The Greek Yogurt Miracle Solution Read Online Free Page B

the dough will not reach the top). Transfer dough to bowl, rolling ball a bit to coat with oil. Cover bowl tightly with plastic wrap, set aside at room temperature and let dough rise for 1 hour. Dough will be very soft and sticky.
    Lightly dust work surface with about 1/4 cup flour. Transfer dough to floured surface and roll lightly in flour. Gently knead dough for about 1 minute, dusting work surface with more flour as needed to prevent dough from sticking. Form dough into a ball and return to bowl. Cover bowl tightly with plastic wrap, set aside at room temperature and let dough rise for 30 minutes.
    Transfer dough back to floured work surface and cut dough in half to form two balls. Dusting work surface with more flour as needed to prevent dough from sticking, lightly knead each ball for about 30 seconds. Reform into balls. Dough is now ready to be formed into a crust or saved for future use. To store, wrap each dough ball individually in plastic wrap. Dough can be kept refrigerated for 24 hours or frozen for up to 1 month.
    To use from refrigerator:
Remove dough from fridge and let warm at room temperature for about 10 minutes. Form a pizza crust.
    To use from frozen:
Thaw dough in fridge overnight. Remove dough from fridge and let warm at room temperature for about 10 minutes. Form a pizza crust.
    Per Serving (1/8 dough ball)
    Before: 183 calories, 5 g total fat
    Dish Do-Over: 94 calories, 2.9 g total fat, 0.4 g saturated fat, 15 g carbohydrates, 2.4 g fibre, 1.2 g sugar, 3.2 g protein, 99 mg sodium, 0 mg cholesterol
Do-Over Whipped Cream
    Makes 2 cups
    Hands-on Time: 15 minutes
    Total Time: 35 minutes
    The purists out there will balk at this recipe, but here’s my theory: whipped cream is a waste of calories and fat. There, I said it. Just half a cup of whipped cream tips the scales at 11 grams of fat and more than 100 calories. I’d rather have a few slices of bacon or a nice piece of dark chocolate instead, thank you very much. If you’re craving a little fluffy stuff on top of your dish do-over dessert or milkshake, this simple recipe will do the trick with a fraction of the fat.
    1 tsp unflavoured gelatin powder
    1 cup skim milk
    2 tbsp organic icing sugar
    1 tsp pure vanilla extract
    In a small bowl, combine gelatin with 2 tbsp milk and set aside for 5 minutes to soften.
    Meanwhile, in a small saucepan, combine remaining milk, sugar and vanilla and bring to a simmer over medium heat. Remove from heat and add softened gelatin, stirring until gelatin is dissolved. Transfer mixture to a stand mixer or medium stainless-steel mixing bowl. Cover and refrigerate until mixture begins to thicken slightly, about 15 minutes.
    Using whisk attachment or an electric whisk, beat on high speed for about 8 minutes, until thick and fluffy. Cover and refrigerate, or serve immediately. It will last for up to 24 hours refrigerated.
    Note:
whipped cream must be stored in the fridge. It will deflate if left to stand at room temperature, though it can be re-whipped.
    To re-whip:
Divide whipped cream in half, whisk half of mixture until smooth and gently fold into remaining mixture. Serve immediately.
    Per Serving (1/4 cup)
    Before: 103.5 calories, 11 grams total fat
    Dish Do-Over: 20 calories, 0 g total fat, 0 g saturated fat, 3.5 g carbohydrates, 0 g fibre, 3.5 g sugar, 1.3 g protein, 14 mg sodium, 1 mg cholesterol

Buffalo Wings with Blue Cheese Dip
    Serves 10
    Hands-on Time: 30 minutes
    Total Time: 1 hour, 15 minutes + 4 hours marinating time
    I grew up in the Niagara region, so frequent trips to Buffalo, New York, for its famous chicken wings and for bargain hunting was always something to look forward to on the weekends. The skin-to-meat ratio of a chicken wing makes it fatty enough on its own, but then we deep-fry them, toss them in hot sauce loaded with butter and dunk them in a blue cheese sauce that has as its base mayo and sour cream. For this do-over, I use skinless drumettes (the meaty upper part of a chicken wing)