Whisk the yogurt, peanut butter and honey until all ingredients are incorporated. Add the cinnamon. Sift in the powdered sugar and whisk until incorporated.
Top each cupcake with about a tablespoon of the frosting. Refrigerate cupcakes for up to 3 days.
1 cup butter = 1/4 cup Greek yogurt plus 1/2 cup butter.
1 cup buttermilk = 2/3 cup Greek yogurt plus 1/4 cup buttermilk.
1 cup oil = 3/4 cup Greek yogurt.
1 cup sour cream = 1 cup Greek yogurt.
1 cup mayonnaise = 1 cup Greek yogurt.
1 cup cream cheese = 1 cup Greek yogurt.
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking pan with cooking spray.
Mix Greek yogurt, Parmesan cheese, seasoned salt, garlic powder, and ground black pepper together in a bowl.
Arrange chicken breasts in a single layer in the prepared baking pan. Spread Greek yogurt mixture on top of chicken; sprinkle bread crumbs on top.
Bake uncovered in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes.
Place Greek yogurt in a medium bowl. Add
esealable plastic bag.
Mix Greek yogurt, lemon juice, paprika, olive oil
Whisk soy milk and Greek yogurt together in a large sealable container. Stir hemp seeds, flax seeds, honey, cinnamon, and vanilla extract into yogurt mixture.
Stir chia seeds into yogurt mixture until seeds are evenly distributed. Cover the container and refrigerate for 15 minutes. Stir mixture until chia seeds are evenly distributed again. Refrigerate until chilled and set, at least 1 hour.
ugar... mix thoroughly.
Add greek yogurt.
Whisk until everything is
mall bowl empty out the Greek yogurt and add to it the
medium bowl.
Whisk Greek yogurt, eggs, applesauce, brown sugar, water
ntil blended and smooth. Add Greek yogurt and mix to incorporate.
Combine strawberries, oats, Greek yogurt, applesauce, egg whites, chocolate chips, almond milk, baking powder, cinnamon, almond extract, and salt in a blender; blend until batter is smooth and slightly runny.
Preheat a skillet over medium-high heat; spray with cooking spray. Pour 1/4 cup batter into the hot skillet. Cook pancake until bubbles form, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer to a cooking rack. Repeat with remaining batter.
Preheat oven to 350 degrees F (175 degrees C).
In one bowl, sift together the flour, cocoa powder and the salt. In another bowl, using a mixer, mix together the eggs, sugar, greek yogurt, vanilla extract and water (or milk).
Gradually add the flour, salt and cocoa powder mix into the other bowl. Mix until well blended. Using two 9-inch pans, cook for about 30 - 35 minutes.
ctivated.
Whisk in the Greek yogurt olive oil and salt.
lended and smooth.
Add Greek yogurt and mix to incorporate.
First put your oats in the mug and pour the milk inches.
Add cinnamon and mix it all up.
Put in the microwave for about 1 minute (on max temperature).
Add Greek yogurt and mix.
Put back in the microwave for 1/2 minute (on 440W)
Wait for it to cool down a bit and mainly for oats to suck in the liquid which makes it softer.
( The reason I put the oatmeal in microwave twice is because I like it when oats suck in the milk and it all gets soft.).
erve with a dollop of greek yogurt on top and lots of
Place garlic unpeeled in a dish with olive oil, microwave on high for 1 to 1-1/2 minutes until very soft.
Squeeze garlic from skin into a bowl; mash with a fork until smooth.
Add Greek yogurt, mayonnaise, Dijon mustard, lemon juice, salt and pepper.
Stir well until fully incorporated.
Can be made ahead and refrigerated for up to three days.
Preheat the oven to 350 degrees F (175 degrees C).
Sift flour, cocoa powder, and salt together in a bowl. Mix sugar, water, eggs, Greek yogurt, and vanilla extract together in another bowl using an electric mixer.
Gradually add the flour-cocoa mixture into the bowl with the yogurt mixture. Mix until well blended. Pour batter into two 9-inch cake pans.
Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 30 to 35 minutes.
f the marinade into the Greek yogurt and sweeten with extra sugar
umpkin pie filling and Greek yogurt.
Add yogurt mixture into cream cheese