Type what you have

Ingredients

• ✓ plain greek yogurt
• blueberry
• almond milk
• water
• avocado

Instructions

1. 1 Blend blueberries, yogurt, almond milk, water, and avocado in a blender until smooth.

By allie888

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• cooking spray

Instructions

1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Mix flour and Greek yogurt together in a bowl to form a dough; transfer to a work surface floured with self-rising flour.
3. 3 Knead dough, adding more flour as needed to keep dough from being too sticky, about 8 to 10 minutes.
4. 4 Spray a 12-inch pizza pan with cooking spray and spread dough to the edges of the pan.
5. 5 Bake pizza crust in preheated oven for 5 to 7 minutes; add your favorite toppings and return to the preheated oven.
6. 6 Bake until crust is lightly browned, 5 to 7 minutes more.
7. 7 Enjoy!

By Michele Leigh Pinette Pierce

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• granulated garlic
• italian seasoning
• salt
• butter
• olive oil
• parsley
• garlic granule

Instructions

1. 1 Combine flour, yogurt, garlic granules, Italian seasoning, and salt in a bowl; mix to combine.
2. 2 Dust work surface with more flour. Transfer dough to work surface. Knead dough for 8 to 10 minutes with the palm of your hand. Add more flour (1 teaspoon at a time) as needed to keep dough from being too sticky.
3. 3 Preheat the oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper or a silicone baking mat (such as Silpat®).
4. 4 Shape dough into a rounded loaf. Using a bench scraper, cut off 8 wedges of dough. Roll each wedge of dough into a rope shape and tie into knots. Place knots onto the prepared baking sheet.
5. 5 Bake in the preheated oven until knots are lightly browned, 10 to 12 minutes.
6. 6 Meanwhile, combine melted butter, oil, garlic granules, and parsley for topping in a small glass bowl. Brush mixture over the warm knots.

By thedailygourmet

Ingredients

• ✓ plain greek yogurt
• turkey bacon
• angel hair pasta
• parmesan cheese
• egg
• italian seasoning
• red pepper flakes
• garlic salt
• onion powder

Instructions

1. 1 Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain, let cool, and crumble.
2. 2 Fill a large pot with lightly salted water and bring to a rolling boil. Stir in angel hair pasta, bring back to a boil, and cook over medium heat until tender yet firm to the bite, 4 to 5 minutes.
3. 3 Meanwhile, whisk Greek yogurt, Parmesan cheese, egg, Italian seasoning, red pepper flakes, garlic salt, and onion powder together in a bowl.
4. 4 Drain pasta and return to the pot. Pour egg mixture over the pasta while still warm. Cook and stir over low heat for 1 to 2 minutes. Add bacon pieces and toss to coat.

By thedailygourmet

Ingredients

• ✓ plain greek yogurt
• parsley
• black pepper
• salt
• italian seasoning
• garlic powder
• shrimp
• cheese blend
• parmesan cheese
• chicken broth
• cream cheese
• milk
• all-purpose flour
• butter
• olive oil
• lemon
• broccoli floret
• bacon

Instructions

1. 1 Place bacon in a large frying pan and cook over medium-high heat, stirring occasionally, until mostly but not fully cooked, about 6 minutes. Reduce heat to medium, add broccoli, and saute until bright green and crisp-tender, 3 to 5 minutes. Pour broccoli and bacon into a bowl lined with a paper towel to absorb excess oil; discard paper towel and toss broccoli mixture with lemon juice.
2. 2 Heat olive oil and butter in a deep saucepan over medium heat until bubbling. Whisk in flour to create a roux; continue whisking until mixture turns golden brown, about 3 minutes. Slowly whisk in milk until smooth. Reduce heat to low, add cream cheese, and whisk until no lumps remain. Stir in chicken broth, increase heat to medium, and simmer until thick, 5 to 7 minutes.
3. 3 Add 3/4 cup Parmesan cheese and Italian cheese; stir until incorporated. Stir in Greek yogurt. Add shrimp and cook until bright pink on the outside and the meat is opaque, 3 to 4 minutes. Add garlic powder, Italian seasoning, salt, and pepper.
4. 4 Remove from heat and stir in broccoli-bacon mixture. Sprinkle with remaining Parmesan and garnish with parsley.

