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DIY Spa Treatment: Delicious, Softening Yogurt Cocoa Mask

BellaSugar — Mon, 16 Nov 2009 11:00:25 -0800

Want something that smells good enough to eat and is incredibly moisturizing for dry, cold-chapped skin? Try a simple yogurt cocoa face mask. You just need a tablespoon of cheap cocoa butter ($1) and a half tablespoon of yogurt. Melt the cocoa butter in a saucepan over low heat, then mix in the yogurt until smooth. Pour your concoction into a bowl and let it cool to a comfortable temperature, then apply for 15 minutes and wash off with warm water.

Plain Yogurt vs. Flavored Yogurt

FitSugar — Fri, 23 Oct 2009 05:50:03 -0700

For breakfast, yogurt with fruit and granola has become my favorite. I love that the yogurt offers lowfat protein, and the granola gives me fiber to keep me satisfied until lunch. With all this talk about how Americans are getting too much sugar, I'm trying to do what I can to cut back on added sugars.

I was wondering if there's a huge difference when choosing between plain yogurt or one that's flavored. So here's a comparison between a few flavors of Chobani Greek yogurt. To see the chart, read more.

These numbers are based on six-ounce containers.

	Plain	Vanilla	Blueberry	Honey
Calories	100	120	140	150
Saturated Fat	0 g	0 g	0 g	0 g
Cholesterol	0 mg	0 mg	0 mg	0 g
Sodium	80 mg	75 mg	65 mg	75 mg
Carbs	7 g	13 g	20 g	20 g
Fiber	0 g	0 g	less than 1 g	0 g
Sugars	7 g	16 g	20 g	20 g
Protein	18 g	16 g	14 g	16 g
Ingredients	Cultured Pasteurized Nonfat Milk.	Cultured Pasteurized Nonfat Milk, Evaporated Cane Juice, Natural Vanilla Flavor.	Cultured Pasteurized Nonfat Milk, Blueberries, Evaporated Cane Juice, Locust Bean Gum, Pectin, Natural Flavor.	Cultured Pasteurized Nonfat Milk, Clover Honey.

Wow. Plain yogurt is clearly the better option when it comes to sugar. The vanilla, blueberry, and honey flavors have more than twice the amount as the plain. Plain yogurt also contains fewer calories and more protein, so I'll definitely stick to plain.

If you're trying to cut down on sugar, but can't stomach the sour taste of plain yogurt, mix in fresh, frozen, or dried fruit. It not only offers added fiber, but it will sweeten your yogurt naturally, unlike the flavored yogurts that contain evaporated cane juice. Tell me, will this info make you choose plain over flavored yogurts?

DIY Spa Treatment: Honey and Yogurt Acne Mask

BellaSugar — Fri, 25 Sep 2009 13:00:53 -0700

When it's warm outside, my face tends to be more apt to breakout. Do you hear me on that one? I've shared with you dermatologist Dr. Hema Sundaram's recipe for her Sweet Tea Antioxidant Facial Exfoliator, and now she's got something else for us to help beat the early Autumn heat - and the pimples. Better yet? Most ingredients are probably already in your pantry or refrigerator. Her latest recipe both hydrates and exfoliates the skin, while providing antibacterial properties.

"Neem oil has antibacterial and anti-inflammatory effects, which can help heal breakout-prone Summer skin," said Dr. Sundaram. But that's not all. "The fatty acids in neem oil build collagen and maintain skin’s elasticity while plain yogurt works to soothe, nourish, and tighten skin," she added. Get the easy-to-make recipe after the jump.

Healthy Recipe: DIY Yogurt

FitSugar — Tue, 22 Sep 2009 09:00:15 -0700

I think that yogurt should be part of any healthy diet, on the daily. It's great with fresh fruit and granola, contains all the good kind of bacteria we need, and is an excellent source of calcium and protein. Eating yogurt every day can be costly, so I was really excited to discover how easy it is to make at home.

