Yogurt Glaze Recipes

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YOGURT GLAZE WITHOUT POWDERED SUGAR



Yogurt Glaze without Powdered Sugar image

Fat free and easy yogurt glaze. It's surprisingly good. Use lemon juice or vanilla for flavoring.

Provided by JLUEN

Categories     Desserts     Frostings and Icings     Dessert Glazes

Time 5m

Yield 24

Number Of Ingredients 3

1 ½ cups plain nonfat yogurt
3 tablespoons brown sugar
1 teaspoon lemon juice

Steps:

  • In a small bowl, combine yogurt, brown sugar and lemon juice. Stir until smooth and spread on cooled cake.

Nutrition Facts : Calories 15.1 calories, Carbohydrate 2.9 g, Cholesterol 0.3 mg, Protein 0.9 g, Sodium 12.3 mg, Sugar 2.8 g

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

ORANGE FRENCH YOGURT CAKE WITH MARMALADE GLAZE



Orange French Yogurt Cake with Marmalade Glaze image

Provided by Bobby Flay

Categories     dessert

Time 2h5m

Yield 4 to 6 servings

Number Of Ingredients 12

1/4 cup melted unsalted butter, cooled slightly, plus more for greasing pan
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1 cup plain Greek whole-milk yogurt
1/4 cup canola oil
2 teaspoons finely grated orange zest
1/2 teaspoon vanilla extract
3 large eggs
1/4 cup orange marmalade
1 tablespoon orange liqueur, such as Grand Marnier

Steps:

  • Preheat the oven to 350 degrees F. Butter an 8 1/2- by 4 1/4- by 2 1/2-inch light-colored loaf pan.
  • Sift together the flour, baking powder and salt into a medium bowl. Combine the melted butter, sugar, yogurt, oil, zest, vanilla and eggs in a large bowl and whisk until well blended. Gradually whisk in the dry ingredients. Transfer the batter to the prepared pan.
  • Place the pan on baking sheet on the middle rack and bake until the cake begins to pull away from the sides and a tester inserted into the center comes out with a few moist crumbs attached, about 50 minutes. Cool the cake in the pan on a rack for 5 minutes before unmolding. Cut around the sides of the pan to loosen the cake, and then turn the cake out onto the rack. Turn the cake upright on the rack and cool completely.
  • Stir together the marmalade and liqueur in a small saucepan over medium heat until the marmalade melts. Brush the hot mixture over the top of the cake. Let the glaze cool and set. Cut the cake crosswise into slices.

ZUCCHINI BREAD WITH GREEK YOGURT GLAZE



Zucchini Bread with Greek Yogurt Glaze image

This is an excellent recipe to turn to when you have a bounty of zucchini and want a sweet treat. It comes together quickly with very little cleanup, and it's a great way to work more green veggies into your diet.

Provided by Elena Besser

Categories     appetizer

Time 1h15m

Yield 1 loaf (10 to 12 servings)

Number Of Ingredients 15

Nonstick cooking spray or butter, for the pan
1 large zucchini (about 13 ounces)
1 cup granulated sugar
Zest and juice of 1 lemon
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
1 teaspoon cinnamon
1/2 teaspoon grated nutmeg
2 large eggs, at room temperature
1/4 cup olive oil, canola oil or vegetable oil
1/4 cup Greek yogurt, at room temperature, plus more 2 tablespoons
3 teaspoons pure vanilla extract
1 1/2 to 2 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F. Spray a loaf pan with cooking spray or grease it with butter.
  • Grate the zucchini with a box grater set over paper towels or a clean kitchen towel. Cover the grated zucchini with more towels and press down on the towels with the palms of your hands to extract additional moisture. Set aside.
  • Combine the granulated sugar and lemon zest in a large bowl. Rub the zest into the sugar with your fingertips to infuse the sugar with the lemon. Set aside.
  • Whisk together the flour, baking soda, baking powder, 1 teaspoon kosher salt, cinnamon and nutmeg in a medium bowl.
  • Add the eggs, oil, 1/4 room temperature yogurt and 2 teaspoons of the vanilla extract to the bowl with the lemon sugar and whisk to combine.
  • Using your hands, squeeze the zucchini again to remove as much moisture as possible. Add the zucchini to the wet ingredients and fold to combine with a rubber spatula. Add the dry ingredients to the wet ingredients and gently fold everything together until just combined. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the loaf comes out clean, the loaf springs back if you press a fingertip down on the top and the loaf pulls away slightly from the sides of the pan, 40 to 50 minutes.
  • Whisk together the lemon juice, remaining 2 tablespoons yogurt, remaining 1 teaspoon vanilla extract, 1/2 teaspoon salt and 1 1/2 cups confectioners' sugar in a medium bowl until combined. Add up to 1/2 cup more of the confectioners' sugar if needed to create a thick glaze that leaves ribbons behind when whisked.
  • Remove the cake from the pan and slice the cake while it's still hot and dollop and spread with glaze, or wait for the cake to cool completely, remove from the pan and place the loaf top-side down. Spoon the glaze over the loaf. Enjoy!

