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Codfish Cakes with Yogurt Sauce

Codfish Cakes With Yogurt Sauce

Ingredients Needed for Codfish Cakes With Yogurt Sauce

10 ounces codfish, cubed
salt
2 garlic cloves, crushed
1 tablespoon olive oil
1 egg
1 cup yogurt
1 tablespoon fresh dill, chopped
1 teaspoon lemon juice

How to Make Codfish Cakes With Yogurt Sauce

  1. Add the codfish to the blender and mash it. Transfer to a bowl and season with salt.
  2. Keep adding the garlic, olive oil, and egg. Mix until even using your hands.
  3. Cover with plastic foil and refrigerate for 30 minutes.
  4. Start shaping cakes. We’ve ended up with 12 of them.
  5. Line a baking tray with parchment paper and transfer the patties on it. Bake for 15 minutes at 360⁰F/180⁰C.
  6. Add the yogurt, dill, and lemon juice to a small bowl. Mix them shortly.
  7. Serve the cakes with yogurt dip and with lemon wedges, if you want.

Although these tender codfish baked cakes should take you 1 hour or so to prepare them, it surely worth the ‘effort’ (30 minutes refrigeration plus 15 minutes baking… come on!). Pair them with a creamy lemony yogurt and dill sauce. And if you’re really into citrus fruits, consider serving these fish cakes with lemon wedges, too.

Baked Pears with Yogurt and Honey

Baked Pears With Yogurt and Honey

Ingredients Needed for Baked Pears With Yogurt and Honey

2 pears, halved and cored
4 teaspoons butter
brown sugar
2 rosemary sprigs
4 tablespoons yogurt
4 teaspoons honey
cinnamon for garnishing

How to Make Baked Pears With Yogurt and Honey

  1. Add the pears cut-side up to a baking dish and top each one with 1 teaspoon of butter.
  2. Sprinkle them with brown sugar, add the rosemary sprigs, then bake for 15 minutes at 350⁰F/175⁰C.
  3. Serve the baked pears with yogurt and honey and garnish them with cinnamon.

Hmm, buttery baked pears with just a tad of brown sugar sprinkled over them, flavored with rosemary and cinnamon and served with yogurt and honey. A fancy dessert that is low on carbs and not at all high in fats. It’s ready in 20-25 minutes and is so yummy!

cake recipes

Blueberry Yogurt Cake

Ingredients Needed for Blueberry Yogurt Cake

For the base:

7-8 ounces of flour
1 teaspoon salt
1 tablespoon vinegar
2 tablespoons of vegetable oil
1/2 cup warm water

For the topping:

5 ounces of yogurt
7 ounces of cream cheese
3 ounces of powdered sugar
5 ounces of whipped cream
8 ounces of blueberries

How to Make Blueberry Yogurt Cake

For the base:
  1. Add the flour to a bowl, sprinkle the center with salt and make a dip right in that area.
  2. Pour the vinegar, vegetable oil, and 2-3 tablespoons of warm water inside it, then start mixing using your hands.
  3. Gradually add the remaining water while mixing. Knead until you have a dough, form it into a ball, wrap it in plastic wrap and refrigerate it for 1 hour.
  4. Flatten the dough until approximately 1-inch thick using the rolling pin. Try giving it a round form.
  5. Transfer it to an 8 or 9-inch springform pan. Bake for 20 minutes at 360⁰F/180⁰C.
For the topping:
  1. Add the yogurt, cream cheese, and powdered sugar to a bowl. Mix until smooth using a hand mixer.
  2. Add the whipped cream, mix until even, then stir in the blueberries.
  3. Top the base with this cream, evenly spread it, then refrigerate for 3 hours.

Let’s get a sweet and sour blueberry cake on the table, this time. A refreshing ultra-creamy dessert made with yogurt, cream cheese, and whipped cream. Of course, you can use fresh blueberries, but we were out of them and so we grabbed some frozen ones. Serve the cake garnished with even more blueberries, raw or thawed, and with mint leaves.

