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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

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

Easy and Delicious Strawberry Frozen Yogurt
Dessert American

Easy and Delicious Strawberry Frozen Yogurt

4.9

Prep
10 min
Cook
Total
130 min

Instructions

  1. 1 Blend strawberries and lemon juice together in a blender until smooth; refrigerate until cold, about 1 hour.
  2. 2 Stir yogurt and sugar into strawberry mixture until well blended and smooth; pour mixture into the ice cream machine's container.
  3. 3 Freeze according to the manufacturer's directions for a soft-serve consistency.

By victoriayuan

Two-Ingredient Dough Air Fryer Donuts
Dessert American

Two-Ingredient Dough Air Fryer Donuts

5.0

Prep
5 min
Cook
8 min
Total
23 min

Instructions

  1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Line basket with parchment paper and spray with nonstick cooking spray. Set aside.
  2. 2 Combine flour and yogurt in a bowl. Flour your hands and knead dough until dough comes together into a ball. Divide dough into 4 pieces.
  3. 3 Flour a work area and roll each piece into a long rope, 10 to 12 inches long. Pinch both ends of dough together. Place in the air fryer basket, making sure they do not touch and spray with nonstick cooking spray.
  4. 4 Optional Glaze:
  5. 5 Air-fry until donuts start to brown, 3 1/2 to 4 minutes. Flip donuts and air-fry until golden brown, an additional 3 to 4 minutes. Cool.
  6. 6 Place powdered sugar and heavy whipping cream in a bowl and whisk to combine. Dip donuts in glaze and place on wire rack until set, 5 to 6 minutes.

By Yoly

Cherry Cheesecake Frozen Yogurt
Dessert American

Cherry Cheesecake Frozen Yogurt

4.7

Prep
25 min
Cook
Total
265 min

Instructions

  1. 1 Mash cream cheese and sugar together until well combined; stir in lemon juice until well combined. Stir in yogurt, 1 cup at a time, until smooth and creamy. Fold in cherries. Cover the bowl with plastic wrap; refrigerate until very cold, at least 4 hours.
  2. 2 Pour mixture into an ice cream maker and freeze according to manufacturer's instructions.

By Kristine Steen

Banana-Berry Protein Pops
Dessert American

Banana-Berry Protein Pops

Prep
20 min
Cook
Total
500 min

Instructions

  1. 1 Blend bananas, yogurt, blueberries, strawberries, protein powder, and enough almond milk to achieve your preferred consistency in the bowl of an electric blender until smooth.
  2. 2 Pour liquid into cups until they are 75% full. Cut 12 squares of foil and fold them securely onto the tops of the cups. Slide the wooden sticks through the center of the foil squares. Place cups on a plate.
  3. 3 Freeze for 8 hours.
  4. 4 Remove from the freezer, remove foil, peel away cups, and enjoy.

By aAron rancher

Mango Upside-Down Cake
Dessert American

Mango Upside-Down Cake

5.0

Prep
20 min
Cook
45 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (180 degrees C). Line an 8-inch square baking dish with enough parchment paper to overhang on all sides.
  2. 2 Arrange mango slices in an overlapping pattern in bottom of the prepared dish.
  3. 3 Combine sugar, eggs, yogurt, and oil in a large bowl; stir until smooth. Fold in flour, coconut, and baking powder until just combined. Spoon batter over sliced mango; spread evenly to edges.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 45 to 50 minutes. Cool in the dish for 15 minutes. Invert onto a serving plate; carefully peel off parchment paper. Cool completely before slicing.

By Diana Moutsopoulos

Honey Whole Wheat Peanut Butter Cookies
Dessert American

Honey Whole Wheat Peanut Butter Cookies

4.3

Prep
20 min
Cook
10 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a cookie sheet with parchment paper or use cooking spray.
  2. 2 Combine peanut butter, honey, and brown sugar in a large bowl; beat with an electric mixer until creamy. Add Greek yogurt, egg, and vanilla extract; mix well. Add whole wheat flour, baking soda, and salt. Mix until dough is blended together. Refrigerate dough for 20 minutes.
  3. 3 Scoop 1 tablespoon of chilled dough and roll into a ball. Place cookie balls 2 inches apart on the prepared cookie sheet. Press down with a fork in a criss-cross pattern.
  4. 4 Bake in the preheated oven until edges firm up and start to brown, 8 to 10 minutes.

