Recipes: A Few Ideas for Karoun Mediterranean Yogurt

From smoothies to dips to creamy sauces for meats, Karoun Mediterranean yogurts do the trick. Here are a few new recipes to try:

Banana Breakfast Smoothie

This recipe was put together by our very own CCL, Alvaro Pacheco.

Ingredients:

• 1/2 cup lowfat milk
• 1/2 cup (~8 oz) chopped ice
• 1 tsp honey (such as the Sourwood honey)
• ½ tsp ground nutmeg
• 1 large banana, sliced
• 1 cup nonfat Karoun yogurt

Directions: Combine all ingredients in a blender until smooth. Garnish with a strawberry.

Kiwi Mango Strawberry Banana Smoothie

This recipe was put together by our very own CCL, Alvaro Pacheco.

Ingredients:

• 1 kiwi, peeled and diced
• 1 keitt mango, peeled and diced
• ½ cup organic strawberries, stems removed halved
• 1 banana, sliced
• 1 cup nonfat Karoun yogurt
• ¼ lowfat milk
• Optional: honey or sugar (for sweetening)

Directions: Combine all ingredients and blend, pureeing, until it’s smooth.

Creamy Garlic Shrimp over Brown Rice

Yogurt is a versatile ingredient, lending itself to everything from smoothies to parfaits to Tandoori Chicken and more. What’s more is yogurt provides a rich creamy sauce for meat and fish dishes with the health benefit and not the heavy fats that are usually associated with creamy sauces. Serves 4.

Ingredients:

• 2 TBL Sigona’s Fresh Press extra virgin olive oil
• 6-8 garlic cloves, minced
• 3/4 cup water
• 2 tsp cumin
• 1 tsp coriander
• 1/2 tsp turmeric
• 1 1/2 – 2 lbs. large shrimp, peeled and deveined
• 8 oz. (half of one 1 lb. container) plain Karoun yogurt (preferably nonfat)
• 2-3 TBL milk (as needed if yogurt mix is too thick)
• 1 tsp organic agave nectar or 2 tsp sugar
• Salt, to taste
• 4 scallions, white and green parts, diced at an angle, for sprinkling (optional)
• Brown rice, enough for 4 servings

Directions: Cook brown rice according to package directions. Keep warm.

In a medium bowl, mix together the agave/sugar, salt and yogurt. Set aside.

Heat oil in a large skillet over medium-high heat. Add garlic and cook for about 30 seconds. Stir in water, cumin, coriander and turmeric then cover and ; cook until golden (about 30 seconds), stirring constantly. Stir in water, cumin, coriander, and turmeric then cover and reduce heat to a simmer. Cook for about 8 minutes then add in the shrimp and cook until they’re pink and almost cooked through, about 3 minutes.

Stir yogurt mix into the shrimp mixture. Add a little milk if needed. Cover and cook until shrimp have cooked through, about 2-4 minutes more.

Serve over cooked brown rice and garnish with diced scallions.