Yoghurtcreamdessert Recipes
YOGURT DESSERT SAUCE
This is a a light sauce that can be used with pumpkin pie, baked apples, apple crisp or any other fruit dessert. It is also wonderful over fresh berries when in season. Recipe comes from The New American Diet cookbook.
Provided by PaulaG
Categories African
Time 1h5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients, stirring well.
- Cover and chill in refrigerator for at least an hour or until ready to serve.
- This sauce will keep several days in the refrigerator.
Nutrition Facts : Calories 257.1, Fat 3.8, SaturatedFat 2.5, Cholesterol 14.7, Sodium 171.9, Carbohydrate 42.5, Sugar 42.5, Protein 12.9
YOGURT CAKE
A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.
Provided by RUTHEY
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h30m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
- 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.
- 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.
- 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.
Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.6 g, Cholesterol 87.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 289.1 mg, Sugar 36.7 g
EASY YOGURT CAKE
This is an easy yogurt cake that uses the yogurt container to measure all of the ingredients. It's ready in under an hour and the perfect not-too-sweet snack or breakfast treat. It's known in France as "Gâteau au Yaourt" and is typically the first cake that French children learn how to make. My son attends a French school and has made this with his classmates.
Provided by Diana Moutsopoulos
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round springform cake pan.
- Empty the yogurt into a mixing bowl. Measure the oil, using the yogurt container, and add to the yogurt. Set aside. Rinse yogurt container and dry with paper towel to continue using it as a measuring tool.
- Add eggs, sugar, and vanilla extract to the yogurt-oil mixture. Beat well until thoroughly combined. Add flour, baking powder, and salt. Stir until just combined; batter will be thick. Pour into the prepared cake pan and spread to level the top.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Nutrition Facts : Calories 400.2 calories, Carbohydrate 60.1 g, Cholesterol 63.4 mg, Fat 15.5 g, Fiber 0.7 g, Protein 6.2 g, SaturatedFat 2.9 g, Sodium 269.5 mg, Sugar 38.7 g
BAILEYS YOGHURT-CREAM DESSERT
Make and share this Baileys Yoghurt-Cream Dessert recipe from Food.com.
Provided by Syrinx
Categories Dessert
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Whip the cream until very stiff.
- Stir the Baileys into the yoghurt with the icing sugar (powdered sugar or confectioners' sugar), then fold in the whipped cream. Refrigerate until it's time to serve.
- When ready to serve, put one meringue mest into each dessert dish, spoon in as much of the Baileys yoghurt-cream as seems prudent, sprinkle with chocolate, then dust with cocoa powder (using a sieve for neat, even coverage).
- You will probably have more of the filling than you need, depending on the size of your meringue nests - but better too much than too little!
Nutrition Facts : Calories 270.6, Fat 22.6, SaturatedFat 14, Cholesterol 74.8, Sodium 40.1, Carbohydrate 12.8, Fiber 1.8, Sugar 8.2, Protein 2.8
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