Mauro Fisberg is past General Secretary and ex-president, Latin American Society for Pediatric Research-SLAIP. He is also member of the Steering Committee of the Post Graduation in Pediatrics and Pediatrics applied Sciences, Federal University of Sao Paul and advisor of the Nutrition Department of Brazilian Pediatric Society and Sao PauloPediatric Society.

Also member of the YINI and Danone International Institute Board, he coordinated a book with 65 chefs to include the yogurt in the daily cooking and habits.

In our book, we did collect recipes from the best chefs in our country (Brazil) and asked them to use yogurt at their will and 68 recipes from dressings to meat preparations were presented. I hope you will enjoy some of them.

Ingredients

Serves: 4

• 500g of peeled and diced potatoes
• Salt to taste
• 150g of clean and finely diced shrimp (can be replaced with Sea bass)
• 25g of unsalted butter
• 150ml of Greek yogurt
• 50g of Gruyere cheese
• One egg yolk
• 15g of thyme and fresh oregano (diced leaves only)
• Black pepper to taste
• 150g of wheat flour
• 150g of chopped almonds
• One egg
• One egg white
• Canola oil for frying

Instructions

1. In a pan, cook the potatoes in poorly salted water until they soften.
2. Drain the water from the pan and mash them with a fork. Add the shrimp, butter, yogurt, cheese, one egg yolk, thyme, oregano, pepper and salt and mix well.
3. Sprinkle your counter with flour and then split the dough into four parts.
4. Slice each part into 1.5cm thick strips. Sprinkle each strip with more flour and let them cool. With a knife, cut the strips into 10cm pieces each.
5. Separately, put both flour and almonds in separate bowls, and beat a whole egg with the remaining egg white.
6. With a spatula, crumb the croquettes first with the flour, then dip them into the beaten eggs, and finally, crumb them again with the almonds. Store them in the fridge for 1 hour.
7. In another pan, heat the oil and fry them until they are golden brown and crispy.
8. Serve hot with green salad.

More to come tomorrow.

 The recipe is copyright © by Mauro Fisberg. Used with permission by Editora April SA. All rights reserved.

Toby’s expertise includes over 13 years of experience in various areas of food and nutrition. She is a registered dietitian with a master’s degree in clinical nutrition and dietetics from New York University. She  has also counseled patients for over 6 years in private practice.

Through ongoing consulting and faculty positions, she has established herself as one of top US experts in culinary nutrition, food safety and media.

The health benefits of Greek Yogurt

In her new book, The Greek Yogurt Kitchen: More Than 130 Delicious, Healthy Recipes for Every Meal of the Day, Toby shows readers how to cut back on fat and calories without compromising flavor. She shares how Greek yogurt is one of today’s most versatile and nourishing ingredients and how it can be used in unexpected ways, making even the most bad-for-you foods healthier, tastier and more satisfying.

Greek yogurt has many nutrition and health benefits. It can have less lactose and twice the amount of protein of traditional yogurt and can you help meet the recommended 3 daily servings of dairy. In addition Greek yogurts contain live, active cultures which can help make yogurt a more easily digestible alternative to milk. Additionally, it contains calcium to help build strong bones… The versatility of Greek yogurt is endless. But this thick, creamy yogurt is more than just for breakfast or a snack.

Toby Amidor Nutrition

Toby is the founder of Toby Amidor Nutrition, where she provides nutrition and food safety consulting services for individuals, restaurants and food brands. As a nutrition expert for FoodNetwork.com,  she writes for their Healthy Eating Blog and helps develop content and analy

Ingredients

Serves: 24

Cupcakes

• 1½ cups unbleached flour
• 1 cup whole wheat pastry flour
• ¾ cup unsweetened cocoa powder
• 4 teaspoons ancho chile powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1/8 teaspoon kosher salt
• 1 cup granulated sugar
• ¼ cup (½ stick) unsalted butter, melted
• ¼ cup nonfat plain Greek yogurt
• ¼ cup prune butter
• 1½ cups low-fat milk
• 4 large eggs
• 1½ teaspoons vanilla extract

Frosting and Garnish

• ¾ cup whipped cream cheese
• ½ cup nonfat vanilla Greek yogurt
• 2 tablespoons confectioners’ sugar
• 1 teaspoon vanilla extract
• ¼ ounce dark chocolate (60% to 70% cocoa)

