Marbled Yogurt Dessert Recipes
FROSTY MARBLED YOGURT DESSERT
Like a frozen cheesecake, this quick-to-prepare dessert is elegant enough for company yet low enough in fat and calories for any night of the week!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 12
Number Of Ingredients 5
Steps:
- Spray bottom and side of springform pan, 9x3 inches, with nonstick cooking spray. Mix chocolate wafer crumbs and ice-cream topping. Press firmly against bottom of springform pan.
- Scoop frozen yogurts onto crust, alternating colors. Spread yogurts slightly to smooth. Cover and freeze about 3 hours or until firm.
- Run knife dipped in hot water along side of dessert to loosen; remove dessert from side of pan. Top with fruit.
Nutrition Facts : Calories 205, Carbohydrate 44 g, Cholesterol 0 mg, Fiber 1 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 125 mg
MARBLED YOGURT DESSERT
Steps:
- 1. eat oven to 350°F. In medium bowl, cut butter into flour, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until evenly mixed. Stir in nuts. Press evenly on bottom of ungreased 9-inch square pan or 9-inch springform pan. Bake about 15 minutes or until light brown. Cool completely, about 30 minutes. 2 Scoop frozen yogurts onto crust, alternating flavors. Spread yogurts slightly to smooth. Cover and freeze at least 3 hours until firm but no longer than 2 weeks. 3 Let stand at room temperature about 10 minutes before cutting. Dip knife into hot water, then run knife along side of dessert to loosen. Top dessert with fruit; drizzle with chocolate syrup. Store covered in freezer.
COCOA AND YOGHURT MARBLE CAKE
This is a very easy to prepare cake, moist and tender, with yoghurt and cocoa to satisfy any sweet cravings.
Provided by WhileHeWasOut
Categories Dessert
Time 1h
Yield 6-8 slices, 6-8 serving(s)
Number Of Ingredients 8
Steps:
- In a bowl, whisk together flour, baking powder and salt. Set aside. In another bowl, beat together the butter and sugar with an electric mixer until light and fluffy. Add in the eggs, beating after each addition. Mix in the yoghurt until smooth. Whisk in the dry ingredients until just combined.
- Remove about 2/3 to 3/4 cup of batter and place in a separate bowl. Add the cocoa powder and mix until smooth. Pour enough of the light batter to evenly coat the bottom of your greased pan. Then add the chocolate batter and light batter in a checkerboard pattern. Once all the batter has been added, take a knife or a toothpick and run it through the batter, swirling it around (or simply add the light batter, then add the chocolate batter in spots, grab a fork and move it around a few times in the batter).
- Bake for about 45 minutes at 180°C/350°F, or until a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes, before placing on a cooling rack to cool completely.
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4/5 (1)Category Cakes And PiesCuisine FrenchTotal Time 1 hr
- Preheat the oven to 350°F (180°C) and grease the bottom and the sides of a 9×5-inch (23×13 cm) loaf pan or a 9-inch (23 cm) spring form with melted butter. Set aside.
- In a large mixing bowl, pour the plain yogurt. Add sugar, eggs, vanilla extract and melted butter. Whisk until combined.
- In a separate bowl, mix all-purpose flour, baking powder, and salt. Add the dry ingredients to the wet ingredients.
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