Type what you have

Ingredients

• ✓ plain nonfat greek yogurt
• cooking spray
• strawberry
• oat
• applesauce
• egg white
• dark chocolate chips
• almond milk
• baking powder
• cinnamon
• almond extract
• sea salt

Instructions

1. 1 Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
2. 2 Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.

By Megan Olson

Ingredients

• ✓ plain nonfat greek yogurt
• banana
• egg
• maple syrup
• vanilla extract
• almond flour
• cinnamon
• baking soda
• baking powder
• salt
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Add bananas, eggs, yogurt, maple syrup, and vanilla to a blender or large food processor. Blend until the mixture is smooth.
3. 3 Sift almond flour, cinnamon, baking soda, baking powder, and salt together into a bowl. Gradually add the sifted almond flour mixture to the blender, covering, then pulsing a few times after each addition, until the flour is completely incorporated into the mixture. Stir in 1/2 cup of the chocolate chips by hand.
4. 4 Divide the batter evenly between the 12 muffin cups (I find it helpful to use an ice cream scoop). Sprinkle the remaining 1/4 cup of chocolate chips over the tops of the muffins.
5. 5 Bake in the preheated oven until the tops are golden brown and a toothpick inserted into the center of one of the muffins comes out clean, 20 to 25 minutes.
6. 6 Cool muffins in the pan on a wire rack for 5 minutes before removing from the pan to cool directly on the wire rack completely before serving, about 15 more minutes.

By fabeveryday

Ingredients

• ✓ plain nonfat greek yogurt
• zucchini
• salt
• egg
• olive oil
• self-rising flour
• olive oil
• bread crumb
• red bell pepper
• onion
• black pepper
• feta cheese

Instructions

1. 1 Grate zucchini using the largest holes of a box grater. Place in a colander, sprinkle with 1/2 teaspoon salt, and let drain for 30 minutes.
2. 2 Meanwhile, whisk eggs in a large bowl. Whisk in Greek yogurt and 1/3 cup olive oil. Add flour and whisk until well combined.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Brush a 12-inch round baking pan with 1 teaspoon olive oil and sprinkle 1/2 of the bread crumbs over the bottom.
4. 4 Place zucchini in a cheesecloth or kitchen towel; bring the ends together and twist to squeeze out as much liquid as possible.
5. 5 Transfer zucchini to the bowl with the egg-flour mixture. Add bell pepper, onion, black pepper, remaining 1/4 teaspoon salt, and but 2 tablespoons crumbled feta; mix well. Use a spatula to spread mixture into an even layer in the prepared pan. Sprinkle remaining feta over top, followed by remaining bread crumbs.
6. 6 Bake in the preheated oven until pie is set and top is golden brown, about 1 hour. Remove from the oven and cool 20 minutes before cutting.

By D Kitchen

Ingredients

• ✓ plain nonfat greek yogurt
• russet potato
• egg
• yellow onion
• dill pickle
• mayonnaise
• miracle whip
• pickle brine
• mustard
• garlic powder
• salt
• black pepper

Instructions

1. 1 Scrub Idaho® Russet Potatoes well, but do not peel. Place potatoes in a stockpot, add water to cover, and bring to a boil over high heat. Reduce heat to medium-high and cook 12 to 15 minutes, or until a knife can easily pierce the potatoes but they are still firm. Pour off the hot water and add cold water to the pot to help cool down the potatoes. Set potatoes aside while preparing the remaining ingredients.
2. 2 Remove the yolks from 4 of the hard-boiled eggs. Discard or save for another use. Roughly chop the 4 egg whites and 2 of the whole eggs, saving 2 for garnish. Add the chopped eggs to a large mixing bowl. Add the onion and chopped pickles to the bowl.
3. 3 In a small mixing bowl, combine the mayonnaise, Miracle Whip, Greek yogurt, dill pickle brine, yellow mustard, garlic powder, salt, and pepper. Whisk well to combine; set aside.
4. 4 Remove the cooled potatoes from the pot of water. With a paring knife, remove the potato peels (they will come off easily). Cut the potatoes into small cubes and add to the other ingredients in the mixing bowl. With a wooden spoon, gently toss the salad ingredients to mix. Add the dressing mixture and gently toss again to coat all ingredients well.
5. 5 Transfer potato salad to a serving bowl. Cut the remaining 2 eggs into thin slices and arrange them around the salad to garnish. Cover and refrigerate at least 3 hours before serving (preferably overnight) to let the flavors combine.

By Idaho Potatoes

Ingredients

• ✓ plain nonfat greek yogurt
• buttermilk
• sour cream
• parsley
• dill weed
• onion powder
• garlic powder
• salt
• black pepper

Instructions

1. 1 Whisk Greek yogurt, buttermilk, sour cream, parsley, dill, onion powder, garlic powder, salt, and black pepper together in a bowl; cover the bowl with plastic wrap. Refrigerate so flavors blend, about 30 minutes.

By The Jazz Chef

Ingredients

• ✓ plain nonfat greek yogurt
• cooking spray
• white sugar
• whole wheat flour
• cocoa powder
• baking powder
• salt
• coffee
• applesauce
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan.
2. 2 Mix sugar, flour, cocoa powder, baking powder, and salt together in a large bowl. Push mixture to the sides of the bowl to form a well in the center.
3. 3 Combine yogurt, coffee, applesauce, and vanilla extract in a small bowl. Pour yogurt mixture into the flour mixture. Fold gently with a spatula until just combined. Spread in the prepared pan.
4. 4 Bake in the preheated oven until center is firm to the touch, 45 to 55 minutes. Cool slightly before cutting into squares, about 15 minutes.

By THERESA_M