Tag Archives: greek yogurt

Curried Carrot Bisque

With the new year in full swing and keeping with my resolution of eating more veggies, I thought I would post this lovely soup recipe today.

It’s been a while since I have posted a soup dish, and as a result since I have extolled the virtues of this simple meal. Yes, soup can be a meal!

I could fill my belly with the endless warmth that soup provides for days on end. Especially in this chilly winter weather we are wading through. To come home to a simple soup to soothe the soul sounds simply satisfying and stupendous to me. Wow! That was a lot of alliteration.

I’m not sure what it is about soup, but it really does cure all! When I’m feeling a bit under the weather a simple bowl of tomato bisque with a grilled cheese makes me feel sooo good.

And on a busy night where I don’t have time between kids activities to cook a big dinner, throwing together a quick chicken noodle with leftover vegetables from the week is how I survive.

I hope you enjoy this spicy twist on Tomato Bisque inspired by Chobani’s #MadeWithChobani project!

Shopping List:
3 cups carrots roughly chopped
5 cups vegetable or chicken stock
2-3 teaspoons curry powder, a little less if you don’t want it too spicy
2 cloves garlic, whole
Juice of 1 lime, about 1 tablespoon
1 5.3 oz. container plain Chobani yogurt
One pinch of salt and pepper to taste

1. In a medium stockpot bring to a boil the carrots, stock, curry and garlic. Let this summer for about 20 minutes or until carrots are super soft.
2. Transfer to a blender and purée (with steam vent open) for about a minute until it is a smooth consistency throughout.
3. Return the purée to the pot and stir in the yogurt and the lime juice. Then warm it back up and serve it garnished with cilantro and croutons if you like.

Serves: 4 appetizer portions or 2 meal portions

For more recipes with Chobani click here.


Dilly Dip

The smell of fresh herbs, dill in particular, always perk me up. I’m not quite sure what it is about this herb, I think it might be that it reminds me of spring and summer picnics. Whatever the reason, it tugs at my belly.

A few years ago I stumbled upon a dill flavored dip in the refrigerated section of the supermarket, and I immediately fell in love. I think it had to do with the fact that I was on vacation at the time and that the dip was light and creamy enough to satisfy my desire to dip a chip or a veggie. Regardless of the reason, this dip grabbed my attention. Hence, the quest to recreate it at home.

Of course now due to my absolute infatuation with Greek yogurt I’ve adapted it once again, and I think this is the best version yet. This recipe couldn’t simpler, but yet it is full of flavor. The herbs will fill your nose and make you want to grab your swimsuit and dive on in. Yum! 

Shopping List:

1/2 cup greek yogurt

1/4 cup light sour cream

2 green onions, tops and ends removed

1/2 cup of fresh dill, stems removed

1 garlic clove

1/8 tsp. salt


1. In a food processor finely chop the dill, green onions and garlic.

2. In a small bowl stir together the yogurt, sour cream, herbs and salt. It is best if this settles for at least 10 minutes before serving to let the flavors really mingle, but if you must serve immediately. This will store nicely in Tupperware for 5 days.

Makes 1 cup of dip.

Tart Pops: Raspberries and Greek Yogurt

That is one Tart Pop!

Giant raspberries seem to have flooded the stalls at the farmer’s market lately. Although I am happy to shovel this fruit into my mouth by the handful, or toss them in a salad for pizzazz, this time I tried out a recipe from Everyday Food for a popsicle that I couldn’t resist.

Ok, I admit it I have been making fresh fruit popsicles all summer. And that is no thanks to my intoxicating purchase of a Zuko Duo Quick Pop Maker at the beginning of the summer. Yes, this machine is close to $40 to make two darn pops, but it does it in 7 minutes flat! Ok, for those of you who were not lured into this crazy purchase, I made these popsicles the old-fashioned way– with Dixie cups.

 Shopping List:

1 cup fresh raspberries

3/4 cup sugar

1 6-oz. container non-fat Greek yogurt

1/4 cup light sour cream


8 5-ounce Dixie cups

8 popsicle or cookie-pop sticks

plastic wrap


1. In a small saucepan on high heat combine the berries and a 1/4 cup of the sugar. Let this come to a boil and simmer for about 3 minutes on high, until they become syrupy. Then, remove from heat and transfer to a separate dish (I recommend a glass measuring cup) and refrigerate for 30 minutes to cool the mixture.

Here are my syrupy raspberries.

2. Meanwhile, in a medium bowl combine the yogurt, sour cream, half and half and remaining sugar. Whisk until the sugar is dissolved. This mixture does not need to be totally smooth, in fact, I left mine a little lumpy because I like the variety of flavors it adds to a lick.

3. Arrange the Dixie cups in a 8×8 inch baking pan and fill the cups by alternating between the raspberry and yogurt mixtures, leaving about a 1/2-inch at the top of each cup. Using a small knife, swirl the mixtures together with an upward figure 8. I don’t think I swirled enough, but they still were devoured by two kids after summer camp in about 10 minutes flat.

aren't they so cute lined up in these neat rows? makes you wanna eat em up!

4. Lay a piece of plastic wrap over the top of the dish and cut slits over the center of each cup. Then, insert the popsicle sticks. Place the pan in the freezer and freeze for 6 hours. To eat, peel away the cup. Once these are frozen, you can store them in a zippered freezer bag in the freezer for 3 months.   

Adapted from Everyday Food