Ingredients
1 1/2 c. flour
1/2 c. confectioners’ sugar
1 T. poppy seeds
Pinch of salt
2 sticks butter, softened
Filling
1 c. Greek yogurt
6 oz. cream cheese
1/2 c. sugar
1/2 c. heavy cream
1/2 lemon, zested and juiced
Instructions
Combine flour, confectioners’ sugar, poppy seeds and salt.
Work in butter with your fingers until clumps form.
Press into a foil lined 9-inch square baking dish.
Bake at 350 until lightly browned ~ 25 minutes. Let it cool.
For filling, puree yogurt with cream cheese, sugar, heavy cream, lemon zest and juice in a food processor until thick and fluffy; spread over the cooled crust. Refrigerate overnight to set.
Ingredients
1/2 c. hazelnuts, toasted
1/3 c. unsweetened coco powder
3/4 c. chocolate-hazelnut spread
1/2 c. Greek yogurt
Instructions
Combine hazelnuts and coco powder in a food processer and pulse until finely ground.
Add chocolate-hazelnut spread and yogurt and pulse until smooth.
Refrigerate until firm (about 4 hours). Roll into 1/2-inch balls; roll in more cocoa powder
(makes 24)
Ingredients
1 stick butter, melted
3/4 c. brown sugar
1/2 c. Greek yogurt
1/2 c. overripe bananas, mashed
1/2 c. chocolate chips
2 eggs
1 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. cinnamon
1/2 t. salt
1/4 t. baking soda
1/4 t. ground ginger
Instructions
Whisk butter, brown sugar, Greek yogurt, bananas, chocolate chips, eggs and vanilla.
In a separate bowl, whisk flour, baking powder, cinnamon, salt, baking soda and ground ginger.
Whisk in the banana mixture.
Divide among 12 lined muffin cups
Bake at 350 until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes.
Blueberry Coffee Cake
Ingredients
1 1/4 sticks butter, softened
1 c. granulated sugar
2 eggs
2 t. vanilla
1 t. baking powder
1/2 t. salt
1/2 t. baking soda
1 c. Greek yogurt
1 1/2 c. blueberries
2 3/4 c. flour
2/3 c. brown sugar
1/2 t. cinnamon
5 T. cubed butter, cold
Instructions
Beat softened butter and sugar with a mixer until
Light and fluffy (3 minutes).
Beat in eggs and vanilla.
In a separate bowl, whisk 2 cups flour, baking powder,
Baking soda and salt. Beat into the butter mixture
In batches, alternating with yogurt.
Fold in blueberries. Pour into an oiled 9-inch spring form pan.
Mix 3/4 cup flour with 2/3 cup brown sugar and a pinch of salt.
Work in 5 T. cubed cold butter with fingers and sprinkle over
The batter.
Bake at 350 until golden brown, 1 hour.
Pesto Pasta with Shrimp
Ingredients
3 c. fresh basil
2 T. pine nuts
1 clove garlic
1/2 c. Greek yogurt
2 T. parmesan cheese, grated
2 T. olive oil
12 oz. bucatini pasta
1 lb. asparagus, chopped
8 oz. shrimp
breadcrumbs
Instructions
Toast pine nuts. Pulse basil, pine nuts and garlic
In a food processor. Pulse in yogurt, parmesan
And oil. Cook bucatini and reserve 1/2 cup cooking
Water. Steam asparagus and sauté shrimp.
Toss the pasta with the pesto, steamed asparagus,
Shrimp and reserved water.
Top with breadcrumbs.
Olive Bread
INGREDIENTS
- 1 cup water, plus
- 2 tablespoons water
- 1 tablespoon vegetable oil
- 3 cups bread flour
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 1⁄4 tablespoons bread machine yeast
- 3⁄4 cup olive, pitted and coarsely chopped
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