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    <title>topic 101 ideas for YOGURT in Wellness</title>
    <link>https://community.qvc.com/t5/Wellness/101-ideas-for-YOGURT/m-p/349592#M9241</link>
    <description>&lt;P&gt;As seen on Fixmeasnack.com.&lt;/P&gt; &lt;P&gt;Take plain yogurt and try these add ins:&lt;/P&gt; &lt;P&gt;&lt;STRONG&gt;Applesauce Yogurt-&lt;/STRONG&gt;&lt;/P&gt; &lt;P style="margin: 0in; margin-bottom: .0001pt; line-height: 12.0pt;"&gt; &lt;SPAN style="color: #414449;"&gt;1/2 – 3/4 cup plain yogurt&lt;BR /&gt; 1/4 – 1/3 cup unsweetened applesauce&lt;BR /&gt; 1 – 2 teaspoons honey&lt;BR /&gt; Dash ground cinnamon&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;Put the yogurt, applesauce, honey, and cinnamon into a serving bowl. Serve.&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;&lt;BR /&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt;&lt;STRONG&gt;Cornbread with Buttermilk Yogurt and Honey-&lt;/STRONG&gt;&lt;/P&gt; &lt;P style="margin: 0in; margin-bottom: .0001pt; line-height: 12.0pt;"&gt; &lt;SPAN style="color: #414449;"&gt;1 cup crumbled cornbread&lt;BR /&gt; 1/4 cup plain yogurt&lt;BR /&gt; 2 tablespoons buttermilk&lt;BR /&gt; Honey (to taste)&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt; &lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;Place cornbread in a serving bowl and set aside. In a small bowl, stir together the yogurt and buttermilk until smooth. Spoon the yogurt mixture over the cornbread. Drizzle honey on top depending on your preference and the sweetness of the cornbread. Serve.&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;&lt;BR /&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;&lt;BR /&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;STRONG&gt;&lt;SPAN style="color: #414449;"&gt;Peanut Butter and Jelly Yogurt-&lt;/SPAN&gt;&lt;/STRONG&gt;&lt;/P&gt; &lt;P style="margin: 0in; margin-bottom: .0001pt; line-height: 12.0pt;"&gt; &lt;SPAN style="color: #414449;"&gt;1/2 cup plain yogurt&lt;BR /&gt; 2 tablespoons peanut butter&lt;BR /&gt; 1/2 teaspoon sugar (optional)&lt;BR /&gt; 2 teaspoons strawberry or grape jam&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;In a small bowl, heat peanut butter in the microwave for 20-30 seconds. (Note: I was heating peanut butter that had been refrigerated. If yours is room temperature, start with only 10 seconds and check to see if has softened.) Mix peanut butter into yogurt. Sprinkle on sugar. Dollop jam on top. Serve.&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;&lt;BR /&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt;&lt;STRONG&gt;Butterscotch Yogurt-&lt;/STRONG&gt;&lt;/P&gt; &lt;P style="margin: 0in; margin-bottom: .0001pt; line-height: 12.0pt;"&gt; &lt;SPAN style="color: #414449;"&gt;1/2 cup plain yogurt&lt;BR /&gt; 1 tablespoon&lt;A rel="nofollow" href="http://smittenkitchen.com/2009/12/ridiculously-easy-butterscotch-sauce/" target="_blank"&gt;&lt;SPAN style="color: #9a6a3a; border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;"&gt;butterscotch sauce&lt;/SPAN&gt;&lt;/A&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;In a small bowl, stir together yogurt and butterscotch until smooth. Top with whipped cream and/or butterscotch chips, if desired. Serve.&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;&lt;BR /&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt; &lt;/P&gt; &lt;P class="MsoNormal"&gt;&lt;STRONG&gt;&lt;SPAN style="font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';"&gt; Cucumber Dill Yogurt-&lt;/SPAN&gt;&lt;/STRONG&gt;&lt;/P&gt; &lt;P style="margin: 0in; margin-bottom: .0001pt; line-height: 12.0pt;"&gt; &lt;SPAN style="color: #414449;"&gt;1/3 cup plain yogurt&lt;BR /&gt; 1/4 teaspoon dried dill&lt;BR /&gt; 1/4 teaspoon freshly squeezed lemon juice&lt;BR /&gt; 1/8 teaspoon garlic powder&lt;BR /&gt; Small pinch salt&lt;BR /&gt; Half of a cucumber, peeled&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;In a small bowl, stir together the yogurt, dill, lemon juice, garlic powder, and salt until smooth and well combined. Set aside.&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;Cut the cucumber half into thirds. Using a melon baller, scoop out the seeds of each cucumber section leaving the bottom in order to create a cup. Fill each cup with the yogurt mixture and serve.&lt;/SPAN&gt;&lt;/P&gt; &lt;P class="MsoNormal"&gt; &lt;/P&gt; &lt;P class="MsoNormal"&gt; &lt;/P&gt;</description>
    <pubDate>Sun, 18 Aug 2013 13:06:26 GMT</pubDate>
    <dc:creator>lolakimono</dc:creator>
    <dc:date>2013-08-18T13:06:26Z</dc:date>
    <item>
      <title>101 ideas for YOGURT</title>
