GREEK YOGURT
Provided by Food Network Kitchen
Time 12h5m
Yield 4 cups yogurt
Number Of Ingredients 0
Steps:
- Make your own Greek yogurt: Line a sieve with a coffee filter and set it over a bowl. Place 4 cups plain whole-milk yogurt in the filter and refrigerate for 12 hours (you'll get about 2 cups thick yogurt). Divide among bowls; top with honey, dried fruit and walnuts. Serve with almond cookies.
Nutrition Facts : Calories 75 calorie, Fat 4 grams, SaturatedFat 2.5 grams, Cholesterol 16 milligrams, Sodium 56 milligrams, Carbohydrate 6 grams, Protein 4 grams, Sugar 6 grams
RASPBERRY YOGURT BREAKFAST CAKE
Provided by Dan Langan
Categories dessert
Time 2h30m
Yield One 8-inch round cake (about 8 servings)
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with nonstick cooking spray.
- For the crumble: Combine the melted butter, granulated sugar, brown sugar, salt and cinnamon in a medium bowl and stir until smooth. Stir in the flour and rolled oats, working the mixture to a crumbly texture. Set aside.
- For the cake: Melt the butter and pour into a liquid measuring cup. Set aside.
- Put the flour, granulated sugar, brown sugar, baking powder and salt in a medium bowl. Whisk to combine, breaking up any lumps of sugar. Set aside.
- Add the vanilla, citrus zest, yogurt, egg and oil to the measuring cup of butter. Mix with a whisk or a fork to break up the egg.
- Make a well in the center of the dry ingredients and pour in the liquid ingredients. Stir with a rubber spatula until the flour is almost incorporated. Gently fold about half of the raspberries into the batter.
- Transfer the batter to the prepared springform pan and spread to smooth the top. Arrange the remaining berries on top of the batter and then sprinkle the crumble on top.
- Place the springform pan on a rimmed baking sheet to prevent overbrowning the bottom of the cake. Bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour. Let cool completely on a wire rack before serving.
RASPBERRY ICEBOX CAKE
What a lovely refreshing dessert for those hot summer days.
Provided by Carol
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Yield 14
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
- Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
- Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
- Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.
Nutrition Facts : Calories 294.8 calories, Carbohydrate 49.4 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 235.2 mg, Sugar 34.4 g
BROWN SUGAR PEACH ICEBOX CAKE
This is a perfect get-ahead dessert. By using a shop-bought pound cake and tinned peaches, Ree puts the dish together in a matter of minutes, then refrigerates until it's time to serve.
Provided by Ree Drummond : Food Network
Categories dessert
Time 3h20m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the cake horizontally into 3 equal slices.
- Mix the peaches, preserves, salt and 3 tablespoons brown sugar in a bowl, then set aside.
- Add the heavy cream, remaining 3 tablespoons brown sugar and 2 tablespoons of the reserved peach juices to a bowl. Whip until firm peaks form.
- Place one slice of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the whipped cream and a thin layer of the peach mixture. Repeat the process 2 more times, saving the rest of the peaches to serve with the cake.
- Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 3 to 4 hours. Cover and reserve any extra peach mixture for serving.
- To serve, carefully lift the cake from the pan using the plastic wrap, then discard the wrap. Place a few basil leaves over the top. Slice and serve with the reserved peaches spooned over the top.
PEACH BAKLAVA ICEBOX CAKE
This chilled cake is a baklava-lover's dream come true. The familiar flavors of honey and pistachios are there, plus juicy peaches. Full sheets of graham crackers make clever layers between the fruit and tangy Greek yogurt filling.
Provided by Food Network Kitchen
Categories dessert
Time 8h50m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Add the peach slices to a medium bowl. Drizzle 2 tablespoons of the honey over the peaches and toss until coated. Set aside for at least 30 minutes.
- Beat the yogurt, heavy cream and remaining 4 tablespoons honey in a large bowl with an electric mixer on medium-high speed until stiff peaks form, about 2 minutes.
- Line a 9-by-5-inch loaf pan that is at least 2 inches deep with plastic wrap, leaving about 2 inches of overhang on all sides. Spread a heaping 1/2 cup of the yogurt-cream mixture over the bottom of the pan. Evenly layer about 14 slices (about 1/2 cup) of the peaches over the cream. Top with 1 1/2 sheets of graham crackers. Break up the remaining 1/2 sheet into small pieces and use them to fill in the gaps. Repeat twice with the remaining yogurt-cream mixture, peaches and graham crackers (making sure to end with a layer of graham crackers on top). Cover the top of the pan with the overhanging plastic wrap. Refrigerate for at least 8 hours and up to 12.
- When ready to serve, unwrap the top of the loaf plan and invert it onto a flat plate or cutting board. Remove the plastic wrap, sprinkle with the pistachios and drizzle with honey.
IMPOSSIBLY EASY PEACH AND RASPBERRY PIE
Looking for a gluten free fruit dessert? Check out this pie that uses Bisquick® Gluten Free mix, frozen peaches and fresh raspberries...plus, it requires only 15 minutes of prep time!
