Skip to content

Type what you have

Cook with

vanilla yogurt ×
Mint Dark Chocolate Chip Frozen Yogurt
Dessert

Mint Dark Chocolate Chip Frozen Yogurt

5.0

Prep
5 min
Cook
Total
275 min

Instructions

  1. 1 Blend yogurt, milk, sugar, and peppermint extract in a food processor and puree until smooth, about 30 seconds.
  2. 2 Transfer yogurt mixture to ice cream maker and freeze according manufacturer's directions.
  3. 3 Transfer the frozen yogurt mixture to a 1-quart container and fold in chocolate chips. Freeze mixture for 2 hours; stir to evenly distribute chocolate chips and freeze until hardened, about 2 hours.

By WHIRLEDPEAS

No Guilt Cheesecake
Dessert

No Guilt Cheesecake

4.1

Prep
Cook
Total

Instructions

  1. 1 Place a paper towel in a colander, and place the colander over a bowl to collect any draining liquid. Pour yogurt on top of the paper towel. Set in refrigerator for 12 to 24 hours. Use this yogurt curd like cream cheese.
  2. 2 Mix graham cracker crumbs with 1 teaspoon sugar and butter or margarine. Spread mixture in the bottom of a 9 inch springform pan.
  3. 3 Mix yogurt curd with 1 cup sugar, eggs, and vanilla. Pour over crust.
  4. 4 Bake at 325 degrees F (165 degrees C) for 70 minutes, or until done when checked with cake tester. Let sit 24 hours before serving.

By Charlotte

Cinnamon Pear Frozen Yogurt
Dessert

Cinnamon Pear Frozen Yogurt

4.4

Prep
5 min
Cook
Total
45 min

Instructions

  1. 1 Drain pears, reserving 1/2 cup of juice. Puree pears in food processor or blender.
  2. 2 Combine pears, reserved juice, yogurt, sugar, cinnamon and allspice in canister of ice cream maker. Freeze according to manufacturers' directions.

By Marianne

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

Quick and Easy Lemon Pineapple Dessert
Dessert

Quick and Easy Lemon Pineapple Dessert

5.0

Prep
10 min
Cook
Total
40 min

Instructions

  1. 1 Combine vanilla yogurt, lemon yogurt, pineapple, and pudding mix in a bowl; stir until well combined. Fold in whipped topping.
  2. 2 Spoon mixture into 4 dessert dishes, and chill for about 30 minutes.
  3. 3 Garnish each dessert with a blueberry, toasted coconut, or an additional dollop of the whipped topping, if desired.

By lutzflcat

Orange Dreamsicle Ice Cream
Dessert American

Orange Dreamsicle Ice Cream

4.5

Prep
10 min
Cook
Total
610 min

Instructions

  1. 1 Line a fine-mesh sieve with a coffee filter. Pour yogurt into the sieve set over a measuring cup; drain in the refrigerator until about 1/2 cup whey is collected, about 8 hours.
  2. 2 Whisk half-and-half and drink mix in a large bowl. Stir in strained yogurt and sweetened condensed milk until smooth.
  3. 3 Pour mixture into and ice cream maker and freeze according to manufacturer's instructions. Transfer to an airtight container and freeze about 2 hours.

By zeebee

Fresh Peach Trifle
Dessert American

Fresh Peach Trifle

4.5

Prep
30 min
Cook
Total
30 min

Instructions

  1. 1 Toss peach slices with lemon juice in a bowl; transfer 1 cup to a blender and blend until smooth. Set remaining peach slices aside.
  2. 2 Stir peach purée, yogurt, and lemon zest together in a bowl until well blended.
  3. 3 Layer ½ cake cubes in bottom of a glass dish; top with ½ peach slices, ½ yogurt mixture, and remaining ½ cake cubes. Arrange remaining ½ peach slices on top, reserving 5 or 6 slices for garnish; cover with remaining ½ yogurt mixture. Arrange reserved peach slices on top. Refrigerate trifle until ready to serve.

By Noodlefork

Vanilla Chai Cheesecake
Dessert

Vanilla Chai Cheesecake

Prep
20 min
Cook
65 min
Total
125 min

Instructions

  1. 1 Place yogurt in a strainer lined with a coffee filter and set over a bowl. Refrigerate for at least 40 minutes to allow liquid to drain. Discard liquid and set yogurt aside.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Combine gingersnap cookies, amaretti cookies, and butter in a bowl; mix well. Press crust into the bottom of a 9-inch springform pan.
  4. 4 Bake in the preheated oven until golden, about 12 minutes.
  5. 5 Remove crust from oven and reduce temperature to 325 degrees F (165 degrees C). Let crust cool completely.
  6. 6 While crust cools, beat cream cheese, sugar, vanilla extract, cinnamon, ginger, cardamom, and salt together in a mixing bowl using an electric mixer until well blended. Add eggs 1 at a time, beating on low speed and scraping the sides of the bowl after each addition. Stir in yogurt. Pour filling into the cooled crust.
  7. 7 Bake in the preheated oven until cake is set on sides but slightly shimmers in center, about 50 minutes.
  8. 8 Let cool completely and remove from pan. Serve with caramel sauce.

