Being married to a Chef, I thought I knew a thing or two about cooking. Boy was I wrong!<\/p>\n
To provide a bit of background, I was making risotto for the boys, and discovered I was out of butter. Just as a professional chef would, I usually add a tablespoon of butter at the finish to add a creamy sheen to the risotto, and bind the grains together. Without the butter, I thought to myself, this risotto is going to be inedible. My boys won’t eat it. My husband will laugh at me, etc.<\/p>\n
Expectantly, I looked once more into the fridge, hoping a forlorn stick of butter would magically appear. Instead, what caught my eye was a container of low-fat yogurt, that I had purchased because I wanted to make yogurt cheese. For a moment, I wondered, could this work? Desperately, I added two large tablespoons of yogurt to the risotto, and stirred it in. I could not believe my eyes as the yogurt had exactly the same effect as butter, without the fat and cholesterol. I was thrilled, and hoped you would find this discovery equally wonderful.<\/p>\n
For other great ways to use low fat yogurt, check out this awesome recipe for seafood salad dressing<\/a>. With springtime fast approaching, this creamy dressing tossed with seafood, cucumber and celery is a great dinner idea for those lighter meals that we crave in warmer weather.<\/p>\n","protected":false},"excerpt":{"rendered":" Being married to a Chef, I thought I knew a thing or two about cooking. Boy was I wrong! To provide a bit of background, I was making risotto for the boys, and discovered I was out of butter. Just … Continue reading