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Two-Ingredient Dough Bread Bowls for Soup
Bread & Baking American

Two-Ingredient Dough Bread Bowls for Soup

3.8

Prep
10 min
Cook
40 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
  2. 2 Combine flour and Greek yogurt in a large bowl until well blended; transfer dough to a floured work surface. Knead dough for about 5 minutes, adding more flour as needed to keep dough from being too sticky.
  3. 3 Divide dough in half; roll each half into a ball. Place each ball on the prepared baking sheet; flatten each to a 1-inch thickness using your hand. It should look like a burger patty.
  4. 4 Whisk egg and water together in a small bowl until well mixed; brush over dough patties. Sprinkle tops and sides of dough patties with bagel seasoning.
  5. 5 Bake in the preheated oven until nicely browned and a toothpick inserted into centers comes out clean, about 40 minutes. Cool completely.
  6. 6 Cut out a circle from tops of each bread bowl with a knife; remove some bread inside circle to make room for soup. Serve soup of choice inside bread bowls.

By Soup Loving Nicole

Greek Yogurt Poppy Seed Muffins
Bread & Baking American

Greek Yogurt Poppy Seed Muffins

4.3

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Spray 15 muffin cups with cooking spray.
  2. 2 Lightly spoon 2 cups flour into a dry measuring cup; level with a knife. Combine flour, sugar, baking powder, baking soda, and salt in a bowl using a whisk; make a well in the center.
  3. 3 Stir yogurt, buttermilk, butter, eggs, poppy seeds, and vanilla extract together in a separate bowl; add to flour mixture, stirring just until batter is moist. Spoon batter into prepared muffin cups.
  4. 4 Bake in the preheated oven until tops are golden brown, about 18 minutes. Remove muffins from cups immediately and place on a wire rack.

By Alexis

Fresh Strawberry Banana Bread
Bread & Baking American

Fresh Strawberry Banana Bread

5.0

Prep
20 min
Cook
65 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with nonstick spray. Line a baking sheet with parchment paper.
  2. 2 Sift flour, baking soda, cinnamon, and salt together into a bowl. Set aside.
  3. 3 Cream brown sugar and butter together in a large bowl. Mix in Greek yogurt, eggs, and vanilla extract. Add mashed bananas and mix until combined. Gradually mix in dry ingredients. Fold in strawberries. Pour into the prepared pan and set on the lined baking sheet.
  4. 4 Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 65 to 80 minutes.

By Yoly

Dark Chocolate Butternut Squash Bread
Bread & Baking American

Dark Chocolate Butternut Squash Bread

5.0

Prep
10 min
Cook
45 min
Total
115 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a loaf pan with cooking spray.
  2. 2 Blend applesauce, Greek yogurt, and coconut oil together in a bowl using an electric mixer. Mix in sucralose-sugar blend until combined. Add egg whites and almond milk; blend until fluffy. Mix in butternut squash and almond extract. Add cocoa powder, salt, baking soda, and baking powder; mix to combine. Add oat flour slowly, mixing batter until no dry spots remain. Fold in about chocolate chips by hand, reserving a few to sprinkle on top.
  3. 3 Pour batter into the prepared pan; sprinkle the remaining chocolate chips over the batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Let cool in pan for 1 hour.

By Megan Olson

Tori's Air Fryer Pumpkin Bagels
Bread & Baking American

Tori's Air Fryer Pumpkin Bagels

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat an air fryer to 280 degrees F (140 degrees C) according to manufacturer's instructions, about 3 minutes. Line the air fryer basket with parchment paper and spray with cooking spray.
  2. 2 Mix flour, brown sugar, baking powder, and salt together in a medium bowl. Add pumpkin puree and yogurt. Stir to combine.
  3. 3 Place dough on a lightly floured surface; divide into 4 balls. Roll each ball into 8-inch long ropes. Join the ends together to form bagels.
  4. 4 Mix oats and cinnamon together in a small bowl. Whisk egg white, honey, and water together in another small bowl until smooth. Brush bagels with egg mixture; sprinkle oats and cinnamon on both sides.
  5. 5 Place bagels in the prepared basket and bake for 13 minutes. Sprinkle Cheddar cheese over bagels and bake for 2 minutes more.