By Scott Tracy

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• butter
• kosher salt

Instructions

1. 1 Preheat an air fryer to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Dust a cutting board with self-rising flour.
2. 2 Place Greek yogurt in a bowl. Add 1 1/4 cups self-rising flour and stir until mixture forms a ball. Turn out ball onto the cutting board and knead until smooth.
3. 3 Cut dough into 4 equal portions. Roll each portion into ropes. Cut one rope into 1-inch pieces and place pieces in the basket of the air fryer.
4. 4 Cook for 3 minutes. Shake and cook 3 additional minutes. Brush each pretzel bite with melted butter and cook 3 minutes more.
5. 5 Transfer pretzel bites to the prepared baking sheet using tongs. Brush with melted butter again and sprinkle with kosher salt. Repeat with remaining ropes.

By Soup Loving Nicole

Ingredients

• ✓ plain greek yogurt
• brown mustard
• garlic powder

Instructions

1. 1 Stir mustard, yogurt, and garlic powder together in a bowl until even in color. Cover bowl with plastic wrap and refrigerate 1 hour before serving.

By Jimmy Simian

Ingredients

• ✓ plain greek yogurt
• plum
• banana
• whipped topping

Instructions

1. 1 Layer plum slices in the bottom of 2 bowls. Top with a few spoons yogurt then layer with banana slices and remaining yogurt. Add small amounts of whipped topping on each dessert.

By Melissa

Ingredients

• ✓ plain greek yogurt
• cauliflower
• mayonnaise
• curry powder

Instructions

1. 1 Core cauliflower, leaving enough core that it remains whole.
2. 2 Mix mayonnaise, Greek yogurt, and curry powder in a bowl.
3. 3 Spread curry mixture over cauliflower head to cover; place in deep microwave-safe bowl and cover the bowl with a plate.
4. 4 Cook on High in microwave until cauliflower is tender, 9 to 15 minutes; let stand covered for 2 minutes.
5. 5 Cut in quarters and serve.

By Griz

Ingredients

• ✓ plain greek yogurt
• cilantro
• lime
• salt

Instructions

1. 1 Stir yogurt, cilantro, lime juice, and salt together in a bowl until smooth.
2. 2 Cover bowl with plastic wrap and refrigerate until chilled, at least 20 minutes.

By Trevar

Ingredients

• ✓ plain greek yogurt
• baking soda
• self-rising flour
• butter
• salt

Instructions

1. 1 Bring 6 cups of water to a low boil in a large pot. Add baking soda.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. 3 Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
4. 4 Cut the dough into 4 equal pieces. Roll each segment into a long, thin rope, 22 to 24 inches in length. Twist the rope into a pretzel shape by taking the two ends, twisting them around each other, then securing both ends side-by-side onto the center portion of the rope.
5. 5 One by one, carefully drop each pretzel into the water and boil until the pretzel floats to the top, 2 to 3 minutes. Drain on paper towels or a cooling rack.
6. 6 Transfer to the prepared baking sheet.
7. 7 Bake in the preheated oven for 20 minutes. Remove from the oven and increase the oven's temperature to 425 degrees F (220 degrees C). Brush the pretzels with some of the melted butter; continue to bake until golden brown, 4 to 5 minutes more. Brush with remaining butter and top with coarse salt.

By Annie Campbell

Ingredients

• ✓ plain greek yogurt
• pineapple chunk
• honey
• lime zest
• blueberry

Instructions

1. 1 Whisk 1 tablespoon pineapple juice, Greek yogurt, honey, and lime zest in a medium bowl. Fold in pineapple chunks and blueberries until coated with yogurt mixture. Serve immediately.

