Whisk in VOSKOS(R) Nonfat Vanilla Greek Yogurt and eggs until combined. Stir
Pour crushed pineapple into a food processor; puree until smooth. Transfer to a large bowl.
Mix vanilla yogurt, half-and-half, cream of coconut, coconut vanilla Greek yogurt, heavy cream, sugar, and rum extract into the pureed pineapple. Refrigerate until thoroughly chilled, 30 to 60 minutes.
Freeze mixture in an ice cream maker according to manufacturer's directions, about 20 minutes. Transfer to a freezer container and freeze until firm, about 2 hours.
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.
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.
ake mix, VOSKOS(R) Nonfat Vanilla Greek Yogurt, water, vegetable oil, and eggs
Place Greek yogurt in a medium bowl. Add
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.
Add Greek yogurt and mix to incorporate.
Add sugar and vanilla, lemon
br>Whisk Greek yogurt, eggs, applesauce, brown sugar, water, and vanilla extract together
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.
ach one. Beat in salt, vanilla, and cinnamon.
In a
lended 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.
ashed bananas, Greek yogurt, butter, brown sugar, eggs, and vanilla extract in another
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.
he flour mixture and the yogurt, mixing just until incorporated.
about 10 minutes.
Blend yogurt, cream cheese, almond extract, and
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.
Open container of yogurt and mix in all ingredients. ENJOY! It is that easy. :).
esealable plastic bag.
Mix Greek yogurt, lemon juice, paprika, olive oil