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Caramelized Nectarine
Snack American

Caramelized Nectarine

4.3

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Cut nectarine in half all the way around the pit. Twist open and discard the pit. Sprinkle sugar on the cut side of each nectarine half.
  2. 2 Place nectarine halves, cut-side down, onto a griddle or into a skillet over medium heat; cook until the bottoms are caramelized, about 1 minute and 30 seconds.
  3. 3 Place nectarines, cut-side up, onto a plate. Top each half with yogurt.

By Gabriel

Healthier Banana Banana Bread
Snack American

Healthier Banana Banana Bread

4.5

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan.
  2. 2 Whisk flour, baking soda, and salt together in a large bowl; set aside.
  3. 3 Beat brown sugar, butter, and yogurt together in a separate large bowl with an electric mixer until light and fluffy. The mixture should be noticeably lighter in color. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas until well blended; add to flour mixture and stir just to moisten. Transfer batter to prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 65 minutes. Let bread cool in pan for 10 minutes, then turn out onto wire rack to cool completely.

By MakeItHealthy

Lower-Carb Banana Protein Muffins
Snack American

Lower-Carb Banana Protein Muffins

4.3

Prep
10 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease 15 muffin cups or line with aluminum foil liners.
  2. 2 Mix together oats, mashed bananas, peanut butter, eggs, flax meal, almond flour, yogurt, agave nectar, vanilla, stevia, cinnamon, maple-flavored extract, baking powder, and baking soda in a stand mixer or food processor until batter is smooth. Fill each muffin cup 3/4-full with batter.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes. Cool muffins in the pans for 5 minutes before transferring to a wire rack to cool completely.

By jamjar

Gluten-Free Zucchini Carrot Muffins
Snack American

Gluten-Free Zucchini Carrot Muffins

4.5

Prep
25 min
Cook
25 min
Total
90 min

Instructions

  1. 1 Lightly grease 18 muffin cups.
  2. 2 Sift brown rice flour, tapioca starch, potato starch, cinnamon, baking soda, baking powder, salt, nutmeg, ginger, and cloves together into a large bowl.
  3. 3 Place quinoa, flax seeds, almonds, and sunflower seeds in a coffee grinder; pulse until finely ground. Add ground quinoa mixture to rice flour mixture; mix well.
  4. 4 Beat yogurt, brown sugar, eggs, coconut oil, agave nectar, and vanilla together in a large bowl until well combined; stir in rice flour mixture until batter is just blended. Fold in zucchini, carrot, apple, and raisins; divide batter between the prepared muffin cups. Rest batter at room temperature for 30 minutes.
  5. 5 Preheat the oven to 375 degrees F (190 degrees C).
  6. 6 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By swalker3

Homemade Yogurt in the Oven
Breakfast American

Homemade Yogurt in the Oven

4.8

Prep
5 min
Cook
15 min
Total
430 min

Instructions

  1. 1 Turn a self-cleaning oven on for 10 minutes at the lowest temperature, about 170 degrees F (77 degrees C). Turn the oven off and keep door closed to gently heat the oven walls, about 50 minutes.
  2. 2 Pour milk into a heavy pot over medium heat. Cook, stirring often, until an instant-read thermometer registers 185 degrees F (85 degrees C), about 15 minutes. Let cool to 115 degrees F (46 degrees C).
  3. 3 Mix 1 cup of cooled milk and yogurt together in a bowl until incorporated. Pour back into the pot of milk and stir to combine. Ladle the milk mixture into 5 very clean glass canning jars and screw on the lids.
  4. 4 Place the filled jars into the warm oven; leave the oven off and turn the oven light on. Leave the jars inside the closed oven for 6 hours. Remove the jars without shaking and place in the refrigerator until thickened, about 2 hours. Store in the refrigerator for up to 10 days.

By Melanie Tayler

Easy Homemade Yogurt
Breakfast American

Easy Homemade Yogurt

4.7

Prep
Cook
15 min
Total
405 min

Instructions

  1. 1 Pour milk into a pot and bring to a boil, stirring occasionally to prevent sticking. Reduce the heat and simmer for about 10 minutes; do not let it boil over.
  2. 2 Remove from the heat and let sit until you can leave your finger dipped into the milk for 10 to 15 seconds without it burning, 30 to 60 minutes. Pour in yogurt; there's no need to stir.
  3. 3 Put the lid on the pot and carefully wrap a blanket around it. Place the wrapped pot in a slightly warm place where it will be undisturbed for 6 to 10 hours; overnight is best. Then transfer to the refrigerator to allow the yogurt to continue to thicken.