By Kim

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• egg white
• everything bagel seasoning

Instructions

1. 1 Using a fork, mix flour and Greek yogurt together in a medium bowl until a crumbly dough forms. If mixture is too thick, add a little more yogurt or if too sticky, add a bit more flour.
2. 2 Transfer dough to a lightly floured work surface, and knead until smooth, 5 to 7 minutes. Divide the dough evenly into 4 balls, rolling and stretching each into 3/4-inch thick ropes that are about 8- to 9-inches long. Connect both ends, pinching and sealing to form a bagel. Brush with egg white, and sprinkle with bagel seasoning.
3. 3 Preheat an air fryer to 280 degrees F (137 degrees C). Line the fryer basket with a parchment liner or spray lightly with cooking spray.
4. 4 Place the bagels in the basket, and cook until golden brown, 15 to 16 minutes. Do not crowd the basket, and cook in two batches if your air fryer is small.
5. 5 Remove to a rack, and cool for about 15 minutes before slicing.

By lutzflcat

Ingredients

• ✓ plain greek yogurt
• peanut butter
• stevia brown sugar blend
• vanilla extract
• chocolate chip

Instructions

1. 1 Microwave peanut butter in a microwave-safe bowl until liquid and smooth, about 20 seconds.
2. 2 Stir Greek yogurt into the peanut butter with a spoon until smooth, scraping off any peanut butter stuck to the spoon. Stir in stevia and vanilla extract. Fold in chocolate chips.

By Sarah

Ingredients

• ✓ plain greek yogurt
• milk chocolate powdered drink mix
• skim milk
• ice cube
• peanut butter

Instructions

1. 1 Add chocolate drink powder, yogurt, milk, ice, and peanut butter to a blender. Blend until smooth.

By Allrecipes Member

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• butter
• garlic
• parsley
• salt

Instructions

1. 1 Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
2. 2 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
3. 3 Combine melted butter, garlic, parsley, and salt in a small bowl.
4. 4 Cut the dough into 8 pieces, roughly 2 ounces each. Roll each segment into an even 12-inch log. Shape the logs into knots by forming a cross, wrapping the top piece around the bottom piece, then connecting the two ends. Press together tightly to seal.
5. 5 Move the knots to the prepared baking sheet and brush with garlic butter.
6. 6 Bake in the preheated oven until lightly browned, 15 to 20 minutes. Brush with remaining garlic butter, garnish with more parsley, and serve warm.

By Annie Campbell

Ingredients

• ✓ plain greek yogurt
• sucralose sweetener
• vanilla extract
• granola cereal
• mixed fruit

Instructions

1. 1 Combine yogurt, sweetener, and vanilla extract in a large bowl. Stir well.
2. 2 Place 1 cup of frozen fruit in each of 8 plastic cups. Top each with 1/2 cup yogurt mixture. Store in the refrigerator until needed.
3. 3 Top each cup of fruit and yogurt with 1/4 cup granola before eating.

By Jenny Tovey

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• egg
• everything bagel seasoning

Instructions

1. 1 Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
2. 2 Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Cut the dough into 4 pieces, roughly 4 ounces each. Roll each segment into a smooth ball. Use your thumbs to poke a hole in the center of each round, then gently stretch the dough until it becomes a uniform-sized ring.
4. 4 Transfer the dough to a parchment paper-lined baking sheet.
5. 5 Whisk the egg in a small bowl to create an egg wash, then brush a light coating on top of the dough. Sprinkle with bagel seasoning.
6. 6 Bake in the preheated oven for 20 to 22 minutes. Increase the oven's temperature to 450 degrees F (230 degrees C) and continue to bake until golden, 3 to 4 minutes more.

By Annie Campbell

Ingredients

• ✓ plain greek yogurt
• apple
• honey
• cinnamon
• vanilla extract
• walnut

Instructions

1. 1 Attach apple to a spiralizer and cut into ribbons.
2. 2 Whisk Greek yogurt, honey, cinnamon, and vanilla extract together in a bowl until blended. Add apple; toss to coat. Garnish with walnuts.

By Arizona Desert Flower

Ingredients

• ✓ plain greek yogurt
• milk chocolate powdered drink mix
• graham cracker crumb
• raspberry
• raspberry greek yogurt

Instructions

1. 1 Mix chocolate drink mix into plain Greek yogurt until fully combined.
2. 2 Spoon 2 1/2 tablespoons of chocolate Greek yogurt mixture into the bottom of each of two parfait glasses. Top with 2 teaspoons of graham cracker crumbs, several raspberries, and by 2 1/2 tablespoons of raspberry yogurt. Repeat layers to build parfaits.

