Strawberry Yogurt Spread Recipes

STRAWBERRIES AND CREAM YOGURT CAKE

Steps:

• Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
• In large bowl, stir together yogurt, 1 1/2 cups of the granulated sugar, the melted butter and vanilla until well combined. Mix in eggs, 1 at a time, until well blended. Add flour, baking powder and salt; beat with rubber spatula or wooden spoon until smooth.
• Pour batter into pan, spreading evenly. Stir strawberry jam until smooth. Drop by teaspoonfuls on top of batter. Sprinkle with strawberries and remaining 2 teaspoons granulated sugar.
• Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes. Sprinkle with powdered sugar.

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 TORTE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease and flour 15x10x1-inch pan, or spray with baking spray with flour.
• In large bowl, beat cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
• Bake 21 to 27 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Cut cake crosswise into thirds. Place one-third on flat serving plate; spread with 1/2 cup of the frosting. Arrange half of the sliced strawberries on frosting. Repeat with another third of cake, 1/2 cup of the frosting and remaining strawberries. Top with remaining third of cake. Frost sides of torte with thin coat of frosting to seal in crumbs, then frost sides and top.
• Cover loosely and refrigerate at least 2 hours until chilled. Before serving, garnish with berries and mint leaves. Cut into 12 slices; cut each slice in half. Store loosely covered in refrigerator.

STRAWBERRY YOGURT DIP

Steps:

• In a bowl, mash berries. Add yogurt and mix well. Fold in whipped topping. Serve with fruit or cake.

STRAWBERRY YOGURT SPREAD

Steps:

• Drain the yogurt overnight with cheesecloth or papertowel.
• Blend strawberries in food processer until it is in puree texture but not liquid.
• Mix in stevia.

FRUIT KABOBS WITH STRAWBERRY CREAM CHEESE YOGURT DIP

Steps:

• For the fruit kabobs: Thread the fruit onto eight 12-inch metal or wooden skewers. Chill until ready to serve.
• For the strawberry cream cheese and yogurt dip: Put the cream cheese, strawberries, yogurt and honey in a food processor and pulse until the strawberries are minced and the mixture is smooth. Serve with the kabobs.

CREAMY STRAWBERRY FRUIT DIP

Steps:

• Mix the yogurt and whipped topping together in a large bowl. Stir in the strawberry gelatin and the sugar. Mix until well dissolved. If a richer taste is desired, whisk in the strawberry flavored cream cheese until smooth. Garnish with fresh strawberries.

STRAWBERRY YOGURT DESSERT

Steps:

• In a large bowl, combine milk, yogurt and lemon juice; fold in whipped topping and berries. Chill until serving.

YOGURT-HERB SPREAD

Steps:

• Mix yogurt, mint, parsley, and garlic in a bowl. Season with salt and pepper.

STRAWBERRY-YOGURT DIP

Steps:

• Place ingredients in food processor until just blended.
• There should be discernable strawberry bits left in the dip.
• Chill until ready to serve.
• Garnish with fresh, whole strawberries.