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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

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

Homemade Fruit Popsicles
Dessert American

Homemade Fruit Popsicles

4.8

Prep
15 min
Cook
Total
315 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place the mixed blueberries, raspberries, strawberries, sliced bananas, yogurt, and sugar into a blender. Cover, and blend until fruit is chunky or smooth, as desired.
  3. 3 Fill paper cups or popsicle molds 3/4 full with fruit mixture.
  4. 4 Cover the top of each cup or mold with a strip of aluminum foil. Poke a popsicle stick through the center of the foil on each cup or mold.
  5. 5 Place the cups or molds in the freezer for at least 5 hours. To serve, remove foil and paper cup or mold.

By april20

Easy Strawberry Yogurt Cake
Dessert American

Easy Strawberry Yogurt Cake

3.8

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
  2. 2 Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

By Nevine

Healthier Easy Sugar Cookies
Dessert American

Healthier Easy Sugar Cookies

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Stir flour, baking soda, and baking powder in a small bowl.
  2. 2 Beat butter, yogurt, and sugar with an electric mixer in a large bowl until smooth. Add egg allowing it to blend into butter mixture. Beat in vanilla extract. Mix in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2-inches apart onto ungreased baking sheets.
  3. 3 Bake in preheated oven until golden, 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.

By MakeItHealthy

Moist Chocolate Muffins
Dessert American

Moist Chocolate Muffins

4.4

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Gather ingredients.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper muffin liners.
  3. 3 Combine flour, sugar, 3/4 cup chocolate chips, cocoa powder, and baking soda in a large bowl.
  4. 4 Whisk yogurt, milk, oil, egg, and vanilla in separate bowl until smooth.
  5. 5 Pour yogurt mixture into the chocolate mixture and stir until batter is just blended.
  6. 6 Fill prepared muffin cups 3/4 full and sprinkle with remaining 1/4 cup chocolate chips.
  7. 7 Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By LONESTAR1

Berry Yogurt Crunch
Dessert American

Berry Yogurt Crunch

4.5

Prep
15 min
Cook
Total
135 min

Instructions

  1. 1 Combine the yogurt and pudding mix in a large bowl; beat with an electric mixer until well blended, 1 to 2 minutes. Stir in 2 cups of the mixed berries and the cereal until blended. Pour the yogurt and berry mixture into a 9 inch pie plate. Cover with plastic wrap, and refrigerate 2 hours.
  2. 2 Meanwhile, place the remaining 1 cup of berries in a medium bowl and slightly mash with a fork. Stir in the sugar and lemon juice. Set mixture aside at room temperature.
  3. 3 Spoon chilled berry-yogurt mixture into serving dishes. Top with a spoonful of mashed berries, and whipped cream, if desired.

By ChristineM

Chocolate Yogurt Cake
Dessert American

Chocolate Yogurt Cake

4.0

Prep
20 min
Cook
50 min
Total
85 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch cake pan.
  2. 2 Whisk together yogurt, sugar, oil, eggs, coffee, and vanilla extract in a bowl. Add flour, cocoa powder, baking powder, cinnamon, baking soda, salt, and nutmeg; whisk until air bubbles form in batter. Pour batter into the prepared cake pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool on a wire rack for 15 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Serve warm or at room temperature.

By Kristina Kopnisky

Prune Yogurt Spice Loaf
Dessert American

Prune Yogurt Spice Loaf

4.5

Prep
15 min
Cook
40 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan.
  2. 2 Whisk flour, oats, baking powder, ground ginger, baking soda, nutmeg, and cloves together in a bowl.
  3. 3 Whisk yogurt, prunes, sugar, and eggs together in a large bowl; stir in flour mixture. Fold maple syrup into batter; pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

