Beyond the Breakfast Parfait: 3 New Ways to Use Yogurt

A tub of yogurt may be a fixture on your breakfast table, but there are more ways to serve this staple ingredient than the everyday parfait. On this morning’s all-new episode of The Kitchen, the co-hosts introduced a trio of recipes that showcase this sweet-tangy pick, one of which transforms the traditional yogurt-granola mash-up into a fake-out dessert. Read on below to get their ideas, then click here to find the how-tos for all the recipes featured on today’s show.

Yogurt Pops
No longer relegated to the dessert course, frozen pops can steal the breakfast spotlight too. All you need are handy ice-pop molds and three classic parfait fixings: yogurt, granola and a sweetener like maple syrup or honey. Once the mixture freezes inside the molds, you can grab the pops and munch on them — no spoon required. Bonus: There are no rules when it comes to the ingredients, so it’s up to you to pick your favorite flavors.

Yogurt Pesto Dip
For a savory spin on yogurt, try pairing thick, creamy Greek yogurt with the bold flavors of vibrant pesto to create a chip-ready dip. This recipe utilizes store-bought pesto to save time in the kitchen, which means that this fuss-free appetizer can be ready to eat in just 5 minutes.

Spicy Yogurt and Lime Dressing
While dressings made with mayonnaise and sour cream tend to be indulgent, Greek yogurt-based blends can be a better-for-you alternative. Here Geoffrey Zakarian pairs Greek yogurt with fresh cilantro, smoky cumin and just half a serrano chile to guarantee balanced flavor and manageable heat. Try his fast-fix dressing atop this chicken-veggie burrito bowl for satisfying results.

Tune in to The Kitchen on Saturdays at 11a|10c.

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