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Basboosa
Dessert Middle Eastern

Basboosa

4.4

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 In a medium bowl, mix together the semolina flour, 1/2 cup of sugar, yogurt, oil, coconut, and baking powder. Set aside for 30 minutes.
  2. 2 In a small saucepan over medium-high heat, stir together the water, 1 3/4 cups sugar, and rosewater. Bring to a boil, and boil for 3 or 4 minutes. Remove from heat, and set aside to cool to room temperature.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Spread the semolina batter into the bottom of a 9x13 inch baking pan. Slice into squares or diamonds, and place on almond half onto each piece.
  4. 4 Bake for 20 minutes in the preheated oven, or until light brown. Switch the oven setting to broil, and broil until the top is golden, 2 to 3 minutes. Remove from the oven, and pour the syrup over the squares. Serve warm.

By Lubna

Yazdi Cakes
Dessert Middle Eastern

Yazdi Cakes

4.7

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 24-cup muffin pan.
  2. 2 Sift flour and baking powder into a bowl; set aside.
  3. 3 Combine eggs and sugar in a large heatproof bowl; set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale yellow, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes.
  4. 4 Mix in butter, yogurt, rose water, and cardamom. Stir in flour mixture by hand. Fold in slivered almonds. Spoon into the prepared muffin cups, filling 3/4 full. Sprinkle pistachios over tops.
  5. 5 Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.

By shahrzad

Basboosa II
Dessert Middle Eastern

Basboosa II

4.5

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish.
  2. 2 In a large bowl, mix together the semolina flour, baking powder, 1 cup sugar, coconut and butter. Add the yogurt and milk; mix until moistened but not runny or liquid. If you see that it is too dry, add more milk. Spread into a greased 8 inch square baking dish, smoothing the top as much as possible. Decorate the top with whole almonds.
  3. 3 Bake for 40 to 45 minutes in the preheated oven, until golden brown. While the basboosa is baking, combine the water, 1 cup of sugar and lemon juice in a small saucepan. Bring to a boil, and cook for at least 5 minutes.
  4. 4 When the basboosa has finished baking, pour the syrup over it as evenly as possible. Place it back in the oven for about 5 minutes, or until the syrup has been fully absorbed. Let rest for about 20 minutes before cutting into pieces and serving.

By Felicia Manocchio

Namoora (Basboosa)
Dessert Middle Eastern

Namoora (Basboosa)

4.0

Prep
20 min
Cook
30 min
Total
110 min

Instructions

  1. 1 Line a 9x13-inch glass baking dish with aluminum foil and generously butter the foil. Spread the tahini evenly over the bottom of the prepared pan in a thin layer.
  2. 2 Mix together farina cereal with 1 1/2 cup of sugar and baking powder in a bowl. Mix in the yogurt and 1 tablespoon of softened butter gently with your hands until the dough is smooth. Spread dough out into the prepared baking dish. Pat the surface smooth. Cover the dish with foil, and allow to stand at room temperature for 2 hours. With a sharp knife, cut the dough into 16 squares; push an almond half gently into the top of each square.
  3. 3 Preheat oven to 400 degrees F (200 degrees C).
  4. 4 Bake in the preheated oven until the dessert is set and the top is lightly golden brown, about 30 minutes.
  5. 5 While the dessert is baking, make the syrup. Place 2 cups of sugar into a saucepan with the water, and bring to a boil over medium heat, stirring constantly to dissolve sugar. Stir in the lemon juice, and boil the syrup for 5 minutes; stir in butter and orange flower water until combined. Pour the hot syrup over the dessert as soon as it comes out of the oven. Let cool for 1 to 2 hours to let the syrup absorb before serving.

By Basma Yacoub

Nazook (Sweet Persian Pastry)
Dessert Middle Eastern

Nazook (Sweet Persian Pastry)

5.0

Prep
60 min
Cook
20 min
Total
220 min

Instructions

  1. 1 Combine 1 cup sour cream, 2 teaspoons sugar, and yeast in a bowl; let stand for 5 minutes. Stir in egg, vinegar, and oil.
  2. 2 Add 3 cups flour to a large bowl. Cut in 1/2 cup butter with 2 knives or pastry blender until mixture resembles coarse crumbs. Stir in sour cream mixture until dough comes together.
  3. 3 Turn dough out onto a floured surface; knead until smooth but still slightly tacky, about 10 minutes. Cut dough into 4 pieces; wrap each in plastic wrap. Refrigerate until firm, 2 hours or up to overnight.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C).
  5. 5 Combine 2 1/2 cups sugar, 1 pound melted butter, and vanilla extract in a very large bowl; stir in 4 cups flour. Beat egg whites into filling mixture.
  6. 6 Roll 1 piece dough on a lightly floured work surface into an 8x12-inch rectangle. Crumble 1/4 filling mixture on top, leaving a 1/2-inch border on long sides. Cover filling with plastic wrap; flatten with a rolling pin. Roll dough into a tight roll, starting with one of the long sides.
  7. 7 Cut roll into 2-inch pieces at a slight angle. Arrange pieces on a rimmed baking sheet. Push tops down gently to flatten slightly. Repeat with remaining 3 dough pieces and filling.
  8. 8 Whisk egg yolks and yogurt together; brush over dough pieces.
  9. 9 Bake in the preheated oven until golden brown, 20 to 30 minutes. Cool before serving, about 15 minutes.

