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Big Buy: Yogurt

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from Fine Cooking #108, pp. 22-23

You couldn’t resist that deal on plain yogurt at the warehouse store—who doesn’t love tart, creamy yogurt topped with fresh fruit and crunchy granola? Well, that’s what you thought seven breakfasts ago. Here, we take advantage of plain yogurt’s versatility and offer up a few creative ways to use what’s left in the refrigerator. Try our holiday-worthy waffles, simple but delicious carrot soup, and juicy yogurt-marinated chicken, and we’re certain your surplus will disappear long before that fast-approaching expiration date.

Yogurt Recipes:

Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup Carrot and Leek Soup with Herbed Croutons
Spiced Yogurt Waffles with Toasted-Pecan Maple Syrup  

Carrot and Leek Soup with Herbed Croutons

Yogurt-Marinated Roast Chicken The big buy:

What: Plain full-fat or low-fat yogurt.

How much: A 64-ounce tub.

How to store: Refrigerate yogurt in its original container for up to two weeks, or go by the expiration date.

Yogurt-Marinated Roast Chicken

 Photos: Scott  Phillips


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