By Cheerios

Yogurt Lemon Loaf
Dessert American

Yogurt Lemon Loaf

5.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan with butter and dust with some flour.
  2. 2 Combine flour, baking powder, and salt in a bowl; set aside.
  3. 3 Combine yogurt, sugar, oil, lemon zest, and vanilla extract in a large bowl. Beat well with an electric mixer for 3 to 5 minutes. Add eggs one at a time, beating well after each addition.
  4. 4 Sift the flour mixture on top of the batter and fold in with a spatula. Pour batter into the prepared loaf pan.
  5. 5 Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 50 to 60 minutes. If loaf turns too dark, cover with aluminum foil after 40 minutes.
  6. 6 Remove from oven and allow to cool in the pan for 10 minutes.
  7. 7 Meanwhile, combine sugar and lemon juice in a small saucepan over medium heat. Cook and stir until sugar has completely dissolved and glaze is clear and syrupy, 3 to 5 minutes. Do not allow to get brown.
  8. 8 Remove loaf from the pan and transfer to a wire rack. Brush loaf with the lemon syrup all over the top and the sides, allowing the syrup to be absorbed by the warm loaf. Allow to cool before slicing.

By Barbara Sauermann

Easy Lemon Poppy Seed Muffins
Dessert American

Easy Lemon Poppy Seed Muffins

4.4

Prep
20 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (205 degrees C). Lightly grease a 12-cup muffin pan.
  2. 2 Combine flour, 3/4 cup sugar, poppy seeds, baking powder, baking soda, and salt in a bowl.
  3. 3 Mix eggs, yogurt, oil, and lemon zest together in a separate bowl until well blended. Pour over flour mixture, then mix until just combined.
  4. 4 Spoon batter evenly between the prepared muffin cups, filling each ¾ full.
  5. 5 Bake in the preheated oven until tops spring back when lightly pressed, about 15 minutes. Let muffins cool in the pan for 5 minutes.
  6. 6 Meanwhile, make the glaze: Stir lemon juice and 3 tablespoons sugar together until sugar dissolves.
  7. 7 Pierce the top of each muffin several times with a wooden skewer while they are still warm. Slowly pour about 1 tablespoon lemon glaze over the top of each muffin.
  8. 8 Let muffins continue to cool in the pan until glaze has set, about 10 minutes more.

By Karen Gibson

Eggless Sugar Cookies
Dessert American

Eggless Sugar Cookies

5.0

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Whisk both flours, baking powder, baking soda, and salt together in a medium bowl. Mix water and cornstarch together in a small bowl.
  3. 3 Combine butter and both sugars in a large bowl; beat with an electric mixer until smooth and creamy. Mix in cornstarch mixture, then add yogurt and vanilla and beat thoroughly. Add dry ingredients in small batches, beating well after each addition.
  4. 4 Drop tablespoonfuls of dough 2 inches apart onto the prepared baking sheets.
  5. 5 Bake in the preheated oven until edges are golden, 10 to 12 minutes. Cool on the baking sheet for 3 to 4 minutes before removing to a wire rack to cool completely, about 10 more minutes.

By Reima

Strawberry-Citrus Shortcake
Dessert American

Strawberry-Citrus Shortcake

4.2

Prep
30 min
Cook
70 min
Total
115 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Lightly grease and flour a 9x5-inch loaf pan.
  2. 2 Sift cake flour and salt together into a bowl. Beat 1 ⅓ cups sugar and butter together in a large bowl until light colored and fluffy; stir in lemon zest, lemon juice, and vanilla until well blended. Mix in eggs, one at a time, alternating with flour mixture. Pour batter into the prepared pan.
  3. 3 Bake in the preheated oven until top springs back when lightly touched, or a toothpick inserted into center comes out clean, about 1 hour 10 minutes. Cool cake in the pan 15 minutes before turning out of the pan.
  4. 4 Meanwhile, place strawberries in a separate bowl; toss gently with ⅓ cup sugar, cover, and refrigerate until needed.
  5. 5 Combine yogurt, heavy cream, and 2 tablespoons sugar in a bowl; stir until well blended. Top cake slices with strawberries; dollop with yogurt-cream mixture.

