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California Smoothie
Drink American

California Smoothie

4.6

Prep
10 min
Cook
Total
70 min

Instructions

  1. 1 Place strawberries in a plastic container and freeze for about an hour.
  2. 2 In a blender, combine frozen strawberries, yogurt and orange juice. Blend until smooth. Pour into a tall glass and serve.

By Janice

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

Lemon Poppy Seed Quick Cake
Dessert

Lemon Poppy Seed Quick Cake

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
  2. 2 In a large bowl, stir together cake mix and poppy seeds. Make a well in the center and pour in yogurt, water, oil, sugar, eggs and lemon juice. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan.
  3. 3 Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

By Sara

Lemon and Lavender Scones

Lemon and Lavender Scones

4.4

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C).
  2. 2 Stir baking soda and yogurt together in a bowl.
  3. 3 Sift flour, 1/3 cup sugar, and baking powder together in a bowl. Cut cold butter into flour mixture using a pastry cutter or two forks until mixture is crumbly.
  4. 4 Mix yogurt mixture, 2 tablespoons melted butter, egg, lavender, and lemon zest in a separate bowl. Stir yogurt-lavender mixture into flour mixture until just moistened.
  5. 5 Turn dough onto a lightly floured surface and gently knead 8 to 10 times, adding more flour if dough is too sticky.
  6. 6 Divide dough into 2 pieces and place on an ungreased baking sheet. Pat and shape each piece into a 6-inch circle. Score each circle into 6 wedges using a sharp floured knife. Brush tops with 1 tablespoon melted butter; sprinkle with 1 teaspoon white sugar.
  7. 7 Bake in the preheated oven until scones are just golden, 10 to 12 minutes. Remove from oven, break into wedges, and cool on a wire rack.

By Marilyn

Yogurt Cake
Dessert

Yogurt Cake

4.7

Prep
20 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
  2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
  3. 3 Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
  4. 4 Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

By RUTHEY

Lemon Poppy Seed Muffins II

Lemon Poppy Seed Muffins II

3.9

Prep
13 min
Cook
17 min
Total
30 min

Instructions

  1. 1 Preheat oven to 400 degrees F (205 degrees C). Grease the bottoms only of 12 muffin cups.
  2. 2 Beat the milk, oil, lemon yogurt and egg together. Stir in the flour, white sugar, poppy seeds, lemon zest, lemon oil, baking powder, baking soda and salt. Mix until just combined. Divide batter evenly between muffin cups.
  3. 3 Bake at 400 degrees F (205 degrees C). For 16 to 18 minutes or until golden brown. Drizzle with glaze immediately and let cool on rocks.
  4. 4 To Make Glaze: Stir the confectioners' sugar with the lemon juice and mix until smooth and of drizzling consistency. Add drops of milk if thinning is necessary.

By Karen Gibson

Lemon Drop Blueberry Scones

Lemon Drop Blueberry Scones

4.8

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a large baking sheet.
  2. 2 Combine flour, sugar, baking powder, 1 teaspoon lemon zest, baking soda, and salt in a large bowl.
  3. 3 Mix together lemon yogurt, butter, and egg in a separate bowl. Stir yogurt mixture into flour mixture until just moistened. Fold blueberries into mixture.
  4. 4 Drop batter by heaping tablespoons 2 inches apart on the prepared baking sheet.
  5. 5 Bake in the preheated oven until lightly browned, 15 to 18 minutes.
  6. 6 Meanwhile, stir together confectioners' sugar, lemon juice, and 1/2 teaspoon lemon zest in a small bowl until glaze is smooth.
  7. 7 Drizzle glaze over warm scones and serve.

By Sabrina

Lemon Cheesecake
Dessert American

Lemon Cheesecake

4.6

Prep
15 min
Cook
50 min
Total
305 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place pie crust on a a baking sheet.
  2. 2 Beat cream cheese and sugar in a large bowl with an electric mixer until smooth; beat in flour, then egg substitute and lemon juice. Stir in lemon yogurt until combined; pour mixture into crust.
  3. 3 Bake in the preheated oven until filling is set, about 50 to 60 minutes. Allow pie to cool, then refrigerate at least 4 hours before serving.