Bulgur Pork Burger with Mint Yogurt Sauce

Bulgur Pork Burger With Mint Yogurt Sauce

Ingredients Needed for Bulgur Pork Burger With Mint Yogurt Sauce

salt
3 ounces of bulgur
1 pound pork mince
pepper
1 teaspoon paprika
1 teaspoon dried oregano
salt
2 garlic cloves, crushed
1 cup yogurt
1 teaspoon dried mint
1 medium cucumber, shredded
4 ounces of arugula
1 large red onion, sliced
1 large tomato, sliced
fresh mint leaves for garnishing
4 burger buns

How to Make Bulgur Pork Burger With Mint Yogurt Sauce

  1. Fill a pot halfway with water, salt it and bring to a boil. Add the bulgur and boil for 10 minutes.
  2. Add the pork mince, paprika, oregano, and garlic cloves to a bowl. Season with salt and pepper, then mix until even using a spatula.
  3. Shape patties from the mince mixture. We’ve got 4 of them. Press them gently between parchment paper sheets.
  4. Heat a drizzle of oil in a grill pan over medium-high heat. Add the patties and grill them for 4 minutes on both sides, or until they’re browned.
  5. Add the yogurt, mint, and cucumber to a small bowl. Mix them together.
  6. Horizontally cut the buns in half. Optionally, you can brown them a little in buttered pan. Coat their lower halves with yogurt mixture, add arugula, 1 patty, some more yogurt sauce, red onion, and tomato slices. Garnish with mint leaves and top with the bun’s upper half.
  7. You can serve these mini-tower burgers skewered or pinned with a fork for more stability.

Welcome to a mint-flavored pork-bulgur burger sandwich. Achieve that by making a refreshing yogurt sauce with mint and shredded cucumber and by topping the patty with fresh mint leaves. We also want to make it slightly hot so toss some paprika into the patty mixture.

Puffed Rice and Yogurt Chicken Burger

Puffed Rice and Yogurt Chicken Burger

Ingredients Needed for Puffed Rice and Yogurt Chicken Burger

2 ounces of puffed rice cake, crumbled
2 eggs
1 teaspoon dried oregano
1 teaspoon onion powder
salt
pepper
1 teaspoon garlic powder
1 teaspoon paprika
3 ounces of flour
1 pound chicken breast (3 halves)
1 tablespoon olive oil
5 ounces of yogurt
1 tablespoon lemon juice
3 garlic cloves, crushed
3 burger buns
2 radishes, finely sliced
1 avocado, sliced
3 teaspoons of bbq sauce
1 tablespoon fresh parsley, chopped

How to Make Puffed Rice and Yogurt Chicken Burger

  1. Add the puffed rice to the blender and crush it. Transfer to a bowl and set aside.
  2. Add the eggs, oregano, dried onion, garlic powder, and paprika to a bowl. Season with salt and pepper and mix until even.
  3. Add the flour to a third bowl. Coat each chicken breast half with flour, egg mixture, and finally, with puffed rice mixture.
  4. Place them in a roomy baking dish, drizzle with olive oil and bake for 35 minutes at 380⁰F/190⁰C.
  5. Add the yogurt, lemon juice, and garlic to a bowl. Mix until even.
  6. Cut one burger bun horizontally in half. Spread the lower half with yogurt mixture, add radish slices, and one piece of cooked chicken breast. Top with avocado, BBQ sauce, and parsley. Finish with the bun’s upper half after also coating it with yogurt mixture. Do the same for the remaining ingredients.

We never get tired of saying “Make your own burgers!” This way you can choose the ingredients you like and, what’s more, their quality depends on you. This recipe is a good example. For this hot chicken burger, we used puffed rice and yogurt. We’ve chosen to flavor it heavily with lemon, oregano, BBQ sauce, and a lot more. Check it out!

