Liberte Yogourt Recipes

I recently had the pleasure of tasting a wide variety of the Liberte Yogourts and my clients and I enjoyed sampling the tasty flavors and incredible variety that Liberte offers.  They have an extensive line of products including Mediterranee, Six Grains, Goat Products and Plain Yogurt.  Here are a few recipes that I created in my kitchen…I hope you enjoy them as much as my clients and I did.


Grilled Yogurt Chicken with Summer Squash

Ingredients

4 boneless, skinless chicken breasts

1 cup Liberte Plain Yogourt

1 teaspoon lime juice

1 teaspoon ground cumin

½ teaspoon sea salt

½ teaspoon chili powder

¼ teaspoon turmeric

1 tablespoon olive oil

1 zucchini, diced

1 yellow summer squash, diced

2 scallions, chopped

¼ cup fresh cilantro, chopped

¼ cup dried cherries, chopped

2 tablespoons balsamic vinegar

Freshly ground black pepper, to taste

Directions

  1. In a medium bowl, combine yogurt, lime juice, cumin, sea salt, chili powder and turmeric; mix well.  Add cooked chicken and coat with yogurt mixture on both sides; let sit to marinate for 15 minutes at room temperature.  Transfer chicken to a plate; sprinkle with additional sea salt and freshly ground black pepper.
  2. Place chicken breasts onto a hot grill; cook both sides until chicken is fully cooked and no longer pink in the center.
  3. In a large bowl, toss olive oil with zucchini, squash, scallions, cilantro, cherries and balsamic vinegar; gently toss and place onto serving dishes.  Sprinkle with desired sea salt and pepper, to taste.
  4. Transfer a cooked chicken breast onto each serving dish atop zucchini salad.

Black Bean Soup with Yogourt Sauce

Ingredients

1 cup Liberte Plain Yogourt

¼ cup fresh cilantro leaves

¼ cup fresh basil leaves

2 teaspoons olive oil

2 cups onion, chopped

2 scallions, chopped

2 cups green bell pepper, chopped

5 garlic cloves, chopped

1 tablespoon curry powder

5 cups vegetable broth

1 (14.5 ounce) can whole tomatoes

1 (15 ounce) can black beans, drained and rinsed

1 tablespoon chili powder

1 tablespoon apple cider vinegar

Directions

  1. In a blender, combine yogurt, cilantro and basil; blend until cilantro and basil are finely chopped.  Cover and place in the refrigerator to chill.
  2. In a large saucepan, heat oil over medium heat. Add onion, scallion, bell pepper and garlic; sauté for 10 minutes or until onion is translucent.  Add curry powder; continue to stir.  Slowly add vegetable broth and tomatoes; bring to a boil.  Add black beans, chili powder and apple cider vinegar.  Cover, reduce heat and simmer for 25-30 minutes.
  3. Transfer to serving bowls. Serve hot with chilled yogurt sauce.

Fruit Muesli

Ingredients

½ cup rolled oats, uncooked

½ cup orange juice

½ cup Liberte Mediterranee French Vanilla yogourt

¼ cup dried cranberries

¼ cup golden raisins

¼ teaspoon almond extract

2 tablespoons macadamia nuts, chopped

Directions

  1. In a medium sized bowl, combine all ingredients; mix well. Cover and place in the refrigerator overnight.
  2. Serve with fresh fruit.

Liberte Lime Salad Dressing

Ingredients

1 cup Liberte Six Grains Pear yogourt

2 tablespoons fresh lime juice

1 teaspoon balsamic vinegar

¼ cup fresh cilantro, finely chopped

1/8 teaspoon chili powder

2 tablespoons sesame seeds

Pinch of sea salt

Directions

  1. Combine all ingredients in a medium sized bowl; mix well to combine.  Place in the refrigerator to cool until ready to serve.

Chilled Mango Coconut Soup

Ingredients

2 ripe mangos, diced

4 fresh strawberries

2 cups orange juice

2 cups Liberte Mediterranee Coconut yogurt

1 teaspoon ground flax seeds

Directions

  1. Blend all ingredients in a blender until smooth. Place in the refrigerator to cool for at least 90 minutes until serving.

Honey Goat Cheese and Cicken Tortilla Pizza

Ingredients

4 Gluten-Free tortillas

8 ounces Liberte Honey Goat Cheese

1 cup organic tomato sauce (or organic salsa)

2 chicken breasts, shredded

4 fresh basil leaves, chopped

Directions

  1. Preheat oven to 350 degrees.
  2. Place each tortilla on a baking sheet lined with parchment paper.  Top with tomato sauce, shredded chicken and goat cheese.  Sprinkle with chopped basil.
  3. Place into the oven for 10-15 minutes or until desired doneness.
  4. Remove from oven; serve hot.

Have you ever tried any of the Liberte products?


And Now For…’In The News This Week’

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Also, be sure to check out my newly created  Galaxy Granola Recipes!

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Amie | 
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6 replies
  1. Sweet and Fit
    Sweet and Fit says:

    my mom (who is Persian) always marinates chicken breast in yogurt and saffron juice, I always thought it was so strange, but it actually makes the chicken very tender. You are so great at creating recipes, they sound amazing!

    Reply
    • The Healthy Apple
      The Healthy Apple says:

      Awww thank you so much darling….you are too kind….hope you are well…have a fabulous weekend….. Aims

      Reply
    • The Healthy Apple
      The Healthy Apple says:

      Thanks so much, Christie…I appreciate your comment and hope you enjoy IIN as you’re going to love it!!

      Reply

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