Instructions

Prep time: 25 minutes – Cook time: 20 to 25 minutes

1. Preheat the oven to 350°F (180°C). In a medium bowl, sift together the all purpose flour, pastry flour, cocoa powder, chile powder, baking powder, baking soda, and salt.
2. In a large bowl, whisk together the granulated sugar, melted butter, yogurt, and prune butter. Stir until smooth. Whisk in the milk. Add the eggs, one at a time, whisking until each one is incorporated, and then add the vanilla extract. Stir the mixture until well combined. Slowly add the ingredients to the wet, folding gently until completely combined.
3. Scoop a heaping ¼ cup of the batter into each cupcake liner. Gently tap the tin against the counter several times to remove any air bubbles.
4. Place on the center rack in the oven and bake until toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes. Remove the tin from the oven and set aside to cool for 5 minutes; then transfer the cupcakes to a wire rack to cool completely.
5. While the cupcakes are cooling, make the frosting: Place the cream cheese, yogurt, confectioners’ sugar, and vanilla extract in a small bowl and whisk to combine.
6. Frost each cooled cupcake with 1 tablespoon of the cream cheese frosting. Grate the dark chocolate over the frosting to garnish. Serve immediately or store in an air-tight container in the refrigerator for up to 5 days.

Serving size

1 cupcake with 1 tablespoon frosting and garnish

Nutrition Information (per serving)

Calories: 153; Total Fat: 5 grams; Saturated Fat: 2 grams; Protein: 5 grams; Total Carbohydrates: 23 grams; Sugars: 11 grams; Fiber: 1 gram; Cholesterol: 42 milligrams; Sodium: 128 milligrams

Recipe from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.

Ingredients

Serves: 4

• 4 boneless, skinless chicken breast cutlets
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons canola oil
• 1 shallot, minced
• 2 cloves garlic, minced
• 6 cups (about 1 pound) cremini mushrooms, sliced
• 3 tablespoons unbleached all-purpose flour
• 1 cup reduced-sodium chicken broth
• ½ cup dry white wine
• 1 teaspoon chopped fresh thyme leaves
• 2/3 cup low-fat plain Greek yogurt
• 2 tablespoons chopped fresh parsley leaves

Instructions

Prep time: 12 minutes – Cook time: 30 minutes

1. Season the chicken breasts on both sides with ¼ teaspoon of the salt and the pepper.
2. Heat the oil in a large skillet over medium heat. When the oil is shimmering, add the chicken and cook until browned, about 6 minutes on each side. Transfer the chicken to a plate and set it aside.
3. Add the shallot and garlic to the skillet you used for the chicken, and cook over medium heat until fragrant, about 1 minute. Add the cremini mushrooms and continue to cook, stirring occasionally, until the mushrooms have softened and their juices are released, about 8 minutes.
4. Sprinkle the flour over the mushroom mixture and continue cooking, still stirring, until it is incorporated, about 1 minute.
5.  Add the broth, wine, and remaining ¼ teaspoon salt, and bring to a boil.
6. Lower the heat to a simmer and continue to cook until the sauce thickens, 2 minutes.
7. Add the chicken and thyme to the skillet and simmer gently over medium-low heat for 4 minutes.
8. Remove the skillet from the heat.
9. Place the yogurt in a small bowl. Spoon ¼ cup of the mushroom sauce into the yogurt to warm it. Add the warmed yogurt mixture to the skillet and stir to incorporate.
10. Place 1 piece of chicken on each of four plates and top with ¾ cup of the mushroom sauce. Sprinkle the parsley over the chicken, and serve immediately.

Serving size

1 piece chicken and ¾ cup sauce

Nutrition information (per serving)

Calories: 335; Total Fat: 12 grams; Saturated Fat: 2 grams; Protein: 45 grams; Total Carbohydrates: 11 grams; Sugars: 4 grams; Fiber: 1 gram; Cholesterol: 109 milligrams; Sodium: 532 milligrams

Recipes from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.

