Dannon, a major yogurt producer, offers suggestions for cooking with yogurt:
1. Plain yogurt is the most versatile product for cooking. Lemon and vanilla yogurt work well in fruit dishes, some salad dressings and desserts. Fruited yogurts are great in shakes or snacks to add richness with less fat and cholesterol.2. Cook, bake or freeze yogurt, but remember the active cultures will not survive the heating or freezing process, although the high nutritional value is retained.
3. To measure, spoon yogurt into a dry measuring cup and level off with a straight-edge spatula.
4. When yogurt is allowed to stand, a liquid called whey may separate out; simply stir it back in before using.
5. If heat must be applied, keep it low. High temperatures can cause separation, evaporation of liquid and the resulting curdled appearance; however, flavor and nutrition are not affected.
6. To help prevent yogurt from separating in cooked dishes, blend 1 tablespoon cornstarch with a small amount of yogurt, stir into remaining cup of yogurt and use in recipes according to directions.
Lemon Yogurt Pie