• wester on May 16, 2014

  It's true that almost every recipe in this book contains yogurt. Unfortunately, only a small fraction of those actually taste of yogurt. The recipes are varied but hardly original. If I buy a yogurt cookbook, I don't want recipes where the yogurt is hidden, I want recipes with yogurt in the foreground. Maybe when this book was written (in the seventies) the health properties of yogurt were so highly valued that it was deemed necessary to add yogurt wherever you could.

Notes about Recipes in this book

• Norwegian baked cod with mushrooms

  • BookishMa on December 10, 2011

    The yogurt adds an almost tangy flavor which was perfect. I had no dill so I used only parsley which we thought tasted just fine. I'll make this again. (Used Hake, not cod)

  • BookishMa on December 10, 2011

    Addendum: calls for about 4T butter--don't think that's essential (or healthy) so I cut that in half.

• Prune bread

  • BookishMa on December 04, 2011

    I didn't have enough prunes so I used about 6 oz prunes, 3 oz dates, 3 oz apricots. Dense, moist, delicious!

• Yogurt muffins

  • VickiMNE on December 30, 2013

    Lots of variations possible. Use as base for other flavor combos not suggested, eg., lemon raspberry or poppyseed. Gourmet with streusel topping: 2T sugar (brown or white), 4t. flour, 1/2t. cinnamon, 1 T. butter. Mix dry and cut in butter. Optional: 2 T. finely chopped nuts. Perfect amount for 12 muffins.

• Caribbean mango cream

  • BookishMa on January 22, 2012

    Light in texture and subtle in flavor, I loved this although my kids did not. I substituted mango nectar for the mango pureebut i probably should have had some mangoe puree for more intense flavor.