By Tammy Lynn

Mango Cake with Olive Oil and Greek Yogurt
Dessert American

Mango Cake with Olive Oil and Greek Yogurt

4.5

Prep
15 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
  2. 2 Beat sugar, butter, and olive oil together in a large bowl until light and fluffy, 3 to 5 minutes. Mix in egg and brandy.
  3. 3 Combine flour, baking powder, baking soda, salt, and cinnamon in a separate bowl. Mix flour mixture into the wet ingredients alternately with yogurt and milk, stirring just until combined. Gently fold in mango. Spread into the prepared pan; batter will be thick.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Diana Moutsopoulos

Poppy Seed Cake with Lemon Ermine Frosting
Dessert American

Poppy Seed Cake with Lemon Ermine Frosting

4.7

Prep
30 min
Cook
25 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray.
  2. 2 Combine flour, poppy seeds, baking powder, lemon zest, and salt in a small bowl.
  3. 3 Combine butter and sugar in a bowl and beat with an electric mixer until light and fluffy, 2 to 3 minutes. Mix in Greek yogurt. Beat in eggs, one at a time, until thoroughly combined. Add the flour mixture gradually, folding together until just combined. Spoon thick batter into the prepared cake pan and spread evenly.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Remove from oven and let cool 10 minutes before transferring to a cake platter or plate to cool completely.
  5. 5 Meanwhile, make the ermine frosting. Combine milk and sugar in a saucepan over medium heat. Whisk until sugar is dissolved, then add flour. Whisk until no lumps remain and the mixture thickens to the consistency of pudding. Remove from heat; stir in lemon juice. Let cool completely, about 10 minutes.
  6. 6 Beat butter and salt with an electric mixer until light and fluffy, about 5 minutes. Gradually add the milk-flour mixture, a tablespoon at a time, and beat on medium speed until well combined and fluffy, 3 to 4 minutes.
  7. 7 Spread the frosting over the cooled poppy seed cake.

By Diana Moutsopoulos

Banana Coconut Cake with Vanilla Glaze
Dessert American

Banana Coconut Cake with Vanilla Glaze

4.5

Prep
25 min
Cook
35 min
Total
90 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt®) with cooking spray.
  2. 2 Mix whole wheat flour, Greek yogurt, all-purpose flour, baking soda, baking powder, and salt together in a bowl.
  3. 3 Combine brown sugar, eggs, butter, cane sugar, vanilla extract, allspice, and nutmeg in a large bowl; mix until well blended. Stir in flour mixture. Fold in mashed banana and shredded coconut until evenly combined. Spoon batter into the prepared pan.
  4. 4 Bake in preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Remove from oven; turn over onto a wire rack to cool, about 30 minutes.
  5. 5 Combine confectioners' sugar, cashew milk, coconut oil, vanilla extract, and salt together in a bowl; stir until mixture is creamy. Drizzle over cooled cake.

By DinaLaChef

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

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

Grilled Pineapple Dessert with Greek Yogurt
Dessert

Grilled Pineapple Dessert with Greek Yogurt

5.0

Prep
10 min
Cook
5 min
Total
135 min

Instructions

  1. 1 Place pineapple slices in a shallow bowl. Combine lemon juice, 2 tablespoons sugar, and ginger in a cup and pour over pineapple. Cover and marinate for 2 hours.
  2. 2 Combine remaining 2 tablespoons sugar and mint leaves in the bowl of a food processor; pulse until finely chopped. Drain marinated pineapple well, reserving marinade.
  3. 3 Preheat an outdoor grill for high heat and lightly oil the grate. Grill pineapple until soft and heated through, 2 to 3 minutes per side.
  4. 4 Stir 3 to 4 tablespoons of the marinade into the Greek yogurt and sweeten with extra sugar if desired. Sprinkle grilled pineapple with mint sugar and serve with yogurt.