By Rebekah

Lemon Zucchini Muffins

Lemon Zucchini Muffins

4.5

Prep
15 min
Cook
25 min
Total
100 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
  2. 2 Mix flour, 3/4 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in the center of the flour mixture. Mix zucchini, yogurt, butter, egg, 1 tablespoon lemon juice, and 1 tablespoon lemon zest in a separate bowl; pour yogurt mixture into well. Gently stir yogurt, slowly incorporating the flour mixture until just blended. Batter may be slightly lumpy. Pour batter evenly into prepared muffin cups.
  3. 3 Bake in preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes.
  4. 4 While muffins are baking, whisk 1/3 cup lemon juice, 1/4 cup sugar, and 2 teaspoons lemon zest together in a saucepan over medium heat until mixture comes to a simmer and sugar is dissolved, about 5 minutes. Cover and keep glaze warm over low heat.
  5. 5 Poke each muffin several times with a toothpick; spoon glaze over muffins. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Kimberly Blain Lindsey

Lemon Yogurt Muffins

Lemon Yogurt Muffins

4.2

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners.
  2. 2 In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon yogurt, lemon juice, and lemon zest. Combine the flour, baking soda, salt, cinnamon, ginger, and nutmeg; stir into the lemon mixture until just blended. Spoon batter into the prepared tins.
  3. 3 Bake for 15 to 18 minutes in the preheated oven, or until the top springs back when lightly touched. Allow the muffins to cool for about 15 minutes before removing them from the pan.
  4. 4 Place the confectioners' sugar in a small bowl. Stir in the lemon juice 1/2 teaspoon at a time until the mixture is drizzling consistency. Drizzle over cooled muffins, and allow the icing to set before serving.

By Anna

All-American Trifle
Dessert American

All-American Trifle

4.8

Prep
30 min
Cook
Total
40 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Sprinkle strawberries with sugar in a bowl; stir to distribute sugar, and set aside.
  3. 3 Chill a large metal mixing bowl and beaters from an electric mixer.
  4. 4 Pour cream into the chilled mixing bowl, and add lemon yogurt, pudding mix, and about 1 tablespoon of coconut rum; beat until fluffy with an electric mixer set on medium speed.
  5. 5 Spread a layer of pound cake cubes into the bottom of a glass trifle dish, and sprinkle cubes with remaining tablespoon coconut rum. Cover pound cake with a layer of strawberries; sprinkle blueberries over strawberries. Spread a thick layer of whipped cream over the berries.
  6. 6 Repeat the layers several times, ending with a layer of strawberries sprinkled with blueberries and reserving about 1 cup of whipped cream; top the trifle with dollops of whipped cream to serve. Refrigerate leftovers.

By Rachel Mehl

Lemon Yogurt Cake with Blueberries
Dessert American

Lemon Yogurt Cake with Blueberries

3.0

Prep
15 min
Cook
50 min
Total
65 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a 9-inch round cake pan with cooking spray.
  2. 2 Whisk flour, baking powder, baking soda, and salt together in a medium mixing bowl.
  3. 3 Combine sugar and butter in another bowl. Beat with an electric mixer until smooth and well combined. Add eggs and vanilla extract; beat well. Add the flour mixture a little bit at a time, alternating with the lemon yogurt. Make sure to stir well after each addition. Stir in lemon zest.
  4. 4 Pour 1/2 of the batter into the prepared pan. Spread evenly; cover with 1 cup blueberries. Spread remaining batter over the blueberries. Place remaining blueberries on top of the batter.
  5. 5 Bake in the preheated oven until a toothpick inserted into the middle comes out dry, about 50 minutes.

By Emily