      <link>https://community.qvc.com/t5/Wellness/101-ideas-for-YOGURT/m-p/349592#M9241</link>
      <description>&lt;P&gt;As seen on Fixmeasnack.com.&lt;/P&gt; &lt;P&gt;Take plain yogurt and try these add ins:&lt;/P&gt; &lt;P&gt;&lt;STRONG&gt;Applesauce Yogurt-&lt;/STRONG&gt;&lt;/P&gt; &lt;P style="margin: 0in; margin-bottom: .0001pt; line-height: 12.0pt;"&gt; &lt;SPAN style="color: #414449;"&gt;1/2 – 3/4 cup plain yogurt&lt;BR /&gt; 1/4 – 1/3 cup unsweetened applesauce&lt;BR /&gt; 1 – 2 teaspoons honey&lt;BR /&gt; Dash ground cinnamon&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;Put the yogurt, applesauce, honey, and cinnamon into a serving bowl. Serve.&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;&lt;BR /&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt;&lt;STRONG&gt;Cornbread with Buttermilk Yogurt and Honey-&lt;/STRONG&gt;&lt;/P&gt; &lt;P style="margin: 0in; margin-bottom: .0001pt; line-height: 12.0pt;"&gt; &lt;SPAN style="color: #414449;"&gt;1 cup crumbled cornbread&lt;BR /&gt; 1/4 cup plain yogurt&lt;BR /&gt; 2 tablespoons buttermilk&lt;BR /&gt; Honey (to taste)&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt; &lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;Place cornbread in a serving bowl and set aside. In a small bowl, stir together the yogurt and buttermilk until smooth. Spoon the yogurt mixture over the cornbread. Drizzle honey on top depending on your preference and the sweetness of the cornbread. Serve.&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;&lt;BR /&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;&lt;BR /&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;STRONG&gt;&lt;SPAN style="color: #414449;"&gt;Peanut Butter and Jelly Yogurt-&lt;/SPAN&gt;&lt;/STRONG&gt;&lt;/P&gt; &lt;P style="margin: 0in; margin-bottom: .0001pt; line-height: 12.0pt;"&gt; &lt;SPAN style="color: #414449;"&gt;1/2 cup plain yogurt&lt;BR /&gt; 2 tablespoons peanut butter&lt;BR /&gt; 1/2 teaspoon sugar (optional)&lt;BR /&gt; 2 teaspoons strawberry or grape jam&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;In a small bowl, heat peanut butter in the microwave for 20-30 seconds. (Note: I was heating peanut butter that had been refrigerated. If yours is room temperature, start with only 10 seconds and check to see if has softened.) Mix peanut butter into yogurt. Sprinkle on sugar. Dollop jam on top. Serve.&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;&lt;BR /&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt;&lt;STRONG&gt;Butterscotch Yogurt-&lt;/STRONG&gt;&lt;/P&gt; &lt;P style="margin: 0in; margin-bottom: .0001pt; line-height: 12.0pt;"&gt; &lt;SPAN style="color: #414449;"&gt;1/2 cup plain yogurt&lt;BR /&gt; 1 tablespoon&lt;A rel="nofollow" href="http://smittenkitchen.com/2009/12/ridiculously-easy-butterscotch-sauce/" target="_blank"&gt;&lt;SPAN style="color: #9a6a3a; border: none windowtext 1.0pt; mso-border-alt: none windowtext 0in; padding: 0in;"&gt;butterscotch sauce&lt;/SPAN&gt;&lt;/A&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;In a small bowl, stir together yogurt and butterscotch until smooth. Top with whipped cream and/or butterscotch chips, if desired. Serve.&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;&lt;BR /&gt;&lt;/SPAN&gt;&lt;/P&gt; &lt;P&gt; &lt;/P&gt; &lt;P class="MsoNormal"&gt;&lt;STRONG&gt;&lt;SPAN style="font-size: 12.0pt; line-height: 115%; font-family: 'Times New Roman','serif';"&gt; Cucumber Dill Yogurt-&lt;/SPAN&gt;&lt;/STRONG&gt;&lt;/P&gt; &lt;P style="margin: 0in; margin-bottom: .0001pt; line-height: 12.0pt;"&gt; &lt;SPAN style="color: #414449;"&gt;1/3 cup plain yogurt&lt;BR /&gt; 1/4 teaspoon dried dill&lt;BR /&gt; 1/4 teaspoon freshly squeezed lemon juice&lt;BR /&gt; 1/8 teaspoon garlic powder&lt;BR /&gt; Small pinch salt&lt;BR /&gt; Half of a cucumber, peeled&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;In a small bowl, stir together the yogurt, dill, lemon juice, garlic powder, and salt until smooth and well combined. Set aside.&lt;/SPAN&gt;&lt;/P&gt; &lt;P style="margin: 0in 0in 0.0001pt; line-height: 12pt;"&gt; &lt;SPAN style="color: #414449;"&gt;Cut the cucumber half into thirds. Using a melon baller, scoop out the seeds of each cucumber section leaving the bottom in order to create a cup. Fill each cup with the yogurt mixture and serve.&lt;/SPAN&gt;&lt;/P&gt; &lt;P class="MsoNormal"&gt; &lt;/P&gt; &lt;P class="MsoNormal"&gt; &lt;/P&gt;</description>
      <pubDate>Sun, 18 Aug 2013 13:06:26 GMT</pubDate>
      <guid>https://community.qvc.com/t5/Wellness/101-ideas-for-YOGURT/m-p/349592#M9241</guid>
      <dc:creator>lolakimono</dc:creator>
      <dc:date>2013-08-18T13:06:26Z</dc:date>
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