I started out by following the recipes posted on Make Your Own Yogurt and Chow, making a few modifications of my own. The homemade stuff tastes so much better than any store-bought version I've ever tried - it's creamier, tangy, and has a great consistency. There are no added sugars or preservatives, or wasteful plastic containers to throw out. I'm hooked and can't stop looking for cute glass jars so I can gift this homemade treat to my friends.

To find out how to make it, read more.

Heat milk on a stove top to about 185 degrees Fahrenheit.
Remove the milk from the heat and let it cool to 110 degrees, stirring occasionally.
Add a few tablespoons of plain yogurt to the milk to act as the starter culture.
Transfer this mix to a covered container and store in a warm area for a few days. The longer you let the yogurt sit out to ferment, the tangier and thicker it will become.
Refrigerate overnight before eating, stir well, and enjoy!

Find more Healthy Recipes and share your own in our Healthy Recipes group!

DIY Spa Treatment: Fabulous Honey and Yogurt Face Mask

BellaSugarUK — Tue, 08 Sep 2009 04:30:00 -0700

Not only am I obsessed with honey-enhanced beauty products, but ever since I went to Greece, I can't get enough of unsweetened yogurt (mixed with honey, of course). So when I came across this DIY face mask recipe and realized that I already had all of the ingredients stocked in my kitchen, I decided to give it a go. The treatment takes about twenty minutes to complete, and if you're looking for a budget friendly pick-me-up, this at home alternative is effective, and it's cheap as chips.

Here's what you'll need:

1 tablespoon honey

1 egg yolk

1 teaspoon almond oil

1 tablespoon yoghurt

For three, simple directions on how to make and apply your face mask, read more.

Step 1: In a glass or aluminum bowl mix together the egg yolk, honey, yogurt and almond oil. Still with a wooden spoon until all of the lumps are gone.
Step 2: Smooth the mixture all over your face and neck. Relex and let it sit on your skin anywhere from ten to fifteen minutes.
Step 3: Rinse off with warm water and pat dry. Notice how your skin feels moisturized, softer and tighter.

Healthy Eating Tip: Top Yogurt With Rolled Oats

FitSugar — Fri, 24 Jul 2009 13:00:55 -0700

I've 'fessed up to eating the same thing for breakfast every day: cereal and fruit with milk or yogurt. But lately, with all the delicious berries in season, I've been cutting down on the grains and loading up on fruit.

Hence, my latest healthy eating tip: treat your grains as a topping for your fruit and yogurt. Rather than load up on granola, which can be high in sugar and fat, use plain rolled oats (one of the foods women should eat daily) to add texture to your breakfast. A quarter cup of rolled oats has around 150 calories, but if you treat it as topping, you'll be eating less than half that amount.

Food Review: Yakult Probiotic Drink

FitSugar — Wed, 01 Jul 2009 09:32:49 -0700

I first said "yeah" to Yakult because I love saying the word "Yakult." I also love probiotics to promote healthy digestion. Plus, this probiotic drink comes in cute little bottles about the size of a shot glass, so it seemed like a fun way to drink healthy.

Yakult isn't a yogurt; it's a "fermented dairy drink" first produced in Japan and contains live, probiotic cultures to help boost your immune system and the good bacteria in your tummy. Sold in packs of five, the 2.7-fluid-ounce bottles can be downed as drinks, but I also enjoyed it poured over cereal in place of milk. So how does it taste?

Harissa Adds Pizzazz to a North African Vegetable Tagine

YumSugar — Tue, 23 Jun 2009 15:00:44 -0700

A while back, I showed you how to make your own version of harissa, a North African chili paste, from scratch. Although it tastes great in everything from couscous to pasta to grilled meats, I'd just come back from three days of all-out feasting and was craving nutritious, vegetable-forward meal. In this riff on a North African tagine, a little bit of spicy, smoky chili paste goes a long way. Make the best of harissa when you read more.

