (non terry) dish towel and drain the water out of it to make a thicker dip.

Or my all time favorite, you can freeze it and make homemade frozen yogurt! YUMMMMMMMMMMMMM, but also BRRRRRRRRR!

Greek Gods Yogurt

There are a few kinds of yogurt that are great to have on hand: plain nonfat, nonfat greek, and whole fat (although use that whole fat very sparingly if you’re watching your intake).

If you’re not currently using, buying or trying yogurt, give it a chance! It’s cheap, lasts a long time, and (duh) it’s really good for you. Unless you’re lactose intolerant… that case, you can use soy pudding (which is creamy like yogurt, but made from tofu)

Have questions? Want a recipe that uses yogurt or soy pudding? GIMME A SHOUT!

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