Sub for part of the fat and eggs in muffins.

Add some sugar and vanilla and MAKE it vanilla yogurt instead of buying more.

Mix with some brown sugar or honey and let your grandson dip fruit in it. Fun AND healthy!

Mix with fresh (or frozen) fruit, some sugar or other sweetener and a couple of hanfuls of dry oatmeal. Let sit overnight or longer.
Easy breakfast!

Google "yogurt recipes" and you should find lots more that appeal to your tastes.

Deanna

I never buy flavored.... just plain. I use it instead of milk with my granola. Add some jam or preserves to a serving and you've got whatever flavor you want.

Also I use it interchangably for buttermilk in recipes. So if you have a muffin, pancake, quick bread etc that calls for buttermilk, just use your plain yogurt instead.

Grace

I use it for fruit smoothies. If you are adventurous make "doogh" Iranian yogurt soda by mixing plain yogurt, sparkling soda water, salt and mint leaves in a blender until frothy. Or Lassi

Put it on top of plain, hot basmati or jasmine rice.

Make Indian raita condiment for serving with meats and spicy dishes like curry.

Add a little sugar, or sweetened fruit and freeze it in an icecream maker.
Linda c

Make yogurt cheese! Put a clean coffee filter in a sieve or strainer and set it in a bowl or large glass measuring cup. Spoon in the yogurt -- at least half of it or all if you want to use it up. Put strainer with yogurt and bowl to catch the liquid (whey) into the fridge to drain for 8 to 24 hours -- the longer the firmer the cheese will be.

After draining, put the cheese in a bowl, season with salt, pepper, some minced fresh herbs (mint, basil, dill, parsley), a clove of chopped garlic and some seeded chopped cucumber if desired. Serve on pita bread wedges, with crackers, with veggie dippers, or with souvlaki or gyro sandwiches. Yummmmm! And good for you too!

I'm with Linda! Add a little vanilla and sugar and freeze it in an ice cream maker. This is the recipe I've used, it's from David Lebovitz's book A Perfect Scoop. Just adjust as needed for the amount of yogurt you have.

3 cups (720g) strained yogurt (see below) or Greek-style yogurt
3/4 cup (150g) sugar
1 teaspoon vanilla extract (optional)

Mix together the yogurt, sugar, and vanilla (if using). Stir until the sugar is completely dissolved. Refrigerate 1 hour.

Freeze in your ice cream maker according to the manufacturer's instructions.

To make 1 cup (240g) of strained yogurt, line a mesh strainer with a few layers of cheese cloth. then scrape 16 ounces or 2 cups (480g) of plain whole-milk yogurt into the cheesecloth. Gather the ends and fold them over the yogurt, then refrigerate for at least 6 hours. So, for the above recipe start with and strain 6 cups of yogurt.

Makes about 1 quart.

Or mix a little jam or jelly into it and you have fruit yogurt.

I like it on baked potatoes or pretty much anywhere someone would use sour cream. And yogurt cheese can be subbed in most recipes for cream cheese.

I like it on my cereal too. Especially when I have cereal and sweet fruit. I usually put in milk and yogurt because the yogurt alone is a bit stiff. Or the ultimate yogurt cereal breakfast food IMO: bircher_muesli which is oats, fruit and yogurt left overnight in the fridge to soak instead of cooking the oats - great for summertime oatmeal.

It can also be used as dressing on a cucumber, onion and tomato salad - kind of close to riata except mostly vegies with a little yogurt where riata tends to be mostly yogurt with a little veggies. And one might use different herbs like dill.

There also are soups with a yogurt base but you might not be in the mood for soup this time of year.

There is yogurt cheese cake - you would need to strain the yogurt for that.

Here is a link that might be useful: Bircher muesli recipe

I do the same as Teresa_nc, except I add lemon juice. If memory serves, the cheese is called labneh in the Middle East. I discovered it when making one of Martha S's appetizer terrines that uses it as a base. Since I had no idea where to buy it, I had to make it - nothing could be easier.

If you are up for making frozen yogurt, I made a batch of cherry tonight and it's very good.

Here is a link that might be useful: Cherry frozen yogurt

I'm like Grace, plain yogurt is the only kind I buy. They put way too much sugar and hfcs in flavored yogurt. I use it as others have said on my baked potatoes, and in baking as a sub for buttermilk - it's great in muffins.

I also frequently have it for breakfast. I get some frozen fruit, usually blueberries, strawberries, raspberries, that sort of fruit, and defrost them in the microwave. Then I add about a half cup to a cup of the yogurt, some toasted nuts, some ground flax seed, and a capful of vanilla. I rarely ever add sweetener, as the fruit is sweet enough for me, but I don't have a big sweet tooth. Sometimes I add some cinnamon. I'll mix it all up and have a very satisfying breakfast. Once you learn to use plain yogurt, you'll never go back to that awful flavored stuff they sell.

Sally

I just saw a recipe in my new foodtv magazine for a copycat Pinkberry frozen yogurt recipe that uses plain yogurt. I always keep plain yogurt on hand so I'll definitely be trying it out soon.

I like to add raw garlic, lemon juice, olive oil, salt, and chopped cucumber to make a sauce called tzatziki that's good on just about anything.

It's also supposed to be a good tenderizer for meat.

http://www.finecooking.com/articles/marinades-flavor-tenderize.aspx

I have a friend who substitutes it in cake recipes (1/4 cup=1 egg), and they turn out amazingly moist.

I have a friend who substitutes it in cake recipes (1/4 cup=1 egg), and they turn out amazingly moist.

When I first read this and came to "it" I was thinking tzatziki, got to the end of the sentence and thought "moist sure, but doesn't that make the cake taste kinda funny?" Then I reset it to plain yogurt but not before a chuckle thinking about the flavor of moist cake with tzatziki. :^)

Lol. Souvlaki cake?? :-P That was totally a dangling tzatziki modifier, sorry. . .