Review: Yummy ideas, even if you're not a Greek-style yogurt lover
Rating: 4 out of 5
Date: 04 6, 2012
Frankly, I'm not a big fan of Greek yogurt. One of my kids loves Greek yogurt, but when I've tried it... yuk.  I'm not sure if it's the bland flavor or the texture, but it's not my kind of dairy treat.  (Okay, I'm probably more than a little spoiled by those cute little packaged yogurts with the foil lids and ingredients Mother Nature never dreamed of... and probably wouldn't want to.)Anyway, I bought this cookbook because I figured there must be some way the whole family (including me) could enjoy Greek yogurt.  I was not disappointed.I loved getting to know more about the author.  One of the selling points of this book was who wrote it.  I've seen her name mentioned with other recipes I've liked.  In this book, it was refreshing to read Patty's common-sense "almost vegetarian" approach to home cooking.  I also like that, when flour is in these recipes, Patty suggests both all-purpose flour and a smaller amount of whole wheat flour.  That combination makes baked goods healthier, but they don't turn out too heavy. My family likes foods that are healthy, but don't taste "healthy," if you know what I mean.I think my favorite recipe is "Bacon, Sun-Dried Tomato & Chive Scones."  I mix my baked goods in my Blendtec Mix N' Blend II Mixer and Blender on 1Motor Base. I can't even think about kneading by hand, now.  That mixer seems to knead just enough for light, fluffy breads and rolls. (No more sore muscles or messy kitchen counters now, either.)  So, that may have helped how well these scones turned out, but -- wow! -- the bacon and sun-dried tomatoes were the perfect flavor mix.  I topped mine with melted cheddar, and the recipe was a big hit.The Lemon-Yogurt Cheesecake was yummy, but I'd urge people to use really fresh eggs so the cheesecake isn't too runny.  When I made this recipe, I was a little skeptical, and it did turn out softer than I'm used to... but the flavor made this worth eating with a spoon.The biggest surprise was the Mint Frozen Yogurt, because the recipe was so simple. The lemon juice really brought out the mint flavor, and kept the honey from tasting too cloying as a sweetener. Next time, I may freeze this in a pie shell made with chocolate graham crackers, and topped with a drizzle of chocolate syrup.  I think it'd make a great dessert pie.