By Sarah Agrella

Chocolate Orange Marble Cake
Dessert American

Chocolate Orange Marble Cake

4.3

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. 2 In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
  3. 3 In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
  4. 4 Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

By Carol

Pecan Pineapple Coffee Cake
Dessert American

Pecan Pineapple Coffee Cake

4.3

Prep
15 min
Cook
25 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  2. 2 Combine flour, 1/4 cup brown sugar, white sugar, baking powder, baking soda, and salt in a bowl. Whisk yogurt, oil, egg, and vanilla extract in a separate bowl until smooth; stir in flour mixture until just blended. Fold in pineapple tidbits and 1/3 cup reserved pineapple juice until batter is just mixed; pour into the prepared baking dish.
  3. 3 Combine pecans and remaining 1/4 cup brown sugar in a small bowl; sprinkle over batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into center comes out clean, 25 to 30 minutes. Cool in dish for 10 minutes before transferring to a wire rack to cool. Serve warm or completely cool.

By alice

Muddy Chocolate Cake
Dessert American

Muddy Chocolate Cake

4.7

Prep
25 min
Cook
50 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a deep 9-inch round pan or springform.
  2. 2 Cream butter and 1 cup sugar in a large bowl; beat in 3 eggs and blend in yogurt. Combine flour and baking powder; add to the creamed mixture. Stir in 1/4 teaspoon vanilla. Melt 6 chocolate bars; blend into the batter. Pour batter into prepared pan.
  3. 3 Bake until the cake tests done, for 30 minutes. Cool for 10 minutes in the pan.
  4. 4 Cut a hole in the center of the cake that does not go all the way through the cake. Melt another 6 sweet chocolate bars, and pour into the hole.
  5. 5 Beat cream cheese, 3 eggs, 1/4 teaspoon vanilla, and 3/4 cup sugar together until smooth; pour over cake. Bake for 20 minutes.
  6. 6 Sprinkle confectioners' sugar on the top of the cake; return to oven and bake until the sugar melts and browns. Serve.

By Murooj Ibraheem

Peach and Plum Cake
Dessert American

Peach and Plum Cake

3.7

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Butter a 9-inch square baking pan.
  2. 2 Beat 1 cup sugar and 1 stick butter together using an electric mixer until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add yogurt and vanilla extract; mix until batter is smooth. Add flour, baking soda, baking powder, and salt to the batter and mix until just combined. Combine remaining 1/2 cup sugar and cinnamon in a separate bowl.
  3. 3 Spread batter evenly into the prepared pan and sprinkle with 1/2 of the cinnamon-sugar mixture. Top batter with plums and peaches; sprinkle with remaining cinnamon-sugar mixture.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 minutes to 1 hour, making sure not to overbake. Serve warm or at room temperature.

By Marya Hajsaleh

Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping
Dessert American

Awesome Yogurt Coffee Cake with Brown Sugar-Cinnamon Topping

5.0

Prep
20 min
Cook
45 min
Total
70 min

Instructions

  1. 1 Combine 1/4 cup flour, brown sugar, 1/4 cup butter, walnuts, pecans, and cinnamon in a bowl until crumbly; set topping aside.
  2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat a fluted tube pan (such as Bundt) with cooking spray.
  3. 3 Beat white sugar, yogurt, remaining 3/4 cup butter, milk, eggs, baking powder, and salt in a large bowl with an electric mixer until smooth. Slowly mix in remaining 3 cups flour until combined; batter will be thick. Pour 1/2 batter into bottom of the prepared pan; generously spread 1/2 brown sugar-cinnamon topping over batter. Top with remaining 1/2 batter followed by remaining 1/2 topping.
  4. 4 Bake in the preheated oven until a toothpick inserted into 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; 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, then invert onto a plate, brown sugar-cinnamon-side up.

