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Cream Cheese Filled Croissants
Breakfast American

Cream Cheese Filled Croissants

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking dish.
  2. 2 Combine cream cheese, yogurt, and sugar in a bowl until smooth; fold in strawberries.
  3. 3 Separate crescent roll dough into 8 triangles; arrange on a flat work surface. Spoon cream cheese mixture into middle of each triangle; roll dough around filling, starting at the smallest end. Pinch to seal; place in the prepared baking dish.
  4. 4 Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

By Tish

Yam Smoothie
Breakfast American

Yam Smoothie

4.1

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Prick yams with a fork, and place on a plate. Cook in the microwave for 8 to 10 minutes, turning once, until tender. Cool, peel and dice.
  2. 2 Combine the yams, yogurt, milk, ice cubes, sugar and banana in the container of a blender. Blend until smooth.

By Mishiko

Banana Berry Pancakes
Breakfast American

Banana Berry Pancakes

4.8

Prep
10 min
Cook
3 min
Total
20 min

Instructions

  1. 1 Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl; stir until large lumps disappear (batter will be slightly lumpy).
  2. 2 Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
  3. 3 Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.

By MarthaWhiteR

Diabetic-Friendly Coconut Muffins
Breakfast American

Diabetic-Friendly Coconut Muffins

4.1

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Stir flour, sugar, coconut, baking powder, and salt in a large bowl and make a well in the center. Whisk yogurt, egg, egg white, vegetable oil, and coconut extract together in a separate bowl until thoroughly combined. Pour egg mixture into well in dry ingredients and stir just until moistened. Pour batter into prepared muffin cups, filling them 3/4 full.
  3. 3 Bake in the preheated oven until lightly browned, about 20 minutes. Remove muffins from pan immediately.

By rose

Summer Berry Parfait with Yogurt and Granola
Breakfast

Summer Berry Parfait with Yogurt and Granola

4.8

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

By Melanie Maxwell

Heavenly Blueberry Smoothie
Breakfast

Heavenly Blueberry Smoothie

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut banana into small pieces and place into the bowl of a blender. Add the soy milk, yogurt, flax seed meal, and honey. Blend on lowest speed until smooth, about 5 seconds. Gradually add the blueberries while continuing to blend on low. Once the blueberries have been incorporated, increase speed, and blend to desired consistency.

By bon_a_petite808

Purple Power Punch Smoothie (My Kids' Fave)
Breakfast

Purple Power Punch Smoothie (My Kids' Fave)

4.6

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Pulse yogurt, strawberries, water, powdered milk, banana, blueberries, raspberries, blackberries, and protein powder together in a blender until well-mixed. Add ice, sugar, and honey and blend until smooth.

By Jamie Nold Williams

Vanilla Pear Muffins
Breakfast

Vanilla Pear Muffins

4.8

Prep
15 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
  2. 2 Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
  3. 3 Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

By Alberta Rose

Chia Seed, Coconut, and Raspberry French Toast Sticks
Breakfast

Chia Seed, Coconut, and Raspberry French Toast Sticks

3.5

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Cut each bread slice into 4 even sticks.
  2. 2 Mix coconut, chia seeds, half-and-half, eggs, sugar, cinnamon, vanilla extract, and salt together in a bowl until batter is smooth.
  3. 3 Heat a large skillet over medium heat and add butter.
  4. 4 Dip bread sticks in the batter until completely coated.
  5. 5 Cook coated bread sticks in the hot butter until browned, 2 to 3 minutes per side.
  6. 6 Place raspberries in a microwave-safe bowl; heat in microwave until softened, about 1 minutes. Mix yogurt into raspberries.
  7. 7 Dip French toast sticks in raspberry-yogurt sauce and top with maple syrup.

By Joy

Gingerbread Waffles with Sauteed Pears
Breakfast

Gingerbread Waffles with Sauteed Pears

4.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Melt 5 tablespoons butter in a saucepan over low heat; remove from burner and set aside.
  2. 2 Melt remaining 2 tablespoons butter in a very large skillet over medium heat; add pears and cook, turning occasionally, until mostly tender, about 6 minutes. Sprinkle sugar over pears and cook until browned and tender, about 3 minutes. Cover skillet and keep warm over low heat.
  3. 3 Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, ginger, and salt in a large bowl; make a well in the center. Mix melted butter, eggs, molasses, buttermilk, and milk in a separate bowl. Pour butter mixture into the well of the flour mixture and stir just until batter is moistened and slightly lumpy.
  4. 4 Preheat and grease a waffle iron according to manufacturer's instructions.
  5. 5 Pour batter into preheated waffle iron and cook according to manufacturer's instructions; repeat with remaining batter. Serve each waffle with pears and 1 tablespoon vanilla yogurt.

By sjeffery8045

Orange Blintzes
Breakfast

Orange Blintzes

4.5

Prep
15 min
Cook
45 min
Total
120 min

Instructions

  1. 1 Mix 2 tablespoons of sugar, 1 teaspoon of orange zest, salt, and flour in a small bowl. Combine milk and yogurt in a separate bowl. Stir in olive oil and mix until smooth. Beat 4 eggs in a large bowl, then add orange juice. Stir in the yogurt mixture followed by the flour mixture. Beat until smooth. Allow batter to rest at room temperature for 1 hour.
  2. 2 Beat 1 egg with 3 tablespoons of sugar, then add butter and cottage cheese, mixing until smooth. Stir in the bread crumbs and 1 tablespoon of orange zest. Refrigerate until the batter is ready.
  3. 3 Lightly butter a 6 inch skillet, and heat over medium heat. For each crepe, pour 1/4 cup of the batter into the skillet, and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown. Run a spatula around the edge of the skillet to loosen; flip the crepe, and cook until the other side has turned light brown. Stack the crepes in a clean kitchen towel, placing waxed paper between each.
  4. 4 Place 2 to 3 tablespoons of the filling onto the golden side of the crepe. Roll the crepe up and repeat until all the blintzes are made. Heat 2 tablespoons of butter in a large skillet and fry 4 to 5 blintzes at a time until golden brown, about 2 minutes on each side.

By Fr4v4shi

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