By Allrecipes Member

Chocolate-Covered Cherry Popsicles®
Dessert

Chocolate-Covered Cherry Popsicles®

3.0

Prep
15 min
Cook
Total
495 min

Instructions

  1. 1 Blend yogurt, coconut milk, cocoa powder, brown sugar, vanilla extract, and almond extract in a blender until smooth. Pour into ice pop molds to 3/4 full. Fill remaining space in each mold with cherries, and push cherries down into cocoa mixture with a knife to evenly distribute. Freeze until solid, at least 8 hours.

By Hannah

Raspberry Shortcake Ice Pops
Dessert American

Raspberry Shortcake Ice Pops

4.0

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Place raspberries in a blender; blend until puréed. Pour purée through a sieve; discard seeds.
  2. 2 Combine seedless purée, yogurt, cottage cheese, and sugar in a blender; blend until smooth. Pour mixture into ice pop molds or paper cups; insert ice pop sticks into mixture and freeze until solid, at least 4 hours.

By chaychaycote

Frozen Strawberry Yogurt
Dessert

Frozen Strawberry Yogurt

4.4

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
  2. 2 Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.

By JENHYBR

Mascarpone-Berry Ice Cream
Dessert

Mascarpone-Berry Ice Cream

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine strawberries, raspberries, sugar, and vanilla sugar in the bowl of a food processor; pulse until blended. Pass mixture through a fine-mesh sieve into a bowl.
  2. 2 Add mascarpone cheese and yogurt to the bowl with the berry mixture. Stir until well combined. Transfer to a lidded container; cover and freeze for about 2 hours.

By Tinkerbell

Easy Yogurt Cake
Dessert French

Easy Yogurt Cake

4.4

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
  2. 2 Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
  3. 3 Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

By Diana Moutsopoulos

Strawberry Lemonade Yogurt Cake
Dessert

Strawberry Lemonade Yogurt Cake

5.0

Prep
20 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan.
  2. 2 Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in yogurt until smooth. Stir vanilla extract into mixture.
  3. 3 Mix flour and baking powder together in a separate bowl. Stir flour mixture into butter mixture; add lemonade mix and stir. Stir milk into batter until smooth; pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool for 10 to 20 minutes before slicing.

By bobo

Loaded Yogurt Watermelon Pizza
Dessert

Loaded Yogurt Watermelon Pizza

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Cut the round watermelon slice into 8 wedges, keeping them together for a nice presentation, and place on a serving dish.
  2. 2 Spoon yogurt evenly over watermelon, stopping before the rind. Drizzle with honey. Sprinkle blueberries, raspberries, strawberries, pistachios, and shredded coconut evenly over the yogurt. Serve immediately.

By Katherine Martinelli

Wonderful Yogurt Cake
Dessert

Wonderful Yogurt Cake

4.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
  2. 2 Cream together brown sugar, butter, and vanilla in a large bowl until light and fluffy. Beat in egg until smooth. Combine flour, baking soda, and baking powder; stir into the batter alternately with yogurt. Spread the batter into the prepared pan.
  3. 3 Bake in the preheated oven until a knife inserted into the crown comes out clean, about 50 minutes.

By DAPDUB

Poppy Seed Cookies III
Dessert

Poppy Seed Cookies III

4.4

Prep
Cook
Total

Instructions

  1. 1 In a medium bowl, cream the shortening and sugar together until fluffy. Stir in the egg, poppy seeds, yogurt and orange zest. Sift the flour and baking powder together; mix into the creamed mixture. Divide dough into 3 portions, wrap in plastic, and chill overnight.
  2. 2 Preheat oven to 350 degrees F (175 degrees C).
  3. 3 Cut dough logs into 1/4-inch slices. Place circles onto an unprepared cookie sheet and bake for 8 to 10 minutes in the preheated oven. Transfer cookies to wire racks to cool.

By Amy Mox

Easy Streusel Coffee Cake
Dessert

Easy Streusel Coffee Cake

4.2

Prep
Cook
Total

Instructions

  1. 1 Beat yellow cake mix, instant vanilla pudding mix, oil, eggs and yogurt together until no lumps remain.
  2. 2 In a separate bowl mix cocoa, chopped nuts, and cinnamon together.
  3. 3 Spray a large bundt pan with cooking spray and put 1/2 of batter in pan. Sprinkle streusel mix over batter and top streusel with remaining batter.
  4. 4 Bake at 350 degrees F (175 degrees C) for 50 minutes. Cool for 15 minutes and take out of pan.

By Terry Azose

Lemon Poppy Seed Loaf
Dessert

Lemon Poppy Seed Loaf

4.2

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans.
  2. 2 Sift together flour, baking soda, and salt. Set aside.
  3. 3 In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time.
  4. 4 Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops.
  5. 5 Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.

