Columnist Jim Barrows: White’s book proves yogurt is actually edible

Jim Barrows

Wednesday, Oct. 23, 1996 | 11:59 a.m.

JIM BARROWS, a retired SUN news editor, enjoys cooking.

IF THE MISSUS asks this shopper to pick up tofu at the store, she might get yogurt. Both are unpopular on this side of the kitchen table.

Thus, when Joanna White's "Recipes for Yogurt Cheese" arrived for this cookbook reviewer, it was hastily dismissed to the wife's pantry. "Do this as a favor to your low-cholesterol readers," she advised.

Further reading showed she was right (as usual). It's one of those Nitty Gritty Cookbooks (Bristol, 156 pages, $9), our favorite Crock-Pot publisher. I think they should be improved upon with real ingredients, but these work fine. Here goes, starting with our favorite ingredients:

Black Beans & Rice

3 c. cooked rice

1/2 c. cooked black beans

3 garlic cloves, minced

1 large red onion, chopped

1 (4-oz) can diced green chiles, drained

1 c. nonfat yogurt cheese

1/4 c. nonfat milk

3/4 lb low-fat Monterey jack cheese, shredded

1/2 c. nonfat sharp Cheddar cheese, shredded

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray. In a bowl, combine rice, beans, garlic, onion and chiles. In another bowl. combine yogurt cheese, milk and jack cheese.

Place half the rice mixture in baking dish. Spread with yogurt cheese mixture. Cover with remaining rice mixture. Bake 20 minutes. Sprinkle with Cheddar. Bake 10 minutes more. Serve hot.

This one's good on vegetable salads or as a sandwich spread:

Roquefort Dressing

8 oz Roquefort cheese, crumbled

1/4 c. balsamic (or red wine) vinegar

1/4 c. Dijon mustard

2 c. nonfat yogurt cheese

3/4 c. nonfat evaporated milk, milk, or half and half

Salt and pepper, to taste

Chopped chives (optional)

In a bowl, combine all ingredients with a spoon or whisk. Taste. Adjust seasonings. Refrigerate several hours to let flavors blend.

Shrimp and Vegetable Shells

1 lb jumbo pasta shells

1 c. nonfat yogurt cheese

2 Tbs low fat mayonnaise

1 Tbs lemon juice

1 or 2 Tbs sugar

2 c. cooked baby shrimp

2 c. celery, chopped

2 c. carrots, grated

1/2 c. water chestnuts, chopped

1/2 c. green onions, chopped

2 c. nonfat Cheddar cheese, shredded

Salt and pepper, to taste

Cook pasta per directions. Mix together yogurt cheese, mayonnaise, sugar and lemon juice. In a bowl, combine shrimp, celery, carrots, water chestnuts, green onions and Cheddar. Stir in yogurt mixture. Season to taste. Fill shells with shrimp mixture. Serve on a bed of lettuce.

Joanna has not forgotten the carnivores among us. Here's a fresh twist:

Creamy Meat Manicotti

1 lb lean ground beef

1/2 c. chopped onion

1/2 c. nonfat yogurt cheese

1/2 c. Parmesan cheese, grated, or shredded nonfat mozzarella cheese

4 egg whites (or 2 eggs), beaten

3/4 c. Italian-flavored breadcrumbs

2 Tbs fresh parsley, chopped fine

1 tsp basil

1/2 tsp oregano

1/2 tsp salt

Pepper, to taste

3 c. bottled pasta sauce

1 (8-oz) pkg large manicotti pasta, cooked per directions

1 c. shredded nonfat mozzarella or Monterey jack cheese

In a skillet, brown ground beef with onion. Drain off excess fat. Combine with yogurt cheese, Parmesan, eggs, breadcrumbs, parsley, basil, oregano, salt and pepper. Adjust seasonings.

Pour half the pasta sauce in a 9x13-inch baking dish. Place cooked pasta tubes upright in dish. Fill with the filling. Place filled pasta in a single layer on top of pasta sauce. Drizzle with remaining pasta sauce.

Preheat oven to 375 degrees. Cover with foil. Bake 20-25 minutes. Uncover and sprinkle with mozzarella. Return to oven until cheese melts. Serve immediately.

Want a low-cal yogurt dessert? Joanna has just the cake. Experiment with other liqueurs like amaretto, creme de menthe, Frangelico, raspberry. ...

Chocolate Liqueur Cheesecake

12 chocolate wafers, crushed

5 c. nonfat yogurt cheese

2 c. sugar

3/4 c. cocoa powder

1/2 c. flour

1/2 c. chocolate liqueur (or liqueur of choice)

2 tsp vanilla extract

1/2 tsp salt

4 egg whites (or 2 eggs)

1/4 c. semisweet chocolate, melted

Preheat oven to 300 degrees. Spray a 9-inch springform pan with nonstick cooking spray. Sprinkle chocolate crumbs in bottom of pan. With a mixer or food processor, mix remaining ingredients together until just combined. Don't overbeat.

Pour batter over crumbs. Bake 1 1/4 hours, until a knife inserted in center comes out clean. Cool completely. Cover and refrigerate at least 8 hours before serving.

Yummy dips, spreads and sauces in Joanna's book. Danish pastries. Guilt-free meals. Cordon Bleu stuff. Innovative and easy enough.

Happy cooking.