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Natural yogurt: one pot, five amazing recipes

Always find yourself with leftover yogurt and nothing to do with it? Let these great recipes inspire your cooking, from breakfast to dinner

1y ago
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You have the best intentions at the start of the week… You buy a big pot of natural yogurt, ready to cool down a curry, or top your cereal with, or to marinate chicken in. But then, the week gets away with you, you forget you had some yogurt to use up, you’ve run out of ideas, and it just goes off and develops a new life form.

Well, there’s no need to panic anymore, and more importantly, there’s no need to waste delicious natural yogurt. There are so many ways you can use yogurt in your cooking, from breakfast, to sweet, through to savoury.

With one pot of Yeo Valley natural yogurt, here are five amazing recipes you can make next week.

Breakfast

Banana, oat and date smoothie

An easy to make smoothie to start your day

Total time10min
Serves4
MealBreakfast

Ingredients

  • 4tbsp porridge oats
  • 2 bananas
  • 225g Yeo Valley natural yogurt
  • 250ml Yeo Valley whole milk
  • 3 pitted dates
  • 1tsp ground cinnamon

Instructions

  1. Place the porridge oats in a non stick pan and lightly toast until golden brown. Allow to cool.
  2. Place the rest of the ingredients in a blender (a KitchenAid Artisan Blender would be perfect) and whizz until smooth.
  3. Add half of the porridge oats and blend again.
  4. Pour the smoothie into glasses and sprinkle over the remaining oats to serve.

Recipe by

Yeo Valley

Have you tried this recipe? Share your photos & thoughts in the comments below

Brunch

Scotch pancakes with yogurt, blueberries and honey

A weekend treat

Total time30min
Serves4
MealBrunch

Ingredients

  • 200g plain flour
  • 10g baking powder
  • 10g sugar
  • 1 egg
  • 200g milk
  • 350g Yeo Valley natural yogurt
  • 50g honey
  • 1 punnet of blueberries
  • 20g toasted sesame seeds
  • Mint

Instructions

  1. Before you make the pancakes, you will need to strain the serving yogurt – we suggest doing it the night before, if not, a couple of hours should be fine. To strain the yogurt, pour 250g into some clean muslin cloth. Place in a sieve and leave draining over an empty bowl.
  2. Once you have your strained yogurt, you are now ready to make your pancakes.
  3. To make the pancakes, add all of the dry ingredients to a bowl. In a separate bowl, beat the egg with the milk and yogurt. Once combined, pour into the dry ingredients and mix well using a whisk. Allow to stand for 10 minutes.
  4. To cook, place a pan onto the stove and add a small ladle of the pancake mixture. Cook for about 1 minute on either side or until golden brown on both sides.
  5. To assemble your breakfast, place the pancakes onto a warm plate and spoon the strained yogurt onto the middle of each pancake. Drizzle the honey over the pancakes before sprinkling over blueberries and toasted sesame seeds. Finish with finely shredded mint and serve.

Recipe by

Yeo Valley

Have you tried this recipe? Share your photos & thoughts in the comments below

Lunch

Fluffy omelette

Yogurt in an omelette? You better believe it.

Total time5min
Serves2
MealLunch

Ingredients

  • 2 eggs
  • 40g Yeo Valley natural yogurt
  • Knob of butter
  • Cheese/ham/other vegetables

Instructions

  1. Beat the eggs together and add the yogurt. Pass through a fine sieve.
  2. Melt the butter in a pan as normal and add the egg mixture. Make your omelette in the usual way.
  3. Finish with your favourite filling!

Recipe by

Yeo Valley

Have you tried this recipe? Share your photos & thoughts in the comments below

Dinner

Veggie moussaka

What could be joyous than a rich and flavoursome veggie moussaka? And with no meat in sight, and 0% Fat Natural Yogurt, it’s healthy too.

Total time1h 20min
Serves6
MealDinner

Ingredients

  • 1 1/2 tbsp olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, crushed
  • 1 carrot, finely diced
  • 2x 400g tins green lentils, drained
  • 200ml vegetable stock
  • 400g chopped tomatoes
  • 1tbsp tomato puree
  • 2tsp ground cinnamon
  • Small bunch of oregano, chopped
  • 1 bay leaf
  • 1tbsp lemon juice
  • 2 aubergines, sliced
  • 300ml Yeo Valley 0% fat natural yogurt
  • 1 egg
  • 50g vegetarian hard cheese

Instructions

  1. Heat the oven to 180°C/160° fan/gas mark 4. In a large pan with a lid, heat 2 tsp of the oil and gently fry the onions for 3-4 mins, until soft. Add the garlic and cook for a further minute. Add the carrot, lentils, stock, tomatoes and tomato purée, cinnamon and oregano and stir well.
  2. Drop in the bay leaf and season to taste
  3. Bring to the boil, then turn down the heat and simmer with the lid on for 30 mins. Remove the lid and simmer for 10 mins more until the lentils and carrots are tender and the juices have reduced to make a thick sauce.
  4. While the lentils are cooking, mix together the remaining oil and the lemon juice and brush a thin layer onto the aubergine slices. Heat the grill and brown the aubergine slices on both sides.
  5. In a separate bowl, mix the yogurt, egg and half the cheese together. Remove the bay leaf from the lentils and spread half of the lentil mixture into a large lasagne dish. Top with a layer of aubergine. Repeat, finishing with an aubergine layer. Pour the yogurt mixture over the top and sprinkle with the remaining cheese. Bake for 45 mins until the top is golden brown.

Recipe by

Yeo Valley

Have you tried this recipe? Share your photos & thoughts in the comments below

Thai style green prawn curry

How about something fresh, aromatic and a little bit spicy to perk you up ? This Thai style prawn curry is a light, healthy and tasty treat – dig in!

Total time25min
Serves2
MealDinner

Ingredients

  • Spice blend: 1 small bunch mint leaves
  • 3cm piece root ginger, peeled
  • 2 cloves of garlic, peeled and chopped
  • 1 small onion, chopped
  • 1-2 green chillies
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • Curry: 1 onion, slices
  • 200g raw tiger prawns
  • 100ml vegetable stock
  • 1tbsp oil
  • 100ml Yeo Valley 0% fat natural yogurt
  • 50g green beans
  • 50g sugar snap peas
  • 50g baby corn, cut in half lengthways
  • To serve: 1 small bunch coriander leaves
  • 2 spring onions, finely slices
  • 1 lime, juice only

Instructions

  1. Whizz all the ingredients for the spice blend in a food processor until it’s a smooth paste. Fry the paste in a non-stick pan for a few mins until fragrant. Add the onions, stir into the spices and cook gently for a further 4-5 mins until tender.
  2. Add the stock along with the beans, peas and sweetcorn and simmer for another 5 mins. Add the prawns and cook for a couple of mins until they turn pink, then stir in the yogurt.
  3. Serve the curry in bowls with the veg piled high. Top with the spring onion, coriander and a squeeze of lime.

Recipe by

Yeo Valley

Have you tried this recipe? Share your photos & thoughts in the comments below

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Comments (8)

  • Had not considered yogurt in an omelette!

      1 year ago
  • I think I’m going to have to try all of these!

      1 year ago
    • You definitely should! No green yogurt left at the back of your student fridge!!

        1 year ago
    • Oh bugger, that reminds me... Maybe I’ll have to enlist the help of then

        1 year ago
  • Really enjoyed making (and eating!) the moussaka. Super simple and great way to use up lots of lockdown bought natural yoghurt!

      10 months ago
  • Moussaka is one of those meals I always forget about for a year or so, but then rediscover it and wonder where it's been?!

      1 year ago
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