Vanilla Apple Yogurt Cups Recipes

APPLE YOGURT COOKIE CUPS

Steps:

• Heat oven to 375°F. Spray 24 mini muffin cups with cooking spray.
• In large bowl, stir together 2 3/4 cups flour, the baking soda and baking powder with whisk until well combined. In medium bowl, beat 1 cup butter and the granulated sugar with electric mixer on medium speed until light and fluffy. Beat in vanilla and egg.
• Gradually stir flour mixture into butter mixture until a dough forms. Roll dough into 1-inch pieces; press each piece lightly into muffin cup. Make small indentation in top of each piece of dough.
• Bake 10 to 15 minutes or until golden brown. If indentations no longer remain, use back of shot glass to lightly press down center of each cookie cup. Cool in pan 10 minutes. Using butter knife, carefully remove cookie cups from muffin cups to cooling rack. Set aside to cool completely.
• Meanwhile, reduce oven temperature to 350°F. In small bowl, stir together brown sugar, 1/4 cup flour and the cinnamon. With pastry blender or fork, cut in 3 tablespoons butter until mixture looks like coarse crumbs. Press Streusel in bottom and up sides of ungreased 9-inch glass pie plate.
• Bake about 10 minutes or until edges are golden brown. Cool slightly. With fork, break into small pieces. Set aside to cool completely, about 30 minutes.
• To serve, in large bowl, fold yogurt into whipped topping. Spoon filling into cooled cookie cups. Top each with streusel. Store in refrigerator.

EASY BREAKFAST YOGURT AND FRUIT CUPS

Steps:

• To make the compote, simply place the fruit, sweetener and lemon/lime juice (and vanilla if you're making the strawberry compote) in a saucepan and bring to a simmer. Simmer for 10-15 minutes or until the fruit has broken down and the compote has thickened slightly. Keep in mind that it will continue to thicken as it cools.
• Remove the compote from the heat and allow to cool.
• Layer with the Greek yogurt in sealable jars/containers and place in the fridge for up to 5 days.

APPLE CINNAMON GREEK YOGURT BREAKFAST PARFAITS

Steps:

• Have two sturdy glasses, mason jars, or mini trifle bowls ready.
• To a medium bowl, add the yogurt, honey, vanilla, and cinnamon. Stir well to combine.
• Grab 1/4 of the apples and sprinkle them at the bottom of the glasses. Add 1/3 of the yogurt, a few spoonfuls each. Depending on the size of your glass, you may need to spread the layers gently with the back of a spoon to distribute to the edge of the glass. Top with more apples (1/4), then more yogurt (1/3). Add all of the applesauce (2 tablespoons per glass), then more apples (1/4). Top with remaining yogurt and sprinkle with remaining apples. Drizzle with a little more honey and sprinkle with cinnamon if desired. Serve.

FRENCH APPLE YOGURT

Steps:

• Cook the apples in 1/2 cup water 5 to 10 minutes, or until soft.
• Reserve one cup and put the rest into blender with one cup yogurt, vanilla, cinnamon, and brown sugar.
• Blend very briefly.
• Mix all ingredients together. This makes about a quart. Enjoy!

CARAMEL APPLE YOGURT

Steps:

• In a blender, mix the yogurt, apple, 1/2 cup of brown sugar, 1 pinch of salt and 1 tsp of vanilla. Blend till the ingredients have a nice creamy texture.
• In 4 oz jars, fill the jars half way with the yogurt blend.
• In a small sauce pot combine the butter, half and half, pinch of salt and 1 cup of brown sugar and cook on medium low.
• Whisk gently until all the ingredients are melted and smooth.
• Add the tsp of vanilla and continue to cook to desired consistency. Remember that this is more of a sauce and will be refrigerated so you don't want the caramel to get too stiff.
• Allow the caramel to cool, then pour over the yogurt filling up the remainder of the jars.
• Chill and serve.