Type what you have

Ingredients

• ✓ whole milk greek yogurt
• strawberry
• white sugar
• lime juice
• all-purpose flour
• baking soda
• baking powder
• salt
• white sugar
• butter
• egg
• lime zest
• lime juice
• vanilla extract
• mint

Instructions

1. 1 Place strawberries, 4 ½ teaspoons sugar, and 1 ½ teaspoons lime juice in a nonreactive pot over medium heat; bring to a boil. Reduce heat to low; simmer, stirring occasionally, until mixture has thickened and reduced to about 1 cup, 20 to 25 minutes. Mash strawberries into smaller pieces with the back of a wooden spoon. Cool filling to room temperature.
2. 2 Preheat the oven to 325 degrees F (165 degrees C). Grease a 10-inch fluted tube pan (such as Bundt).
3. 3 Whisk flour, baking soda, baking powder, and salt together in a medium bowl until well combined.
4. 4 Beat 1 ½ cups sugar and butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Stir in lime zest, ¼ cup lime juice, and vanilla. Add flour mixture in 3 batches, alternating with yogurt, beating batter briefly after each addition until just combined. Gently fold in mint until incorporated.
5. 5 Pour ⅓ batter into the prepared pan; carefully spoon cooled filling over batter, keeping it away from the sides and center tube of the pan. Carefully spoon remaining ⅔ batter over filling; smooth top.
6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, about 1 hour. Cool on a wire rack for 30 minutes. Run a table knife around the edges to loosen; invert carefully onto a serving plate or wire rack. Cool completely.

By Kim

Ingredients

• ✓ whole milk greek yogurt
• all-purpose flour
• white sugar
• baking powder
• cinnamon
• cardamom
• salt
• baking soda
• nutmeg
• butter
• egg
• vanilla extract
• almond extract
• peach jam
• peach

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9-inch springform pan.
2. 2 Whisk flour, sugar, baking powder, cinnamon, cardamom, salt, baking soda, and nutmeg together in a large bowl until thoroughly combined. Cut in butter until mixture resembles coarse crumbs. Reserve 1 cup crumb mixture for topping. Stir yogurt, egg, vanilla extract, and almond extract into remaining crumb mixture until batter thoroughly combined.
3. 3 Pour batter into the prepared pan; press evenly into the bottom and 1 inch up sides of the pan. Spread peach jam into an even layer in the center of the batter; top jam with an even layer of sliced peaches. Sprinkle reserved 1 cup crumb topping evenly over peaches.
4. 4 Bake in the preheated oven until golden brown, 45 to 50 minutes. Cool 20 minutes before gently running a knife around edges and removing the sides of the pan. Cool cake completely.

By Kim

Ingredients

• ✓ whole milk greek yogurt
• walnut
• dark chocolate chip
• vanilla extract
• maple syrup
• egg
• pumpkin puree
• banana
• allspice
• clove
• nutmeg
• salt
• ginger
• baking soda
• baking powder
• cinnamon
• whole wheat flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt).
2. 2 Whisk flour, cinnamon, baking powder, baking soda, ginger, salt, nutmeg, cloves, and allspice together in a bowl.
3. 3 Whisk bananas, pumpkin purée, yogurt, eggs, maple syrup, and vanilla extract together in a large bowl until well combined. Add flour mixture, in two batches, mixing briefly after each addition; fold in chocolate chips and walnuts. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 55 minutes. Cool on a wire rack for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack to cool completely.

By Kim

Ingredients

• ✓ whole milk greek yogurt
• walnut
• apple
• nutmeg
• salt
• cardamom
• baking soda
• baking powder
• cinnamon
• rolled oat
• whole wheat flour
• maple extract
• vanilla extract
• vegetable oil
• egg
• applesauce
• maple syrup
• apple cider

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 1/2 x 4 1/2-inch loaf pan and line the bottom with parchment paper.
2. 2 Whisk apple cider, maple syrup, yogurt, applesauce, eggs, vegetable oil, vanilla extract, and maple extract together in a bowl until thoroughly combined. Mix in flour, oats, cinnamon, baking powder, baking soda, cardamom, salt, and nutmeg until incorporated. Fold in apples and walnuts. Pour batter into the prepared pan and tap the pan on the counter a few times to remove any air bubbles.
3. 3 Bake in the preheated oven until a toothpick inserted into the center of the bread comes out clean, 55 to 60 minutes. Allow bread to cool in the pan for 30 minutes. Gently run a knife around the edge of the pan to loosen and turn loaf out onto a wire rack to cool.