By Allrecipes Member

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• olive oil
• garlic salt
• parmesan cheese
• parsley

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Line a sheet pan with parchment paper.
2. 2 Mix 1 cup flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
3. 3 Using a rolling pin, shape the dough into a thick 8x10-inch rectangle. Cut 8 even strips from the dough, molding into long logs if needed. Move to the prepared sheet pan.
4. 4 Brush the dough with olive oil and sprinkle with garlic salt.
5. 5 Bake in the preheated oven until lightly browned, 16 to 18 minutes. Garnish with Parmesan cheese and parsley, if desired. Serve warm.

By Annie Campbell

Ingredients

• ✓ plain greek yogurt
• strawberry
• mango
• milk
• vanilla whey protein powder
• mint

Instructions

1. 1 Blend strawberries, Greek yogurt, mango, milk, and protein powder together until smooth. Add mint leaves and pulse until leaves are chopped, 4 to 5 pulses.

By Kiska

Ingredients

• ✓ plain greek yogurt
• parmesan cheese
• panko bread crumb
• ranch dressing mix
• garlic powder
• yellow mustard
• black pepper
• chicken breast

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Stir yogurt, Parmesan cheese, bread crumbs, dressing mix, garlic powder, mustard, and pepper together in a bowl. Spread yogurt mixture over each chicken breast to coat completely. Place coated chicken into a baking dish.
3. 3 Bake in the preheated oven for 20 minutes. Turn on the broiler and broil, turning once, until bread crumbs are toasted and chicken breasts are no longer pink in the center and the juices run clear, 2 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By phosmane

Ingredients

• ✓ plain greek yogurt
• blueberry
• self-rising flour
• egg
• water
• cinnamon sugar

Instructions

1. 1 Place blueberries in a small bowl, and pour boiling water over them. Let sit for 5 minutes, and drain
2. 2 Add flour, yogurt, and blueberries to a large stand mixer bowl. Using the dough hook, mix at low speed for about 3 minutes. If you're using a KitchenAid mixer, use speed 3. Dough will be crumbly.
3. 3 Transfer the dough to a lightly floured surface. Divide the dough into 4 equal balls, pressing, stretching, and rolling into ropes that are about 8 inches long, 3/4-inch thick. Connect the ends pinching into a bagel shape with hole in the middle.
4. 4 Preheat an air fryer to 280 degrees F (137 degrees C) for about 3 minutes. Combine the egg and water, and brush on each bagel, then sprinkle with cinnamon sugar. Line the air fryer basket with a parchment liner or lightly spray with cooking spray.
5. 5 Place the bagels in the basket not touching, and cook until golden brown, 15 to 16 minutes. Don't crowd the basket, and cook in two batches if necessary. Your time may vary depending on the size and brand of your air fryer.
6. 6 Remove the bagels to a rack, and cool for about 10 minutes before slicing.

By lutzflcat

Ingredients

• ✓ plain greek yogurt
• cilantro
• lemon juice
• garlic
• kosher salt
• cumin
• cayenne pepper
• black pepper
• chicken thigh

Instructions

1. 1 Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture.
2. 2 Let chicken marinate in the refrigerator, 3 to 8 hours.
3. 3 Bring chicken to room temperature, about 30 minutes. Pour off marinade.
4. 4 Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.

By yumster

Ingredients

• ✓ plain greek yogurt
• coconut milk
• parsley
• chive
• dill weed
• garlic powder
• onion powder
• salt
• black pepper

Instructions

1. 1 Combine Greek yogurt, coconut milk, parsley, chives, dill weed, garlic powder, onion powder, salt, and black pepper in a bowl; mix dressing thoroughly.
2. 2 Chill dressing until flavors combine, 30 minutes to 1 hour.

By figurekat

Ingredients

• ✓ plain greek yogurt
• white meat chicken
• cheddar cheese
• taco sauce
• taco seasoning mix
• ranch dressing mix

Instructions

1. 1 Mix chicken, Cheddar cheese, Greek yogurt, taco sauce, taco seasoning mix, and ranch dressing mix in a slow cooker.
2. 2 Cook on Low until warmed through, about 30 minutes.