Moroccan Vegetable Tagine With Harissa Yogurt Sauce
From Bon Appétit

Ingredients

Yogurt Sauce:
1 cup (8 ounces) Greek-style yogurt (like Fage or Oikos)
1 tablespoon extra-virgin olive oil
1 teaspoon harissa sauce
1 garlic clove, minced
Coarse kosher salt

Vegetable Tagine:
Coarse kosher salt
1 pound carrots, peeled, cut into 1/2- to 3/4-inch pieces
1 3/4-pound turnip, peeled, cut into 1/2- to 3/4-inch pieces
3 tablespoons butter
1/2 pound spring onions or green onions, coarsely chopped (about 1 3/4 cups)
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh mint
2 garlic cloves, minced
1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 cup dry white wine
2 teaspoons all purpose flour
1 15-ounce can garbanzo beans (chickpeas), drained, rinsed
1 5-ounce bag baby spinach
1 to 3 teaspoons fresh lemon juice

Directions

Make the yogurt sauce: Whisk first 4 ingredients in medium bowl. Season to taste with coarse salt and pepper. Cover and chill; can be made 2 days ahead.
Make the vegetable tagine: Bring 8 cups water to boil in heavy large saucepan. Sprinkle with coarse salt. Add carrots; cook until just tender, about 4 minutes. Using skimmer or large slotted spoon, transfer carrots to large bowl of ice water. Return water to boil. Add turnip; cook until just tender, about 3 minutes. Using skimmer, transfer turnip to bowl with carrots. Reserve cooking liquid.
Melt butter in heavy large pot over medium heat. Add next 7 ingredients. Sprinkle with coarse salt and pepper. Cook until onions are soft, stirring often, about 8 minutes. Add wine; simmer until reduced by half, about 5 minutes. Stir in flour. Add carrots, turnip, beans, spinach, and 2 cups reserved cooking liquid (save the rest of the vegetable stock for another use). Bring to simmer; cook until vegetables are heated through, adding more cooking liquid for desired consistency. Season stew to taste with coarse salt, pepper, and lemon juice.
Divide stew among bowls. Spoon dollop of yogurt sauce over and serve.

Serves 6.

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Healthy Eating Tip: Mix Plain and Fruit Yogurts

FitSugar — Tue, 02 Jun 2009 12:00:00 -0700

I probably eat yogurt at least five days a week, being that it's so healthy with all the beneficial bacteria it contains. Even better is plain yogurt, since it doesn't contain as much sugar as fruit-flavored yogurts. If the sour taste is too pungent for your taste buds, I discovered a good compromise. I mix half plain yogurt with half fruit yogurt, so my new concoction is slightly sweeter than plain yogurt but doesn't have as much sugar as just the fruit-flavored yogurt.

To see how the nutritional info of this mixed yogurt compares with eating either just plain or just fruity yogurt read more.

	Chobani Plain	Chobani Peach	Half Plain and Half Peach
Serving Size	6 ounces	6 ounces	6 ounces
Calories	100	140	120
Total Fat	0g	0g	0g
Saturated Fat	0g	0g	0g
Cholesterol	0mg	0mg	0mg
Sodium	70mg	80mg	75mg
Carbs	7g	20g	13.5g
Fiber	0g	0g	0g
Sugars	7g	19g	13g
Protein	18g	14g	16g

As you can see from the chart, the mixed yogurt contains 6.5 fewer grams of carbs, six fewer grams of sugar, and 20 fewer calories than the peach yogurt. As an added bonus, it also has two more grams of protein. Once you go mixed, you'll never go back.

Come Party With Me: Bridal Brunch - Menu

partysugar — Tue, 05 May 2009 12:50:05 -0700

Since her engagement party was such a hit, Ronda's maid of honor asked me to help plan the bridal shower. The event will be an elegant classic brunch.