By LaurasFaves

Blueberry Yogurt Pound Cake
Dessert

Blueberry Yogurt Pound Cake

4.7

Prep
15 min
Cook
55 min
Total
130 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt®).
  2. 2 Mix cake mix and brown sugar together in a bowl; add yogurt, applesauce, water, vegetable oil, eggs, maple flavoring, and cinnamon. Beat on low speed with an electric hand mixer until blended. Scrape bowl and beat on medium speed for 4 more minutes.
  3. 3 Toss blueberries with enough cinnamon to evenly dust each berry in a bowl. Fold blueberries into the batter. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack to cool completely. Dust with confectioners' sugar.

By Kim

Gluten-Free Caramel Apple Cake
Dessert

Gluten-Free Caramel Apple Cake

2.7

Prep
20 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a fluted tube pan (such as Bundt®).
  2. 2 Beat yogurt, white sugar, 1 cup brown sugar, eggs, and vanilla extract together in a bowl using an electric mixer until smooth.
  3. 3 Combine flour, flax seed, cinnamon, salt, cloves, and nutmeg together in a separate bowl. Stir yogurt mixture into flour mixture just until batter is combined; fold in apples. Pour batter into prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 70 to 75 minutes. Turn cake onto a serving plate.
  5. 5 Melt butter, 1/2 cup brown sugar, and milk together in a saucepan over medium heat until sugar is dissolved, 2 to 3 minutes. Remove saucepan from heat and cool until sauce is thickened, about 10 minutes. Pour sauce over cake.

By Cooking it up

The Ultimate Summer Fruit Soup
Dessert

The Ultimate Summer Fruit Soup

5.0

Prep
25 min
Cook
3 min
Total
48 min

Instructions

  1. 1 Combine the blueberries, pineapple, oranges, melon, lemon juice, lemon zest, sugar, and pineapple juice in a large skillet. If desired, stir in the yogurt to make the mixture more creamy. Cook and stir over medium-high heat until the sugar dissolves and the fruit softens, 3 to 5 minutes.
  2. 2 Place fruit mixture into a blender or the bowl of a food processor; blend or pulse until smooth. Spoon into a freezer dish. Chill until mixture becomes slushy, about 20 to 25 minutes, or until desired consistency. Serve garnished with fresh mint leaves.

By Allrecipes Member

Chocolate Mums
Dessert

Chocolate Mums

5.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets.
  2. 2 Stir 1/2 cup melted butter, brown sugar, and white sugar together in a large bowl; add sweetened condensed milk and stir.
  3. 3 Place chocolate chips in a microwave-safe bowl; melt in microwave on high for 90 seconds. Stir and continue melting in microwave in 30-second increments until smooth. Stir 2 tablespoons butter into melted chocolate until melted into the chocolate. Stir heavy whipping cream into chocolate.
  4. 4 Pour chocolate mixture into sugar mixture; stir yogurt into the resulting mixture. Add flour and baking powder and stir to incorporate. Drop about a tablespoon of batter per cookie onto the prepared baking sheet, leaving about 1 inch between each cookie.
  5. 5 Bake in the preheated oven until edges are crispy, 15 to 17 minutes. Garnish each cookie with a pecan half and a drizzle of chocolate syrup.

By Beth

Citrus Ice Pops
Dessert American

Citrus Ice Pops

4.5

Prep
15 min
Cook
5 min
Total
130 min

Instructions

  1. 1 Place orange juice, grapefruit juice, water, lemon juice, and sugar in a saucepan over medium heat; bring to a boil. Cook, stirring occasionally, until sugar dissolves, about 5 minutes. Cool juice mixture, then freeze until very cold, about 10 minutes.
  2. 2 Meanwhile, combine yogurt with strawberries in a bowl; chill in the refrigerator, about 10 minutes.
  3. 3 Spoon about 1 ½ tablespoons juice mixture into 6 pop molds; freeze until frozen, 30 to 60 minutes. Spoon about 1 tablespoon strawberry yogurt mixture into each pop mold; top with remaining juice. Freeze until hard, 1 to 1 ½ hours.

