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Ingredients

• ✓ whole-milk greek yogurt
• feta cheese
• olive oil
• lemon juice
• lemon zest
• garlic
• mint
• basil
• black pepper

Instructions

1. 1 Combine feta cheese, yogurt, oil, lemon juice, lemon zest, and garlic in a food processor and mix until well blended and smooth. Add mint, basil, and pepper and pulse to combine.

By NicoleMcmom

Ingredients

• ✓ whole-milk greek yogurt
• lemon juice
• lemon zest
• vanilla extract
• honey
• neufchatel cheese
• vanilla extract
• lemon
• egg
• honey
• salt
• ginger
• flaxseed meal
• almond
• coconut
• rolled oat
• butter

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
2. 2 Toss oats, coconut, almonds, flaxseed meal, ground ginger, and salt together in a bowl to combine.
3. 3 Whisk ⅓ cup honey, egg, grated zest of 1 lemon, juice of 1 lemon, and 1 teaspoon vanilla extract together in a small bowl until thoroughly combined; stir into oat mixture using a wooden spoon, or your hands, until well combined. Firmly press mixture into the bottom and up sides of the springform pan until crust is approximately ⅓-inch-thick on all sides.
4. 4 Bake in the preheated oven until edges are golden brown and bottom of crust is set, about 25 minutes. Remove from oven; cool completely in the pan, about 1 hour. Run a knife around the sides of the springform pan; gently remove crust from the pan.
5. 5 Whip Neufchatel cheese in a bowl with an electric mixer on medium-high speed until completely smooth. Add Greek yogurt, 3 tablespoons honey, 1 teaspoon vanilla extract, ½ teaspoon lemon zest, and 1 teaspoon lemon juice; beat on medium-high speed until mixture is smooth and thoroughly combined. Taste and adjust sweetness, adding more honey if desired.
6. 6 Pour filling into cooled crust; refrigerate cheesecake for at least 1 hour. Keep chilled until ready to serve.

By Kim

Ingredients

• ✓ whole-milk greek yogurt
• lemon zest
• lemon juice
• poppy seed
• brown sugar
• blueberry
• vanilla extract
• sea salt
• lemon zest
• lemon juice
• white sugar
• cream cheese
• water
• gelatin
• salt
• brown sugar
• graham cracker
• butter

Instructions

1. 1 For the crust: Heat butter in a small saucepan over medium-low heat until it smells nutty and brown bits form on the bottom, about 15 minutes. Don't to tempted to crank up the heat to get there faster; you'll just end up with burned butter.
2. 2 Meanwhile, pulse graham crackers, brown sugar, and salt in a food processor until fine crumbs form. Carefully pour browned butter into crumb mixture while food processor is running. Press combined mixture into bottom and sides of a 10-inch tart pan with a removable bottom. Freeze for 20 minutes or chill for 1 hour until set.
3. 3 For the filling: Stir gelatin and cold water together in a small bowl. Let stand for 5 minutes, then microwave until gelatin dissolves, about 10 seconds.
4. 4 Beat cream cheese in a bowl with an electric mixer for 30 seconds. Add yogurt, white sugar, lemon juice, lemon zest, salt, and vanilla. Beat until smooth, then beat in gelatin. Pour mixture into the chilled crust. Chill until set, about 2 hours.
5. 5 For the topping: Stir blueberries, brown sugar, poppy seeds, lemon juice, and lemon zest together in a bowl; spoon over cheesecake.

By Ashley Baron Rodriguez

Ingredients

• ✓ whole-milk greek yogurt
• lemon juice
• confectioners sugar
• blueberry
• water
• egg
• blueberry
• vanilla extract
• egg
• heavy cream
• butter
• ginger
• salt
• baking soda
• lemon zest
• cardamom
• baking powder
• white sugar
• all-purpose flour
• whole wheat flour

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper.
2. 2 Combine whole wheat flour, all-purpose flour, sugar, baking powder, cardamom, lemon zest, baking soda, salt, and ginger in a large bowl. Grate in frozen butter using a box grater; toss until mixture resembles coarse crumbs.
3. 3 Combine yogurt, cream, 1 egg, and vanilla extract in a small bowl; stir into flour mixture until forms a crumbly dough and just until no dry clumps of flour remain. Stir in 1 cup unthawed blueberries.
4. 4 Pour crumbly dough onto the prepared baking sheet; firmly press together until forms a cohesive 8-inch circle. Flatten top to ensure circle is even. Cut into 8 triangular pieces; space pieces 1 inch apart on the baking sheet.
5. 5 Whisk 1 egg and water together in a small bowl; gently brush over tops of each scone.
6. 6 Bake in the preheated oven until tops are golden brown, 20 to 25 minutes. Cool completely, about 30 minutes.
7. 7 Press 1/4 cup thawed blueberries through a fine-mesh strainer into a medium bowl using the back of a wooden spoon to extract 2 to 3 tablespoons juice. Discards skins and seeds. Whisk confectioners' sugar and lemon juice into blueberry juice until smooth; drizzle over cooled scones.

