Instructions: Fold or stir yoghurt gently into other ingredients. Avoid vigorous stirring that can break down yoghurts delicate structure.

Before cooking, stir 2 tablespoons all-purpose flour or 1 tablespoon cornstarch into each cup of yoghurt. When protected this way, you can bring yoghurt to a boil and cook I to 2 minutes to thicken without risk of curdling and separating.

Avoid high temperatures and long cooking times, which also cause curdling and separation. Flavor, however, is not affected.

A half and half mixture of yoghurt and ricotta cheese blended well in a food processor makes a good base for dips.

Use lemon or vanilla yoghurt as the dressing for Waldorf salad or coleslaw instead of mayonnaise.

Substitute plain yoghurt for at least half of the sour cream in sauces.

Follow the hints above for heating.)

Use plain yoghurt instead of milk when mashing potatoes.

Prepare macaroni & cheese mix with yoghurt instead of milk.

Top tacos, fajitas, chili and other Tex-Mex favorites with plain yoghurt rather than sour cream.

Make instant pudding with vanilla yoghurt in place of milk.

In uncooked frosting, substitute yoghurt for milk, sour cream, butter of margarine.

For tangy guacamole, stir in 2 tablespoons plain yoghurt for each avocado.

Layer angel or sponge cake with sliced strawberries or peaches and vanilla yoghurt for an easy shortcake.

For a light dressing for vegetable salads, combine 1 package ranch-style salad dressing mix and 1/2 cup reduced calorie mayonnaise. Stir in 1 cup plain yoghurt.

Use half plain yoghurt and half mayonnaise for potato, tuna or pasta salad

Place plain or flavored yoghurt in a mesh strainer or cheesecloth and drain overnight. The next day you will have yoghurt cheese than can be used in place of cream cheese.

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