By MewTew

Baked Apple Crisp
Dessert

Baked Apple Crisp

3.5

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F. Spray 2-quart casserole dish with nonstick cooking spray. In large bowl, toss apple slices with granulated sugar, lemon juice and 2 teaspoons cinnamon. Spoon into prepared dish. Spread applesauce evenly over apple mixture.
  2. 2 In medium bowl, combine oats, brown sugar, flour, evaporated milk, dry milk powder and remaining 2 teaspoons cinnamon. Spread over applesauce.
  3. 3 Bake 35-40 minutes or until lightly browned and bubbly. Cool slightly. Serve warm. Top each serving with a dollop of yogurt.

By Mott's

Dried Cherry Cake
Dessert

Dried Cherry Cake

4.6

Prep
Cook
Total

Instructions

  1. 1 Combine cherries, hot water, and almond extract: let stand 20 minutes. Drain cherries, and pat dry between layers of paper towels. Set aside.
  2. 2 In a large bowl, combine flour, salt, baking powder, and 1 cup white sugar. Add yogurt, eggs, and oil. Stir well. Fold in cherries. Pour batter into a greased and floured 9 inch round cake pan.
  3. 3 Stir pecans and 1 tablespoon white sugar together. Sprinkle on top of batter in pan.
  4. 4 Bake at 350 degrees F (175 degrees C) for 35 minutes, or until wooden pick comes out clean. Cool in pan on wire rack 10 minutes. Serve warm, or at room temperature.

By Judy Taubert

Cherry Ice Cream
Dessert American

Cherry Ice Cream

4.6

Prep
10 min
Cook
Total
270 min

Instructions

  1. 1 Place heavy cream, yogurt, cherries, milk, sugar, cherry juice concentrate, almond extract, and salt into a blender; blend until only small bits of cherries remain.
  2. 2 Pour mixture into a 1 ½-quart ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.

By HeidiLynn75

Chia Seed Pudding
Dessert American

Chia Seed Pudding

4.7

Prep
15 min
Cook
Total
525 min

Instructions

  1. 1 Gather the ingredients.
  2. 2 Whisk almond milk, yogurt, 2 tablespoons maple syrup, vanilla, and salt together in a bowl until just blended; add chia seeds, whisk to incorporate, and let the chia seeds soak for 30 minutes.
  3. 3 Stir the chia seed mixture to redistribute seeds that have settled throughout the mixture. Cover the bowl with plastic wrap and refrigerate 8 hours to overnight.
  4. 4 Drizzle 4 teaspoons maple syrup over strawberries in a bowl; stir to coat. Add almonds to strawberries; stir.
  5. 5 Spoon chia seed mixture into 4 bowls; top each with a portion of the strawberry mixture.

By sjeffery8045

Heavenly Cranberry Scones
Dessert American

Heavenly Cranberry Scones

4.4

Prep
20 min
Cook
20 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 425 degrees F (220 degrees C). Grease a baking sheet.
  2. 2 Sift flour, sugar, baking powder, baking soda, and salt together in a mixing bowl. Cut in cold butter with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Stir in yogurt, then cranberries.
  3. 3 Form dough into a ball and place on the prepared baking sheet. Pat down into a 1/4-inch to 1/2-inch thick circle. Sprinkle with sugar and cut into 8 segments.
  4. 4 Bake in the preheated oven until edges are slightly crisp and top is browned, about 20 minutes. Remove from the oven and redefine the cut marks.

By Lindsay

Rhubarb Crisp Muffins
Dessert American

Rhubarb Crisp Muffins

4.6

Prep
10 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
  2. 2 Stir rhubarb, 1/2 cup brown sugar, all-purpose flour, whole wheat flour, 1/2 teaspoon cinnamon, baking soda, and salt together in a large bowl.
  3. 3 Whisk yogurt, oil, and egg together in a separate bowl; pour into rhubarb mixture and stir until just combined and batter has a thick, dough-like consistency. Spoon batter into muffin cups.
  4. 4 Stir remaining 1/4 cup brown sugar, rolled oats, melted butter, and remaining 1/2 teaspoon cinnamon together in a small bowl; top batter with about 1 tablespoon of oats mixture.
  5. 5 Bake in the preheated oven until golden and tops spring back when lightly pressed, about 20 minutes. Cool in cups for 15 minutes before transferring to a wire rack.