By Kim

Ingredients

• ✓ whole-milk greek yogurt
• self-rising flour

Instructions

1. 1 Mix self-rising flour and Greek yogurt together in a large bowl until combined. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
2. 2 Pat dough into a rough 9x7-inch rectangle. Divide into 8 equal pieces. Lightly dust each piece with flour and flatten into a semi-rectangular shape, about 1/4 inch thick.
3. 3 Lightly grease a large skillet and place it over medium heat. Add 1 or 2 of the flattened dough pieces to the skillet. Cook until they begin to bubble and brown, 2 to 4 minutes. Flip over and cook an additional 2 to 4 minutes. Remove from heat and repeat with remaining dough until all pieces are cooked. Serve warm.

By Kim

Ingredients

• ✓ whole-milk greek yogurt
• all-purpose flour
• whole wheat flour
• baking powder
• baking soda
• kosher salt
• cinnamon
• brown sugar
• white sugar
• egg
• olive oil
• banana
• vanilla extract
• walnut
• brown sugar

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease and flour a 10x5-inch loaf pan.
2. 2 Sift all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon together.
3. 3 Beat brown sugar, white sugar, and eggs in a stand mixer or with a hand-held electric mixer until light and fluffy, about 5 minutes. Reduce speed to low and slowly drizzle in olive oil until evenly combined. Beat in bananas, Greek yogurt, and vanilla extract until combined. Fold in 1/3 of the flour mixture with a spatula; repeat twice more until flour is fully incorporated.
4. 4 Pour batter into the prepared loaf pan. Sprinkle walnuts and Demerara sugar over the top.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes.

By voraciousgirl

Ingredients

• ✓ whole-milk greek yogurt
• garlic
• olive oil
• lemon juice
• ketchup
• aleppo red pepper flakes
• salt
• cumin
• black pepper
• paprika
• cinnamon
• chicken thigh
• metal skewer

Instructions

1. 1 Whisk yogurt, garlic, olive oil, lemon juice, ketchup, red pepper flakes, salt, cumin, black pepper, paprika, and cinnamon together in a large bowl.
2. 2 Place chicken thigh halves into the yogurt marinade and coat them thoroughly on all sides. Cover the bowl with plastic wrap and refrigerate, 2 to 8 hours.
3. 3 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. 4 Using 2 skewers for each kebab, thread half of the chicken thighs onto each pair of skewers making a fairly thick "log" shape.
5. 5 Place kebabs on the preheated grill. Do not try to turn them until they begin to unstick from the grill, 3 or 4 minutes. Turn kebabs and grill the other side for 3 to 4 minutes. Continue cooking and turning until chicken is no longer pink in the center, about 6 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By John Mitzewich

Ingredients

• ✓ whole-milk greek yogurt
• bamboo skewer
• red onion
• green bell pepper
• salt
• lemon zest
• garlic
• mint leaves
• lemon juice
• chicken breast
• cayenne pepper
• cinnamon
• coriander
• cumin
• paprika
• garlic
• salt
• honey
• lemon juice
• cilantro
• mint
• olive oil

Instructions

1. 1 Whisk olive oil, 1/4 cup mint, cilantro, 2 tablespoons lemon juice, honey, 1 1/2 teaspoon salt, 2 cloves garlic, paprika, cumin, coriander, cinnamon, and cayenne in a large bowl. Reserve 1/4 cup marinade in a separate bowl.
2. 2 Place chicken in a large resealable plastic bag. Pour marinade over chicken. Press air out of the bag and seal tightly. Turn the bag to distribute the marinade. Place in a bowl and refrigerate for 5 hours.
3. 3 Whisk yogurt, 1/2 cup lemon juice, 1/4 cup mint, 2 cloves garlic, lemon zest, and 1 teaspoon salt together in a bowl to make sauce. Cover and place in the refrigerator.
4. 4 Toss green bell peppers and red onion in the reserved 1/4 cup marinade. Remove chicken from the bag and discard all marinade. Thread chicken, peppers, and onion alternately onto skewers.
5. 5 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Arrange skewers on the grill. Close lid and cook, turning once or twice, until chicken is firm to the touch, 8 to 10 minutes. Remove from grill and let stand for 2 to 3 minutes. Serve with cold sauce.

By VikingCook