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Copycat Peach Milkshake
Drink

Copycat Peach Milkshake

Prep
10 min
Cook
Total
250 min

Instructions

  1. 1 Put peaches and banana chunks in a zip-top freezer bag. Transfer to the freezer, along with the Greek yogurt, until frozen, 4 to 5 hours.
  2. 2 Combine frozen fruit, frozen Greek yogurt, and vanilla frozen yogurt in a blender; blend until smooth. Pour into a glass and top with whipped cream.

By Act Like a Lady Eat Like a Man

Creamy Orange-Coconut Smoothie
Drink

Creamy Orange-Coconut Smoothie

4.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Combine orange chunks, yogurt, orange juice, almond milk, 2 tablespoons coconut, brown sugar, and vanilla extract in a blender; process until smooth. Add ice cubes and puree until smooth and thick. Divide between 2 glasses and garnish with remaining coconut.

By lutzflcat

Simple Yogurt Parfaits
Breakfast

Simple Yogurt Parfaits

3.0

Prep
5 min
Cook
Total
5 min

Instructions

  1. 1 Place 4 ounces of yogurt in the bottom of 8 round, lidded containers. Place 1/4 cup blueberries in each container. Top each with 1 ounce granola. Cover containers and refrigerate until ready to serve.

By thedailygourmet

Breakfast Sweet Potato Dip
Breakfast

Breakfast Sweet Potato Dip

5.0

Prep
5 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or foil.
  2. 2 Place potato on the baking sheet and, using a fork, repeatedly poke the top to release steam and keep the potato exploding in the oven.
  3. 3 Bake until sweet potato is fork-tender and cooked through, 45 to 50 minutes. Set aside until cool enough to handle, about 10 minutes.
  4. 4 Cut cooled sweet potato in half, scoop out the flesh, and place in a bowl. Using an electric mixer, whip until smooth. Add yogurt, orange juice, peanut butter, and cinnamon. Mix on low speed until blended and smooth.
  5. 5 Spoon sweet potato mixture into a bowl and serve.

By lutzflcat

Pumpkin Crumble Yogurt Parfait
Breakfast

Pumpkin Crumble Yogurt Parfait

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix together pumpkin puree, 3 tablespoons maple syrup, and pumpkin pie spice in a bowl.
  2. 2 Spoon 2 tablespoons pumpkin mixture in the bottom of 4 cups or jars. Top each with 1/2 cup yogurt, 2 tablespoons granola, 2 tablespoons pumpkin mixture, 1/4 cup yogurt, and 2 tablespoons granola. Cover cups (or seal jars) and refrigerate until ready to eat. Drizzle with remaining maple syrup before serving.

By France Cevallos

Coconut Overnight Oats
Breakfast

Coconut Overnight Oats

Prep
5 min
Cook
Total
485 min

Instructions

  1. 1 Combine oats, coconut milk beverage, Greek yogurt, chia seeds, and 1 tablespoon coconut flakes in an 8-ounce Mason jar. Stir until well combined, and cover with a lid. Refrigerate for 8 hours, or overnight.
  2. 2 Top with ½ tablespoon coconut flakes, cacao nibs, and almonds flakes when ready to serve. Stir and enjoy.

By Tammy Lynn

Lemon-Blueberry Protein Muffins

Lemon-Blueberry Protein Muffins

5.0

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  2. 2 Mix yogurt, butter, egg, egg white, lemon zest, and lemon juice together in a medium bowl.
  3. 3 Mix flour, protein powder, sugar, baking soda, and salt together in a large bowl. Add wet ingredients to the flour mixture and stir to combine; mixture will be very thick. Stir in almond milk until mixture is smooth. Gently stir in fresh blueberries. Dollop batter evenly into the prepared muffin tin.
  4. 4 Bake in the preheated oven until tops are golden brown and a toothpick inserted in the middle comes out clean, 25 to 30 minutes.

By Katrina Fruhmann

Greek Yogurt Peanut Butter Bites
Appetizer American

Greek Yogurt Peanut Butter Bites

4.7

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Combine peanut butter, Greek yogurt, and honey in a medium bowl. Stir with a spoon until smooth. Add oats, almond flour, flaxseed meal, and cacao nibs. Stir until well incorporated.
  2. 2 Scoop up about 1 tablespoon of mixture with a small cookie scoop or spoon and roll lightly into a ball with your hands. Place in an airtight container and refrigerate for about 1 hour before serving.