By Kim

Ingredients

• ✓ whole milk greek yogurt
• powdered sugar
• walnut
• dark chocolate chip
• vanilla extract
• egg
• maple syrup
• applesauce
• instant espresso powder
• black coffee
• salt
• cardamom
• cinnamon
• baking powder
• baking soda
• cocoa powder
• whole wheat flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan.
2. 2 Whisk whole wheat flour, cocoa powder, baking soda, baking powder, cinnamon, cardamom, and salt together in a medium bowl.
3. 3 Whisk brewed coffee and espresso powder together in a large bowl. Add Greek yogurt, applesauce, maple syrup, eggs, and vanilla extract; whish until thoroughly combined and no lumps remain. Stir in 1/2 of the dry ingredients and mix until just combined. Repeat with remaining dry ingredients. Fold in chocolate chips and walnuts. Pour batter into the prepared pan and place the pan onto a baking sheet.
4. 4 Place both pans in the preheated oven and bake until a toothpick inserted into the center comes out with a few moist crumbs, 50 to 60 minutes. Cool on a wire rack for 30 minutes. Gently run a table knife around the edges of the pan to loosen. Remove the sides of the pan and allow cake to cool completely, 15 to 30 minutes more.
5. 5 Dust with powdered sugar before serving.

By Kim

Ingredients

• ✓ whole milk greek yogurt
• self-rising flour
• bagel seasoning blend
• avocado oil cooking spray

Instructions

1. 1 Line a baking sheet with parchment paper.
2. 2 Combine flour and yogurt in a large bowl and mixed until a soft dough forms. Turn out the mixture onto a lightly floured surface and knead the dough for 3 minutes.
3. 3 Divide dough into 4 equal pieces. Working with 1 piece at a time roll into a ball. From dough ball into a bagel shape, using your finger to create a small hole in the center. Set on the prepared baking sheet. Repeat with remaining dough.
4. 4 Allow the bagels to rest for 15 minutes. Spray with cooking spray and sprinkle with everything bagel seasoning.
5. 5 Preheat the oven to 350 degrees F (175 degrees C).
6. 6 Bake in the preheated oven until the bagels begin to brown, 20 to 25 minutes.

By Karla Harmer

Ingredients

• ✓ whole milk greek yogurt
• all-purpose flour
• pizza sauce
• mozzarella cheese
• pepperoni
• parmesan cheese
• cooking spray

Instructions

1. 1 Combine flour and yogurt together in a bowl to form a soft dough.
2. 2 Transfer to a lightly floured work surface. Roll out into a large circle, about 1/4 to 1/8 inch thick. Use a cereal bowl (or any other smaller bowl), coat the rim with flour, and press down into the dough to cut out 4 circles.
3. 3 Spread pizza sauce on the bottom half of each circle, leaving about 1/16th inch of rim space. Sprinkle sauce with mozzarella cheese, then top cheese with 4 slices of pepperoni.
4. 4 Fold the top half of the circle over, forming a half circle. Press the edges together to seal. Using the tines of a fork, crimp all the way around the sealed edges of each half circle.
5. 5 Spray each calzone with cooking spray and sprinkle Parmesan cheese on top.
6. 6 Set an air fryer to 350 degrees F (175 degrees C). Spray air fryer basket with cooking spray. Set calzones into the air fryer basket.
7. 7 Air-fry for 5 minutes, flip calzones, and cook until lightly browned, 4 to 5 minutes. Depending on the size of your air fryer you might need to work in batches.
8. 8 Check calzones for color and air-fry them for few more minutes if necessary. Remove and allow to cool a few minutes before serving.