By susi310

Lemon-Lime Cheesecake with Neufchatel Cheese
Dessert

Lemon-Lime Cheesecake with Neufchatel Cheese

5.0

Prep
20 min
Cook
50 min
Total
220 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Beat Neufchatel cheese and sugar in a large bowl with an electric mixer until smooth. Beat in flour. Mix on medium speed until combined. Add eggs and mix well. Add Greek yogurt and beat on medium speed; add lemon and lime juices and mix well until combined. Pour into the graham cracker crust.
  3. 3 Bake in the preheated oven until filling is set, 50 to 60 minutes. Allow to cool completely, about 30 minutes. Refrigerate before serving, at least 2 hours.

By Karla

Mexican Chocolate Frozen Yogurt
Dessert Mexican

Mexican Chocolate Frozen Yogurt

3.0

Prep
10 min
Cook
Total
190 min

Instructions

  1. 1 Combine yogurt, sugar, cocoa powder, half-and-half, cinnamon, cayenne pepper, and salt together in a bowl until smooth. Refrigerate yogurt mixture until completely chilled, at least 2 hours.
  2. 2 Transfer yogurt mixture to your ice cream maker and process for 1/2 the amount of time recommended in manufacturers' instructions for ice cream until firm and creamy, 1 to 2 hours.

By dana

Tahini Brownies
Dessert

Tahini Brownies

5.0

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
  2. 2 Combine tahini, yogurt, sugar, egg, and milk in a medium bowl; mix until smooth.
  3. 3 Combine melted butter and sugar in a bowl and mix until well combined. Whisk in eggs one at a time, beating well after each addition.
  4. 4 Combine flour, cocoa powder, cinnamon, baking powder, and salt in a bowl. Gently mix into the butter mixture until batter is thick and smooth.
  5. 5 Remove 1 cup of the batter and set aside. Spread remaining batter into the prepared baking pan. Pour tahini mixture on top and spread all the way to the edges of the pan. Drop small teaspoonfuls of the reserved batter evenly over the tahini mixture. Gently swirl a knife through the tahini layer to create a marbled effect.
  6. 6 Bake in the preheated oven until a skewer inserted in the center comes out almost clean, 35 to 40 minutes. Remove from oven and cool completely before slicing into squares.

By Diana Moutsopoulos

High Altitude Chocolate Cake
Dessert

High Altitude Chocolate Cake

4.9

Prep
15 min
Cook
25 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. 2 Place cocoa into a small bowl. Pour coffee over cocoa and stir to combine. Set aside to cool.
  3. 3 Combine sugar, yogurt, milk, eggs, and vanilla in a large bowl; beat with an electric mixer until smooth and creamy. Add olive oil and mix to combine.
  4. 4 Whisk together flour, salt, baking soda, and baking powder in a large bowl until no lumps remain. Pour dry ingredients into wet ingredients and beat until just combined. Stir in cooled coffee mixture, then pour batter into the prepared pans.
  5. 5 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 35 minutes. The centers may look slightly wet but will spring back lightly when touched.
  6. 6 Remove from the oven and cool in the pans for 15 minutes. Run a table knife around the edges of each pan to loosen, then invert cakes carefully onto a wire rack and let cool completely, about 30 minutes.

