Tips and Tricks Tuesday

I've recently been experimenting with using plain yogurt in place of milk or sour cream in some recipes. This was all prompted by Zack and Aaron. They wanted Mac 'n cheese for lunch last week but I was out of milk. I had a nearly full tub of plain yogurt in the fridge, so I thought what they heck. It should lend a milky taste and it should make a nice creamy sauce. Oh my god was it good!!
I've made mac 'n cheese for the boys two more times since and I've cut the usual 1/4 cup of butter and 1/4 cup milk down to 2 tbsp of each and add 1/2 cup of plain yogurt. It's so yummy and the sause is so creamy! I'll never amke mac n cheese without it now.
Last night I made a Brisket with mashed potatoes as a side. Instead of loading the potatoes up with butter, milk and sour cream, I used the yogurt. I still added a small amount of butter, milk and sour cream, but not nearly as much.
Hopefully this will make a some of these fatty sauces and sides healthier. Plain yogurt will now be staple in my fridge. Hmmm, I wonder how it would taste in an Alfredo sauce....