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If I had known all along how easy this was to make, I would have been doing this instead of buying it!   I LOVE Greek yogurt.  I use it in dips, in desserts, and in my baking.  It’s so creamy and full that it makes other yogurt seem weak.  My only issue with Greek yogurt is its expense.  It’s $5 for a teeny container or nearly $2 for a single serving.  I can’t justify that.

Well, I have found a solution.

Are you ready for the easiest recipe of all time (aside from just buying something from the store)??

Homemade Greek Yogurt

Source: Sunny Anderson

Yields 2 1/2 cups

Ingredients:

4 cups plain lowfat yogurt

Directions:

Line a strainer with a paper towel and place the towel-covered strainer on top of a bowl.  You don’t want the bottom of the strainer to touch the bowl.

Pour yogurt into strainer and place in fridge for 7-8 hours or overnight.  When it’s done, the liquid will be in the bowl and you will be left with the delectable Greek yogurt in the strainer.  Please note that the amount of yogurt will reduce, but you will still have plenty to use.  Discard liquid in bowl.

Enjoy!

Now that I’ve given you the run-down of our pre-Thanksgiving feast, I am happy to share our dessert!

I’ll be the first to admit that I’m a sucker for dessert.  No matter how full I am after dinner, I still have room for dessert.  Knowing this, I made sure to make a healthy dessert.  Despite its healthy ingredients, the results were creamy and wonderful.  I didn’t feel like I was selling myself short with the lack of sugar, cream, and fat.  It was a perfect light dessert to end a wonderful and guilt-free dinner.

Spiced Pumpkin Mousse

Source: Clean Eating Magazine Nov/Dec 2009

Serves a huge crowd!

Ingredients:

2 15oz. cans of PUMPKIN PUREE (not pumpkin pie filling!)
1 1-lb. pkg silken tofu, drained well
1/2 cup pure maple syrup
1 1/2 tsp. cinnamon
3/4 tsp. ground ginger
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1/4 tsp. sea salt
1/2 cup plain Greek Yogurt
1 oz. dark chocolate, cut into thin shards (about 1/4 cup)

Directions:

In the bowl of a food processor, combine pumpkin and tofu.  Process until combined, about 30 seconds.   Add maple syrup, cinnamon, ginger, nutmeg, cloves and salt.  Process until combined, about 30 seconds more.

Transfer mousse to a resealable container, cover, and refrigerate.  Preferably for a few hours.

Drain any water that has accumulated and give it a quick stir and scoop 1/2 cup mousse into 10 small ramekins or glasses.  Top each serving with a dollop of Greek yogurt and chocolate.  Keep refrigerated until ready to serve.

This salad is so incredibly refreshing on a hot summer day.  You may be put off by the ingredients initially, but trust me, it is sooo good.  It’s savory and it’s sweet all in one.  I’ve had this thing lately for mint.  I just crave it.  Through this craving of mine I’ve discovered how amazing mint is with vegetables.  Try my Marinated Zucchini with Mint.  It’s awesome.  You’ll have to scroll down to the bottom of the page because this posting has a slue of recipes on it.   But while you’re on there, check out my herbed rubbed pitas.  Again, I use mint.  I’m telling ya, mint is incredible!

Watermelon and Feta Salad with Mint

Source: Smitten Kitchen

Serves 4-6

Ingredients:

1 pound Campari or plum tomatoes, diced, drained
1 1/2 cups diced seeded watermelon
1 large green bell pepper, seeded, cut into 1/3-inch cubes
1/2 large English hothouse cucumber, seeded, cut into 1/3-inch cubes
1/2 cup very thinly sliced radishes
3 tablespoons olive oil, divided
10 ounces feta cheese, cut into small cubes (about 2 1/2 cups),
2 divided green onions, chopped, divided
1/4 cup thinly sliced fresh mint leaves, divided
1/2 cup plain Greek-style yogurt
1 teaspoon dried oregano

Directions:

Toss first five ingredients and two tablespoons oil in large bowl. Add half each of cheese, green onions, and mint. Mix remaining cheese, green onions, mint, and oil in processor; add yogurt and oregano. Process just to blend (do not over-mix or dressing will get thin). Season dressing with salt and pepper; mix into salad.