Tomato Yogurt Breakfast Cocktail Recipes

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YOGURT BREAKFAST DRINK



Yogurt Breakfast Drink image

Sleepyheads will savor this dreamy smoothie. Simply blend yogurt, milk and orange juice concentrate for a fresh start to your day. -Renee Gastineau, Seattle, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 5m

Yield 6 servings.

Number Of Ingredients 5

2 cups vanilla yogurt
2 cups peach yogurt
1/2 cup thawed orange juice concentrate
1/2 cup fat-free milk
2 cups ice cubes

Steps:

  • In a blender, combine the first 4 ingredients; cover and process until smooth. Add ice cubes; cover and process until smooth. Pour into glasses; serve immediately.

Nutrition Facts : Calories 166 calories, Fat 2g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 100mg sodium, Carbohydrate 30g carbohydrate (0 sugars, Fiber 0 fiber), Protein 8g protein. Diabetic Exchanges

TOMATO, ONION & CUCUMBER RAITA



Tomato, onion & cucumber raita image

This easy, low-fat Indian yogurt dip makes a great side to cool down the spice of curry or tandoori chicken

Provided by Anjum Anand

Categories     Condiment

Time 15m

Number Of Ingredients 7

1 ripe tomato , chopped into 1cm dice
¼ red onion , finely chopped
85g cucumber , finely chopped
a large handful chopped coriander
1 tsp cumin seeds , toasted and coarsely ground
450g plain yogurt , whisked until smooth
sugar , to taste

Steps:

  • Stir together the tomato, red onion, cucumber, coriander, cumin seeds, plain yogurt, and a large pinch of sugar. Season to taste, adding more sugar if it is particularly sour.

Nutrition Facts : Calories 53 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.1 milligram of sodium

ROASTED TOMATOES & CREAMY TAHINI YOGURT



Roasted tomatoes & creamy tahini yogurt image

Try the moreish combination of hot tomatoes and cold yogurt - and stir tahini through the yogurt to make it rich and nutty. This is a wonderful summer dish

Provided by Esther Clark

Categories     Lunch, Side dish

Time 40m

Number Of Ingredients 8

600g mixed heritage or heirloom tomatoes
5 small garlic cloves, thinly sliced
4 thyme or oregano sprigs
3 tbsp extra virgin olive oil, plus an extra drizzle to serve
400g thick Greek yogurt
3 tbsp tahini
pinch of chilli flakes, such as Aleppo (optional)
flatbreads or focaccia, to serve

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Put the tomatoes on a baking tray lined with baking parchment, then scatter over the garlic and thyme, reserving a few thyme leaves. Drizzle with the oil and season with a little salt. Roast for 25-30 mins until the tomatoes have softened but are still holding their shape.
  • Meanwhile, combine the yogurt with the tahini and ½ tsp sea salt flakes. Chill until needed.
  • Spread the cold yogurt mixture over a large serving plate. Spoon over the tomatoes, along with the garlic and thyme and pour over the roasting juices. Sprinkle with a pinch of chilli flakes, if you like, and the reserved thyme, then serve with flatbreads or focaccia for scooping everything up.

Nutrition Facts : Calories 336 calories, Fat 28 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 0.8 milligram of sodium

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