Nicoles Yogurt Cream Recipes

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CREAMY VANILLA FROZEN YOGURT



Creamy Vanilla Frozen Yogurt image

A creamy and delicious frozen yogurt with a subtle hint of vanilla.

Provided by Paige

Categories     Desserts     Frozen Dessert Recipes

Time 1h

Yield 4

Number Of Ingredients 3

3 cups Greek yogurt
¾ cup white sugar
½ teaspoon vanilla extract

Steps:

  • Mix together the yogurt, sugar, and vanilla. Refrigerate the yogurt mixture for 45 minutes.
  • Pour the yogurt mixture into the bowl of an ice cream maker and freeze according to the manufacturer's directions

Nutrition Facts : Calories 341.7 calories, Carbohydrate 43.6 g, Cholesterol 33.8 mg, Fat 15 g, Protein 9 g, SaturatedFat 7.5 g, Sodium 97.5 mg, Sugar 43.5 g

CREAMY HOMEMADE YOGURT



Creamy Homemade Yogurt image

Homemade yogurt is a snap to make. All you really need is good quality milk, a few spoonfuls of your favorite plain yogurt to use as a starter culture, and some time to let it sit. You can substitute low-fat milk here if you'd rather; 2 percent works a lot better than 1 percent. Skim milk will give you a thinner yogurt, though if you add some dry milk powder to the milk as it heats (about 1/2 cup), that will help thicken it. Creamline (non-homogenized milk) will give you a cream top on your yogurt. Homogenized milk is smooth throughout.

Provided by Melissa Clark

Categories     breakfast, brunch, easy, snack, project

Time 20m

Yield 1 3/4 quarts

Number Of Ingredients 3

2 quarts whole milk, the fresher the better
1/4 cup heavy cream (optional)
3 to 4 tablespoons plain whole milk yogurt with live and active cultures

Steps:

  • Rub an ice cube over the inside bottom of a heavy pot to prevent scorching (or rinse the inside of the pot with cold water). Add milk and cream, if using, and bring to a bare simmer, until bubbles form around the edges, 180 to 200 degrees. Stir the milk occasionally as it heats.
  • Remove pot from heat and let cool until it feels pleasantly warm when you stick your pinkie in the milk for 10 seconds, 110 to 120 degrees. (If you think you'll need to use the pot for something else, transfer the milk to a glass or ceramic bowl, or else you can let it sit in the pot.) If you're in a hurry, you can fill your sink with ice water and let the pot of milk cool in the ice bath, stirring the milk frequently so it cools evenly.
  • Transfer 1/2 cup of warm milk to a small bowl and whisk in yogurt until smooth. Stir yogurt-milk mixture back into remaining pot of warm milk. Cover pot with a large lid. Keep pot warm by wrapping it in a large towel, or setting it on a heating pad, or moving to a warm place, such as your oven with the oven light turned on. Or just set it on top of your refrigerator, which tends to be both warm and out of the way.
  • Let yogurt sit for 6 to 12 hours, until the yogurt is thick and tangy; the longer it sits, the thicker and tangier it will become. (I usually let it sit for the full 12 hours.) Transfer the pot to the refrigerator and chill for at least another 4 hours; it will continue to thicken as it chills.

Nutrition Facts : @context http, Calories 61, UnsaturatedFat 1 gram, Carbohydrate 5 grams, Fat 3 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 43 milligrams, Sugar 5 grams

YOGURT GLAZE



Yogurt Glaze image

This is a quick and yummy glaze to put on top of cupcakes or regular cake!!

Provided by brasicana

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 35m

Yield 16

Number Of Ingredients 3

1 cup Greek yogurt
1 teaspoon vanilla extract
½ cup confectioners' sugar

Steps:

  • Whisk together yogurt, vanilla extract, and confectioners' sugar in a bowl until smooth. Refrigerate for at least 30 minutes before spreading on a cake or cupcakes.

Nutrition Facts : Calories 32.3 calories, Carbohydrate 4.4 g, Cholesterol 2.8 mg, Fat 1.3 g, Protein 0.8 g, SaturatedFat 0.6 g, Sodium 8.2 mg, Sugar 4.4 g

BERRIES IN YOGURT CREAM



Berries in Yogurt Cream image

Yogurt, cream, brown sugar and fresh fruit are all you need to wake up your taste buds on mornings you'd rather sleep in. Save time by having guests assemble their own parfaits. -Michelle Stillman, Lancaster, Pennsylvania

Provided by Taste of Home

Categories     Breakfast     Brunch     Desserts

Time 5m

Yield 10 servings.

Number Of Ingredients 4

1-1/2 cups plain yogurt
1-1/4 cups heavy whipping cream
1/2 cup packed brown sugar
5 cups assorted fresh berries

Steps:

  • Place yogurt in a large bowl; whisk in cream. Sprinkle with brown sugar but do not stir. Cover and refrigerate for at least 3 hours. , Just before serving, stir cream mixture. Divide among 10 dessert dishes. Top with berries.

