Cherry Crunch Yogurt Teacake

Recipe makes 16 squares.

Ingredients:

For the Cake:
Cooking oil spray
1/4 cup packed brown sugar
6 1/2 ounce (200 g) low-fat Black Cherry yogurt
1/3 cup low-fat milk
1 egg
2 tablespoons vegetable oil
2 cups self-rising (raising) flour
1/3 cup wheatgerm
1 lb 5.5 oz (670 g) jar Morello cherries, well drained and pitted
For the Topping:
2 tablespoons packed brown sugar
1 teaspoon ground cinnamon
1/4 cup finely chopped walnuts
1 tablespoon butter or dairy spread, melted

Method:

1. Preheat oven to 375 degrees F (190 degrees C). Line a 8 inch (20 cm) square baking pan with baking paper, allowing paper to extend on two opposite sides to form handles. Lightly spray with cooking oil.
2. Place sugar, yogurt, milk, egg and oil in a bowl. Whisk to combine. Sift together flour and wheatgerm. Stir through yogurt mixture until just combined. Fold in cherries. Pour mixture into prepared pan. Sprinkle with Topping.
3. Bake for 30 to 40 minutes until a skewer inserted in center comes out clean. Cool 5 minutes in pan. Remove to a wire rack.

To make Topping: Place all ingredients in a bowl. Mix until combined and evenly moist.

Creamy Yogurt Spread

Draining natural low-fat yogurt of excess whey gives it a texture very similar to that of sour cream. Spoon it generously on baked potatoes or spicy dishes, or use it to make low-calorie (kilojoule) dips and sandwich fillings. Recipe makes 2-3 cups.

Ingredients:

2 pound (1 kg) natural low-fat yogurt

Method:

1. Line a large sieve with 4 layers of dampened cheesecloth and place it over a large bowl. Spoon the yogurt into the sieve, cover and chill for at least 3 hours or up to 12 hours. (The longer it drains, the thicker it becomes.) The yogurt will keep, covered and refrigerated, for up to 1 week.

Chive or Dill Variation: Add 1/4 cup chopped, fresh chives or dill, and 1 clove crushed garlic to the Creamy Yogurt Spread. Mix well.

Sweet Variation: Add 1 mango, peeled, stoned and pureed, 2 tablespoons honey and 1/8 teaspoon cinnamon to the Creamy Yogurt Spread. Mix well. Serve with a platter of freshly cut fruit.

Cucumber in Yogurt

This is a traditional Greek recipe which can be served as an appetizer or as a side dish to a main course. It is simple and refreshing. Recipe serves 4-6.

Ingredients:

1 telegraph or 2-3 Lebanese cucumbers
1/2 teaspoon salt
7 fl oz (200 ml) natural yogurt
1 teaspoon freshly crushed garlic
1 teaspoon white wine vinegar
White pepper
1 tablespoon fresh parsley or mint, chopped

Method:

1. Peel and finely dice the cucumber. Place in a bowl and stir in salt. Leave for 15 minutes.
2. In another bowl combine the yogurt, garlic and vinegar.
3. Drain the liquid from the cucumbers then add to the yogurt mixture and stir. Season with pepper.
4. Just before serving sprinkle with parsley or mint.
5. Serve with crackers or pita bread.

Yogurt and Herb Bread

This easy focaccia-like bread is made particularly tasty with the addition of natural yogurt and fresh herbs. I like to use fresh oregano and rosemary and a dough made with all-purpose unbleached flour. Recipe serves 8.

Ingredients:

2 sachets dried yeast
1 tablespoon sugar
1 tablespoon all-purpose (plain) flour
2 pound (1 kg) all-purpose (plain) flour
2 tablespoons extra virgin olive oil
1 teaspoon salt
Extra flour for kneading
4 tablespoons natural yogurt
1 tablespoon rosemary, finely chopped
1 tablespoon oregano, finely chopped
Water at room temperature

Method:

1. In a large mixing bowl put the yeast, sugar and 1 tablespoon flour. Add 2-3 tablespoons water at room temperature. Mix well and allow to stand in warm place for 15 minutes.
2. Stir in 2 pound all-purpose flour, oil, salt and about 2 2/3 cups water. When mixed, cover with damp tea towel and leave for at least 45 minutes in warm room and up to an hour in a cold one. The dough should double in size.
3. On a floured surface, knead dough for at least 15 minutes adding flour to keep dough from sticking to the fingers.
4. Split into three portions and knead each piece separately. Roll into pizza shapes before placing on oiled pizza tins, or roasting pans.
5. Spread a little yogurt onto each pizza, and press little indentations with the fingertips for the yogurt to settle. Sprinkle with salt, rosemary and/or oregano.
6. Cover again with tea towel and leave for 10 minutes.
7. Bake in very hot oven (440 degrees F/220 degrees C) for 15 to 20 minutes till golden on top. Serve warm.

Creamy Yogurt Spread

Spoon yogurt spread generously onto baked potatoes or spicy dishes, or use it to make low-calorie (kilo joule) dips for fruit and sandwich fillings. Recipe makes 2-3 cups.

Ingredients:

2 pound (1 kg) natural low-fat yogurt

Method:

1. Line a large sieve with 4 layers of dampened cheesecloth and place it over a large bowl. Spoon the yogurt into the sieve, cover and chill for at least 3 hours or up to 12 hours. (The longer it drains, the thicker it becomes.) The yogurt will keep, covered and refrigerated, for up to 1 week.

Chive or Dill Variation: Add 1/4 cup chopped, fresh chives or dill, and 1 clove crushed garlic to the Creamy Yogurt Spread. Mix well.

Sweet Variation: Add 1 mango, peeled, stoned and pureed, 2 tablespoons honey and 1/8 teaspoon cinnamon to the Creamy Yogurt Spread. Mix well. Serve with a platter of freshly cut fruit.