I like yoghurt best when spooned straight from the dish, sprinkled with sugar and served with summer fruit compote.
Spoon yoghurt into a bowl of muesli with added chopped apple, banana or stewed damsons and serve for breakfast.
Mix with grapefruit segments and brown sugar. Or add snipped dried apricots and brown
Isugar and leave to stand for several hours so apricots soften.
Lighten mayonnaise for dressing by mixing half and half with yoghurt.
Use half yoghurt and half lightly whipped double cream to make a delicious topping for strawberries or trifle.
Sweeten with sugar and stir to a creamy con- 1
sistency, then spoon the yoghurt over baked apples or fruit pie.
Stir into chilled soups or swirl over the top of chilled soups as you would cream.
Add a spoonful to the milk used for mixing scones to give them a light texture.
Dilute with milk to a pouring consistency for milk shakes.
Yoghurt dressings are refreshing and especially good with spicy barbecue foods. Combine 1/4 pint (150ml) natural yoghurt with a squeeze of lemon juice, pinch of sugar, seasoning of salt and freshly milled pepper and 1 tablespoon chopped chives.