By irenedee

Soft Oatmeal Raisin Cookies
Dessert

Soft Oatmeal Raisin Cookies

3.9

Prep
Cook
Total

Instructions

  1. 1 Set oven rack in the middle and preheat oven to 375 degrees F (190 degrees C).
  2. 2 Whisk together flour, salt and baking soda. Set aside. In a large bowl, mix yogurt, butter-flavored granules (Butter Buds), brown sugar and granulated sugar until combined.
  3. 3 Add egg whites and vanilla, mix until just combined. Add flour mixture and mix until just moistened. Stir in oatmeal and raisins.
  4. 4 Drop dough by level tablespoon onto to cookie sheet lightly sprayed with non-stick spray. Bake for 8 minutes. Press center of cookie; if it springs back, it is done. Store in airtight container, these cookies do not keep well at room temperature. Store in the refrigerator.

By Tamara

Yogurt Chocolate Chip Cookies
Dessert

Yogurt Chocolate Chip Cookies

4.6

Prep
10 min
Cook
12 min
Total
22 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. 2 In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.

By Kim Chin

Healthier Chewy Chocolate Chip Oatmeal Cookies
Dessert

Healthier Chewy Chocolate Chip Oatmeal Cookies

4.5

Prep
15 min
Cook
15 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Beat butter, yogurt, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Add eggs one at a time. Beat in vanilla extract. Mix in flour and baking soda until just incorporated. Fold in quick oats, walnuts, chocolate chips, carrots, and cranberries. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets.
  3. 3 Bake in preheated oven until cookies are golden brown, about 12 minutes. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

By MakeItHealthy

Chocolate Frozen Yogurt
Dessert American

Chocolate Frozen Yogurt

4.0

Prep
5 min
Cook
15 min
Total
140 min

Instructions

  1. 1 Combine sugar and cornstarch in a medium saucepan. Stir in evaporated milk and chocolate chips. Cook over medium heat, stirring constantly, until chocolate is melted and mixture is thickened.
  2. 2 Remove the saucepan from heat and stir in yogurt and vanilla. Refrigerate until chilled.
  3. 3 Pour chilled mixture into an ice cream maker. Freeze according to the manufacturer's instructions.

By BREEZYLOU

Healthier Best Big, Fat, Chewy Chocolate Chip Cookie
Dessert

Healthier Best Big, Fat, Chewy Chocolate Chip Cookie

3.4

Prep
10 min
Cook
15 min
Total
85 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease baking sheets or line with parchment paper.
  2. 2 Sift together flour and baking soda in a small bowl; set aside.
  3. 3 Beat melted butter, yogurt, brown sugar, and white sugar in a bowl until blended. Beat in vanilla extract, egg, and egg yolk until light and creamy; mix in flour mixture until just blended. Stir in chocolate chips, blueberries, and cranberries by hand using a wooden spoon. Drop 1/4 cup cookie dough 3-inches apart on prepared baking sheets.
  4. 4 Bake in preheated oven until edges are lightly toasted, 15 to 17 minutes. Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.

By MakeItHealthy

Swedish Cream with Summer Berries
Dessert European

Swedish Cream with Summer Berries

4.5

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Combine the sour cream, sugar, yogurt, vanilla extract, and orange liqueur in a large bowl.
  2. 2 Pour the whipping cream into a saucepan, and heat over medium-high heat just below the boiling point. Slowly stir the heated cream into the sour cream mixture. To serve, pour the cream mixture into 1/2 cup Irish coffee glasses to 1 inch below the rim. Top each glass with sliced strawberries.

By HOONDE

Sufganiyot
Dessert Other

Sufganiyot

4.6

Prep
50 min
Cook
10 min
Total
60 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Combine flour, yogurt, eggs, sugar, vanilla sugar, and salt in a large bowl; mix well. Set the dough aside for 30 minutes.
  3. 3 Form dough into 2-inch balls.
  4. 4 Heat vegetable oil to 365 degrees F (190 degrees C) in a large pot or deep fryer over high heat. Deep-fry sufganiyot, in batches, in hot oil until golden brown, about 3 minutes, turning them halfway through.
  5. 5 Use a slotted spoon to transfer donuts to a paper towel-lined plate; repeat with remaining dough.
  6. 6 Enjoy!

By Mel Levy

Bobra's Banana Bread
Dessert

Bobra's Banana Bread

4.7

Prep
20 min
Cook
50 min
Total
100 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, kosher salt, cinnamon, and nutmeg.
  2. 2 Mash together the butter and sugar in a mixing bowl until creamy; beat in the egg and vanilla extract with an electric beater. In a third bowl, mash the bananas with the yogurt until smooth. Mix the flour mixture into the butter mixture in several additions, alternating with the banana mixture until the batter is smooth. Pour into the prepared loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the banana bread comes out clean, 50 to 60 minutes. Let the bread cool in the pan for 10 minutes, then finish cooling on a cooling rack.

By Rachel Ziefle