By starmaster25

Fresh Strawberry Lemon Shortcake
Dessert American

Fresh Strawberry Lemon Shortcake

4.0

Prep
20 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Combine strawberries and 2 tablespoons sugar in a bowl; cover the bowl with plastic wrap and refrigerate until ready to use.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C).
  3. 3 Combine flour, remaining 2 tablespoons sugar, baking powder, and salt in a bowl; cut in butter with a knife or pastry blender until mixture resembles coarse crumbs. Whisk milk, egg yolk, and ¾ teaspoon lemon zest together in a separate bowl; stir into flour mixture until a dough forms.
  4. 4 Turn dough out onto a lightly floured surface; knead 10 turns. Divide dough in half. Pat or roll each half into a ¾-inch thick round; transfer to a baking sheet.
  5. 5 Bake in the preheated oven until golden brown, 8 to 10 minutes. Transfer to a wire rack to cool, 15 minutes. Split shortcakes in half horizontally.
  6. 6 Combine yogurt, sour cream, agave nectar, and remaining ½ teaspoon lemon zest in a bowl; set aside. Beat cream and 1 teaspoon sugar together in a separate bowl until stiff peaks form.
  7. 7 Arrange shortcake bottoms on dessert plates; divide yogurt mixture between bottoms. Top each with ¼ each strawberries and whipped cream. Place cake tops on whipped cream; top each with remaining ¼ each strawberries and whipped cream.

By fioremarie

Rhubarb Coffee Cake
Dessert American

Rhubarb Coffee Cake

5.0

Prep
20 min
Cook
55 min
Total
85 min

Instructions

  1. 1 To make the topping: Combine brown sugar, cinnamon, butter, and flour in a small bowl. Mix well and set topping aside.
  2. 2 Place rhubarb into a small bowl and add 1 tablespoon flour. Mix well and set aside.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt) and set aside.
  4. 4 Cream sugar and butter in a large bowl with an electric mixer until smooth. Add yogurt, eggs, and vanilla extract; blend until smooth. Add remaining flour, baking powder, baking soda, and salt; mix until flour has been incorporated. Fold in rhubarb. Pour batter into the prepared pan and sprinkle with topping.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 60 minutes. Cool slightly in the pan. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Bren

Streusel Apple Coffee Cake
Dessert American

Streusel Apple Coffee Cake

4.5

Prep
30 min
Cook
50 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9- or 10-inch Bundt pan.
  2. 2 Combine brown sugar, ¾ cup flour, and cinnamon in a bowl; cut in ½ cup cold butter with a fork until crumbly. Stir in walnuts. Set streusel aside.
  3. 3 Whisk 3¼ cups flour, baking powder, and baking soda together in a bowl. Set aside.
  4. 4 Beat white sugar and ¾ cup butter together in a large bowl using an electric mixer until light and fluffy; beat in eggs, one at a time, beating well after each addition. Stir in yogurt and vanilla extract; stir in flour mixture until just blended.
  5. 5 Pour 3 cups batter into the prepared Bundt pan; sprinkle with ¼ streusel then layer with apples. Sprinkle with ½ remaining streusel. Pour in remaining batter; top with remaining streusel and lightly pat down into batter.
  6. 6 Bake in the preheated oven until a toothpick inserted into center comes out clean, 50 to 60 minutes. Cool in the pan on a wire rack for 15 minutes. Tap the pan firmly a few times, then shake gently to loosen the cake. Place a cookie sheet over the pan and carefully invert to release cake. Remove the pan; transfer cake to the rack and cool completely.