By Tammy Lynn

Greek Yogurt Breakfast Parfait
Breakfast American

Greek Yogurt Breakfast Parfait

5.0

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Add blueberries and strawberries to a small bowl. Sprinkle with sugar; stir to coat the berries.
  2. 2 Place 2 tablespoons granola in the bottom of 2 parfait glasses. Spoon 2 tablespoons yogurt on top and sprinkle with 1/2 teaspoon lemon zest. Top with 1/3 of the berries. Repeat layers until the parfait glasses are full.

By Occasional Cooker

Cherry Frozen Yogurt
Dessert American

Cherry Frozen Yogurt

5.0

Prep
30 min
Cook
Total
150 min

Instructions

  1. 1 Pulse cherries in a food processor until coarse. Transfer to a large bowl. Add yogurt, evaporated milk, half-and-half, milk, sugar, and crème de cassis liqueur; mix well.
  2. 2 Pour into an electric mixer's ice cream attachment. Follow manufacturer's instructions and mix for 25 minutes on the 'stir' setting. Alternatively, pour mixture into an ice cream maker and freeze according to manufacturer’s instructions, about 20 minutes.
  3. 3 Transfer mixture to a freezer-proof container and freeze until it reaches "soft-serve" consistency, about 2 hours. Store with plastic wrap directly on the surface in a covered container.

By Vicki Plumeri

Make-Ahead Rhubarb Yogurt Parfaits
Breakfast American

Make-Ahead Rhubarb Yogurt Parfaits

5.0

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Combine rhubarb, water, and salt in a medium saucepan over medium-high heat; bring to a boil, stirring occasionally. Reduce heat to medium-low; simmer, stirring occasionally, until rhubarb has broken down, 6 to 8 minutes. Stir in honey; cook and stir until mixture has thickened, 2 to 3 minutes.
  2. 2 Arrange five 12- to 16-ounce jars on a work surface. Place 2 tablespoons rhubarb mixture in the bottom of each jar; top each with 2 tablespoons graham cracker crumbs and each with ⅔ cup yogurt, in that order. Divide remaining rhubarb mixture and graham cracker crumbs among parfaits; top each with 1 tablespoon walnuts.
  3. 3 Seal jars; refrigerate until ready to eat.

By France Cevallos

Make-Ahead Coconut-Pineapple Muffins

Make-Ahead Coconut-Pineapple Muffins

4.0

Prep
20 min
Cook
20 min
Total
555 min

Instructions

  1. 1 Sift flour, baking powder, baking soda, and salt together in a bowl. Set aside.
  2. 2 Cream sugar and butter in a second bowl with an electric mixer. Add Greek yogurt, egg, and coconut extract; beat until well combined. Add in flour mixture and mix until just combined. Fold in pineapple, coconut, and pecans. Cover and refrigerate batter for 8 to 12 hours.
  3. 3 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line with paper liners.
  4. 4 Fill each liner with batter using an ice cream scoop.
  5. 5 Bake in the preheated oven until a toothpick inserted in center comes out clean, 20 to 25 minutes. Cool for 5 minutes in the pan, then transfer to a wire rack. Cool completely before glazing.
  6. 6 Combine brown sugar and pineapple juice for glaze in a microwave-safe bowl. Microwave until sugar has melted, 20 to 25 seconds. Dip each muffin into the glaze.

By Yoly

Key Lime Pie Mini Dessert
Dessert American

Key Lime Pie Mini Dessert

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses.
  2. 2 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth. Set aside.
  3. 3 Stir together condensed milk and key lime juice in a separate bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion with green food coloring. Place each portion in a separate resealable plastic bag and snip one corner from each.
  4. 4 Fill each shooter glass halfway with white mixture. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled glasses in the refrigerator to chill for at least 30 minutes.

By lutzflcat

Carrot-Apple Muffins

Carrot-Apple Muffins

3.0

Prep
20 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
  2. 2 Stir together flour, oats, brown sugar, baking powder, cinnamon, baking soda, salt, and nutmeg together in a large bowl. Whisk together yogurt, buttermilk, oil, egg, and vanilla extract in a second bowl. Fold flour mixture into yogurt mixture, mixing just until combined and flour disappears. Stir together apple, carrot, and walnuts in a separate bowl; gently fold into the batter. Divide batter evenly among the muffin cups.
  3. 3 Bake muffins in the preheated oven until golden brown or a toothpick inserted in the center comes out clean, 17 to 19 minutes.
  4. 4 Cool muffins in the tin for 5 minutes. Transfer to a wire rack to cool completely.