Guests are invited to help themselves to slices of baked asparagus and yellow pepper frittata. A smoked salmon platter with cream cheese and toasted bagels is a welcome companion. Those looking for a lighter breakfast can opt for a lemon-cherry yogurt parfait.

These homemade dishes will be supplemented with an assortment of toasts from a local bakery and store bought jams and granola. An easy buffet of make-ahead dishes served at room temperature, this versatile and vegetarian menu also works well for Mother's Day. Get the recipes: read more.

Baked Asparagus and Yellow Pepper Frittata
From Gourmet

Ingredients

2 pounds thin asparagus
2 large yellow bell peppers
3 shallots
1 medium zucchini
3 scallions
1 tablespoon unsalted butter
10 large eggs
1/2 cup heavy cream
3 tablespoons chopped fresh flat-leafed parsley leaves
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper

Directions

Preheat oven to 350°F. and butter a 13 x 9 x 2-inch glass baking dish (3-quart).
Trim asparagus and diagonally cut into 1/4-inch-wide slices. Cut bell peppers into 1/4-inch-wide strips and mince shallots. Halve zucchini lengthwise and diagonally cut both zucchini and scallions into thin slices.
Have ready a bowl of ice and cold water. In a large saucepan of boiling salted water blanch asparagus 1 minute and drain in a colander. Immediately transfer asparagus to ice water to stop cooking. Drain asparagus well in colander and pat dry.
In a large skillet cook bell peppers and shallots in butter over moderately low heat, stirring occasionally, until peppers are softened, about 10 minutes.
In a large bowl whisk together eggs, cream, parsley, salt, and pepper. Stir in asparagus, bell pepper mixture, zucchini, and scallions.
Pour custard into baking dish and bake in middle of oven until golden and set, about 35 minutes. Cool frittata on a rack. Frittata may be made 1 day ahead and chilled, covered. Bring frittata to room temperature before serving. If desired, loosen frittata from edges of pan and slide onto a platter.

Serves 12.

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Smoked Salmon and Whitefish Salad Platter
From Ina Garten

Ingredients

1 1/2 pounds smoked whitefish, skinned and boned
1/2 cup minced red onion
1/2 cup minced celery
1 cup good mayonnaise
1 1/2 tablespoons freshly squeezed lemon juice
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For serving:
6 bagels, sliced in thirds horizontally
1 pound thinly sliced smoked salmon
16 ounces cream cheese, softened
Sliced tomatoes and thinly sliced red onions

Directions

With your hands, flake the whitefish, being careful to discard all the skin and bones.
In a medium bowl, gently combine the whitefish with the red onion, celery, mayonnaise, lemon juice, salt, and pepper. Taste for seasoning.
Toast the bagel slices in a toaster.
Arrange a platter with the smoked salmon, cream cheese, tomatoes, and red onions. Serve with the whitefish salad at room temperature.

Serves 6.

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Lemon-Cherry Yogurt Parfait
From Food and Wine

Ingredients

1 cup heavy cream, chilled
1 cup 2 percent Greek-style plain yogurt
1/4 cup cherry preserves
1/4 teaspoon unflavored gelatin
1 teaspoon water
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
3 tablespoons confectioners’ sugar

Directions

In a medium bowl, using an electric mixer, beat the heavy cream at high speed until firm. Add the yogurt and beat just until combined.
Transfer half of the mixture to another bowl and fold in the cherry preserves.
In a small microwave-safe bowl, sprinkle the gelatin over the water and let stand until softened, about 1 minute. Microwave the gelatin at high power for 5 seconds, just until melted.
Add the gelatin to the plain whipped cream mixture along with the lemon juice, lemon zest and confectioners’ sugar and beat at medium speed just until combined.
Spoon half of the lemon cream into 4 wineglasses and top with half of the cherry cream. Top with the remaining lemon and cherry creams and refrigerate for 20 minutes before serving.

Serves 4.

Make ahead: The parfaits can be refrigerated overnight.

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