Ingredients:
1 small cucumber, peeled, seeded and finely diced or grated (about ½ cup)
1 cup nonfat or low-fat plain Greek yogurt
¼ to ½ teaspoon garlic powder or 1 to 2 cloves garlic, minced
¼ teaspoon salt
Dairy yogurt has been made from milk for centuries and is important to many cultures. Yogurts traditional to the United States, Greece, and other countries vary by texture, flavor and nutrients, especially protein and total sugars.
❁ Store brands may be less expensive than national brands.
❁ Buying yogurt in larger containers instead of single serving cups may save you money. Check the cost per ounce on the grocery shelf price tag.
■ Keep yogurt in the refrigerator. Cover tightly to keep it from drying out, spoiling, or taking on the flavors of other foods in the refrigerator.
Ingredients:
½ cup nonfat or lowfat plain yogurt
½ cup 100% fruit juice
Directions:
1. Add yogurt and juice to a clean jar or other container with a lid.
2. Close lid and shake; serve cold.
Ingredients:
2 cups fresh, frozen or canned (drained) fruit
1 cup nonfat plain yogurt
1 cup orange juice
6 ice cubes, crushed
Directions:
1. Place all ingredients in a blender.
2. Blend until smooth.
When kids help make healthy food, they are more likely to try it. Show kids how to:
❁ measure yogurt or other ingredients.
❁ mix or shake the ingredients.
❁ wash and cut fruit or vegetables.
