Stir the yogurt salad dressing with more than 50% oil, egg yolk and water clockwise. The fat in oil and egg yolk has affinity for water. Yogurt contains more protein and calcium, and tastes sweet and sour, similar to salad dressing. Because yogurt is sticky, especially the traditional solidified yogurt, it has better adhesion and is very suitable for making salads. The fruit acid in fruit also helps calcium in yogurt to be absorbed by human body.

Chinese name

Yogurt fruit salad

English name

Fruit salad

major constituent

Yogurt, fruit

classify

dessert

Someone's taste

Sweet and sour

quick

navigate by water/air

nutritive value

Cuisine characteristics

working methods

raw-food material

Apple, banana and sweet peach (not peaches, but varieties with hard flesh) each have 300g, 2 brown plums, lemon 1, watermelon 1, 000g. One bottle of Kraft pure yogurt (227g), a little salt and 50g sugar.

Exercise 1

1, half of lemon is cut into semi-circular thin slices, half is chopped, and salt and sugar are mixed to marinate for 30 minutes. Cut all the fruits into cubes about 2 cm square.

2. Mix yogurt with lemon sauce and evenly mix with diced fruit.

Exercise 2

Composition:

Yogurt is the right amount of food.

Oranges 1 g food

Strawberry 4 g food

Apple 1 pilgrims food

Pear is a small food.

Bitter chrysanthemum is eaten in moderation.

Kiwifruit is eaten in two phases.

bale

Recipe practice:

1. Wash strawberries and bitter chrysanthemum several times with flowing water, so that the flowing water can prevent residual pesticides from infiltrating into strawberries and bitter chrysanthemum.

2. After washing, add clear water and a little salt to the bitter chrysanthemum and strawberry, and soak them in light salt water for 5 minutes to kill harmful microorganisms remaining on the surfaces of the bitter chrysanthemum and strawberry.

3. Peel and wash the apples, dice them and soak them in light salt water to prevent the surface from oxidation and discoloration.

4. Peel kiwi fruit, orange and pear and cut them into pieces.

5. Take out the bitter chrysanthemum and strawberry soaked in light salt water, rinse them with clear water again, and remove the leaves and cut the strawberries into pieces for later use.

6. spread the bitter chrysanthemum on the bottom of the plate, put all the fruits on it, and then pour in the right amount of yogurt to eat.

Recipe tip:

Chrysanthemum tastes bitter and is a good product for clearing away heat and fire. Has antibacterial, antipyretic, anti-inflammatory and eyesight improving effects.

Strawberry can remove fire, clear away heat and inhibit liver fire, so it is a good fruit in spring.

Apples are rich in dietary fiber, mostly colloidal fiber, which has the function of lowering cholesterol;

Pear has the function of moistening lung and relieving cough;

Kiwifruit can regulate human body function, enhance resistance and supplement nutrients needed by human body. [ 1]

nutritive value

Contains a variety of fruits, rich in vitamins and dietary fiber.

Cuisine characteristics

The reason why yogurt replaces salad dressing;

Because salad dressing contains a lot of fat, if you use two tablespoons of salad dressing in each salad, you can generate more than 200 kilocalories. So girls who love salad should choose other more suitable recipes if they want to lose weight.

Yogurt contains more protein and calcium, tastes sweet and sour, and feels like salad dressing. Because yogurt is sticky, especially the traditional solidified yogurt, it has better adhesion and is very suitable for making salads. The fruit acid in fruit also helps calcium in yogurt to be absorbed by human body. If you want to reduce the salt intake in your diet, try yogurt salad!

reference data

[1] Yogurt and fruit salad. Xiangha. com [reference date 20 14-07- 16]