Vanillapikeletswithbananamapleyoghurt Recipes
FRUIT SALAD WITH VANILLA YOGURT
This is a recipe that my aunt made for me not long ago, and you can pretty much make it your own by adding your favorite fruits or taking out what you don't like. Also changing the yogurt flavor will change the taste as well.
Provided by Leslie
Categories Salad Fruit Salad Recipes Strawberry Salad Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- In a large salad bowl, lightly mix together the strawberries, peach, plums, kiwi fruit, cherries, honeydew melon, cantaloupe, pineapple, and grapes until the fruit is well mixed. Serve in bowls with yogurt spooned over the top.
Nutrition Facts : Calories 125.8 calories, Carbohydrate 25.5 g, Cholesterol 3.7 mg, Fat 1.4 g, Fiber 2.1 g, Protein 4.7 g, SaturatedFat 0.7 g, Sodium 55.7 mg, Sugar 22.5 g
FROZEN BANANA YOGURT WITH PEANUT BUTTER AND CHOCOLATE-HAZELNUT SWIRL
Provided by Geoffrey Zakarian
Categories dessert
Time 1h10m
Yield 4 servings (about 2 cups)
Number Of Ingredients 4
Steps:
- Put the banana pieces in the freezer until frozen.
- Put the frozen bananas in a blender and puree. Add the yogurt and peanut butter, then puree until smooth. Transfer the contents to a bowl and fold in the chocolate-hazelnut spread until halfway incorporated. Return the contents to the freezer and freeze until ready to scoop. Serve cold.
VANILLA BANANA PANCAKES
A simply tasty treat to wake up to in the morning. Good even without syrup, though I did try topping them with some extra vanilla yogurt. Yummm...
Provided by Pajene
Categories Breads
Time 30m
Yield 6-8 Pancakes, 3 serving(s)
Number Of Ingredients 9
Steps:
- Peel bananas and begin to mash them into a bowl.
- Add in sugar and yogurt- Mix together.
- Stir in Butter and Baking Powder until well blended.
- Beat together the milk and egg, and add to batter.
- Add the wheat flour - mix and slowly add in the white flour.
- Pour either 1/4 cup OR 1/3 cup of batter onto hot non-stick griddle or lightly buttered skillet- Low-Medium Heat. Cook until tops are bubbly and edges look dry. Turn and cook until lightly browned. (Expect to slowly cook to insure fully cooked centers - I used a lid over my skillet for a little bit in the beginning of the cooking process).
Nutrition Facts : Calories 345.6, Fat 10.2, SaturatedFat 5.6, Cholesterol 83.2, Sodium 332.5, Carbohydrate 56.4, Fiber 4.2, Sugar 15.6, Protein 9.7
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