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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

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

Marie-Claude's Orange Cake
Dessert European

Marie-Claude's Orange Cake

4.2

Prep
75 min
Cook
Total
105 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the batter into a greased 9-inch baking pan.
  3. 3 Bake in the preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.

By Allrecipes Member

Lemon Plum Cake
Dessert

Lemon Plum Cake

4.2

Prep
30 min
Cook
60 min
Total
150 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch cake pan, and line the bottom with a round piece of parchment paper.
  2. 2 In a large bowl, whisk together 1 1/2 cups flour, baking soda, salt, and cinnamon. In a separate bowl, beat butter, brown sugar, and white sugar with an electric mixer until light and fluffy; beat in eggs one at a time, then beat in vanilla extract and lemon zest. Mix the butter mixture into the flour mixture, alternating with yogurt until the mixture forms a smooth, even batter. Spread the batter into the prepared cake pan. Place the plum slices into a bowl, and toss with 2 tablespoons of flour. Arrange the plum slices onto the cake in a decorative pattern.
  3. 3 Bake in the preheated oven until browned, about 30 minutes. Loosely cover the cake with foil, and bake until a toothpick inserted into the center of the cake comes out clean and the cake pulls away from the sides of the pan, 30 to 40 more minutes.
  4. 4 Let cake cool completely in pan. Run a knife around the edge of the cake to loosen, and remove from pan. Dust with powdered sugar before slicing.

By Kimberly Kays

Chai Cupcakes
Dessert

Chai Cupcakes

4.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan or line with paper baking cups.
  2. 2 Heat the milk in a saucepan until almost boiling. Remove from the heat and add the black tea and chai tea bags. Cover and let stand for 10 minutes. Wring out the tea bags into the milk and discard bags. In a medium bowl, whisk together the tea-milk, yogurt, sugar, oil and vanilla. In a large bowl, stir together the flour, baking soda, baking powder, cinnamon, ginger, cloves, salt and pepper. Pour the wet ingredients into the dry mixture and stir until blended. Spoon the batter into the prepared cups, dividing evenly.
  3. 3 Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter. Frost with desired frosting (I prefer vanilla).

By Aimee Power

Blueberry Pie with Flax and Almonds
Dessert

Blueberry Pie with Flax and Almonds

4.1

Prep
30 min
Cook
30 min
Total
70 min

Instructions

  1. 1 Preheat an oven to 375 degrees F (190 degrees C).
  2. 2 Combine the graham cracker crumbs, flax seed meal, and ground almonds in a bowl; stir in the melted butter. Add a few drops of water, if necessary, for the crumb mixture to stick together. Press half of the crumb mixture into the bottom and sides of a 9-inch pie pan; the crust should only be about 1/8-inch thick. Set the other half of the crumb mixture aside.
  3. 3 Combine the sour cream, yogurt, ground oats, sugar, honey, vanilla, and salt in a blender. Blend until combined. Transfer the blueberries to the pie pan and pour in the filling.
  4. 4 To make the topping, stir 2 tablespoons of honey, or to taste, into the reserved crumb mixture. It should form a very thick paste. Drop teaspoonfuls of the topping on the surface of the pie.
  5. 5 Bake the pie in the preheated oven on the middle rack for 30 to 45 minutes, or until the center is set and a knife inserted near the center of the pie comes out clean. Turn off the oven and let the pie rest in the warm oven for 10 minutes.
  6. 6 Remove the pie from the oven and let cool on a wire rack. Chill in the refrigerator until the pie is cool and set.

By Hungry yet