By Kris

Creamy Apple Blueberry Pie
Dessert American

Creamy Apple Blueberry Pie

4.7

Prep
20 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C).
  2. 2 Toss apples and blueberries together in pie crust.
  3. 3 Combine ¼ cup flour, white sugar, cinnamon, nutmeg, and salt in a bowl. Stir in yogurt, egg, and vanilla extract; pour over apples and blueberries.
  4. 4 Combine remaining ½ cup flour, pecans, oats, and brown sugar in a bowl; cut in butter with 2 knives or a pastry blender until mixture resembles coarse crumbs. Set aside.
  5. 5 Bake in the preheated oven for 15 minutes; reduce heat to 350 degrees F (175 degrees C) and continue baking until crust is lightly browned, about 30 minutes. Sprinkle crumb mixture over pie; continue baking until golden brown, about 15 minutes more. Cool before serving, about 20 minutes.

By Megan Karlowsky

Apple Crumble Coffee Cake
Dessert American

Apple Crumble Coffee Cake

4.8

Prep
25 min
Cook
40 min
Total
95 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C) with an rack in the center position. Generously butter a 9x12-inch baking dish with 2 teaspoons butter.
  3. 3 Whisk flour, baking powder, baking soda, and ½ teaspoon sea salt together in a bowl; set dry ingredients aside.
  4. 4 Combine walnuts, ⅓ cup brown sugar, ⅓ cup white sugar, 3 tablespoons melted butter, cinnamon, and ¼ teaspoon salt in a bowl until walnuts and sugars are thoroughly coated with butter; set crumble mixture aside.
  5. 5 Beat 1 cup white sugar and ½ cup butter together in a separate bowl with a spatula until well blended.
  6. 6 Whisk in 1 egg until mixture is smooth, 2 to 3 minutes.
  7. 7 Whisk in second egg until thoroughly incorporated. Add yogurt and vanilla; whisk together.
  8. 8 Add flour mixture to yogurt mixture; whisk just until flour disappears. Do not overmix.
  9. 9 Remove and discard cores from apples. Cut apples into ⅛- to ¼-inch slices. Stack a few slices; cut down the center, lengthwise, then dice, crosswise, into cubes.
  10. 10 Fold apples into cake batter with a spatula until just combined.
  11. 11 Spread ½ the batter into the prepared baking dish; evenly scatter ½ crumble mixture over top.
  12. 12 Dollop remaining ½ batter on top crumble mixture; spread carefully to evenly distribute, trying not to disturb the crumbs.
  13. 13 Top with remaining ½ crumble mixture; press crumbs into the batter very gently.
  14. 14 Bake in the center of the preheated oven until a toothpick or bamboo skewer inserted into the center comes out clean, about 40 minutes.
  15. 15 Cool to room temperature before slicing and serving, about 30 minutes.

By John Mitzewich

Strawberry Rhubarb Buckle
Dessert American

Strawberry Rhubarb Buckle

4.9

Prep
20 min
Cook
45 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Make filling: Combine rhubarb, strawberries, sugar, lemon juice, and 1 tablespoon water in a large saucepan. Cook covered, stirring occasionally, over medium-low heat until mixture begins to boil, about 5 minutes. Reduce heat to low.
  3. 3 Stir together remaining 2 tablespoons water and cornstarch in a small bowl until smooth. Add to the saucepan and continue cooking until fruit mixture begins to thicken, about 2 minutes. Remove from heat and set aside to cool.
  4. 4 Grease a 9-inch deep-dish pie pan with nonstick cooking spray and place on a baking sheet. Set aside.
  5. 5 Make batter: Beat together butter and sugar with an electric mixer in a large bowl until light and fluffy. Beat in yogurt, egg, and vanilla until well combined. Add flour, baking powder, baking soda, and salt; mix until batter is just combined.
  6. 6 Spread 2/3 of the batter into the prepared pan. Pour filling on top of batter. Spread remaining 1/3 of the batter in small mounds atop filling. Set aside.
  7. 7 Make topping: Combine flour, brown sugar, and butter in a small bowl. Mix with a fork, pastry blender, or your hands until topping resembles coarse crumbs. Sprinkle evenly over the top of batter and filling.
  8. 8 Bake in the preheated oven until topping is nicely browned, about 35 minutes.

By Kim's Cooking Now

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