Eggless Blueberry Yogurt Cake ~ Day 150

A moist and fluffy yogurt cake loaded with antioxidant rich fresh blueberries.  This utterly delicious cake is super easy to whip up and makes a perfect on-the-go breakfast or snack.

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Preparation time: 10 minutes

Cooking time: 50 minutes to 1 hour

Yields: 1 loaf

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Ingredients:

• All-purpose flour - 2 cups plus 1 tsp
• Baking powder - 1 tbsp
• Salt - a pinch
• Sugar - 1 
• Honey - 2 tbsp
• Butter - 4 tbsp, room temperature
• Vegetable Oil - 1/4 cup
• Plain greek yogurt or low-fat plain yogurt - 1 cup
• Milk - 3/4 cup
• Vanilla extract - 1 tsp
• Cardamom powder - 1 tsp
• Fresh blueberries - 1 cup

Method:

1. Preheat the oven to 350 degrees F.  Grease a 9x12 loaf pan with butter and set aside.
2. In a large mixing bowl, sift the flour, baking powder, cardamom powder, and salt.  Coat blueberries in 1 tsp of all-purpose flour and set aside.
3. In an another bowl, whisk the sugar, honey, butter, and oil until fluffy.  Add the vanilla extract.  Gradually add the yogurt and milk and mix well.  Stir in the cardamom powder
4. Gently fold in the flour mixture into the wet mixture.  Add the blueberries to the batter and mix well gently.
5. Pour the batter into the prepared loaf pan.  Bake for 50 minutes to 1 hour or until a toothpick inserted in the center of the cake come out clean.  
6. Let the cake cool in the pan for 5 minutes.  Remove the cake and let it cool completely on wire rack.
7. Enjoy!!!

Recipe inspiration from here.

Greek Tzatziki (Greek Yogurt Dip) ~ Day 101

Tzatziki, pronounced 'zat-zee-key', is a delicious Greek dish made of Greek yogurt, cucumber, dill, and garlic.  It goes great with falafel, flat bread, pita bread, sandwiches, or as a dip for fresh vegetables.

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Preparation time: 5 minutes

Yields: 1 cup

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Ingredients:

• Greek yogurt (Full fat, 2%, fat-free) - 1 cup
• English cucumber - 1/4 cup, grated + 2 tbsp, seeded & finely chopped 
• Fresh dill - 1/4 cup, finely chopped
• Garlic - 1 clove, finely grated
• Lemon zest - 1/2 tsp
• Lemon juice - 1 tbsp, freshly squeezed 
• Salt and Pepper - to taste

Method:

1. Squeeze out as much as juice from the cucumber with a fine mesh strainer or with your hand.  
2. Combine all the ingredients in a mixing bowl along with the cucumber.
3. Chill and serve with pita, vegetables, or crackers.  This goes well with Indian dishes as well.

Drained juice can be used in making smoothies or soup.