Divide apple compote between 4 small serving bowls. Mix vanilla and yogurt and distribute between bowls. Sprinkle muesli (or granola) on top. Serve decorated with lemon balm, if desired.
Place 1/3 cup of granola in a parfait glass. Top with half of the yogurt.
Repeat layers.
Top with remaining granola.
Note, mix any of your favorite fruits into the yogurt before assembling or layer fruit in between yogurt and granola layers if so desired.
Place the raspberries and sugar in a pan and bring to a boil. Simmer for a few minutes then set aside and allow to cool.
Layer the raspberries, yogurt and granola in glasses. Drizzle 1 tbsp honey over the top and serve.
Stir yogurt, granola, agave syrup, flaxseed meal, and cinnamon together in a bowl.
Place the granola (or muesli) in the bottom of a parfait glass, and top with fruit.
In a small bowl, stir together equal parts of yogurt and sweetened whipped cream. Spoon atop the parfait.
Decorate top with fresh mint or a maraschino cherry, as desired. Enjoy!
Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.
Top yogurt with honey and granola, sprinkle berries on top.
Spread the peanut butter evenly on the two tortillas, leaving a 1-inch border around the edge.
In a small bowl, mix together the bananas, granola, yogurt, and honey.
Spoon mixture evenly onto tortillas and roll-up/wrap.
ineapple, clean out the \"eyes\" and dice into small cubes.
Sprinkle generously with sea salt and set aside for 30 mins
Preheat the oven to 425\u00b0F. Lightly grease a baking pan.
Sift flour and spice into a large bowl. Add butter; rub in lightly using fingertips. Stir in yogurt, pumpkin and sugar. Mix quickly to a soft, sticky dough. Do not over-mix.
Turn onto a lightly floured surface. Knead lightly. Press or roll out to 3/4-inch thickness. Cut into 16 rounds. Place close together on prepared pan.
Bake for 12-15 mins or until scones sound hollow when tapped. Cool on a wire rack. Serve with combined yogurt and honey.
Drain the yogurt in a cheesecloth-lined colander for several hours, discarding the liquid that has collected.
Place the mint and garlic together in a salad bowl and crush with a little salt.
Add the drained yogurt and cucumbers. Mix well and chill before serving.
eets in a large saucepan and cover generously with cold water
owl. Add the eggs, yogurt and sour cream and mix it into a
ach fig with marmalade, Greek yogurt, and honey. Dust with cinnamon.
stirring, until soft and golden brown. Add chickpeas and 6 cups water
Bring the milk to a boil in a saucepan, stir in the rice and cook over low heat for 18-20 mins.
Mix the apple and lemon juice together.
Stir the sugar into the rice pudding and allow it to dissolve briefly. Transfer the pudding to a bowl, dollop with yogurt and top with the apple. Serve.
Preheat oven to 425\u00b0F. Lightly grease and flour a baking sheet. For the dough, sift flour and salt into a medium bowl and make a well in center. Lightly whisk milk, yogurt and oil together. Add to flour, stirring quickly with a knife, to form a soft dough, adding a little more milk if dry. Drop heaped tbsp of dough onto prepared tray, 1 inch apart. Bake 12-15 mins, until risen and golden. Serve warm with jam.
Mix together garlic, salt, black pepper, and tahini until smooth.
Add yogurt and lemon juice, a little at a time, mixing well after each addition, until it is like a thick cream.
Sprinkle with parsley and serve with chopped vegetables, and warm pita bread, if desired.
Stir gelatin and 1 cup boiling water in medium heatproof bowl until dissolved. Refrigerate for 20 mins or until cold (do not allow to set).
Add yogurt and mango to gelatin; stir to combine. Divide among six 1-cup serving glasses. Cover; refrigerate for 2 hours or until set.
Just before serving, top each with equal amounts of banana, kiwifruit and passionfruit.