Cornmeal-Crusted Orange Slices and Cod Bites with Yogurt Sauce

Cornmeal-Crusted Orange Slices and Cod Bites With Yogurt Sauce

Ingredients Needed for Cornmeal-Crusted Orange Slices and Cod Bites With Yogurt Sauce

5 ounces of yogurt
1 tablespoon fresh coriander, chopped
2 garlic cloves, crushed
salt
pepper
7 ounces of cornflour
1 teaspoon onion powder
1 teaspoon chili flakes
½ cup milk
flour for coating
8 ounces of cod fillet, cubed
1 large orange, sliced

How to Make Cornmeal-Crusted Orange Slices and Cod Bites With Yogurt Sauce

  1. Add the yogurt, coriander, and crushed garlic to a small bowl. Season with salt and pepper and mix. Set aside.
  2. Add the cornflour, onion powder, and chili flakes to a small bowl. Season with salt and pepper and mix.
  3. Fill a pan 1/4 to 1/3 with oil and heat it over medium-high heat. Coat the cubed cod and orange slices with flour, milk, and cornflour mixture, then fry them for 4 minutes, or until golden brown, on both sides.
  4. Serve with the yogurt dip.

Can the mild-flavored cod be made incredibly tasty? Yes! One way of doing this is coating it with corn flour, milk, and flour, then frying it. Do the same to a few orange slices. Serve them with a hot yet refreshing coriander-flavored yogurt dip.

Mustard Baked Chicken Breast with Non-Fat Yogurt

Mustard Baked Chicken Breast With Non-Fat Yogurt

Ingredients Needed for Mustard Baked Chicken Breast With Non-Fat Yogurt

15 ounces of skinless chicken breast
1 tablespoon Dijon mustard
1 teaspoon fresh thyme, chopped
salt
pepper
⅔ cup non-fat yogurt

How to Make Mustard Baked Chicken Breast With Non-Fat Yogurt

  1. Add the chicken breast to a bowl together with the mustard. Season with thyme, salt, and pepper and mix to entirely coat the meat.
  2. Lina a roomy baking dish with aluminum foil and add the coated chicken breast meat.
  3. Wrap the meat with the aluminum foil and bake for 40 minutes at 350⁰F/175⁰C.
  4. Add the yogurt to a smaller bowl, season with salt and pepper and mix. Serve over chicken breast. Optionally, garnish with more fresh thyme.

Enhance the chicken breast with sharp mustard and thyme an serve with refreshing non-fat yogurt. Just as simple as that. This will ensure a scrumptious moist experience. And it’s low-carb!

Lamb Meatballs with Yogurt Sauce

Lamb Meatballs With Yogurt Sauce

Ingredients Needed for Lamb Meatballs With Yogurt Sauce

1 ⅓ pounds of lamb mince
1 egg
1 tablespoon harissa
½ cup fresh parsley
4 garlic cloves, crushed
1 small onion, minced
sea salt
½ teaspoon cumin powder
⅓ cup oat bran, crushed
¾ cup low-fat yogurt
1 teaspoon lemon juice

How to Make Lamb Meatballs With Yogurt Sauce

  1. Add the mince, egg, harissa, 1/4 cup of parsley, 1/2 of all the crushed garlic, onion, and oat bran to a bowl. Season with sea salt and cumin. Mix until even using your hands.
  2. Start forming meatballs from this mixture. We’ve ended up with 20 of them, but your number may vary.
  3. Line a baking tray with parchment paper and transfer the meatballs on it. Bake for 25 minutes at 340⁰F/170⁰C.
  4. Add the yogurt, lemon juice, and the remaining parsley and crushed garlic to a small bowl. Season with salt and mix until even. Serve with meatballs.

These delicious low-carb lamb mince bites can be served as a starter, but also as a main course. Flavor the mixture with onion, parsley, and bittersweet cumin. Increase the hotness factor with harissa. Let’s bake them for a change and serve with a no-brainer refreshing yogurt (dipping) sauce.