Nutrition Facts : Calories 208 calories, Fat 12g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 33mg sodium, Carbohydrate 24g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

LEMONY YOGURT CREAM PIE



Lemony Yogurt Cream Pie image

I developed this recipe when my sister gave me a box of lemons from her tree. The addition of yogurt in the filling tempers the lemony tartness slightly. -Karen Schreiner, Kingman, Arizona

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 18

1-1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup cold butter, cubed
4 to 6 tablespoons ice water
FILLING:
1/4 cup cornstarch
1 cup 2% milk
1 cup sugar
3 large egg yolks
1 teaspoon grated lemon zest
1/3 cup lemon juice
1/4 cup butter, cubed
1 cup plain Greek yogurt
TOPPING:
1-1/2 cups heavy whipping cream
5 tablespoons confectioners' sugar
1 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • In a small bowl, mix flour and salt; cut in butter until crumbly. Gradually add ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap. Refrigerate 1 hour or overnight., On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 20-25 minutes or until edges are golden brown. Remove foil and weights; bake 3-6 minutes longer or until bottom is golden brown. Cool completely on a wire rack., In a large heavy saucepan, whisk the first six filling ingredients until blended; cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes longer. Remove from heat; stir in butter until melted. Cool 10 minutes or until lukewarm (mixture will be thick). Stir in yogurt until smooth; transfer to crust. Refrigerate, covered, until cold., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar, lemon zest and juice; beat until stiff peaks form. Spread over pie.

Nutrition Facts :

BAILEYS YOGHURT-CREAM DESSERT



Baileys Yoghurt-Cream Dessert image

Make and share this Baileys Yoghurt-Cream Dessert recipe from Food.com.

Provided by Syrinx

Categories     Dessert

Time 10m

Yield 8 serving(s)

Number Of Ingredients 7

12 fluid ounces Greek yogurt
12 fluid ounces double cream (heavy cream)
6 fluid ounces Baileys Irish Cream
1 ounce icing sugar
8 meringue nests (in the UK, Marks & Spencers ones are best!)
1 ounce grated chocolate (or a Flake chocolate bar, crumbled)
1 ounce cocoa powder

Steps:

  • Whip the cream until very stiff.
  • Stir the Baileys into the yoghurt with the icing sugar (powdered sugar or confectioners' sugar), then fold in the whipped cream. Refrigerate until it's time to serve.
  • When ready to serve, put one meringue mest into each dessert dish, spoon in as much of the Baileys yoghurt-cream as seems prudent, sprinkle with chocolate, then dust with cocoa powder (using a sieve for neat, even coverage).
  • You will probably have more of the filling than you need, depending on the size of your meringue nests - but better too much than too little!

Nutrition Facts : Calories 270.6, Fat 22.6, SaturatedFat 14, Cholesterol 74.8, Sodium 40.1, Carbohydrate 12.8, Fiber 1.8, Sugar 8.2, Protein 2.8

YOGURT-CREAM BISCUITS



Yogurt-Cream Biscuits image

The trick to a fluffy light biscuit is to grate the frozen butter instead of cutting it in with a pastry knife, this method will produce a wonderful fluffy biscuit, that just melts in your mouth. Plan ahead the biscuit dough needs to sit in the fridge for the suggested time before baking, also the recipe does not call for any sugar, although I have never added any sugar, I imagine that sugar may be added if you prefer a sweeter biscuit. Make certain that your butter is completely frozen and is cut in one long piece for easier grating.

Provided by Kittencalrecipezazz

Categories     Breads

Time 18m

Yield 10 serving(s)

Number Of Ingredients 7

2 cups all-purpose flour
1 tablespoon baking powder
1 tablespoon baking soda
1/2 teaspoon salt
1/4 cup frozen butter (make certain that butter is completely frozen)
1 cup low-fat yogurt
1/4 cup heavy whipping cream (unwhipped)

Steps:

  • Set the oven to 425 defrees.
  • Prepare a non-stick baking sheet.
  • In a large bowl, whisk together all the dry ingredients.
  • Grate the frozen butter into the flour mixture; add in the yogurt.
  • Mix the dough with a wooden spoon (be careful not to over-work the dough) dough should be slightly sticky.
  • Transfer the dough to a lightly floured surface.
  • Spread out the dough with hands to 1-1/2-inch thickness on the board.
  • Cut out 2-inch rounds, and place on a unlined non-stick baking sheet/tray.
  • Refrigerate for 30-40 minutes (this is an important step, the dough MUST be refrigerated for the suggested time).
  • Remove from the fridge; brush the tops with the whipping cream.
  • Bake for 10-12 minutes, or until golden brown.
  • Best served warm from the oven.

Nutrition Facts : Calories 168.4, Fat 7.4, SaturatedFat 4.6, Cholesterol 21.8, Sodium 661.4, Carbohydrate 21.3, Fiber 0.7, Sugar 1.8, Protein 4

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