How about a delicious yogurt dessert that you can not feel too much guilt over?
While it’s not exactly a health food. Making a dessert with yogurt will add protein and calcium to the treat. It increases the nutritional value of the cake, cookie or whatever scrumptious thing you make and it also can greatly
reduce the fat and calories.
This first dessert was made almost by mistake. I was just trying to finish off some leftover phylio bits and do something with so cream cheese frosting.
This is what I came up with. Oh, my goodness it was amazing!
Peaches and Ginger Cream Phylio Cups
Then I mixed in about 1/4 cup cream cheese frosting and 2 cups of chopped up frozen peaches.
Then I just wrapped spoonfuls of the mixture in phylio dough.
dipping is melted butter in between layers.
After about 5 or 6 layers I baked them on a greased baking sheet for about 15 minutes on 350 degrees F. You’ll know they are done when the phylio looks golden brown.
Fresh Strawberries & Yogurt Cream
1 cup homemade yogurt or a good quality plain yogurt
1/4 cup heavy cream
1/4 teaspoon almond extract
1 teaspoon vanilla extract
4 cups strawberries, washed, halved
Strain the yogurt overnight or for 6-8 hours to create a thick Greek-style yogurt.
Make whip cream by mixing the heavy cream with an electric mixer until soft peaks form. Add almond and vanilla extracts and continue whipping until stiff peaks form. Fold whipped cream into yogurt. Serve cream over fresh strawberries.
Yogurt Cheesecake Recipe
2 cups Greek yogurt or strained homemade yogurt (whole milk yogurt)
2/3 cup sugar
1/4 teaspoon sea salt
2 teaspoon vanilla extract
1 Tablespoon cornstarch
One graham cracker crust or alternative crust
I like to use the Nourishing Traditions recipe for almond crust in place of traditional graham cracker crust. You will need to have a crust prepared and if you are not using Greek yogurt, you will need to have your homemade yogurt strained for about 6-8 hours. It should be about the consistency of cream cheese. Now, you are going to blend the yogurt, eggs, sugar, salt and vanilla all together in a food processor. About half way through add the cornstarch and blend so more until the mixture is well mixed. Pour the mixture into the crust and bake for 30-40 minutes on 350 degrees F. You will know that the cheesecake is done when the top is a bit golden and the edges pull in a bit and look puffy. The cheesecake may be a bit jiggly in the center, but it will firm up in the fridge. Transfer the cheesecake to cold storage and let it get cold for at least a few hours. Once cooled, you can top the cheesecake with fresh fruit, sauce or enjoy as is.
Yogurt Cookie Recipes
I usually just list sugar as an ingredient in recipes, but you can always play around with substituting a healthy alternative.
Healthier Sugar Substitutes
Sucanat and date sugar works really well in cookies and cakes. I like to use it to replace brown sugar.
Maple syrup and raw honey are wonderful in puddings, frozen yogurt and creamy desserts.
Oatmeal Chocolate Chip Yogurt Cookies
(Adapted from Bob’s Red Mill Baking Book)
3/4 cups whole wheat flour
1/4 cup unbleached white flour
1 teaspoons baking powder
1/2 teaspoon ground cinnamon
3/4 cups brown sugar or sucanat
2/3 cups rolled oats
1/2 cup raisins
1/4 cups chocolate chips
1 cup strained homemade yogurt or your favorite plain Greek yogurt
1/8 cup coconut oil
Preheat oven to 350 degrees F. In a large bowl, sift the flours together with the baking powder and cinnamon. Whisk in the sugar and oats, then stir in the raisins and chocolate chips. Beat the yogurt with the oil, then add to flour mixture to make a dough.
Yogurt Peanut Butter Cookies
3/4 cup whole wheat flour
1/2 cup all-purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup strained homemade yogurt or your favorite brand of Greek yogurt
1 cup chunky natural peanut butter
2 egg whites, beaten
2/3 cup sugar
3 tablespoon vanilla almond milk
1 tsp vanilla extract
Preheat the oven to 350 degrees F.
Gently stir together the whole wheat flour, all-purpose flour, baking soda, baking powder, and salt, and set aside.
Beat the yogurt and peanut butter together until light and fluffy.
Add the egg whites, and beat until well combined and fluffy once more.
Add the turbinado sugar, and beat until creamy.
Stir in the almond milk and vanilla extract.
Using your hands, roll the dough into balls 1 inch in diameter, and place them on baking sheets.
Bake for 10-12 minutes or until the cookies are just set and just barely golden brown around the edges.
Yogurt Sour Cream Chocolate Chip Cookies
1 1/2 cups sugar
1/2 cup strained yogurt
1/2 cup butter, softened
1 teaspoon vanilla
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups chocolate chips
Heat oven to 350 degrees F. Beat sugar, yogurt, butter, vanilla and egg in large bowl with electric mixer on medium speed. Stir in flour, baking soda, salt and chocolate chips.Drop dough by rounded tablespoonfuls about 2 inches apart onto greased cookie sheet. Bake 12-14 minutes or until set and just beginning to brown.
It’s fairly easy and fun to do some experimenting and change a favorite recipe into a yogurt dessert by substituting yogurt for oil, butter or milk.