Mix desired flavors of fruit yogurt into whipped topping. Fill pie shell and chill for 1 hour.
Can double recipe.
Stir with fork until mixes well.
Add 1/2 cube melted margarine.
Stir until just moistened with fruit yogurt.
Use cupcake papers in muffin pan.
Fill 2/3 full and bake at 400\u00b0 for 12 minutes.
Makes 12 muffins.
In a small saucepan over low heat, soften gelatin in water. Cook and stir until gelatin dissolves.
Remove from heat.
Stir in yogurt. Chill until partially set (consistency of unbeaten egg whites).
Place the yogurt, fruit (slightly thawed if using frozen) and honey in a blender.
Blend to desired consistency (some kids like the fruit chunky and others like it smooth).
Pour into paper cups, filling them 3/4 full.
Cover the cups with foil. Make slits in the center of the foil covers and insert the popsicle sticks.
Put in the freezer for about 5 hours or until frozen solid.
When ready, peel off the paper cup and eat.
br>Using a strainer placed over the jug, drain the fruit salad
Place the 4 ice cubes at the bottom of the blender.
Put all the fruit in followed by the yogurt, milk and sugar.
Blend on high till well mixed and \"frothy\".
Optional and faster way to make the shake is to use 2 cups of frozen mixed berries in a bag. (however, I've noticed that when using frozen berries, there seems to be A LOT of raspberry seeds in the shake. I don't find as many when using fresh raspberries)
Raspberries can/should be omitted if the small seeds bother you.
Blend or process 1/2 the lychees with yogurt until smooth. Stir in 1/2 the passion fruit pulp.
Place remaining lychees in serving bowls. Top with lychee yogurt and remaining passion fruit pulp.
Peel fresh peaches and slice.
Cut 1/4-inch rounds of banana. Wash and hull strawberries and blot on paper towels; slice in two. In a bowl, mix yogurt, Sweet 'N Low and vanilla if using plain yogurt, 1/2 teaspoon.
Add the fruit and toss.
Slightly soften the honey in the microwave so that it is easier to stir. Cool.
In a bowl, combine the softened honey with the plain yogurt and vanilla extract.
Using parfait glasses, layer the honey mixture alternately with the fruit and granola, ending with granola on top.
Refrigerate until ready to serve.
Put all ingredients in blender and process to mix.
Pour into a container w/ a tight fitting lid.
Refrigerate.
Shake before pouring (has a tendency to settle and separate).
*checkout the recipes for homemade yogurt on this site*.
If serving to an infant I add 1/2 yogurt juice to 1/2 water.
ogether eggs, oil, and yogurt.
Add yogurt mixture to flour mixture
Place undrained raspberries, peaches, blueberries or apricot halves in a blender container or food processor bowl.
Blend or process until smooth.
If using raspberries, strain them to remove seeds.
In a medium mixing bowl, stir together blended fruit, yogurt and honey.
Pour into an 8 x 8 x 2-inch pan.
Cover and freeze for 3 to 4 hours or until firm.
arinade:
1. Whisk the yogurt in a large bowl. Stick
In blender combine yogurt, strawberries, kiwi, banana, chopped mint (if using) and honey. Puree to a smooth consistency.
Divide between two 8oz glasses and garnish, if desired, with mint sprigs.
Fold yogurt, fruit and Cool Whip, blending well.
Spoon into crust.
Freeze until firm, about 4 hours.
Remove from freezer and place in refrigerator 30 minutes before cutting.
Store leftovers in freezer.
Fold
yogurt into topping well.
Add fruit.
Spoon into crust. Freeze until firm (4 hours).
Remove 30 minutes before serving (for softer texture).
Garnish with fruit and serve.
In food processor or blender, blend juice, egg yolks and yogurt.
Pour into container and freeze until center is mushy (almost frozen).
Beat egg whites until stiff.
Blend with yogurt/juice mixture.
Cover and freeze.
Place yogurt, fruit, dry milk and honey in blender and blend until smooth.
Fold in 1 1/2 cups of the cereal and pour into an 8 inch sqare pan.
Sprinkle with remaining cereal, pressing down gently.
Place in freezer for 4 hours or overnight.
Cut into 8 bars. If desired wrap bars individually in foil and store in freezer.
Strain the yogurt: If you are using regular yogurt, you'll need to strain
Stew the fruit in a pot for a few minutes or heat in the microwave for 30-60 seconds.
Combine the jelly, yogurt, fruit, and optional sweetener in a blender or food processor and give it a whirl until well combined.
Pour into a bowl and chill for a little while or eat it right away.:) You can serve this with nuts, granola, or by iteself! Time does not include chilling.