Yogurt As A Healthy Substitute In Recipes- Sponsored By Mountain High

There’s a lot to love about Mountain High Yoghurt- it’s a great source of calcium and protein, it contains thousands of live, active cultures, it’s all natural without any artificial sweeteners, colors, or growth hormones, it comes in large economical tubs, and it’s one of the creamiest , most delicious yogurts I’ve ever tasted. But believe it or not, when asked what I appreciate most about Mountain High Yoghurt the first thing that came to mind was none of the above.

What I appreciate most about Mountain High Yoghurt is it’s ability to help me provide healthier meals for my family, by using it as a substitute for high-fat dairy products.

Yogurt makes a delicious and healthy substitute for sour cream, mayonnaise, cream cheese, cream, butter and milk , while offering many health benefits at the same time. If one cup of lowfat yogurt is substituted for one cup of mayonnaise in a dip recipe, for example, it cuts out 157 grams of fat and 1,300 calories! When it comes to choosing a yogurt for making these substitutions, I prefer Mountain High Yoghurt for it’s thick, creamy texture and billions of live, active and probiotic cultures that are great for my family’s health.

Plain Mountain High Yoghurt makes a perfect one-to-one substitute for sour cream in dips and spreads, in side dishes like mashed potatoes, or in entrees like Beef Stroganoff. A dollop on crepes, blintzes, baked potatoes and Mexican dishes is a refreshing, healthier garnish than sour cream. Plain Mountain High Yoghurt tastes just like sour cream, with a clean, palate-refreshing finish. But while regular sour cream packs 40 g of fat and 480 calories, whole-milk Original Style Mountain High Yoghurt contains only 8 g of fat and 180 calories per cup.

Plain Mountain High Yoghurt also makes a great replacement for heavy cream or half & half in soups and sauces. Check out this delicious alfredo sauce recipe for example- Mountain High’s smooth and creamy texture adds body, without the extra fat and calories from loads of cream. I also use plain MHY as a refreshing substitute for mayonnaise in potato, tuna and pasta salads, and as a base for homemade salad dressings, eliminating the high sodium found in commercial brands.

I use Vanilla Mountain High Yoghurt in fruit salads, parfaits, and desserts. It’s an awesome substitute for some of the cream cheese in cheesecake resulting in a cake that’s just as rich and creamy, but much lower in fat. Vanilla and Fruit Flavored MHY also make a sweet garnish that’s much healthier than whipped cream or ice cream.

More Ways To Substitute Yogurt…

To add beneficial cultures to instant pudding mixes, replace half the milk with Vanilla Mountain High Yoghurt and prepare as usual.

When making macaroni and cheese, use Plain Mountain High Yoghurt as a healthy replacement for milk and butter.

“Yonaise” is an easy way to reduce fat and calories. Just mix one part mayonnaise and one part yoghurt and use in place of 100% mayonnaise in your favorite dishes like tuna salad, pasta salad, and potato salad.

Make your own frozen yogurt! Blend equal parts Plain Mountain High Yoghurt with frozen fruit chunks until it’s the consistency of soft-serve frozen yoghurt. For extra sweetness, add a small amount of honey or maple syrup while blending. Serve immediately or place in the freezer to reach desired consistency.

For a guilt-free ice cream substitute, put a glass or plastic bowl of Vanilla Mountain High Yoghurt mixed with your favorite jam in your freezer for 30 to 60 minutes. Add sprinkles and kids will love it!

Bake with it! Plain or Vanilla Mountain High Yoghurt is a terrific substitute for milk, butter, or oil in cakes, breads, and other baked goods. Yoghurt keeps them moist, enhances their texture, and reduces fat and calories. Use Plain in savory recipes, Vanilla in sweetened ones.

Butter and oil: Bake with less fat but keep your baked goods light and moist. Replace most of the butter or oil in baked goods by using 3 parts Mountain High Yoghurt to 1 part oil or butter. For example, if your recipe for a quick bread calls for 1 cup of oil, use ¾ cup Mountain High Yoghurt and ¼ cup oil.

Yogurt has quickly become one of my favorite staples, I use it daily as a substitute in meals, snacks and desserts, and by itself as a quick and easy snack! To learn more about how you can use yogurt, visit Mountain High Yoghurt where you’ll find hundreds of free recipes , a handy substitution chart and much, much more!

Do you have a favorite recipe using yogurt? Have you ever used yogurt as a substitute to replace high-fat dairy products? Please leave a comment and share!!

Disclosure: I participated in a campaign on behalf of Mom Central Consulting for Mountain High Yoghurt. I received a gift card to purchase yogurt, a product kit, and a promotional item to thank me for participating.

Terri
For more eco-crazy tips follow Eco-Crazy Mom on Twitter and Facebook. You can also follow my blog and join my mailing list to be the first to know about new posts, giveaways and the latest eco-crazy news!

Did you find this information interesting or helpful? Please help spread the word! Give this post a +1 or share it on your favorite social media site using the buttons below.