By LaDonna Langwell

Ingredients

• ✓ whole milk greek yogurt
• cooking spray
• self-rising flour
• olive oil
• red onion
• olive oil
• teriyaki sauce
• chicken breast
• mozzarella cheese
• cilantro

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray and set aside.
2. 2 Mix flour and yogurt in a bowl; dough will be crumbly. Transfer dough to a lightly-floured work surface. Knead dough until smooth, 5 to 7 minutes, adding more flour if too sticky. Cut dough in half and form into balls.
3. 3 Flatten each dough ball with the palm of your hand, stretching and pulling until it is 1/4 inch thick (very thin). You also can roll out the dough with a rolling pin if that's easier for you. Shape the dough into two long ovals.
4. 4 Transfer the dough to the prepared baking sheet, prick using the tines of a fork, and brush with 1 tablespoon olive oil.
5. 5 Bake in the preheated oven for 3 minutes. Remove and leave the oven on.
6. 6 Meanwhile, heat 2 teaspoons olive oil in a medium skillet over medium heat; add onion slices, and cook for 3 minutes.
7. 7 Spread the crusts with the teriyaki sauce leaving a 1/2-inch border all around the edges. Top with the chicken, onions, and mozzarella cheese.
8. 8 Return to the oven and bake until the crusts and toppings are browned to your liking, 9 to 11 minutes.
9. 9 Remove from the oven and garnish with cilantro. Slice and serve immediately.

By lutzflcat

Ingredients

• ✓ whole milk greek yogurt
• cauliflower
• olive oil
• salt
• black pepper
• garlic
• olive oil
• feta cheese
• blood orange
• pine nut
• parsley

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C).
2. 2 Put cauliflower on a foil-lined 10x15-inch baking pan. Drizzle with 1 tablespoon oil and sprinkle with salt and pepper; toss to coat.
3. 3 Peel away dry outer layers of garlic bulb, leaving inner layers and cloves intact. Trim bulb top to expose cloves; set, cut side up, in a custard cup or ramekin. Drizzle with 1/2 teaspoon oil. Cover with foil.
4. 4 Roast cauliflower and garlic, turning cauliflower once, until cauliflower is deeply browned and tender, and garlic cloves are soft, about 25 minutes. Let garlic cool slightly, then squeeze cloves into a small bowl and mash with a fork.
5. 5 Process 1 teaspoon of the mashed roasted garlic in a food processor with feta, yogurt, and remaining 1 tablespoon oil until smooth. (Reserve remaining garlic for another use.)
6. 6 Remove 1 teaspoon zest from one blood orange, then cut both oranges into suprêmes. (Trim away peel and all white pith from fruit, then cut inner membranes away from individual segments).
7. 7 Spread whipped feta onto a large platter. Top with roasted cauliflower, orange suprêmes, pine nuts, zest, and parsley.

By thehungryscientist

Ingredients

• ✓ whole milk greek yogurt
• allspice
• clove
• cinnamon
• walnut
• raisin
• lemon zest
• maple syrup
• blueberry
• cocoa powder
• semisweet chocolate chip
• cherry
• almond extract
• almond
• coconut
• pumpkin pie spice
• walnut
• cranberry
• pumpkin puree
• nutmeg
• cinnamon
• salt
• baking soda
• baking powder
• almond extract
• vanilla extract
• egg
• maple syrup
• almond milk
• rolled oat

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease five 8-ounce ramekins.
2. 2 Make the blended oats: Combine rolled oats, Greek yogurt, almond milk, maple syrup, eggs, vanilla, almond extract, baking powder, baking soda, salt, cinnamon, and nutmeg in a blender. Blend on high speed until batter is smooth, 1 to 2 minutes.
3. 3 Make the flavors: Add pumpkin purée, cranberries, walnuts, and pumpkin pie spice to one ramekin. Add coconut, almonds, and almond extract to a second ramekin. Add cherries, chocolate chips, and cocoa powder to a third ramekin. Add blueberries, maple syrup, and lemon zest to a fourth ramekin. Add raisins, walnuts, cinnamon, cloves, and allspice to a fifth ramekin.
4. 4 Divide blended oat batter evenly among the prepared ramekins. Carefully stir the batter in each ramekin individually until all additional ingredients are thoroughly incorporated. Transfer ramekins to a baking sheet.
5. 5 Bake in the preheated oven until tops spring back lightly when touched, 30 to 35 minutes. Allow to cool for 10 minutes before serving. Alternately, cool completely, cover, and place into the refrigerator or freezer for later. Rewarm before serving.

