Greek yogurt is no longer just for breakfast or that 3 PM snack. With THE GREEK YOGURT KITCHEN: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day, nutritionist Toby Amidor takes Greek yogurt and elevates it from a pigeonholed breakfast food to an extraordinary, all-purpose ingredient.
The cookbook is a healthy, scrumptious, kid-friendly meal manual that no kitchen should do without.
Amidor showcases the multiple health benefits of Greek yogurt (ranging from improving heart health to lowering high blood pressure), gives readers a crash course in Greek yogurt 101 — from making your own Greek yogurt to tips on what to look for when buying— and the versatility of Greek yogurt. Wholesome, delicious, and adaptable, THE GREEK YOGURT KITCHEN includes Greek yogurt in an array of family recipe staples, sweet tooth favorites, and kitchen classics that will satisfy every palate including:
- Whole Grain Banana-chocolate Chip Pancakes
- Smoked Salmon Torte
- Wasabi Sesame Dip
- Avocado Soup with Pineapple Salsa
- Quinoa Burgers
- Rice Pudding with Drunken Cherry Sauce
- Lemon-Blueberry Stuffed French Toast
- Kicked Up Cheddar-Potato Casserole
- Chicken with Mushroom Sauce
- Spinach Macaroni Bake
- Spaghetti Squash Alfredo
With over 130 recipes, home chefs will never lack for a simple, mouth-watering meal idea be it for breakfast, lunch, dinner, dessert, or beyond.
Lemon-Blueberry Stuffed French Toast
1 cup nonfat milk
4 large eggs
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
½ loaf challah bread, preferably whole wheat
1 ¼ cups fresh or frozen blueberries (thawed if frozen)
¼ cup nonfat lemon Greek yogurt
1 tablespoon confectioners’ sugar
Coat a large skillet with cooking spray.
Heat it on the stove over medium-low heat.
In a medium bowl, whisk together the milk, eggs, vanilla extract, and cinnamon.
Cut the challah into eight ½-inch-thick slices.
Submerge half the slices in the egg mixture, being sure to moisten both sides.
Then place soaked slices on the heated skillet and cook until golden brown, about 7 minutes.
Flip and cook on the other side until browned, about 5 minutes.
Remove from the skillet and keep warm.
Spray skillet with cooking spray and repeat with the remaining challah slices.
To make the filling, mash the blueberries and lemon yogurt together in a small bowl.
To assemble each stuffed French toast, place 1 piece of French toast on a plate.
Spread ¼ cup of the lemon-blueberry mixture over the bread. Top with another piece of French toast, and slice in half.
Just before serving, sprinkle the confectioners’ sugar evenly over the stuffed French toast.
SERVING SIZE: 1 stuffed French toast
NUTRITION INFORMATION (PER SERVING): Calories: 379; Total Fat: 9 grams; Saturated Fat: 3 grams; Protein: 19 grams; Total Carbohydrates: 53 grams; Sugars: 19 grams; Fiber: 6 grams; Cholesterol: 232 milligrams; Sodium: 438 milligrams
ABOUT THE AUTHOR
Toby Amidor, MS, RD, CDN is the founder of Toby Amidor Nutrition, where she provides nutrition and food safety consulting services. She is a nutrition expert for FoodNetwork.com, writing for their Healthy Eats Blog, a regular contributor to U.S. News and World Report’s Eat + Run blog, and an adjunct professor at Teachers College, Columbia University. Toby trained as a clinical dietitian at New York University. Her expertise includes over 14 years of experience in various areas of food and nutrition. Through ongoing consulting and faculty positions, she has established herself as one of the top experts in culinary nutrition, food safety, and media.
The Greek Yogurt Kitchen will be for Sale on May 6, 2014!
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Disclosure: I received a copy of The Greek Yogurt Kitchen cookbook in exchange for my review
and giveaway post. No other compensation was exchanged or received.