Strawberry Yogurt Sauce Recipes

EASY STRAWBERRY YOGURT CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Mix sugar, oil, eggs, and vanilla extract together in a large bowl using an electric mixer until combined. Add flour and baking powder gradually. Stir in yogurt and strawberries. Spread batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 45 minutes.

STRAWBERRY-YOGURT SHAKE

Steps:

• Blend strawberries, bananas, half of the ice cubes, and yogurt in a blender on high until smooth. Add the remaining ice and blend further until smooth again. Serve immediately.

STRAWBERRY YOGURT SCONES

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Sift the flour and baking powder into a large bowl. Using your fingers, rub in the butter until the mixture resembles a crumbly texture. Add the yogurt all at once and mix briefly to form a soft dough.
• On a lightly floured surface, roll the dough out to 1 inch in thickness. Dip a 3-inch cutter into some flour, and stamp out 12 scones. (You may have to re-roll the dough to get 12.) Place scones 2 inches apart onto baking sheets. Brush tops with milk.
• Bake in preheated oven for 10 minutes or until risen and golden brown. Best served freshly baked with butter.

LEMONY STRAWBERRY YOGURT SAUCE

Steps:

• STIR sweetened condensed milk, preserves and lemon juice in large bowl until blended.
• STIR in whipped topping, yogurt, lemon peel and food color, if desired, until completely blended. Cover and chill at least 45 minutes for best flavor. Serve over fruit salad, sliced pound cake, French toast or waffles.

YOGHURT MOUSSE WITH STRAWBERRY SAUCE

Steps:

• NOTE: Cooking time does not include chilling time after preparation, which takes several hours.
• Soak gelatin in water according to package direction.
• Mix lemon juice with yoghurt and 2 1/2 T sugar.
• Heat gelatin on low until liquid, remove from heat and add about 1/4 cup yoghurt mix, stir well.
• Add to rest of yoghurt, stirring constantly, until smooth. Taste for desired sweetness.
• Put in the fridge for about 20 minutes, until the gelatin has partly set (2 inch along the rim).
• Remove from the fridge and stir with a whisk until smooth.
• Whip cream with 1 T sugar until stiff. Put on yoghurt and fold in carefully with a rubber spatula.
• Put into individual serving dishes or one large bowl, cover and put in the fridge for several hours or overnight.
• Serve with strawberries blended with preserve and lemon juice in the mixer and passed through a sieve to remove the seeds.

STRAWBERRY YOGURT SMOOTHIES

Steps:

• In a blender or food processor, combine all of the ingredients. Cover and process until smooth. Pour into chilled glasses; serve immediately.

FROZEN STRAWBERRY YOGURT

Steps:

• Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.

STRAWBERRY SAUCE FOR YOGURT, ICE CREAM, POUND CAKE & MORE!!

Steps:

• Place sugar and 1/3 cup water in a small saucepan, stir and bring to a boil; Simmer until the sugar is completely dissolved.
• Allow the syrup to cool completely (You can speed up the cooling by setting pan in a shallow bowl of ice water.).
• Place half the berries in the jar of a blender; add lemon juice and all the cooled syrup; Puree until smooth.
• Press through fine strainer to remove some of the strawberry seeds,if desired.
• Coarsely chop remaining strawberries and add to strawberry puree and serve.
• This sauce can be stored refrigerated, in tightly covered containers for up to 4 days.

STRAWBERRIES AND BLACKBERRIES WITH SPICY YOGURT SAUCE

Steps:

• Mix yogurt with nutmeg, mace and marmalade. Chill until serving time or serve over mixed berries.