By Kim

Ingredients

• ✓ whole milk greek yogurt
• self-rising flour
• butter
• parmesan cheese
• garlic salt
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
2. 2 Mix flour and yogurt together in a medium bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
3. 3 Divide dough into 8 equal portions. Roll into breadsticks approximately 6 inches long and place on the prepared baking sheet, slightly flattening them down. Brush with 1 tablespoon of the melted butter.
4. 4 Combine remaining melted butter with Parmesan cheese and garlic salt. Keep warm and set aside.
5. 5 Bake breadsticks in the preheated oven until lightly browned, 18 to 20 minutes. Immediately upon removing from oven, brush with garlic-Parmesan mixture and serve.

By France Cevallos

Ingredients

• ✓ whole milk greek yogurt
• self-rising flour
• everything bagel seasoning
• egg
• water
• everything bagel seasoning

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper.
2. 2 Mix together flour, yogurt, and 1 teaspoon everything bagel seasoning until just combined. Pour dough out onto lightly floured surface and knead until smooth, about 5 minutes, adding more flour as needed to keep dough from sticking.
3. 3 Roll dough out into a 9x11-inch rectangle. Cut dough in half horizontally, then cut dough into 1-inch wide strips. Place strips onto the prepared baking sheets about 1 inch apart.
4. 4 Beat egg with water in a small bowl until combined. Lightly brush the tops of each breadstick with the egg wash. Sprinkle breadsticks with additional everything bagel seasoning.
5. 5 Place baking sheets into the preheated oven and bake until breadsticks are puffed and lightly browned, 15 to 20 minutes.

By Kim

Ingredients

• ✓ whole milk greek yogurt
• self-rising flour
• pizza sauce
• pepperoni
• mozzarella cheese
• butter
• parmesan cheese
• marinara sauce

Instructions

1. 1 Mix flour and yogurt together in a large bowl until it forms a ball. Transfer to a lightly floured work surface and knead until smooth, adding more flour as necessary to keep dough from sticking, 2 to 3 minutes.
2. 2 Roll out dough into a 10x14-inch rectangle. Spread with pizza sauce. Cover with pepperoni and sprinkle with cheese, leaving a 1-inch border bare on one long edge of the rectangle so dough can be sealed once it's rolled up.
3. 3 Roll up rectangle starting from one long end and seal roll by brushing a bit of water on the inner edge of the dough. Place roll on a sheet of parchment paper and freeze to firm up and make the roll easier to cut, 15 to 20 minutes.
4. 4 Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
5. 5 Slice roll into 1-inch pieces and place on the prepared baking sheet 2 inches apart, reshaping rolls if needed. Brush tops with butter and sprinkle with Parmesan cheese.
6. 6 Bake in the preheated oven until lightly browned, 18 to 22 minutes. Serve with marinara sauce for dipping, if desired.

By France Cevallos

Ingredients

• ✓ whole milk greek yogurt
• self-rising flour
• butter
• cinnamon
• salt
• brown sugar
• pecan
• confectioners' sugar
• milk
• vanilla extract
• salt

Instructions

1. 1 Combine self-rising flour and yogurt in a medium mixing bowl, stirring, until it begins to form a ball.
2. 2 Place dough ball on a lightly floured silicone mat or pastry board and knead a few times, until the dough is smooth. Add more flour if the dough sticks to the work surface.
3. 3 Lightly flour a rolling pin and roll dough out to a rectangle about 7 inches wide and 12 inches long, adding flour to the rolling pin if it sticks to the dough.
4. 4 Brush rolled dough with 1 tablespoon melted butter.
5. 5 Combine cinnamon and salt in a small bowl. Sprinkle over the buttered dough. Evenly distribute brown sugar over the dough rectangle, and follow with the chopped pecans.
6. 6 Begin rolling the dough at one end, continuing until all the cinnamon and nuts are rolled inside the dough, until you form a log about 4 inches across and 7 inches long.
7. 7 Wrap the dough roll in parchment paper and place in the freezer for about 20 minutes.
8. 8 Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Line a pie pan with parchment paper, or grease the bottom of the pan.
9. 9 Cut the dough into 6 rolls using a bench scraper or sharp knife.
10. 10 Place in the prepared pan, in a ring, with the rolls touching each other. Brush the tops of the rolls with the remaining melted butter.
11. 11 Bake in preheated oven until the tops are lightly browned, 20 to 25 minutes. Remove from the oven and allow to cool slightly.
12. 12 While the rolls are in the oven, stir confectioners' sugar, milk, vanilla extract, and salt together in a bowl until all the sugar is dissolved. Add a bit more milk if the glaze is too thick. Add a bit more sugar if the glaze is too thin.
13. 13 Drizzle optional glaze over the rolls, if desired, and serve warm.

