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Whole Wheat Carrot-Raisin Muffins
Snack

Whole Wheat Carrot-Raisin Muffins

3.8

Prep
15 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease 14 muffin cups, or line with paper muffin liners.
  2. 2 Combine flour, baking soda, pumpkin pie spice, and salt in a bowl. Whisk together yogurt, vegetable oil, honey, vanilla extract, and orange juice in a separate bowl. Gently fold carrots into the yogurt mixture. Stir yogurt mixture into the flour mixture until just combined. Gently fold raisins into the batter. Scoop batter into prepared muffin cups until nearly full.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 12 to 13 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By abby

Cantaloupe Dressing

Cantaloupe Dressing

3.8

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 In the container of a blender, combine the cantaloupe, yogurt and sugar. Blend until smooth. Chill or serve immediately.

By Kimberly H

Mint Dark Chocolate Chip Frozen Yogurt
Dessert

Mint Dark Chocolate Chip Frozen Yogurt

5.0

Prep
5 min
Cook
Total
275 min

Instructions

  1. 1 Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
  2. 2 Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
  3. 3 Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

By WHIRLEDPEAS

No Guilt Cheesecake
Dessert

No Guilt Cheesecake

4.1

Prep
Cook
Total

Instructions

  1. 1 Place a paper towel in a colander, and place the colander over a bowl to collect any draining liquid. Pour yogurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yogurt curd like cream cheese.
  2. 2 Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
  3. 3 Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
  4. 4 Bake at 325 degrees F (165 degrees C) for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving.

By Charlotte

Cinnamon Pear Frozen Yogurt
Dessert

Cinnamon Pear Frozen Yogurt

4.4

Prep
5 min
Cook
Total
45 min

Instructions

  1. 1 Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
  2. 2 Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

By Marianne

Summer Fruit Trifle
Dessert American

Summer Fruit Trifle

4.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Cover bottom of a large bowl with ⅓ angel food cake cubes; cover with 1 ⅓ cups yogurt. Spread 1 ⅓ cups strawberry slices and blueberries on top. Repeat layering two more times with remaining cake cubes, yogurt, and berries. Serve immediately or chill until needed.

By KGlavin

Frozen Blueberry Yogurt Pops
Dessert American

Frozen Blueberry Yogurt Pops

4.4

Prep
5 min
Cook
Total
125 min

Instructions

  1. 1 Combine blueberry juice, blueberries, and yogurt in a blender; blend on high speed until smooth, 15 to 20 seconds.
  2. 2 Pour into 8 frozen pop molds (2.5 to 3 ounces each). Cover, insert craft sticks, and freeze until frozen, about 2 hours.
  3. 3 Dip outsides of molds into warm water to loosen.

By Ocean Spray

Quick and Easy Lemon Pineapple Dessert
Dessert

Quick and Easy Lemon Pineapple Dessert

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine vanilla yogurt, lemon yogurt, pineapple, and pudding mix in a bowl; stir until well combined. Fold in whipped topping.
  2. 2 Spoon mixture into 4 dessert dishes, and chill for about 30 minutes.
  3. 3 Garnish each dessert with a blueberry, toasted coconut, or an additional dollop of the whipped topping, if desired.

By lutzflcat