umpkin pie filling and Greek yogurt.
Add yogurt mixture into cream cheese
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.
ugar... mix thoroughly.
Add greek yogurt.
Whisk until everything is
Place Greek yogurt in a medium bowl. Add
s still cold, microwave it for about 25 seconds to soften
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.
it in a warm place for 5-10 minutes to activate
s still cold, microwave it for 15-20 seconds or so
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.).
ayer.
Roast the veggies for 40 minutes, or until they
ver pineapple. Cover and marinate for 2 hours.
Combine remaining
s still cold, microwave it for 15-20 seconds to soften
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.
Spray medium pot with olive oil spray.
Grill onion over medium heat till soft.
Add chicken stock.
Snap asparagus into small pieces, getting rid of woody ends and add to pot.
Place lid on pot and bring to boil.
Simmer for 15 minutes.
Take off heat and either blend in blender or use hand blender to blend smooth.
Add Greek yogurt and milk blend smooth.
Heat for a bit longer if you want to serve warm or place in fridge to serve cold.
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.
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.
n the freezer for 5 minutes.
Stir in Greek yogurt until dough
mall bowl empty out the Greek yogurt and add to it the
lace in oven.
Cook for 1 and a half hours