By lutzflcat

Greek Yogurt Chocolate Cake
Dessert American

Greek Yogurt Chocolate Cake

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
  3. 3 Gradually add flour-cocoa mixture into the bowl with yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
  4. 4 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.

By Kate Griffin

Greek Yogurt Blueberry-Lemon Pancakes
Breakfast American

Greek Yogurt Blueberry-Lemon Pancakes

4.4

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Whisk flour, baking powder, sugar, and salt together in a large bowl.
  2. 2 Whisk almond milk, yogurt, egg, lemon zest and juice, and almond extract together in a separate bowl Stir in butter. Add to flour mixture, stirring until just mixed. Gently fold in blueberries.
  3. 3 Preheat a lightly oiled griddle or large skillet over medium-high heat. For each pancake, pour approximately 1/4 cup of batter onto the hot griddle.
  4. 4 Cook until pancakes start to lightly bubble and edges begin to dry, 3 to 4 minutes. Flip and continue cooking until lightly browned and cooked through, 1 to 2 minutes.

By lutzflcat

Instant Pot Chocolate Cherry Cheesecake
Dessert American

Instant Pot Chocolate Cherry Cheesecake

Prep
20 min
Cook
50 min
Total
580 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Pulse the chocolate wafers in a blender until finely ground. Spray the bottom of a cheesecake pan with cooking spray. Pour crumbs into the bottom of the pan and pour melted butter on top. Mix and lightly press crust over the bottom of the pan and slightly up the edges.
  3. 3 Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove from oven and cool completely.
  4. 4 Combine cream cheese, eggs, sugar, yogurt, cornstarch, and cocoa powder in a bowl; beat with an electric blender until creamy. Fold in mini chocolate chips.
  5. 5 Pour some of the cheesecake filling into the cooled crust. Top with a handful of sliced morello cherries. Repeat layers until all cherries and filling have been added.
  6. 6 Pour 1/2 cup of water into a multi-functional pressure cooker (such as Instant Pot). Add an elevated rack and set cheesecake pan on top of the rack. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 31 minutes. Allow 10 to 15 minutes for pressure to build.
  7. 7 Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Unlock and remove the lid. Remove cheesecake and let cool. Cover and refrigerate before serving, 8 hours to overnight.

By thedailygourmet

Pineapple-Coconut Baked Oatmeal
Breakfast American

Pineapple-Coconut Baked Oatmeal

5.0

Prep
15 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spray an 8-inch square dish with cooking spray and set aside.
  2. 2 Combine oats, baking powder, salt, and baking soda in a large bowl.
  3. 3 Whisk eggs, coconut milk, butter, yogurt, honey, and vanilla extract together in a separate bowl. Pour over the oats and stir until well combined. Fold in pineapple and coconut. Pour into the prepared baking dish.
  4. 4 Bake in the preheated oven until oatmeal has firmed up but not drying out, 25 to 30 minutes. Remove from the oven. Let cool for about 5 minutes before serving.

By lutzflcat

Banana-Stuffed Crepes with Hazelnut Sauce
Breakfast American

Banana-Stuffed Crepes with Hazelnut Sauce

Prep
20 min
Cook
4 min
Total
54 min

Instructions

  1. 1 Combine eggs, orange juice, white sugar sugar, and salt in a blender. Add flour 3 tablespoons at a time; blend until all flour is mixed in. Refrigerate for 30 minutes to allow air bubbles to settle.
  2. 2 Beat cream cheese, yogurt, and vanilla extract together in a bowl. Add confectioners' sugar a little at a time until blended.
  3. 3 Mix chocolate-hazelnut spread, milk, and butter together in a microwave-safe bowl. Heat in the microwave until combined and smooth, about 1 minute.
  4. 4 Heat a nonstick skillet over medium heat; spray with cooking spray. Pour enough batter into the skillet to cover the bottom; keep crepes thin. Cook until firm enough to flip, 2 to 4 minutes. Flip and cook 10 to 20 seconds more. Remove from pan. Repeat with remaining batter.
  5. 5 Place a crepe on a plate. Spread filling down the middle and layer banana slices on top. Fold crepe in thirds over the filling; pour hazelnut sauce over the crepe in a zigzag fashion.

