"Top Chef" champ Richard Blais knows a thing or two about cooking and about weight loss -- he has lost 60 pounds over the past eight years, through healthy eating and cooking and with running. The chef now runs marathons, raising money for charity.
This holiday season, Blais offers some ideas for keeping nutrition high as well as flavor, teaming up with Dannon Oikos to develop recipes that feature nonfat Greek yogurt.
But before we get to the recipes, here are a few tips from him on cooking with yogurt:
- Swap out regular sour cream on your mashed potatoes with Greek nonfat yogurt for a nutritious and creamy-thick taste.
- Greek nonfat yogurt can be used in dips and dressings as a substitute for regular mayonnaise or sour cream.
- Use Greek nonfat yogurt in marinades its a great tenderizer.
- Greek nonfat yogurt is a great substitution for some holiday staple ingredients such as oil, butter, cream cheese or ricotta cheese.
- Avoid using aluminum products when cooking with yogurt -- its acidity can react negatively with aluminum.
Now how about some healthy mashed potatoes and cheesecake -- really!
Dannon Oikos Greek Yogurt Mashed Potatoes
By Richard Blais
- 1 lb red bliss potato
- 1 tbsp sea salt
- 3 tbsp extra virgin olive oil
- 2 tbsp minced garlic
- 1 cup Dannon Oikos plain Greek nonfat yogurt
- 1 tbsp rosemary, minced
- 2 tbsp parsley, minced
- 1 lemon, zest and juice
- White pepper
Boil the potatoes with the salt until tender. A fat reduction overview can help you build a clear describe of what you need to focus on to accomplish your fat loss objective if you're a rookie; or serve as a reminder for these who are at an intermediate or more boost stage of their weightloss strategy. Applying are seven steps that can serve as methods for your special weight loss system. The first thing that one must understand is that losing weight and losing fat is not exactly the same thing. Many weight loss applications have fooled people into thinking that it is the same, but most diets and weight loss plans only work by resulting in a person's body to lose more muscle flesh and water than actual body fat, more help please visit The Fat Loss Factor. It is OK to leave the skins on.
Drain the pot and mash the potatoes while hot.
In a large saute pan over medium heat, saut the garlic in a tablespoon of olive oil. When the garlic releases its aroma, add the herbs and remove from the heat.
Add the contents of the pan to the pot with the mashed potatoes. Stir in the yogurt and remaining olive oil to the potatoes and add a squeeze and zest of lemon. Add pepper to taste.
Makes 6 servings at 145 calories, 7 grams of fat, 17 grams carbohydrates, 2.5 grams fiber, 5.6 grams protein.
Dannon Oikos Greek Yogurt Pumpkin Cheesecake
By Richard Blais
- 4 oz. cream cheese
- cup sugar
- 4 eggs
- 4 oz. canned pumpkin pie filling
- 4 oz. Dannon Oikos plain Greek yogurt
- tsp salt
- tsp vanilla
- tsp cinnamon
In a mixer, using the paddle attachment, blend together the cream cheese and sugar.
Add in the eggs one at a time, scraping the bowl after each one.
In a separate bowl, mix together the pumpkin pie filling, yogurt, salt, vanilla and cinnamon.
Add the yogurt mixture into the cream cheese mixture and mix until fully combined.
Fill the desired molds and bake at 300 degrees in a water bath for 15-20 minutes.
Makes 8 servings at 152 calories, 7.2 grams fat, 17.5 grams carbohydrates, 1.2 grams fiber, 5.4 grams protein.
You can also download a holiday cookbook from Dannon at its website.
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