By Vespawoolf

Dark Chocolate Chip Cookies with Greek Yogurt
Dessert

Dark Chocolate Chip Cookies with Greek Yogurt

Prep
15 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Cream brown sugar, butter, and yogurt together in a bowl. Add eggs one at a time, beating after each addition. Beat in vanilla extract.
  3. 3 Dissolve baking soda in hot water and add to the batter. Stir in cake flour, whole wheat flour, and salt, being careful not to overmix. Stir in dark chocolate chips, semisweet chocolate chips, and walnuts.
  4. 4 Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets.
  5. 5 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

By Kelsey Gibson

Soft Oatmeal Coconut Chocolate Chip Cookies
Dessert

Soft Oatmeal Coconut Chocolate Chip Cookies

4.7

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 Beat brown sugar, vegetable oil butter spread, and egg with an electric mixer in a bowl until smooth. Stir in vanilla extract, baking soda, and salt. Add coconut, flour, and oats; stir until just moistened. Fold in chocolate chips, almonds, and yogurt.
  3. 3 Drop spoonfuls of the dough 2 inches apart onto ungreased baking sheets.
  4. 4 Bake in the preheated oven until golden brown, 9 to 11 minutes.

By jlynn79

Soft Birthday Cake Cookies
Dessert

Soft Birthday Cake Cookies

4.3

Prep
20 min
Cook
20 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Combine sugar and butter in the bowl of a stand mixer; beat until light and fluffy. Beat in Greek yogurt, eggs, and vanilla extract. Add all-purpose flour, whole wheat flour, baking powder, and baking soda; mix until combined. Fold in sprinkles.
  3. 3 Scoop out even amounts of dough using a cookie scoop and roll into balls. Arrange on the prepared baking sheets. Use your hand or a glass to flatten the balls.
  4. 4 Bake in the preheated oven until edges are lightly golden, 10 to 12 minutes. Transfer to a cooking rack and repeat with remaining dough. Allow cookies to cool completely, about 15 minutes.
  5. 5 Make frosting while the cookies are cooling. Beat butter until creamy; mix in confectioners' sugar. Stir in vanilla extract. Thin frosting with cream if needed.
  6. 6 Spread frosting over cookies using a knife. Cover with more sprinkles.

By Alexander Petrie

Lemonopita (Greek Lemon Phyllo Cake)
Dessert Greek

Lemonopita (Greek Lemon Phyllo Cake)

5.0

Prep
25 min
Cook
45 min
Total
130 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with oil.
  2. 2 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients.
  3. 3 Make the syrup: Combine sugar, water, and zest of 2 lemons in a saucepan over medium-high heat. Bring to a boil and simmer for 8 minutes. Remove from heat and stir in lemon juice from all 4 lemons. Allow syrup to cool while you prepare the cake.
  4. 4 Combine yogurt, oil, sugar, eggs, vanilla extract, baking powder, and the remaining lemon zest in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour lemon-egg mixture over the shredded phyllo in the baking pan. Stir everything together gently until egg mixture is evenly distributed, ensuring there are no dry spots of phyllo.
  5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes.
  6. 6 Remove lemonopita from the oven and immediately ladle the cooled syrup over the hot cake. Set aside until most of the syrup has soaked in, at least 1 hour. Slice into squares and serve.

By Diana Moutsopoulos

French Yogurt Cake
Dessert French

French Yogurt Cake

4.7

Prep
15 min
Cook
40 min
Total
85 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease an 8-1/2x4-1/2-inch loaf pan with butter.
  2. 2 Sift flour, baking powder, and salt together into a bowl.
  3. 3 Combine white sugar and lemon zest in a bowl. Rub lemon zest into the sugar with your fingers until fragrant.
  4. 4 Combine eggs, yogurt, juice of 1 lemon, and vanilla extract in a large bowl; beat with an electric mixture until blended. Add flour mixture and sugar mixture; beat on low speed until batter is just combined. Fold in olive oil gently using a spatula.
  5. 5 Pour batter into the prepared loaf pan.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes. Let cool in the pan, at least 30 minutes. Run a knife around the edge of the pan to loosen; invert onto a serving dish.
  7. 7 Whisk remaining lemon juice and confectioners' sugar together in a bowl to make a thin glaze. Drizzle glaze over cake.