By Mary L

Ingredients

• ✓ plain greek yogurt
• vegetable broth
• arborio rice
• jalapeno pepper
• vegetable oil
• pepper jack cheese

Instructions

1. 1 Heat vegetable broth in a pot over medium-high heat until boiling; reduce heat to a simmer.
2. 2 Heat a heavy-bottomed pot over medium heat. Add rice and begin to toast, flipping it to ensure it toasts evenly. Continue until rice becomes golden and fragrant, about 10 minutes. Do not burn.
3. 3 Remove rice from the pot. Add jalapeno and vegetable oil. Saute over medium heat until softened, about 8 minutes. Add toasted rice and stir to absorb the jalapeno flavor.
4. 4 Stir 1/2 cup heated broth into the rice mixture until broth is absorbed. Continue adding broth, 1/2 cup at a time, stirring continuously, until liquid is absorbed and rice has doubled in size. Add Greek yogurt. Mix well until melted and incorporated, adding more broth as necessary until rice is al dente.
5. 5 Turn off heat and add pepper Jack cheese, saving 1 to 2 teaspoons as garnish. Wait until starches settle, about 2 minutes. Distribute evenly between 4 plates. Top with reserved pepper Jack cheese. Serve hot.

By Buckwheat Queen

Ingredients

• ✓ plain greek yogurt
• bread flour
• kosher salt
• baking powder
• garlic
• green onion
• butter

Instructions

1. 1 Place bread flour in a bowl. Add salt and baking powder and give it a good whisk until evenly combined.
2. 2 Add in Greek yogurt gently, followed by garlic and green onions. Take a wooden spoon and slowly start mixing everything together. Keep mixing, stirring, and pressing until a shaggy dough forms.
3. 3 Transfer dough to a work surface and use your hands to press dough together. Knead for a few minutes until dough becomes elastic and a little bit sticky. Add a bit more flour as necessary but try to keep extra flour at an absolute minimum. Knead until dough is a little bit stretchy, 3 to 5 minutes.
4. 4 Wrap in plastic and allow to rest on the counter for 15 to 20 minutes.
5. 5 Take a bench scraper and cut into 6 equal pieces. Take 1 portion and roll into a ball. Place onto a generously floured surface. Use a rolling pin to roll out nice and thin, about 1/8 inch or less. It's ok if the naan is not a perfect circle. You will need extra flour for rolling out as the dough is sticky, but try to use as little as possible.
6. 6 Heat a cast iron skillet over medium-high heat until hot. Transfer dough circles into the hot dry skillet and cook until little bubbles form on the surface and the underside is lightly browned, about 1 minute. Flip naan over and cook for 1 more minute. Press down slightly with a spatula to increase the heat during cooking. Flip over twice more and cook for an additional 15 seconds per side, but make sure not to overcook to preserve the texture. Naan should still be flexible when you remove it from the skillet onto a plate.
7. 7 Cover with a kitchen towel to keep warm and moist while you cook the other naan breads. Stack all 6 naan breads on top of each other and keep covered with a kitchen towel.
8. 8 When you are finished cooking all 6 naan breads, unstack breads and brush the first naan bread on both sides with a little bit of melted butter. Stack second piece of naan on top and only brush the top side. Keep stacking and buttering all the naan breads. Fold each naan into a triangle and serve.

By John Mitzewich

Ingredients

• ✓ plain greek yogurt
• self-rising flour
• italian seasoning
• granulated garlic
• salt
• colby monterey jack cheese
• cheddar cheese
• mozzarella cheese

Instructions

1. 1 Preheat oven to 375 degrees C (190 degrees C).
2. 2 Mix flour, yogurt, Italian seasoning, garlic, and salt 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. Shape mixture into 1-inch balls.
3. 3 Layer dough balls and cheese in a small (5-inch) nonstick springform pan.
4. 4 Bake in the preheated oven until bread has risen and is baked through, 15 to 20 minutes.

By thedailygourmet