[Food Series] Cut Calories and Cool Down This Summer with 3 Delicious Yoghurty Recipes

Yogurt is a staple in our family’s diet. It is consumed on a weekly basis and in the hot Los Angeles summer months, we eat it daily. We don’t need a fancy yoghurt recipe to jazz it up, plain and simple, we love yoghurt how ever its served up!

Over a decade ago, we discovered Mountain High Yoghurt and have been loyal fans ever since. Not only is it rich and creamy, it is one of those brands still making yogurt the traditional European way; mixing milk and cultures together. It is simply yoghurt with none of the fillers, gelatin or any of that other silly stuff, made from cows that are happy and hormone free.

The benefits of yoghurt are multi-faceted, full of nutrients and half the calories of other similar foods, it can be easily substituted for high fat foods like sour cream and mayonnaise without sacrificing flavor. In addition to being full of protein and high in important minerals like magnesium and potassium, yoghurt is loaded with friendly bacteria called probiotics.

Mountain High Yoghurt contains numerous strains of probiotics including L. bulgaricus and S. thermophilus, which are live and active starter cultures that turn milk into yoghurt; and L. acidophilus, B. bifidus, and L. casei, which are live and active probiotic cultures.

  • L. acidophilus, B. bifidus, and L. casei serve numerous functions in digestion, metabolism (the breakdown and synthesis of energy and vital nutrients), and immunity. Healthy levels of these probiotic cultures can:      
  • stimulate the immune system to resist illness, including infection from the common cold and influenza viruses, as well as more serious pathogens     
  • discourage the growth of harmful bacteria and other pathogens     
  • aid digestion by increasing enzyme levels     
  • increase absorption of calcium and other nutrients     
  • help break down lactose (milk sugar)     
  • reduce/avoid the onset of or speed recovery from diarrhea
So, now that you know a little bit more than you ever thought you’d know about yoghurt, let’s get to it! I am serving up a few deliciously easy ways for your family to cut down on calories and cool down this summer. Enjoy!

Cold Cucumber and Yogurt Soup (Cacık)

6 Cups of Whole Plain Mountain High Yogurt 
2 Cloves of Garlic 
4 Persian Cucumbers 
1 Cup of Water  
Into a large bowl, grate the peeled cucumbers and use a zester or microplane to add the garlic. Dump the Mountain High Yoghurt and water into the large bowl with the cucumber and garlic and blend until it is smooth. I usually use a fork because it easily breaks up all of the lumps, but doesn’t aerate the yogurt. Chill and serve! That’s it, literally!  
In our house, we usually prefer it on the thicker side, but feel free to add more water, in very small increments, to get it to the consistency that works for you. This dish is also delicious with finely chopped mint or dill, a drizzle of olive oil or served as a side dish with any yummy protein!

Summer Yoghurt Pasta

1LB Whole Grain Pasta
2 cups Whole Plain Mountain High Yoghurt
1 teaspoon Herbes de Provence
1/2 cup sliced Mediterranean Olives
Boil the whole grain pasta according to the instructions listed on its packaging. Drain pasta and place it into a large mixing bowl while still hot. Add the Mountain High Yoghurt, Herbes de Provence and Mediterranean olives and mix. Serve warm.

Healthy and Delicious Oatmeal Banana Bread

2 1/2 cups of Organic Whole Oats 
2 very ripe Bananas 
1/2 cup Honey 
1 cup Whole Plain Mountain High Yoghurt 
2 Eggs 
1/2 cup applesauce 
1/2 teaspoon Nutmeg 
1/2 teaspoon Cinnamon 
1/2 teaspoon Vanilla Extract 
1/2 teaspoon Baking Soda 
1 teaspoon Baking Powder  
Preheat the oven to 425 degrees. Throw the oats in to a food processor until they become a fine, powdery consistency. Into the oatmeal flour, incorporate the other dry ingredients; nutmeg, cinnamon, baking soda and baking powder. Slowly begin to blend in the wet ingredients, starting with the applesauce, then add the 2 eggs, Mountain High Yoghurt, bananas, vanilla extract and lastly the honey. Scrape the sides of the processor to ensure there aren’t clumps of the dry mixture stuck and all of the banana is pureed throughout. Spray two bread pans with non-stick cooking spray and evenly divide the batter between the two pans. Bake loaves for 20-25 minutes or until a toothpick comes out clean.

Now here’s your chance to become a loyal Mountain High Yoghurt loving family just like ours! Subscribe to the Mountain High Yoghurt monthly newsletter and download a coupon to save $1.00 when you buy 2 tubs!

We want to hear from you! Try our recipes and let us know what your family thought!

2 thoughts on “[Food Series] Cut Calories and Cool Down This Summer with 3 Delicious Yoghurty Recipes

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s