We’ve all been there — leftover yoghurt languishing in the fridge, a few days away from being thrown out. Instead of wasting food, try one of these recipes using yoghurt to finish off the last few spoons of plain yoghurt left in the tub.
From sweet to savoury, snacks to sides, you’ll be amazed at all the delicious meals you can make with your leftover yoghurt. Plus plain yoghurt is really good for you, so you can feel great about not wasting food and great about eating more healthy food!
Read more: 9 tasty ways to use up leftover herbs
One of the most versatile recipes using yoghurt is a spicy marinade. To tenderise and add flavour, stir 1 tbsp harissa paste into 150g low-fat plain yoghurt with the grated zest of a lime. Spread over lamb, chicken or salmon and leave to marinate for an hour. Grill until the yoghurt forms a golden crust.
For spooning over baked potatoes, you can’t beat this healthy mix. Mix plain yoghurt, chopped prawns, flaked smoked mackerel, chopped capers, lemon juice and chopped fresh dill. A good-for-you lunch.
Make a plum compote by cooking halved and stoned plums in some orange juice until soft. Sweeten with castor sugar to taste; leave to cool (this can be done in advance and kept in the fridge). Fold the compote into some vanilla yoghurt. Serve with banana, granola, some honey or syrup.
Creamy veg mash
Want luxury taste for fewer kilojoules? It might sound unusual, but switching cream for yoghurt is delicious. Mash cooked sweet potato and parsnips with a good dollop of low-fat Greek yoghurt, creamed horseradish and lots of chopped parsley and freshly ground black pepper.
Healthy and homemade — these fab strawberry and yoghurt lollies will be a hit with kids and adults alike! Put 150g strawberries, 90g castor sugar and 1 tsp vanilla extract in a bowl. Use a fork to crush the fruit until it’s broken up and the sugar has dissolved. Mix in 500g plain yoghurt. Pour the mix into a jug, then pour into 6 or 8 ice-lolly moulds (depending on their size) and freeze. If you’re feeling fancy, once frozen, ease the lollies out of the moulds, dip in melted chocolate, then quickly dip into some sprinkles. Serve as soon as they are set.
Yoghurt gives scones a lift. Rub 50g butter into 225g self-raising flour mixed with 2 tsp baking powder and 2 tbsp castor sugar. Stir in 100ml plain yoghurt and 1 beaten egg to form a soft dough. Pat out to 2cm deep, cut into triangles or stamp out circles, brush with milk and bake at 220°C for 10–12 minutes, until risen and golden.
Peanut butter treat
This is one of our favourite recipes using yoghurt because you can whip up this healthy afternoon snack in seconds to keep you (or the kids) going until dinner time. Mix 3 tbsp peanut butter with 1/2 cup plain yoghurt. Serve as a dip with slices of apples or pears.
This lemony dressing is so good, you’ll be making it even when you aren’t looking for recipes using yoghurt to finish off leftovers! Stir together 2/3 cup Greek yoghurt, 1/2 tsp crushed garlic, a generous pinch of salt and freshly ground pepper and the juice of half a lemon or 2 tbsp lemon juice. Add a tbsp of fresh chopped mint or dill for a herby kick.