By Tracey Narinesingh

Portokalopita (Greek Orange Phyllo Cake)
Dessert Greek

Portokalopita (Greek Orange Phyllo Cake)

4.6

Prep
25 min
Cook
60 min
Total
145 min

Instructions

  1. 1 Combine 2 cups sugar, water, and cinnamon in a saucepan over medium-high heat. Squeeze in orange juice and add juiced halves. Bring to a boil and boil vigorously for 8 minutes. Remove from heat and allow to cool while you prepare the cake.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with some olive oil.
  3. 3 Remove phyllo sheets from the package. Tear each sheet roughly into shreds and pile up in the baking pan. Let shredded phyllo dry out a little while you prepare the remaining ingredients. Cut 1 orange in half, and slice 1 half into very thin half-moons to garnish the cake. Zest and juice the remaining 2 1/2 oranges.
  4. 4 Combine orange juice, orange zest, eggs, yogurt, olive oil, 1/2 cup sugar, and baking powder in a blender or food processor. Blend together on high speed until frothy, about 2 minutes. Pour the orange, egg, and yogurt mixture over the shredded phyllo in the baking pan. Stir everything together gently to ensure that the egg mixture is evenly distributed. Garnish top of the cake with the orange slices.
  5. 5 Bake in the preheated oven until the top is golden and the filling set, about 45 minutes. Remove from the oven and immediately pour the cooled syrup over the hot cake. Set aside for at least 1 hour, until most of the syrup has soaked in. Slice into squares and serve.

By Diana Moutsopoulos

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

Käsesahnetorte (German Yogurt Mousse Cake)
Dessert European

Käsesahnetorte (German Yogurt Mousse Cake)

5.0

Prep
45 min
Cook
20 min
Total
335 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Place a large piece of parchment paper over the bottom of a 9-inch springform pan. Make sure it is taught, then clip on the rim and cut off the excess parchment paper. Grease the sides.
  2. 2 Beat egg yolks, warm water, and sugar for sponge base in a bowl with an electric mixer until pale and fluffy. Mix in vanilla extract.
  3. 3 Mix cake flour and baking powder together in a separate bowl. Sift over egg yolk mixture and fold in thoroughly until no lumps remain.
  4. 4 Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form. Fold into the sponge batter using a spatula. Pour into the prepared pan and even out the surface with a spatula or a large knife.
  5. 5 Bake in the preheated oven until a toothpick comes out clean, about 15 minutes. Let cool in the pan for a few minutes, then remove sponge cake from the pan and carefully peel off parchment. Cool on a wire rack.
  6. 6 Whip heavy cream for filling in a bowl with an electric mixer until stiff. Refrigerate.
  7. 7 Pour water into a small heat-proof bowl and sprinkle gelatin over top. Set aside.
  8. 8 Beat Greek yogurt, sugar, and lemon juice in a separate bowl with an electric mixer until sugar is fully dissolved.
  9. 9 Add water to a small saucepan to a 1-inch depth. Place over medium-high heat and bring to a simmer. Lower the bowl with the gelatin into the water, making sure no water spills into it. Stir until the gelatin is liquid and fully dissolved. Remove the bowl with the gelatin with kitchen tongs.
  10. 10 Add 1 tablespoon of the yogurt mixture immediately to the gelatin and stir until completely incorporated. Add 4 to 5 more tablespoons the same way until the gelatin mix is cooled; it should be smooth and not contain any lumps. Transfer the gelatin mixture into the yogurt mixture and beat with an electric mixer until well blended.
  11. 11 Fold whipped cream into the yogurt mixture until well blended. You may also give it a quick whisk with an electric mixer to blend the two, as long as you don't overmix.
  12. 12 Cut the sponge cake horizontally into 2 equally thick layers. Grease the sides of the springform pan and place the bottom sponge cake back into it. If the sponge shrunk during baking, push it down gently so it completely fills the pan. Pour the filling into the pan and even it out with a knife or a spatula. Place the second layer on top, with the cut side down. Cover and refrigerate until set, at least 4 hours.
  13. 13 Remove cake from the refrigerator. Dip a large knife in cold water and run it all around the filling to loosen. Carefully remove the rim. Dust with confectioners' sugar just before serving.

By nch