I love carbonara. But sometimes I find the egg sauce a bit, well, slimy. To fix that I often dilute the eggs with cream. While this tastes pretty darned good, it happens to have a pretty darned bad effect on my hips. So lately I’ve been using yogurt instead. You can use any kind of plain yogurt in this recipe (from non-fat to whole milk). I’m still partial to the whole milk version, but again, I swap it out for lower fat when my mind is on my hips. I also swap out the traditional bacon or pancetta for the much lighter Canadian version.
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Christine Pittman is the recipe developer, writer and photographer at Cook the Story, where it's all about the story (except when it's about the food!). She's a Canadian stay-at-home mom who has somehow found herself living in Florida. Her recipes are simple, fresh and from scratch while her writing is simple, fresh and from her funny bone. You don't want to miss any of her real food, real writing or flavorful pictures so be sure to follow her on her blog, Facebook, Twitter, Pinterestand Google+!
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This is an easy and healthy version of the classic Pots Au Chocolat that uses Greek yogurt instead of heavy cream for richness. The best part: Only one measuring cup, one bowl and one spatula are dirtied. Gotta love a rich chocolatey dessert that involves barely any dishwashing!
Traditionally Welsh Rarebit is made of a rich cheese and ale sauce poured over toast. For this finger food version the sauce is made less sloppy with the addition of mushrooms and yogurt while the cheese is broiled on top. Beware, the IPA in the sauce gives a bitter tang that just plain begs for a sip or two more beer to drink alongside.