Ginger Carrot Loaf Cake with Red Currant and Yogurt Sauce

Ginger Carrot Loaf Cake With Red Currant and Yogurt Sauce

Ingredients Needed for Ginger Carrot Loaf Cake With Red Currant and Yogurt Sauce

4 eggs
½ cup sugar
salt
½ cup vegetable oil
1 tablespoon cocoa powder
1 teaspoon ginger powder
4 medium carrots, shredded
2 cups of flour
1 teaspoon baking powder
7 ounces of greek yogurt
2 tablespoons of red currant jam
1 tablespoon powdered sugar

How to Make Ginger Carrot Loaf Cake With Red Currant and Yogurt Sauce

  1. Add the eggs and sugar to the mixer bowl, season with salt and start mixing. Gradually add the oil in the process. Mix until even.
  2. Add the cocoa powder and ginger powder. Mix more until even.
  3. Add the carrots. Mix until even using a spatula.
  4. Strain the flour and baking powder together into the carrot mixture bowl. Mix until even.
  5. Transfer the mixture to a butter-coated loaf pan. Bake for 50 minutes at 350⁰F/175⁰C.
  6. Add the yogurt, jam, and powdered sugar to a small bowl. Mix until even. Serve over sliced loaf cake.

If you want to serve this scrumptious dense loaf cake to your guests add shredded carrots and cocoa powder into the mixture. And spiking it with ginger turns out to be a brilliant idea. Serve it in style with a refreshing and creamy sweet sauce made from Greek yogurt and red currant jam.

Yogurt Raisin Phyllo Pie

Yogurt Raisin Phyllo Pie

Ingredients Needed for Yogurt Raisin Phyllo Pie

5 yolks
½ cup sugar
salt
1 cup yogurt
1 teaspoon orange zest
1 teaspoon lemon zest
4 whipped egg whites
2 tablespoons of vegetable oil
8 phyllo sheets, halved
1 cup raisins (5 ounces)
powdered sugar for garnishing

How to Make Yogurt Raisin Phyllo Pie

  1. Add the yolks and sugar to a bowl. Season with salt, then mix until smooth using a hand mixer.
  2. Add the yogurt, orange zest, and lemon zest. Mix more.
  3. Add the whipped egg whites. Mix until even using a spatula. Set aside.
  4. Coat an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish with vegetable oil using a kitchen brush.
  5. Line the baking dish with 4 phyllo pastry sheet halves. Coat each one with vegetable oil in the process.
  6. Layer 1/3 of the egg and yogurt mixture on top of them. Sprinkle some raisins on top. Do the same two more times with 8 more pastry sheet halves, the remaining egg-yogurt mixture, and raisins.
  7. Finally, add the remaining 4 phyllo pastry sheet halves and coat each with oil. Bake for 40 minutes at 360⁰F/180⁰C.
  8. Remove from oven, cover with a kitchen towel and let it cool at room temperature.
  9. Serve it cut into squares and garnished with powdered sugar.

Let’s transform some thin layers of phyllo pastry into something sweet, delicious and flaky. For that, layer vegetable oil-coated phyllo sheets and a creamy egg and yogurt mixture flavored with orange and lemon zest. Oh, and if you ever hear the names “Flies’ graveyard” or “Flies cemetery” it’s about the raisins sprinkled between the layers.

Apple, Walnut and Yogurt Salad

Apple, Walnut and Yogurt Salad

Ingredients Needed for Apple, Walnut and Yogurt Salad

1 large, green apple, diced
3 celery sticks, chopped
2 ounces of walnuts, crumbled
3 tablespoons of yogurt
salt

How to Make Apple, Walnut and Yogurt Salad

  1. Add all the ingredients to a bowl, season with salt, and mix until even.
  2. Optionally serve garnished with walnuts and/or leafy greens.

Try this healthy and refreshing salad, a salty and sweet 5-minute no-brainer. Just mix together fresh green apple and celery, both diced or finely chopped. Bring in the smooth yogurt and upgrade with deliciously crunchy walnuts.

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