By Lela

Apple, Carrot, and Ginger Muffins
Bread & Baking American

Apple, Carrot, and Ginger Muffins

4.5

Prep
25 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray or line with paper liners.
  2. 2 Stir together flour, oats, baking powder, baking soda, cinnamon, ground ginger, salt, and nutmeg in a large bowl. Whisk together maple syrup, Greek yogurt, applesauce, eggs, and vanilla extract in a second bowl until thoroughly combined. Add maple syrup mixture to flour mixture and stir until just combined. Fold in carrots, apple, crystallized ginger, raisins, and walnuts.
  3. 3 Divide batter evenly between 16 prepared muffin cups, filling each to the top.
  4. 4 Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center of one of the muffins comes out clean, 18 to 22 minutes. Cool in the tins for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

Piadina Romagnola (Italian Flat Bread)
Italian

Piadina Romagnola (Italian Flat Bread)

4.7

Prep
30 min
Cook
30 min
Total
90 min

Instructions

  1. 1 Stir the milk, margarine, and yogurt together in a bowl.
  2. 2 Mix the flour, salt, baking powder, and egg white in a large bowl. Pour the milk mixture into the flour mixture and work the mixture together with your hands until the dough separates from the sides of the bowl, adding flour or water as needed to get the right consistency, which will be neither sticky nor dry. Cover with a damp cloth and let stand at room temperature for 30 minutes.
  3. 3 Turn the dough out onto a lightly floured surface; divide into 12 pieces and roll into balls. Roll and stretch each ball to about 1/8-inch thick and 8 inches in diameter.
  4. 4 Lightly oil a cast iron skillet and place over medium-low heat. Cook the dough in the hot skillet until it begins to set, 1 to 2 minutes per side. Pierce the dough with a fork 3 to 4 times while it cooks. Wrap the finished pieces in a towel until ready to serve.

By Max_a_romagnolo_In_America

Lighter Fettuccine Alfredo with Greek Yogurt
Dinner Italian

Lighter Fettuccine Alfredo with Greek Yogurt

5.0

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, 9 to 11 minutes.
  2. 2 While the fettuccine is cooking, combine cornstarch and nutmeg together in a small bowl. Add chicken broth and whisk until smooth.
  3. 3 Melt butter in a large pan over medium heat. Add garlic and cook until fragrant, about 2 minutes. Pour chicken broth mixture into the pan, raise heat to medium-high, and bring to a simmer, whisking occasionally. Add 1/2 cup Parmigiano-Reggiano cheese; whisk until melted. Remove from heat and whisk in yogurt until sauce is smooth.
  4. 4 Drain fettuccine and place in a large bowl. Add Alfredo sauce and toss to coat. Season with salt and pepper. Top with remaining Parmigiano-Reggiano and serve.

By Teresa

Asparagus Carbonara
Dinner Italian

Asparagus Carbonara

4.5

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  2. 2 Meanwhile, heat a large skillet over medium-low heat and cook bacon in the hot skillet, stirring occasionally, until browned, 5 to 6 minutes. Transfer bacon to a paper towel-lined plate using a slotted spoon. Remove all but 1 tablespoon bacon fat from the skillet.
  3. 3 Add asparagus to bacon fat in the skillet and cook and stir until asparagus begins to brown, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer asparagus and garlic to the plate with bacon.
  4. 4 Reserve 2 tablespoons Parmesan cheese for garnish. Whisk together remaining Parmesan cheese, egg yolks, Greek yogurt, salt, and pepper in a small bowl until well combined.
  5. 5 Drain spaghetti, setting aside about 3/4 cup of the cooking water, and return spaghetti to the pot. Stir in egg yolk mixture and toss for 1 minute until evenly coated. Return the pot back to low heat and cook, adjusting consistency with reserved cooking water if necessary, 1 to 2 minutes.
  6. 6 Turn off heat, pour in half-and-half, and stir well. Mix in bacon and asparagus until evenly distributed. Garnish with reserved Parmesan cheese and parsley.

By lutzflcat

Chef John's Strawberry Semifreddo
Dessert Italian

Chef John's Strawberry Semifreddo

4.5

Prep
20 min
Cook
Total
240 min

Instructions

  1. 1 Line 10 ramekins with plastic wrap and place them onto a baking sheet.
  2. 2 Hull strawberries with the tip of a knife. Place strawberries in a food processor. Add sugar, Greek yogurt, lemon zest, lemon juice, vanilla extract, and balsamic vinegar. Sprinkle in a tiny pinch of salt. Pulse on and off to combine; finish pureeing on high until smooth.
  3. 3 Whisk heavy cream in a bowl until soft peaks form. Add the strawberry puree. Stir and fold with a spatula until most of the major streaks disappear. Fill ramekins 1/4 to 1/8 inch from the top with the strawberry mixture. Tap baking sheet against the counter to settle the tops. Cover ramekins in plastic wrap and freeze until mostly firm, about 1 1/2 hours.
  4. 4 Meanwhile, place cookies in a resealable plastic bag. Seal; crush cookies through with a rolling pin to get 1 1/2 cups of crumbs. Place crumbs into a bowl; add butter and mix well.
  5. 5 Divide the cookie crumb mixture among the ramekins and smooth out with the back of a spoon. Cover again and freeze until completely frozen, about 2 hours.
  6. 6 Toss diced strawberries with sugar in a bowl. Let rest at room temperature until a syrup forms below the strawberries, about 1 hour.
  7. 7 Warm up each ramekin in your hands to help unmold the semifreddo; invert onto a plate. Top with the strawberries in syrup. Thaw for 10 to 15 minutes before serving.

