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Move yogurt beyond breakfast

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@tampatrib.com

Published: July 25, 2009

Yogurt can be so much more than breakfast.

As the base for a marinade, it does wonders for a piece of chicken, fish or meat. And because plain, nonfat yogurt is only mildly acidic, it is especially well suited for marinating delicate foods. And it's a healthy alternative to high-fat sauces.

Marinades usually are made with acidic ingredients (wine, vinegar and citrus juices) or enzymatic ingredients (pineapple and papaya juices). Both are great for adding flavor but can change the texture of the food, sometimes for the worse.

Yogurt marinades have tenderizing qualities but won't toughen food the way vinegar or wine would, or turn it mushy the way enzymatic ingredients can.

Yogurt and spice marinated chicken with grapefruit relish benefits from this type of soak. The tangy, pungent marinade adds intense flavor to otherwise bland chicken breasts, while leaving them moist and tender.

The marinade does have a bit of lime juice in it, but the acidity is cut by the yogurt and olive oil. And although a 15-minute marination can do the job, the yogurt, garlic and spice mixture is mild enough to go for up to a day.

The Associated Press

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