You, Go, Yogurt!

According to the U.S. Department of Agriculture, nine out of 10 women and seven out of 10 men are not getting the calcium they need every day. Children, beginning as young as the toddler years, are also not getting enough calcium in their diets, according to the Centers for Disease Control and Prevention in Atlanta.

Dairy foods provide the most concentrated amount of calcium, and are better absorbed than most other foods that contain calcium. Each 6-oz. serving of yogurt provides 25 percent to 35 percent of an adult's daily calcium requirement.

Here are some recipes using Stonyfield Farm Yogurt, which is certified kosher dairy by the Orthodox Union.

Mushroom Casserole


A hearty and earthy casserole. Served with steamed vegetables or enjoy with the Yogurt-Baked Halibut.

3-4 lbs. mushrooms
1 cup water
1/2 stick butter, divided
1 package (16 oz.) stuffing mix
1/2 cup chopped onion
1/2 cup chopped celery (approximately 2 stalks)
2 cups shredded cheddar cheese
11/4 cups plain lowfat plain yogurt
1/4 cup shredded Parmesan

Wash, slice and cook the mushrooms in a skillet until tender; drain and set aside.

In the same skillet, melt 1/4 stick of butter and add water, then combine with the stuffing mix, celery and onion.

In a separate bowl, combine the cheddar cheese and yogurt.

In a greased 13×9-inch casserole, layer the mushrooms, yogurt mixture and then stuffing. Repeat, ending with stuffing.

Cut the remaining 1/4 stick of butter into small pads and scatter on top.

The casserole may be made ahead of time and refrigerated.

Before cooking, sprinkle with 1/4 cup of Parmesan.

Bake at 350° for 30 minutes.

Serves 8.


Yogurt-Baked Halibut


Yogurt tenderizes the fish and gives it an unexpected taste. You can substitute any firm, white fish for the halibut.

11/2 lbs. halibut filets
1 cup plain lowfat yogurt
1 onion, chopped
1 tsp. lemon-pepper seasoning
1 tsp. dried parsley
salt to taste
1 Tbsp. lemon juice

Preheat oven to 350°.

Lightly coat an 8×8-inch baking dish with cooking spray.

Rinse the halibut filets and pat dry. Then place the fish in a single layer in the baking dish.

Mix together the yogurt, onion, lemon-pepper seasoning, parsley and salt; pour over fish filets. Drizzle with lemon juice.

Bake for 15 minutes, or until the fish is firm and can be flaked with a fork.

Serves 4.

Strawberry Coffee Cake


Using strawberry yogurt in place of sour cream not only reduces calories and fat, but adds extra flavor.

11/4 sticks butter
1/2 cup brown sugar
2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. nutmeg
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. baking powder
2 eggs
1 cup sugar
1 cup lowfat strawberry yogurt

Topping Ingredients:

3 cups mixed berries, fresh or frozen
1/2 cup brown sugar
1/2 cup dried cranberries
1/4 tsp. nutmeg
1/2 cup chopped walnuts
1/2 tsp. cinnamon

Preheat oven to 350°.

Grease and flour two 10-inch square pans.

Mix the coffee-cake ingredients and pour into pans. Set aside.

Mix the topping ingredients. Spread over top of cake batter.

Bake for 35 minutes.

Makes two cakes, about 8 to 10 slices each

Serves 24.

More recipes can be found at:



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