By John Mitzewich

Creamy Taco Dip
Appetizer

Creamy Taco Dip

3.8

Prep
10 min
Cook
Total
45 min

Instructions

  1. 1 Mix 2 cups plain Greek yogurt with 1 package McCormick® Taco Seasoning Mix until well blended. Refrigerate until cool, serve and enjoy.

By McCormick Spice

Creamy Vanilla Frozen Yogurt
Dessert

Creamy Vanilla Frozen Yogurt

4.7

Prep
5 min
Cook
Total
60 min

Instructions

  1. 1 Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
  2. 2 Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

By Paige

Non-fat Honey Mustard Dressing

Non-fat Honey Mustard Dressing

4.7

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Stir yogurt, honey, mustard, and lemon juice in a bowl until evenly mixed. Store in a covered container in the refrigerator until ready to serve.

By East Coast Recipes

Vanilla Frozen Yogurt
Dessert American

Vanilla Frozen Yogurt

4.6

Prep
5 min
Cook
Total
200 min

Instructions

  1. 1 Stir together yogurt, sugar, and vanilla in a bowl until sugar is dissolved. Cover and refrigerate for 1 hour.
  2. 2 Pour chilled mixture into an ice cream maker and freeze according to the manufacturer's directions until it reaches "soft-serve" consistency.
  3. 3 Transfer to a 1- or 2-quart plastic container with a lid; cover surface with plastic wrap and seal. Allow frozen yogurt to ripen in the freezer for at least 2 hours or overnight.

By TeenChef14

Peanut Butter and Baileys Frozen Yogurt
Dessert

Peanut Butter and Baileys Frozen Yogurt

4.3

Prep
30 min
Cook
Total
60 min

Instructions

  1. 1 Combine yogurt, sugar, peanut butter, Irish cream liqueur, and vanilla extract together in a bowl. Refrigerate yogurt mixture until chilled, 30 to 45 minutes.
  2. 2 Process yogurt mixture in an ice cream maker according to manufacturers' instructions for churning.

By CRusso

Banana Chocolate Walnut Frozen Yogurt
Dessert

Banana Chocolate Walnut Frozen Yogurt

3.0

Prep
10 min
Cook
Total
25 min

Instructions

  1. 1 Combine Greek yogurt, frozen bananas, and sugar in a blender; blend until smooth.
  2. 2 Pour yogurt mixture into an ice cream maker. Freeze according to manufacturer's instructions until yogurt is the texture of soft-serve ice cream, about 15 minutes. Stir in walnuts and chocolate chips.

By COWEN1

Savory Peach Parfait
Breakfast

Savory Peach Parfait

5.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Spoon 1/3 cup yogurt into a 6- to 8-ounce parfait glass or jar. Top yogurt with 1/2 of the peaches, 1/2 of the pine nuts, and 1/2 of the balsamic glaze. Repeat layers with the remaining yogurt, peaches, pine nuts, and balsamic glaze. Top parfait with basil.

By thehungryscientist

Easy Three Ingredient Raspberry Dessert
Dessert American

Easy Three Ingredient Raspberry Dessert

5.0

Prep
10 min
Cook
Total
1450 min

Instructions

  1. 1 Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.

By Barbara Sauermann

Two-Ingredient Dough Pigs in a Blanket
Appetizer

Two-Ingredient Dough Pigs in a Blanket

5.0

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a large baking sheet with parchment paper.
  2. 2 Place Greek yogurt in a large bowl. Add flour and stir until crumbly. Dust a cutting board with flour. Add dough mixture to the cutting board and knead until smooth, about 5 minutes.
  3. 3 Whisk egg and water together in a separate bowl.
  4. 4 Roll dough into a 12x6-inch rectangle. Cut dough in half lengthwise. Cut crosswise into 1-inch strips to form 24 strips.
  5. 5 Wrap 1 dough strip around a cocktail wiener and place seam side down onto the prepared baking sheet. Repeat with remaining cocktail wieners.
  6. 6 Brush egg wash evenly over dough. Sprinkle each pig in the blanket with everything bagel seasoning.
  7. 7 Bake in the preheated oven until browned, about 15 minutes.

By Soup Loving Nicole

Greek Yogurt Pancakes
Breakfast American

Greek Yogurt Pancakes

4.4

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Whisk yogurt in a medium bowl until smooth and creamy. Add egg and whisk to combine.
  2. 2 Combine flour and baking soda in a small bowl; add to yogurt mixture and whisk until batter is smooth.
  3. 3 Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the hot griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.

By mdaus

Yia Yia's Tzatziki Sauce
Greek

Yia Yia's Tzatziki Sauce

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Peel cucumbers, then grate into a colander. Squeeze out excess water.
  2. 2 Mix together sour cream, yogurt, garlic, and olive oil in a large bowl. Stir in cucumbers. Chill at least 30 minutes and up to 2 hours before serving.

By JessNeo