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Strawberry Yogurt Pie I
Dessert

Strawberry Yogurt Pie I

4.2

Prep
Cook
Total

Instructions

  1. 1 Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
  2. 2 Freeze for at least 3 hours or overnight, if possible, until it's firm.
  3. 3 Remove from freezer and top with remainder of dessert topping. Store in freezer.

By Donna

Berry Cornmeal Muffins

Berry Cornmeal Muffins

4.2

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups or use paper liners.
  2. 2 In a large bowl, sift together the flour, cornmeal, sugar, baking powder, and salt. In a separate bowl gently toss strawberries in 1/2 cup of flour mixture.
  3. 3 Whisk yogurt, melted butter, and egg together. Stir the yogurt mixture into the flour mixture; stir just to moisten. Fold in strawberries. Spoon batter into prepared muffin cups.
  4. 4 Bake in preheated oven for 25 minutes, or until a tooth pick inserted into the center of a muffin comes out clean.

By Shelley Albeluhn

Sprinkles Muffins

Sprinkles Muffins

3.7

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a muffin tin, or line with paper liners.
  2. 2 In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla, then gradually stir in the milk and yogurt. Add the flour, and mix until just blended. Fold in the white chocolate chips and sprinkles. Spoon into 6 muffin cups.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool muffins before removing from the tin.

By Sarah

Strawberry Balsamic Chicken

Strawberry Balsamic Chicken

3.9

Prep
60 min
Cook
20 min
Total
80 min

Instructions

  1. 1 In a medium bowl, stir together the yogurt, 1/2 cup balsamic vinegar, sugar, pepper, cinnamon and salt. Place chicken breast halves in a shallow baking dish, and pour the sauce over them. Refrigerate for 1 hour, turning chicken over half way through.
  2. 2 Heat the olive oil in a large skillet over medium-high heat. Scrape the marinade off of the chicken breasts, and place them into the hot oil. Quickly brown the chicken on both sides, then reduce the heat to medium-low, cover, and cook until chicken is no longer pink and juices run clear, about 15 minutes. Remove from heat, and let rest for 3 minutes.
  3. 3 While the chicken is cooking, transfer the marinade to a saucepan. Bring to a low simmer over medium heat. Remove stems from strawberries, and slice thinly so they will fan nicely. Set aside.
  4. 4 Slice chicken breasts on the diagonal into 1/2 inch thick slices. Place on serving plates, and sprinkle with lemon juice. Spoon about 2 tablespoons of the marinade over each chicken breast, and fan one sliced strawberry over the top. Garnish with a sprinkle of fresh mint and parsley. If you really love balsamic vinegar, finish the dish off with an artful drizzle.

By CHEFSINGLEDAD

Strawberry-Banana Bread with Walnuts

Strawberry-Banana Bread with Walnuts

5.0

Prep
25 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two 8.5x4.5-inch loaf pans and one 5.75x3-inch mini loaf pan with butter.
  2. 2 Lightly beat eggs in a large bowl with an electric mixer. Add sugar, strawberries, bananas, yogurt, oats, oil, applesauce, and vanilla and beat until well combined. Let sit for 5 minutes to soak oats.
  3. 3 Add flour, baking soda, cinnamon, salt, and nutmeg to the strawberry-banana mixture, beating just until combined. Stir in walnuts. Pour batter into the prepared pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes for mini loaf and 1 hour for larger loaves.

By Abrux