Fat-free Greek yoghurt

Thank you for that Glass I'll give it a go - if it separates I'll still eat it

Is this any good river

Dauphinoise Potatoes
A rich and indulgent accompaniment; this traditional French dish includes thinly sliced potatoes in a creamy garlic sauce.

MethodPrep time: 20 minutes Serves: 4
1. Pre-heat the oven to 190°C/327°F/Gas Mark 5 and grease a gratin or a suitable ovenproof dish.
2. Peel the potatoes and place in a pan of cold water, bring to the boil, cook for approx 10 minutes until the slices are tender. Drain using a colander and leave to cool slightly.
3. Layer the potatoes with the onions and garlic into the dish and season with salt and pepper.
4. Mix the yogurt and cream together in a jug, until smooth. Pour the mixture over the potatoes, it should nearly reach the surface of the dish.
5. Sprinkle with nutmeg and parmesan and bake until golden brown and bubbling for approximately 1 hour.
6. Let the gratin rest for 10 minutes before serving and serve whilst still warm.

Cooking time: 1 hour

Hints and tips

Try this dish with a traditional Sunday roast.

Ingredients

800g Maris Piper potatoes, thinly sliced
1 large onion, finely sliced
2 garlic cloves, crushed
25g Rachel's butter
300g Rachel's greek style natural yogurt
200g double cream
Salt and pepper
Sprinkle of nutmeg
Grated parmesan

Yes Nellie that's what I thought, particularly for a baked dish.

Thanks Glass I like the look of that recipe.

I've just experimented with soup that I made yesterday ..... put some in the saucepan and brought it to simmering then added a good dollop of the yoghurt and continued to simmer, and it didn't separate. I often stir in yoghurt/cream into a sauce just wasn't sure what would happen to this non-fat variety.

Still don't know if I can make a potato dauphinoise with it

Yes you can river but you need to add a little at a time and I usually add at the end of cooking, here is a recipe, loads online

Chicken curry

ingredients
2 large onions, sliced
600ml chicken stock
2 tsp turmeric
3 cardamom pods
1 x 2.5cm piece cinnamon stick
4 black peppercorns
4 cloves
1 tsp ground coriander
1 tbsp peeled and grated root ginger
1 tsp ground cumin
½ tsp mild chilli powder
3 garlic cloves, crushed
4 skinless and boneless chicken breasts, sliced
275ml fat free natural yogurt, brought to room temperature
Salt
2 tbsp chopped coriander leaves, to garnish
method
Put the onion and 425ml of the chicken stock in a large, heavy-based saucepan. Cover the pan, bring to the boil and then boil for 10 minutes. Reduce the heat, uncover the pan and cook gently for 20 minutes, until the onion is tender, golden and syrupy.
Add all the spices and garlic to the pan, and cook for 3-4 minutes. Then add the chicken and cook for a few minutes to coat in the spices, then stir in the remaining chicken stock.
Cover the pan and simmer very gently over a medium heat for 20 minutes until the chicken is cooked.
Transfer the curry to a large serving bowl. Add 4 tbsp of the cooking sauce to the yogurt and stir well. Gradually add the yogurt into the curry, stirring continuously.
Season to taste with salt, and serve immediately with boiled rice, and garnish with the chopped coriander.

I would imagine the fat free would separate more quickly than the full fat.