I found great recipes on the blog of Two Peas and Their Pod. I think it’s the 3rd recipe I do in 2 weeks. Today I plan on looking at the archives to find more recipes to try.
So on Sunday I made Homemade Yogurt. I have a old yogurt maker from my mother. The brand is Yogourmet. This is exactly what you can see on this photo. But the one I have is yellow cause it’s so old LOL
This recipe was very easy to do. I used skim milk and fat-free plain yogurt. I let it in the yogurt maker for at least 15 hours cause I was sleeping. It could be more thick but anyway I’m used to not-so-thick yogurt. To show you, I did 2 bowls, one with blueberry jam and one with raspberry jam. Both jams are ultra-light in calories (only 20 calories per tablespoon). And I added Splenda to both. My son ate the raspberry yogurt and said it was really good.
If I want thick yogurt, I can take a coffee filter on a bowl? How many hours to have thick yogurt?
This side dish is very filling, healthy with lots of good vegetable. I don’t always like spinach but combined with the other ingredients, it’s delicious. I left out the garlic (was too lazy too chop it finely). I left out the breadcrumbs, cause I don’t really like breadcrumbs and also it made less calorie. I used a part skim mozzarella cheese. I used about 60 g of grated mozzarella.
I roasted diced red bell pepper in a non-stick skillet. After the 10 minutes at 375 F, I put the oven to broil and let the cheese turn golden. It was so good.
If you like mushrooms, you have to try this recipe.