By ParsiCook

Raspberry Shortcake Ice Pops
Dessert American

Raspberry Shortcake Ice Pops

4.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Place raspberries in a blender; blend until puréed. Pour purée through a sieve; discard seeds.
  2. 2 Combine seedless purée, yogurt, cottage cheese, and sugar in a blender; blend until smooth. Pour mixture into ice pop molds or paper cups; insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

By chaychaycote

Homemade Vanilla Yogurt
Breakfast American

Homemade Vanilla Yogurt

3.0

Prep
5 min
Cook
5 min
Total
490 min

Instructions

  1. 1 Heat up the oven by turning on for 3 to 4 minutes; turn the oven off.
  2. 2 Bring milk to a boil over medium-high heat in a large saucepan. Stir in sugar and vanilla extract until blended. Turn off heat and let sit until warm but not cool.
  3. 3 Place yogurt in a large container; pour in milk mixture. Cover and place in the oven until yogurt has set, 8 to 16 hours. Store in the refrigerator.

By reemlarki

Strawberry-Yogurt Shake
Drink American

Strawberry-Yogurt Shake

4.5

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine ½ ice cubes, bananas, strawberries, and yogurt in a blender; blend on high until smooth. Add remaining ½ ice; blend until smooth. Serve immediately.

By Jackie

Pumpkin Yogurt Raisin Muffins
American

Pumpkin Yogurt Raisin Muffins

4.4

Prep
10 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups.
  2. 2 Mix flour, baking powder, baking soda, and ginger together in a bowl.
  3. 3 Beat yogurt, pumpkin puree, sugar, and eggs together in a large mixing bowl until smooth. Fold sultana raisins into the yogurt mixture. Stir dry mixture into the wet mixture; pour into prepared muffin cups to about 3/4 full.
  4. 4 Bake in preheated oven until lightly browned and a toothpick inserted into the center of a muffin comes out clean, about 20 minutes. Cool in pans for 5 minutes before transferring to a serving platter.

By Cheerios

Homemade Maple Yogurt Recipe
Breakfast American

Homemade Maple Yogurt Recipe

5.0

Prep
10 min
Cook
485 min
Total
705 min

Instructions

  1. 1 Heat milk in a medium saucepan over medium heat until it comes to a lively simmer; stir in powdered milk and sugar until dissolved. Cool until an instant-read thermometer reads 110 degrees F (43 degrees C), about 30 minutes.
  2. 2 Place plain yogurt in a bowl; whisk in a small amount of milk mixture until combined. Whisk yogurt mixture back into milk mixture in the saucepan in a thin stream, whisking constantly, until well combined. Whisk in heavy cream and maple extract to combine.
  3. 3 Pour yogurt mixture into 7 individual serving jars. Process in a yogurt maker according to manufacturer's instructions, for 8 hours. Chill at least 3 hours before serving.

By hautegourmet

Lemon Tahini Yogurt Sauce
Appetizer American

Lemon Tahini Yogurt Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place garlic cloves in a blender or the bowl of a food processor; process until minced. Add tahini; process about 3 seconds. Add yogurt, lemon zest, lemon juice, and cumin; process until smooth. Season with salt. Transfer to a serving dish.

By Syd

Tzatziki Sauce — Yogurt and Cucumber Dip
Appetizer American

Tzatziki Sauce — Yogurt and Cucumber Dip

4.8

Prep
15 min
Cook
Total
615 min

Instructions

  1. 1 Line a colander with two layers of cheesecloth; place over a bowl. Place yogurt in cheesecloth-lined colander; cover with plastic wrap. Drain yogurt 8 hours to overnight.
  2. 2 Place grated cucumber in a fine-mesh strainer; drain 1 to 2 hours.
  3. 3 Combine yogurt, cucumber, dill, lemon juice, garlic, salt, and black pepper in a bowl; refrigerate for flavors to meld, at least 2 hours.

By jslingo

Red Potato Salad with Sour Cream and Chives
Dinner American

Red Potato Salad with Sour Cream and Chives

4.1

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Scrub potatoes (don't peel). If large, cut in half or in quarters. Boil potatoes in their skins until fork-tender. Drain, dry and cut into 1/2 inch cubes.
  2. 2 In a salad bowl, combine the potatoes, sour cream, yogurt, and chives; toss gently to coat. Add salt, and pepper to taste; refrigerate until chilled.

By jen