8 cups milk (whole or 2 percent)
3 tablespoons yogurt starter (rowbi) or commercially available natural yogurt
In a heavy saucepan, bring milk to a boil over medium heat, stirring constantly until milk rises to top of pot. Remove from heat and cool to lukewarm, about 115 degrees. Test by immersing little finger in milk to the count of 10 comfortably. Add 3 tablespoons of warm milk to yogurt starter or store-bought yogurt; stir until smooth. Place milk in bowl.
Add starter mixture to milk and stir. Cover bowl. To preserve heat, wrap entire bowl in blanket or towels. Leave undisturbed for 4 to 5 hours in a warm place, until milk thickens into yogurt. Chill well before serving.
Note: If milk does not congeal, warm the covered bowl over hot (not boiling) water for 45 to 60 minutes.
Suggestions: Always save 3 tablespoons starter from each batch of yogurt to use as a culture for next time. Remove any excess water from top of yogurt by placing a paper towel directly over chilled yogurt.
Sweet Southern Broccoli Salad
For the salad:
1 bundle broccoli
1/2 cup peeled and diced jicama
1/8 cup golden raisins
2 tablespoons dry roasted sunflower seeds
2 tablespoons chopped red onion
1/4 cup reduced-fat shredded cheddar cheese, optional
2 tablespoons turkey bacon crumbles, optional
For the dressing:
1/3 cup plain Greek yogurt
1 tablespoon reduced-fat mayonnaise
1 teaspoon sugar
1 teaspoon white vinegar
For the salad: Trim off the large leaves of the broccoli stem and remove the tough stalk at the end. Wash the broccoli head thoroughly. Cut florets from the stem into bite-size pieces and place into large bowl. Add jicama, raisins, sunflower seeds, onion, cheese and turkey bacon to the bowl.
For the dressing: In a small bowl, blend yogurt, mayonnaise, sugar and vinegar until smooth.
Add dressing to the salad; mix thoroughly. Refrigerate and serve chilled.
Frozen Yogurt Fruit Cup
8 ounces plain, low-fat yogurt
4 ounces frozen berries, thawed with juice
4 ounces crushed pineapple, canned in natural juice with juice
Line 6-cup muffin tin with paper liners. Dice or mash banana and place in a mixing bowl. Stir in remaining ingredients. Spoon into muffin cups and freeze at least three hours, or until firm. Before serving, remove paper cups and let stand 10 minutes.