By Bibi

Ingredients

• ✓ whole milk greek yogurt
• rolled oat
• cane sugar
• vegetable oil
• egg
• lemon juice
• baking powder
• lemon zest
• vanilla extract
• almond extract
• baking soda
• cardamom
• salt
• strawberry
• almond

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and line a 12-cup standard muffin tin.
2. 2 Combine oats, yogurt, sugar, oil, eggs, lemon juice, baking powder, lemon zest, vanilla extract, almond extract, baking soda, cardamom, and salt in a blender. Blend on high speed until mixture is fairly smooth, 1 to 2 minutes. Either pour batter into a bowl and mix strawberries and almonds in by hand, or add the chopped strawberries and almonds to the blender and pulse just a few times to evenly distribute.
3. 3 Spoon batter into the prepared muffin cups.
4. 4 Bake in the preheated oven until muffins spring back lightly when touched, 25 to 30 minutes. Allow muffins to cool a few minutes in the pan before removing to a wire rack to cool completely.

By Kim

Ingredients

• ✓ whole milk greek yogurt
• whole wheat flour
• cinnamon
• baking powder
• baking soda
• clove
• nutmeg
• allspice
• salt
• pumpkin puree
• maple syrup
• egg
• butter
• vanilla extract
• cocoa powder
• dark chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
2. 2 Whisk together whole wheat flour, cinnamon, baking powder, baking soda, cloves, nutmeg, allspice, and salt in a bowl until thoroughly combined.
3. 3 Whisk together pumpkin puree, maple syrup, yogurt, eggs, and melted butter in a second bowl until thoroughly combined and no lumps remain. Stir 1/2 of the flour mixture into the pumpkin mixture until just combined. Mix in the other 1/2 of the flour mixture and stir until just combined, making sure to not overmix.
4. 4 Divide batter evenly between 2 bowls. Whisk cocoa powder into one bowl until just combined. Fold chocolate chips into the other bowl. (Both batters will be somewhat thick.)
5. 5 Spoon about 1 tablespoon pumpkin batter and 1 tablespoon chocolate batter into each muffin cup. Continue filling muffin cups, alternating between both batters, until each cup is approximately 3/4 full. Make 2 or 3 swirls in the batter of each muffin with a bamboo skewer or butter knife, holding the muffin liner in place as you swirl. (The chocolate chips may make it difficult but just swirl around them.)
6. 6 Place muffins into the preheated oven and bake until a toothpick inserted into the center of the muffins comes out with a few moist crumbs, 19 to 23 minutes. Do not overbake.
7. 7 Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By Kim

Ingredients

• ✓ whole milk greek yogurt
• cornstarch
• lemon juice
• maple syrup
• tart cherry
• almond extract
• vanilla extract
• egg
• maple syrup
• butter
• nutmeg
• salt
• baking powder
• baking soda
• cinnamon
• almond
• flax meal
• almond flour
• rolled oat

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch glass baking pan.
2. 2 Mix oats, almond flour, flax meal, sliced almonds, cinnamon, baking soda, baking powder, salt, and nutmeg together in a large bowl until well combined.
3. 3 Whisk melted butter, Greek yogurt, maple syrup, egg, vanilla, and almond extract in a small bowl or measuring cup until thoroughly combined and no lumps of yogurt remain. Add wet ingredients to dry, and stir until mixture is well combined. Set aside.
4. 4 Place frozen cherries into the prepared baking pan. Add 1/3 cup maple syrup, lemon juice, and cornstarch. Toss to combine until there are no dry clumps of cornstarch remaining. Spread cherry mixture evenly into the pan.
5. 5 Use a small measuring cup or ice cream scoop to place 9 even dollops of the oat mixture on top of the cherries.
6. 6 Bake in the preheated oven until topping in browned and cherries are bubbling, 35 to 40 minutes. Tent the pan with aluminum foil if the topping begins to brown too quickly. Cool for 10 to 15 minutes before serving; the filling will thicken as it cools.

By Kim