Lemony Yogurt Cake

Ingredients

  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 stick (4 ounces) unsalted butter, at room temperature
  • 2 cups sugar
  • 1 cup plain whole-milk yogurt
  • 3 large eggs, lightly beaten
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon pure vanilla extract Confectioners’ sugar, for dusting

Directions

  1. Preheat the oven to 350°. Butter and flour a 9-inch-square cake pan. In a bowl, whisk the flour with the baking soda and salt. In a bowl, beat the butter with the sugar until smooth. Beat in the yogurt, followed by the eggs, lemon zest, lemon juice and vanilla. Gradually beat in the dry ingredients until blended.
  2. Scrape the batter into the prepared pan and bake for about 45 minutes, or until golden brown and a cake tester inserted in the center of the cake comes out clean. Transfer the cake to a rack to cool for 10 minutes, then invert the cake onto the rack and let cool completely. Dust with confectioners’ sugar before serving.

Chocolate Lassi

Ingredients

  • 250 gm yoghurt (curd)
  • 5 almonds
  • 100 gm dark chocolate
  • 1 cup Water

Directions

  1. Hang the curd the night before so that the water gets strained.
  2. Melt the chocolate, add curd and water.
  3. Mix it thoroughly, then add the almonds and serve.
  4. Finally, you may garnish this chilled drink either by sprinkling some coffee powder on it or by adding some chocolate syrup on the top depending upon your taste and liking.

Dragon Fruit And Yogurt Smoothie

Ingredients

  • 1 Dragon fruit
  • 2 Fresh apricots
  • 2 drops Sugar substitute
  • 2 Tbsp Hung yogurt
  • 1/2 Cup Milk
  • 3 Tbsp Corn cereal

Directions

  1. Peel and cut the dragon fruit into chunks.
  2. Deseed and dice up the apricots and put in a blender along with the dragon fruit.
  3. Put the sugar drops, yogurt and milk and give it nice blend.
  4. Add some ice cubes to cool it quickly.
  5. Add the corn flakes.
  6. Blend it well till it’s luscious, smooth and silky.
  7. Serve in a glass garnished with cereal.

Cranberry, Orange, and Pistachio Muffins

Ingredients

  • 6 ounces whole-wheat flour (about 1 1/2 cups)
  • 1/4 cup wheat bran
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 cup plain low-fat yogurt
  • 1/2 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1 medium ripe banana, mashed (about 1/2 cup)
  • 1 large egg
  • 1/2 cup dried cranberries
  • 1/2 cup chopped unsalted pistachios
  • 1 1/2 teaspoons grated orange rind
  • 1/4 cup fresh orange juice Cooking spray

Mango Lassi

Ingredients

  • 2 c. canned mango pulp (preferably from Alphonso mangoes)
  • 3 c. plain yogurt
  • 2 tbsp. sugar
  • 2 c. water
  • Ice cubes

Directions

  1. Puree mango, yogurt, sugar, and water in a blender. Serve in glasses over ice. Canned mango can be purchased at ethnic food stores; if unavailable, substitute Ceres’s mango juice and omit the water.