vegie salad dressing yogurt

Terinspirasi dari lagunya Barney: if you want something chruncy, if u want something sweet, fruit and vegetable are always fun to eat.

Ini cerita behind the scene waktu ada pesenan masakan untuk Yoga Leaf Teacher Training, karena berhubungan dengan Yoga maka bercirikan makanan sehat. Setau saya makanan sehat means paling sedikit dimasak, as fresh as it can be, jadilah terpikirkan untuk buat raw vegie salad dengan dressing yogurt.

Sayuran yang saya pakai: lettuce, kol ungu, paprika, bawang bombay dan wortel.

Dressingnya:
300 ml yogurt plain
200 ml mayonaise
50 ml fruktosa
3 sdm saus tomat
1 sdt mustard
1sdm juice bawang merah

caranya:
aduk semua bahan jadi satu, simpan dalam lemari pendingin sampai siap digunakan.

Tips supaya salad tetep crisp dan segar:
lettuce nya di sobek pake tangan, no knife use here :)
simpen semua sayuran di kulkas sampai saatnya disantap

krauk krauk ramai rasa..silahkan mencoba...

Spiced Yogurt Muffins

by: Jennifer Musty

INGREDIENTS

1. 2 cups all-purpose flour


2. 1 cup light brown sugar


3. 1 tablespoon baking powder


4. 1/2 teaspoon baking soda


5. 1/2 teaspoon salt


6. 1 teaspoon ground cinnamon


7. 1/2 teaspoon ground allspice


8. 1/2 teaspoon ground cloves


9. 3/4 teaspoon freshly grated nutmeg


10. 2 large eggs, at room temperature


11. 1 1/4 cups plain low-fat yogurt


12. 4 tablespoons unsalted butter, melted


13. 1/4 cup unsweetened applesauce


14. 1 teaspoon pure vanilla extract


15. 1 tablespoon granulated sugar

DIRECTIONS

1. Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners. Lightly spray the liners with vegetable oil spray.


2. In a food processor, combine the flour, brown sugar, baking powder, baking soda, salt, cinnamon, allspice, cloves and 1/2 teaspoon of the nutmeg and pulse to blend; transfer to a large bowl. In a medium bowl, whisk the eggs, yogurt, butter, applesauce and vanilla. Fold the yogurt mixture into the dry ingredients until just blended.


3. Spoon the batter into the prepared muffin cups. Sprinkle the granulated sugar and remaining 1/4 teaspoon nutmeg over the muffins. Bake for 18 minutes, until the muffins are springy; let cool in the pans for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.

NOTES

One Serving 140 cal, 3 gm fat, 1.9 gm sat fat, 25 gm carb, 0.5 gm fiber.

source: http://www.foodandwine.com/recipes/spiced-yogurt-muffins