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Simple Yogurt Bread
Bread & Baking American

Simple Yogurt Bread

3.9

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray.
  2. 2 Combine flour, baking powder, baking soda, and salt in a small bowl.
  3. 3 Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.

By ASweeney

"Light as a Feather" Scones
Bread & Baking European

"Light as a Feather" Scones

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
  2. 2 Mix flour, 1/4 cup sugar, baking powder, and salt in a bowl. Add butter and mix with fingers until coarse crumbs form. Gently mix yogurt, egg, and vanilla extract into flour mixture until dough is just combined.
  3. 3 Turn the dough out onto a lightly floured surface and knead briefly, for five or six turns. Pat or roll the dough out into a 1-inch thick round. Cut into 8 wedges and place onto the prepared baking sheet. Brush each wedge with milk and sprinkle with remaining 1 tablespoon sugar.
  4. 4 Bake in the preheated oven until lightly browned, about 15 minutes. Serve warm or cool completely and store in an airtight container.

By Paula Mahon

Rhubarb Muffins
Bread & Baking American

Rhubarb Muffins

4.7

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin, or line with paper liners.
  2. 2 Stir yogurt, 2 tablespoons of melted butter, oil, and egg together in a medium bowl. Stir flour, 3/4 cup of brown sugar, baking soda, and salt in a medium bowl. Pour butter mixture into flour mixture; mix until just blended. Fold in rhubarb. Spoon into the prepared muffin tin, filling cups at least 2/3 full.
  3. 3 Stir 1/4 cup of brown sugar, cinnamon, nutmeg, almonds, and 2 teaspoons of melted butter together in a small bowl. Spoon on top of each muffin, and press down lightly.
  4. 4 Bake in the preheated oven until the tops spring back when lightly pressed, about 25 minutes. Cool in the pan for about 15 minutes before removing.

By Freya

Zucchini Gingerbread
Bread & Baking American

Zucchini Gingerbread

4.3

Prep
15 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
  2. 2 Combine brown sugar, yogurt, eggs, molasses, and oil in a large bowl; stir in cinnamon, ginger, baking soda, nutmeg, cloves, baking powder, and salt. Gently stir in zucchini, then stir in flour until incorporated. Divide batter between the prepared loaf pans.
  3. 3 Bake in the preheated oven until tops are browned and a toothpick inserted into centers comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes, then transfer loaves to a wire rack to cool completely.

By Sarah-May

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