By Stephen Williams

Game Day Victory Dessert Board
Appetizer

Game Day Victory Dessert Board

3.0

Prep
100 min
Cook
60 min
Total
670 min

Instructions

  1. 1 Generously butter the bottom and sides of an 11x7-inch glass baking dish and sprinkle with 1 tablespoon powdered sugar.
  2. 2 Add 1/2 cup cold water to the bowl of a stand mixer and add unflavored gelatin. Set aside to soften.
  3. 3 Combine remaining 1/2 cup water, sugar, corn syrup, cherry gelatin, and almond extract in a large saucepan over medium heat. Stir constantly until sugar and gelatin are dissolved. Heat the mixture to boiling, then reduce heat to medium-low. Cook, without stirring, until a candy thermometer immersed in the mixture reads 240 degrees F (115 degrees C), about 30 minutes. Watch carefully that syrup doesn't boil over; reduce heat if necessary.
  4. 4 Slowly pour syrup into the softened gelatin in the stand mixer bowl. Beat on low speed, then increase to medium-high and beat until marshmallow mixture has tripled in size. Pour into the prepared baking dish and smooth the top using a rubber spatula. Set marshmallow mixture aside and let stand, uncovered, 8 hours to overnight.
  5. 5 Dust a large cutting board with about 1 tablespoon powdered sugar. Loosen sides of marshmallow mixture from the baking dish, lift out onto the cutting board, and rub additional powdered sugar on top. Spray a sharp knife with cooking spray and cut marshmallows into 1-inch squares, 11 rows by 7 rows.
  6. 6 Toss marshmallows in a large bowl with remaining confectioners' sugar. Shake off excess sugar and transfer marshmallows to an airtight container.
  7. 7 Combine cream cheese and peanut butter in a bowl and beat with a hand mixer until smooth, about 1 minute. Stir in marshmallow cream, mashed banana, and vanilla extract and whip until well combined. Transfer to a lidded container and refrigerate until needed.
  8. 8 Preheat the oven to 350 degrees F (175 degrees C).
  9. 9 Mix 2 cups of flour and powdered sugar together. Cut in butter. Mix well and press the dough into a 9x13-inch baking pan.
  10. 10 Bake crust in the preheated oven until golden brown, 15 to 20 minutes.
  11. 11 Beat remaining 1/4 cup flour, eggs, sugar, lemon juice and lemon zest together in a bowl for at least 1 minute. Pour topping over the baked crust.
  12. 12 Return pan to the oven and bake until topping has set, about 20 minutes. Remove and let cool completely.
  13. 13 Increase oven temperature to 400 degrees F (200 degrees C). Place puff pastry cups on a baking sheet.
  14. 14 Bake in the preheated oven until golden brown and puffed, about 20 minutes.
  15. 15 Press centers of hot pastry cups down into bottom of cups. Set aside to cool completely.
  16. 16 Use an electric mixer to beat cream cheese and yogurt together in a medium-sized bowl until smooth.
  17. 17 Stir together condensed milk and key lime juice in a bowl. Add to the cream cheese mixture, beating until well combined. Divide mixture in half and tint one portion of filling with green food coloring. Place each portion of filling in a separate resealable plastic bag.
  18. 18 Combine graham cracker crumbs, butter, and sugar in a bowl. Add 1 tablespoon of mixture to the bottom of ten 2-ounce shooter glasses. Snip a small corner from each bag of filling. Fill each shooter glass halfway with white filling. Tap each glass on the counter to level the cheesecake. Repeat with green cheesecake mixture. Place filled key lime pie mini desserts in the refrigerator to chill for at least 30 minutes.
  19. 19 Cut cooled lemon pie bars and sprinkle with powdered sugar. Fill cooled puff pastry cups with chocolate-hazelnut spread. Top each with a fresh raspberry. Top chilled key lime pie shooters with whipped cream, lime zest, and graham cracker crumbs.
  20. 20 Assemble the dessert board by placing cherry marshmallows around the edge of a large round platter. Alternate lemon pie bars and puff pastry cups inside the circle of marshmallows. Place the key lime mini desserts on the left side of the platter. Place the bowl of marshmallow-peanut butter-banana dip on the right side of the platter, and fill in empty space with grapes, apple slices, and strawberries.

By lutzflcat