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 8
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Spray 9-inch glass pie plate with cooking spray (without flour).
- In medium bowl, stir peaches, cinnamon and nutmeg. Spoon mixture into pie plate; sprinkle with raspberries. In small bowl, stir 1/2 cup Bisquick mix, the whipping cream, 2/3 cup sugar, the eggs and almond extract until smooth. Pour mixture over fruit. Bake 10 minutes.
- Meanwhile, in another small bowl, stir 2 tablespoons Bisquick mix and 1/4 cup sugar. Cut in 2 tablespoons butter, with pastry blender or fork, until crumbly. Stir in almonds. Sprinkle topping over pie.
- Bake 30 to 35 minutes longer or until knife inserted in center comes out clean and topping is golden brown. Cool on cooling rack at least 1 hour before serving. Store covered in refrigerator.
Nutrition Facts : Calories 230, Carbohydrate 29 g, Cholesterol 70 mg, Fat 2, Fiber 2 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 150 mg, Sugar 19 g, TransFat 0 g
CREAMY STRAWBERRY ICEBOX CAKE
My family loves this icebox cake for two reasons: First, it is a delicious way to use strawberries at their peak in summertime, and second, it requires no baking, which keeps the kitchen cool! This dessert feels extravagant but is so easy to make. -Nancy Mock, Colchester, Vermont
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a chilled small glass bowl and using chilled beaters, beat cream until it begins to thicken. Add sugar and vanilla; beat until soft peaks form. Gently fold in Greek yogurt., Spread 1 cup cream mixture in the bottom and around sides of a 9x5-in. loaf pan lined with plastic wrap. Top with a single layer of graham crackers, breaking to fit. Arrange a single layer of strawberries over cream mixture. Repeat with remaining cream, graham crackers and strawberries, ending with a layer of whipped cream over the top. , Refrigerate, covered, 8 hours or overnight. If desired, garnish with additional sliced strawberries. Slice to serve.
Nutrition Facts : Calories 342 calories, Fat 20g fat (12g saturated fat), Cholesterol 56mg cholesterol, Sodium 132mg sodium, Carbohydrate 39g carbohydrate (26g sugars, Fiber 3g fiber), Protein 4g protein.
More about "peach raspberry greek yogurt icebox cake recipes"
PEACH, RASPBERRY & GREEK YOGURT CAKE RECIPE - A …
From nordickitchenstories.co.uk
Estimated Reading Time 3 mins
- Preheat oven to 180°C/160°C Fan. Grease the side of the tin with butter and line the bottom with parchment paper.
- Sift the flour, baking powder, baking soda, together into a medium bowl. In a separate bowl, beat the butter and sugar in a free standing mixer for 3-4 minutes until it pale, (it won't cream as such but will resemble a sandy like texture)) now add the egg a little at a time, stopping occasionally to scrape down the side of the bowl, take your time with this stage as adding the egg slowly and beating in between will make your cake lovely and light. Once it's really light and fluffy add the vanilla and Greek yogurt and beating briefly until the yoghurt is incorporated into the batter. Mix in a third of the flour mix until combined, then follow with the remaining, be careful not to over mix.
- Transfer the cake batter to the springform tin. Top with sliced peaches, and scatter the raspberries evenly on top in the spaces between the peach slices.
FRESH PEACH YOGURT CAKE - PARDON YOUR FRENCH
From pardonyourfrench.com
PEACH ICEBOX CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
PEACH-RASPBERRY GREEK YOGURT ICEBOX CAKE RECIPE
From cookingchanneltv.com
RASPBERRY PEACH PIE - DINNER, THEN DESSERT
From dinnerthendessert.com
BERRIES AND CREAM LADYFINGER ICEBOX CAKE RECIPE | COOKING CHANNEL
From cookingchanneltv.com
BANANA-RASPBERRY GRAHAM ICEBOX CAKE | HEALTHY RECIPES | WW …
From weightwatchers.com
ICEBOX CAKE WITH PEACH PIE FILLING - PITCHFORK FOODIE FARMS
From pitchforkfoodie.com
PEACH ICEBOX CAKE – THE PEACH TRUCK
From thepeachtruck.com
YOGURT RASPBERRY CAKE - SIMPLE CAKE RECIPE | SAVORY NOTHINGS
From savorynothings.com
PEACH-RASPBERRY GREEK YOGURT ICEBOX CAKE – RECIPES NETWORK
From recipenet.org
CREAMY PEACH ICEBOX CAKE - SOUTHERN LIVING
From southernliving.com
REFRIGERATOR AND ICEBOX CAKE RECIPES : COOKING CHANNEL
From cookingchanneltv.com
PEACH AND BLUEBERRY GREEK YOGURT CAKE - JULIA'S ALBUM
From juliasalbum.com
17 EASY YOGURT CAKE RECIPES (MOIST & FLUFFY) - INSANELY GOOD
From insanelygoodrecipes.com
You'll also love