By chewieplustwo

Chocolate-Raspberry Cake
Dessert American

Chocolate-Raspberry Cake

4.0

Prep
25 min
Cook
40 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans with baking spray. Mix cocoa and flour together and use to flour the pans.
  2. 2 Combine cake mix, water, vanilla yogurt, pudding mix, vodka, vegetable oil, and eggs in a large bowl. Mix on low speed until moistened. Mix on medium speed for 2 minutes, then stir in chocolate chips. Divide batter evenly into the prepared cake pans.
  3. 3 Bake in the preheated oven until the centers spring back at your touch, 40 to 50 minutes. Cool in the pans for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack and let cool completely, about 25 minutes.
  4. 4 Meanwhile, combine raspberries and sugar for filling in a saucepan over medium heat. Cook, stirring frequently, until they reduce by about 50%. Set aside to cool.
  5. 5 Slice each cooled cake layer horizontally into two layers. Place the bottom layer on a serving plate and top with 1/3 of the filling. Repeat with 2 more layers and remaining filling. Top with final layer.
  6. 6 Combine vanilla frosting, whipped topping, and melted white chocolate in a large mixing bowl; mix on high speed until smooth and creamy.
  7. 7 Frost the top and sides of the cake. Decorate with extra chocolate chips and/or raspberries, if desired. Chill for at least 1 hour before serving.

By vlynn

Apple Coffee Cake
Dessert American

Apple Coffee Cake

4.9

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease and generously flour an 8-inch square baking dish.
  2. 2 To make the cake: Stir flour, cinnamon, baking soda, and salt together in a bowl.
  3. 3 Beat brown sugar and butter with an electric mixer in a large bowl until light, fluffy, and noticeably lighter in color. Mix in egg, then mix in sour cream, yogurt, and vanilla until well incorporated.
  4. 4 Gradually mix in flour mixture, then fold in apples. Pour batter into the prepared baking dish.
  5. 5 To make the crumb topping: Mix brown sugar, flour, butter, and cinnamon together in a bowl with a fork until crumbly. Sprinkle over cake batter.
  6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and cool on a wire rack.
  7. 7 Serve and enjoy!

By Nancy Gibson

Reduced Fat and Cholesterol Red Velvet Cake
Dessert American

Reduced Fat and Cholesterol Red Velvet Cake

3.7

Prep
40 min
Cook
20 min
Total
180 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 2 9-inch cake pans with cooking spray. Whisk together the whole wheat flour and salt in a bowl.
  2. 2 Beat together the applesauce, 3/4 cup plus 1 tablespoon of sugar and sucralose baking blend, and egg substitute with an electric mixer on Medium speed in a large mixing bowl. In a small bowl, stir the cocoa powder and red food coloring together until smooth, and mix into the liquid ingredients. Gradually beat in the whole wheat flour mixture, alternating with buttermilk in several additions, and mix in 1 1/4 teaspoon of vanilla extract. In a small bowl, stir the vinegar and baking soda together, and mix into the batter. Pour batter into the cake pans, and tap the filled pans on the counter to remove air bubbles.
  3. 3 Bake in the preheated oven until the cakes are set and a toothpick inserted into the center of a cake comes out clean, 20 to 25 minutes. Allow to cool completely before frosting.
  4. 4 For frosting, place the vanilla yogurt and cottage cheese into the work bowl of a food processor, and process until smooth; add the cream cheese, and process again to smoothly blend the mixture. Add confectioners' sugar and 1 teaspoon of vanilla extract, and process again to make a smooth frosting, 30 seconds to 1 more minute, scraping the sides of the bowl. If frosting seems too stiff to spread, blend in skim milk, 1 teaspoon at a time, until the frosting is spreadable and smooth. Chill frosting for 1 hour before frosting cake. After frosting, chill cake before serving for easier cutting.

By squeeziebrb

Michigan Maple Peanut Butter Sheet Cake
Dessert American

Michigan Maple Peanut Butter Sheet Cake

4.0

Prep
30 min
Cook
30 min
Total
120 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan or line with parchment paper.
  2. 2 Sift white sugar and flour together into a bowl.
  3. 3 Combine hot water, creamy peanut butter, and ½ cup butter in a saucepan; bring to a boil, stirring frequently, until well blended. Remove from heat.
  4. 4 Combine yogurt, eggs, and baking soda in a separate bowl; add creamy peanut butter mixture in a steady stream, stirring constantly. Stir in flour mixture until batter is combined. Spread batter into the prepared baking sheet.
  5. 5 Bake in the preheated oven until center of cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on a wire rack until warm.
  6. 6 Combine chunky peanut butter, ½ cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour frosting over warm cake; sprinkle walnuts, pecans, and almonds over top. Cool completely.
  7. 7 Stir cream cheese, ½ cup confectioners' sugar, 1 tablespoon milk, and almond extract together in a bowl until smooth; fold in whipped topping until drizzle is creamy and runny. Drizzle over top of cooled cake.

By calabash0420