Baked Yogourt Recipes

BAKED YOGURT WITH TROPICAL FRUIT COMPOTE

Baked Yogurt with Tropical Fruit Compote image

Provided by Food Network

Categories dessert

Time 1h50m

Yield 6 servings

Number Of Ingredients 15

Ingredients

1 cup sour cream
1 cup creme fraiche
1/4 cup sweetened condensed milk
1 vanilla bean, halved and seeds scraped
1 vanilla bean, halved and seeds scraped
6 tablespoons honey
2 cups diced fresh pineapple
1 cup mango puree
1/2 cup diced dried mango
1/2 cup diced dried papaya
1/2 cup diced banana
1/2 cup brown sugar (not packed)
1/2 cup granulated sugar
1 vanilla bean, halved and seeds scraped
Edible flowers, for garnish, optional

Steps:

For the baked yogurt: Preheat the oven to 275 degrees F.
Whisk the sour cream, creme fraiche, condensed milk and vanilla seeds in a medium bowl. Divide the honey among six 4-ounce ovensafe glass ramekins or jelly jars. Divide the sour cream mixture evenly among the ramekins and bake until just set, about 20 minutes. Refrigerate until chilled, at least 30 minutes.
For the tropical fruit compote: Combine the pineapple, mango puree, dried mango, dried papaya, bananas, brown sugar, granulated sugar and vanilla seeds in a medium saucepan. Bring to a boil, lower to a simmer and cook until the juices are thick and the fruit is translucent, about 30 minutes. Cool until warm, 20 to 30 minutes.
To serve: Top each baked yogurt with a heaping spoon of the tropical fruit compote and an edible flower and serve.

BAKED BERRY YOGHURT OATMEAL

Baked Berry Yoghurt Oatmeal image

This simple, comforting baked oatmeal, made extra delicious with mixed berries, is topped with creamy vanilla yoghurt.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h10m

Yield 8

Number Of Ingredients 8

Ingredients

2 cups old-fashioned oats
2 cups lowfat (1%) milk
2 cups Mountain High™ lowfat vanilla yoghurt
1/4 cup packed brown sugar
2 tablespoons butter, melted
1 1/2 teaspoons ground cinnamon
1/4 teaspoon salt
2 cups frozen mixed berries (raspberries, blackberries, blueberries)

Steps:

Heat oven to 350°F. Spray 8-inch square (2-quart) baking dish with cooking spray. In baking dish, mix oats, milk, 1 cup of the yoghurt, the brown sugar, melted butter, cinnamon, salt and frozen berries.
Bake uncovered 50 to 55 minutes or until most of the liquid is absorbed. Let stand 5 minutes before serving. Serve topped with remaining 1 cup yoghurt.

Nutrition Facts : Calories 220, Carbohydrate 35 g, Cholesterol 15 mg, Fat 1/2, Fiber 4 g, Protein 7 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 19 g, TransFat 0 g

BAKED YOGOURT

Baked Yogourt image

The hotel I stayed at in India had this on the breakfast buffet each morning - actually started to look forward to it each morning. I asked for the recipes and have made it several times at home for friends and family. So very very good.

Provided by Jennifer Dawn

Categories Breakfast

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 2

Ingredients

2 cups plain yogurt
1 cup sweetened condensed milk

Steps:

Preheat oven to 180 degrees Celsius.
Combine ingredients in a large bowl until smooth.
Pour into a shallow ovenproof glass baking dish.
Reduce oven temp to 160 C and bake for 30 minutes or until set.
Remove from oven and cool.
Cover and refrigerate until cold.
Serve with fruit or granola. Great from breakfast or as a dessert.

Nutrition Facts : Calories 213.5, Fat 7.1, SaturatedFat 4.5, Cholesterol 28, Sodium 102.3, Carbohydrate 31.6, Sugar 31.6, Protein 6.9

YOGURT CAKE

Yogurt Cake image

A lemon pound cake made with yogurt instead of sour cream. I have used this recipe for a long time and had misplaced it. I went to my daughter and had her give me another copy.

Provided by RUTHEY

Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes

Time 1h30m

Yield 12

Number Of Ingredients 8

Ingredients

1 cup butter, room temperature
2 cups white sugar
3 eggs, room temperature
1 teaspoon lemon extract
2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
1 (8 ounce) container lemon flavored yogurt

Steps:

Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch bundt pan.
Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat one egg at a time into the butter mixture; add lemon extract with last egg.
Sift together the flour, baking soda and salt. Alternately mix in the flour mixture and the yogurt, starting and ending with the dry ingredients. Beat just until incorporated.
Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 385.8 calories, Carbohydrate 54.6 g, Cholesterol 87.5 mg, Fat 16.8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 10.2 g, Sodium 289.1 mg, Sugar 36.7 g

YOGURT BAKED CHICKEN

Yogurt Baked Chicken image

Make and share this Yogurt Baked Chicken recipe from Food.com.

Provided by Parsley

Categories Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 -1 1/2 lb boneless skinless chicken breast
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1/8 teaspoon red pepper flakes
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons turmeric
2 teaspoons chopped fresh rosemary
4 green onions, chopped
2 teaspoons lemon juice
2 cups plain low-fat yogurt

Steps:

Place chicken breasts into a baking dish in a sigle layer.
In a small bowl, combine the seasonings, green onions, lemon juice, and yogurt.
Pour the yogurt/seasoning mixture over the chicken breasts, turning them over to coat well with the yogurt mixture.
For best results, cover and chill for a few hours to allow flavors to blend.
Preheat the oven to 350 degrees F. Uncover the chicken and bake for 1 hour or until chicken is done.

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