Beyond the Breakfast Parfait: 3 New Ways to Use Yogurt
A tub of yogurt may be a fixture on your breakfast table, but there are more ways to serve this staple ingredient than the everyday parfait. On Saturday's all-new episode of The Kitchen, the co-hosts introduced a trio of recipes that showcase this sweet-tangy pick, one of which transforms the traditional yogurt-granola mash-up into a fake-out dessert. Read on below to get their ideas, then click here to find the how-tos for all the recipes featured on the show.
While dressings made with mayonnaise and sour cream tend to be indulgent, Greek yogurt-based blends can be a better-for-you alternative. Here Geoffrey Zakarian pairs Greek yogurt with fresh cilantro, smoky cumin and just half a serrano chile to guarantee balanced flavor and manageable heat. Try his fast-fix dressing atop this chicken-veggie burrito bowl for satisfying results.
For a savory spin on yogurt, try pairing thick, creamy Greek yogurt with the bold flavors of vibrant pesto to create a chip-ready dip. This recipe utilizes store-bought pesto to save time in the kitchen, which means that this fuss-free appetizer can be ready to eat in just 5 minutes.
No longer relegated to the dessert course, frozen pops can steal the breakfast spotlight too. All you need are handy ice-pop molds and three classic parfait fixings: yogurt, granola and a sweetener like maple syrup or honey.
Once the mixture freezes inside the molds, you can grab the pops and munch on them — no spoon required. Bonus: There are no rules when it comes to the ingredients, so it’s up to you to pick your favorite flavors.
Tune in to The Kitchen on Saturdays at 11a|10c.