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Double Chocolate Zucchini Muffins

Yield : 10 muffins

INGREDIENTS:

1 and 1/2 cups shredded zucchini
1 cup all purpose flour
1/2 cup unsweetened cocoa powder (I used Hershey’s Special Dark)
3/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/4 tsp instant espresso powder
2 large eggs
1/4 cup vegetable oil
1/4 cup plain Greek yogurt
1/2 cup granulated sugar
1 tsp vanilla extract
1 cup semisweet chocolate chips, divided

Directions:

Preheat the oven to 425 degrees and line 10 muffin tins with cupcake liners. Set aside. Place the shredded zucchini on a couple paper towels and pat with additional paper towels to absorb some of the moisture

In a large bowl, whisk the flour, cocoa powder, baking soda, baking powder, salt, and instant espresso togehter. In another bowl, whisk together the eggs, oil, yogurt, sugar, and vanilla together until smooth. Pour the wet ingredients into the dry ingredients and lightly whisk until combined.

Using a rubber spatula, fold in the zucchini the chocolate chips by hand. Mix just until evenly mixed. Divide the batter evenly among the 10 muffins tins and stick a few extra chocoalte chips onto the top of each muffin. Bake for 5 minutes, then reduce the temperature to 350 degrees and continue to bake for another 15 minutes, or until a cake tester comes out clean. Check your muffins around 12 minutes and every minute until 15 because you definitely do not want these to dry out! Allow muffins to cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

source : ericasweettooth

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Blueberry Frozen Yogurt

53

Blueberry Frozen Yogurt

Yield : 1 quart

INGREDIENTS:

3 cups fresh or frozen blueberries (about 1 lb)

3 Tbsp lemon juice

3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)

1/4 teaspoon salt

1/8 teaspoon cinnamon

1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream)

1/2 cup whole milk

DIRECTIONS:

1 Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat. Strain out the blueberry skins and let the juicy blueberry syrup cool for 10 minutes.

2 Stir in the yogurt and milk until completely incorporated. Cover and chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

3 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.

source : simplyrecipes

Rum Raisin Frozen Yogurt

4

Rum Raisin Frozen Yogurt

Yield : 1 Quart

INGREDIENTS:

3 Cups (1 24-Ounce Container) Plain Soy or Coconut Yogurt
2/3 Cup Granulated Sugar
2/3 Cup Raisins
3 Tablespoons Dark Rum
2 Teaspoons Vanilla Extract
1/4 Teaspoon Salt

DIRECTIONS:

Line a strainer or colander with cheesecloth and fill with soy yogurt. Wrap the edges of the cheesecloth over the yogurt until fully covered, and place strainer or colander over a pot deep enough to catch the liquid and keep the yogurt from sitting in the moisture. Cover pot with plastic wrap and let sit in the refrigerator for a minimum of 8 hours. You should end up with about 2 1/2 cups of thick yogurt.

In a medium bowl, combine the strained yogurt, sugar, raisins, rum, vanilla, and salt. Stir well, cover with plastic wrap, and refrigerate overnight. Yes, this one does take a good measure of patience, but allowing the flavors to meld and develop before churning will create a more complex and harmonious final product. Plus, by effectively soaking the raisins for a good couple of hours, this will prevent them from turning into rock-hard icicles once they hit the freezer.

The following morning (don’t worry, there’s no shame in admitting you wanted to sneak a scoop for breakfast!) freeze mixture in an ice cream machine based on the manufacturer’s instructions. For a soft-serve consistency, serve immediately after freezing. For a firmer consistency more like standard ice cream, pack into an airtight container and let chill in the freezer for at least 4 hours.

source: bittersweetblog

Chocolate Yogurt Muffin

chocolate yogurt muffin

Chocolate Yogurt Muffin

 Yields:  6 pcs
Prep time: 15 mins
Baking temp: 350F
Baking time: 25 mins

INGREDIENTS:

1 and ¾ cups all purpose flour

¼ cup unsweetened cocoa powder

½ cup sugar

2 teaspoons baking powder

1 teaspoon salt

1 egg

1 cup plain yogurt

¾ cup chocolate chips

1 tablespoon powdered sugar, optional

 

DIRECTIONS:

  1. Preheat oven to 350F (175F). Line a muffin pan with liners. I used Jumbo pan and 6 liners.
  2. In a bowl whisk together the flour, cocoa powder, sugar, baking powder and salt.
  3. In a separate bowl, whisk egg and yogurt until combined.
  4. Gradually pour the flour mixture into egg mixture and stir with a spatula. Don’t overmix, just until everything is blended.
  5. Fold in chocolate chips.
  6. Fill the liners 3/3 way full with the batter and top with a few additional chocolate chips.
  7. Bake for 20-25 minutes for Jumbo muffins. Reduce the time for smaller muffins and check with a toothpick test.
  8. Let them cool for about 15 minutes before removing. Cool on a wire rack completely.
  9. Sift a little powdered sugar when serving if desired.

source:  giverecipe

Dark Chocolate Yogurt Cake

Dark Chocolate Yogurt Cake

DARK CHOCOLATE YOGURT CAKE

INGREDIENTS:

Dark Chocolate Yogurt Cake

3 tablespoons butter

1/2 cup brown sugar

1 egg

1 teaspoon vanilla extract

1 1/2 cups flour

1 teaspoon baking powder

1/4 teaspoon salt

3 tablespoons dark cocoa powder

3/4 cup plain greek yogurt (I used Fage 2%)

1/4 cup milk

DIRECTIONS:

  1. Preheat oven to 350 degrees. Butter and flour (or use cocoa powder) an 8×8 cake pan.
  2. Cream butter and sugar together until fluffy. Beat in egg and vanilla. Add cocoa, flour, baking powder and salt and mix until combined. Add yogurt and mix until batter is smooth. Add in milk and mix until batter comes together. Pour into pan.
  3. Bake for 18-20 minutes, or until cake is set. Cake will be thin, and appear a bit spongey.  Serve with fresh whipped cream and cocoa syrup.

Dark Cocoa Syrup

1 cup powdered sugar

1 tablespoon dark cocoa powder

1 teaspoon vanilla extract

1 teaspoon water

Mix all ingredients until a smooth glaze forms. If mixture is too thin, add more sugar. If too thick, add more water one drop at a time.

source: howsweeteats

5- Minute Blueberry Frozen Yogurt

23

5- Minute Blueberry Frozen Yogurt

INGREDIENTS:

4 cups frozen blueberries
3 tablespoons agave nectar or honey
1/2 cup coconut-flavored yogurt
1 tablespoon fresh lemon juice
3/4 cup sweetened flaked coconut (optional)

23a

DIRECTIONS

Add the blueberries, honey, yogurt and lemon juice to the work bowl of your KitchenAid® Pro Line® Series Food Processor. Process the ingredients for 5 minutes until smooth. Serve the frozen yogurt immediately topped with toasted coconut (recipe follows), or store it in an airtight container in the freezer until ready to serve.

Optional Topping: Preheat your KitchenAid® 12″ Convection Bake Countertop Oven to 350°F. Line the countertop oven baking tray with parchment paper then spread the flaked coconut in an even layer. Toast the coconut for about 10 minutes, stirring as needed, until it’s golden brown. Serve atop the blueberry frozen yogurt.

source:  kitchenaid

5-Minute Healthy Strawberry Frozen Yogurt

22

 

5-Minute Healthy Strawberry Frozen Yogurt

INGREDIENTS:

4 cups frozen strawberries

3 Tablespoons agave nectar or honey

1/2 cup plain yogurt (non-fat or full fat)

1 Tablespoon fresh lemon juice

22a

Directions:

  1. Add the frozen strawberries, agave nectar (or honey), yogurt and lemon juice to the bowl of a food processor. Process until creamy, about 5 minutes.
  2. Serve the frozen yogurt immediately or transfer it to an airtight container and store it in the freezer for up to 1 month.
  3. Kelly’s Notes:
  4. I prefer a more tart frozen yogurt, but you can add additional agave nectar or honey if you want a sweeter-tasting dessert.
  5. Fresh strawberries can be used in place of frozen, however the fresh strawberries must be frozen solid.

source:  justataste

Blood Orange Frozen Yogurt

5

Blood Orange Frozen Yogurt

Yield : 1 Quart

INGREDIENTS:

1 24-Ounce Container Unsweetened Plain Soy Yogurt

2 Blood Oranges
1/2 Cup Granulated Sugar
1/2 Cup Water

3/4 Cup Light Agave Nectar
2 Tablespoons Grand Marnier, Limoncello, or Vodka
1/2 Teaspoon Vanilla

DIRECTIONS:

First things first, line a strainer with two layers of cheesecloth, place over a large bowl to catch the drips, and pour all of the soy yogurt in. Cover the top with another sheet of cheesecloth, and place the plastic yogurt container lid on top of that. Use a can of beans or tomatoes (anything you’ve got) as a weight by putting it squarely on top of the plastic lid. The lid is there to disperse the weight a bit, and prevent yogurt from squeezing out around the sides of the can. Let sit in a cool place (but not the fridge) for approximately 48 hours, until 1/2 cup of “whey” has drained out.

Meanwhile, take your oranges and remove the peel in long, thin strips. Cut away as much pith as possible, and reserve the oranges’ flesh for later. Place the peels in a small sauce pan and add water to cover. Bring it to a boil, turn off the heat, and thoroughly drain away the liquid. Cover again with fresh water, and repeat this process for a total of 3 times. This will help to remove excess bitterness.

Next, add in the the sugar and 1/2 cup of water, turn on the heat to medium, and bring it to a boil. Once the sugar has dissolved, reduce the heat slightly so that it’s stays at a gentle but energetic simmer. Swirl the pan every few minutes, until the sugar begins to take on a golden amber color. At the point that the mixture is fully golden brown and caramelized, quickly pour everything out on a silpat or piece of parchment paper, and do you best to separate the peels. Let cool completely before breaking into small shards. Save them in an air-tight container to prevent the sugar from melting or softening.

With both of the most difficult elements ready to go, transfer the drained yogurt into your blender or food processor, along with the agave, alcohol of choice, and vanilla. Trim away any remaining white pith from the reserved orange flesh, remove pips if you spot any, and toss the whole oranges in as well. Blend thoroughly, stopping to scrape down the sides of the bowl as needed, until completely combined and perfectly smooth. Be patient, and don’t worry if the mixture becomes rather warm in the process.

Chill thoroughly for at least 2 hours before churning in your ice cream maker according to the manufacturer’s instructions. As you transfer the soft, fresh frozen yogurt into an air-tight container, fold in your caramelized orange peel shards. Stash the containers in your freezer for at least 4 hours before scooping and serving. The peels will eventually soften over time, so this is best served within a week, though it can certainly be stored longer.

source: bittersweetblog

Jamie Oliver’s Yogurt Pops

21Jamie Oliver’s Yogurt Pops

Yield : 6 (4-oz.) pops

INGREDIENTS:

2 small ripe bananas, peeled and sliced
1½ cups frozen strawberries or 1 cup frozen blueberries
2 cups non-fat plain yogurt
2 tbsp. honey

DIRECTIONS:
1. Combine bananas and remaining ingredients in food processor or blender; process until smooth.

2. Divide mixture evenly among 6 plastic molds or small paper cups. Freeze pops 10 minutes; insert popsicle stick or small plastic spoon into center of each. Freeze pops at least 3 hours or until frozen solid.

3. Run each mold under warm water. Gently pull each pop from mold or peel paper away. Serve immediately.

source : people.com