Ingredients

Serves: 4

• ½ cup non-fat plain Greek yogurt
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 1 clove garlic
• 2 tablespoons white balsamic vinegar
• ¼ teaspoon mustard powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• ¼ cup extra-virgin olive oil
• 2 plum tomatoes
• 2 Kirby or Persian cucumbers
• ¼ head romaine lettuce
• 1 yellow bell pepper
• 2 medium carrots

Instructions

1. Put the yogurt in a medium bowl, add the basil and parsley, and stir to combine. Set aside.
2. Mince the garlic.
3. In a medium bowl, whisk together the garlic, vinegar, mustard powder, salt, and black pepper.
4. While whisking, slowly drizzle in the olive oil until emulsified.
5. Cut the tomatoes and cucumbers into ¼-inch dice and shred the romaine. Cut the yellow bell pepper in half, discard the seeds, and cut into ¼-inch dice. Peel and grate the carrots.
6. To assemble the parfaits, layer the bottom of each of 4 parfait glasses with ¼ cup diced tomatoes, followed by ¼ cup diced cucumbers and ½ cup shredded lettuce.
7. Gently press down with the back of a spoon to pack the ingredients.
8. Top with 2 tablespoons of the yogurt mixture, ¼ cup of the diced yellow pepper, and then ¼ cup of the shredded carrots.
9. Drizzle with 1½ tablespoons of the vinaigrette.

Serving size

1 parfait

Nutrition information (per serving)

Calories: 168; Total Fat: 14 grams; Saturated Fat: 2 grams; Protein: 4 grams; Total Carbohydrates: 9 grams; Sugars: 4 grams; Fiber: 2 grams; Cholesterol: 0 milligrams; Sodium: 166 milligrams

Recipes from THE GREEK YOGURT KITCHEN by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.

Photo credit : Hollan Publishing

The 3rd yogurt summit is indeed a great success with more than 250 participants, many questions and an amazing social activity on our #yogurt2015 that generated 432 tweets and 632,193 impressions on Twitter.

Yes, it’s done, but far from over!

In the coming days, our editorial will share with you great content from the event so you feel as though you were there : video interviews of our speakers, a summary report, photos and a detailed coverage of the entire Yogurt Summit.

So make sure you stay connected to the #Yogurt2015 community. Why not take a look at our brand new website: dev.yogurtinnutrition.com. We have given it new life and refreshed it from the ground up to make our content easy to access. Looking for yogurt info ? We’ve got content for that !

Did you get Toby’s book ?

Toby Amidor, MS, RD, CDN, founder of Toby Amidor Nutrition, has written a book entirely devoted to the cult product, “The Greek Yogurt Kitchen: More than 130 Delicious, Healthy Recipes for Every Meal of the Day”. Toby is the contributor to FoodNetwork.com Healthy Eats blog and US News & World Report Eat + Run blog and has a monthly column in Today’s Dietitian Magazine. She is also the nutrition advisor for Sears’ FitStudio and an adjunct professor at Teachers College, Columbia University.

As a special guest of 3rd Yogurt Summit, Toby attended a signing session of her new book. If you missed it, you can grab her book right here : http://buff.ly/1EgdNIU

Saturday, March 28th, 2015 – 8:00 am – Room YELLOW 2

WCO, IOF and ESCEO have worked in partnership for several years to develop a unique European springtime meeting programme for healthcare professionals, researchers and young scientists. With over 4,500 participants, this has become the largest educational event and most vibrant clinical research forum for osteoporosis, osteoarthritis and musculoskeletal diseases in Europe.

In these context, the Yogurt in Nutrition Initiative for a Balanced Diet will be holding a satellite symposium dedicated to weight management and musculoskeletal health. The preliminary program can be viewed hereafter.

Mean intake of yogurt, based on 3 consecutive days, was 21 g/day, with 24% of consumers who had a mean intake of 88 g/day. However, more detailed data suggest that consumption of this product is associated with a healthy lifestyle. Yogurt consumers showed a global positive trend towards a better diet quality (PanDiet score) and increasing interest in nutritional information. Females were twice as likely to consume yogurt and consumption was much higher for 18-64-year-olds vs. 65-year-olds, as well as for higher vs. lower physical activity. Smokers were 30% less likely to consume yogurt than non-smokers.

The time of day at which yogurt is consumed is a significant factor in how often it is consumed. Breakfast was the moment of consumption for which highest intake was registered (8.3 g/day vs. 4.8 g/day for snacking) and regular breakfast consumers were 2.7 times more likely to eat yogurt than those who skipped it. People who reported often eating out also showed a reduced tendency to consume yogurt.

Source: Turrini, A et al. The FASEB Journal 2014 vol. 28 no. 1 Supplement 1018.2