FRENCH YOGURT CAKE WITH MARMALADE GLAZE



French Yogurt Cake With Marmalade Glaze image

In France, this cake is usually served with a little sweetened crème fraiche, but it lends itself to other toppings as well. Fresh soft fruit, like sliced peaches or plums, is a natural with this as is berries with a touch of sugar. And, because the cake is plain and just a little tangy from the yogurt, it pairs happily with lemon cream, curd or mousse and is delicious with chocolate mousse or chocolate sauce.

Provided by Emily Weinstein

Categories     dessert

Time 1h20m

Yield 8 servings

Number Of Ingredients 12

1 cup all-purpose flour
1/2 cup ground almonds (or, if you'd prefer, omit the almonds and use another 1/2 cup all-purpose flour)
2 teaspoons baking powder
Pinch of salt
1 cup sugar
Grated zest of 1 lemon
1/2 cup plain yogurt
3 large eggs
1/4 teaspoon pure vanilla extract
1/2 cup flavorless oil, such as canola or safflower
1/2 cup lemon marmalade, strained, for glazing the top (optional)
1 teaspoon water, for glazing the top (optional)

Steps:

  • Getting ready: Center a rack in the oven and preheat the oven to 350 degrees. Generously butter an 8 1/2-x-4 1/2-inch loaf pan, place the pan on a lined baking sheet and set aside. Whisk together the flour, ground almonds, if you're using them, baking powder and salt and keep near by as well.
  • Put the sugar and zest in a medium bowl and, working with your fingertips, rub the zest into the sugar until the sugar is moist and aromatic. Add the yogurt, eggs and vanilla to the bowl and whisk vigorously until the mixture is very well blended. Still whisking, stir in the dry ingredients, then switch to a large rubber spatula and fold in the oil. You'll have a thick, smooth batter with a slight sheen. Scrape the batter into the pan and smooth the top.
  • Slide the baking sheet into the oven and bake 35 to 40 minutes for the round cake or 50 to 55 minutes, or until the cake begins to come away from the sides of the pan; it will be golden brown and a knife inserted into the center of the cake will come out clean. Transfer the pan to a rack, cool for 5 minutes, then run a blunt knife between the cake and the sides of the pan. Unmold and cool to room temperature right-side up.
  • To make the glaze: Put the marmalade in a small pot or a microwave-safe bowl, stir in the teaspoon of water and heat (on the range or in the microwave oven) until the jelly is hot and liquefied. Using a pastry brush, gently brush the cake with the glaze.

Nutrition Facts : @context http, Calories 342, UnsaturatedFat 14 grams, Carbohydrate 45 grams, Fat 16 grams, Fiber 1 gram, Protein 5 grams, SaturatedFat 2 grams, Sodium 162 milligrams, Sugar 26 grams, TransFat 0 grams

YOGURT CAKE WITH MARMALADE GLAZE



Yogurt Cake with Marmalade Glaze image

Like so many homemade French desserts, this pound cake, tenderized with yogurt instead of butter, is utterly simple and versatile: Enjoy a slice for breakfast with a steaming cup of coffee, or serve it after dinner with fruit coulis or whipped cream.

Categories     Cake     Citrus     Breakfast     Brunch     Dessert     Bake     Yogurt     Jam or Jelly     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 8 servings

Number Of Ingredients 11

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup plain whole-milk yogurt
1 cup sugar
3 large eggs
1 teaspoon (packed) finely grated lemon peel
1/4 teaspoon vanilla extract
1/2 cup vegetable oil
1/4 cup lemon, orange, or grapefruit marmalade (for glaze)
1 teaspoon water

Steps:

  • Position rack in center of oven and preheat to 350°F. Generously butter 8 1/2x4 1/2x2 1/2-inch metal loaf pan. Sift flour, baking powder, and salt into medium bowl. Combine yogurt, sugar, eggs, lemon peel, and vanilla in large bowl; whisk until well blended. Gradually whisk in dry ingredients. Using rubber spatula, fold in oil. Transfer batter to prepared pan. Place pan on baking sheet.
  • Place cake on baking sheet in oven and bake until cake begins to pull away from sides of pan and tester inserted into center comes out clean, about 50 minutes. Cool cake in pan on rack 5 minutes. Cut around pan sides to loosen cake. Turn cake out onto rack. Turn cake upright on rack and cool completely. (Can be made 1 day ahead. Wrap and store at room temperature.)
  • Stir marmalade and 1 teaspoon water in small saucepan over medium heat until marmalade melts. Brush hot mixture over top of cake. Let glaze cool and set. Cut cake crosswise into slices.

LEMONY GLAZED YOGURT DOUGHNUTS



Lemony Glazed Yogurt Doughnuts image

Adding yogurt to the batter for these cake doughnuts made them light, tangy, and rich, and gave us a dough that was easy to work with.

Provided by Chris Morocco

Categories     Bon Appétit     Breakfast     Brunch     snack     Dessert     Yogurt     Egg     Lemon     Deep-Fry     Vegetarian     Soy Free     Tree Nut Free     Peanut Free     Kid-Friendly     Pastry

Yield Makes 8

Number Of Ingredients 12

2½ tsp. baking powder
2 cups all-purpose flour, plus more for dusting
1 tsp. kosher salt, plus more
2 large egg yolks
1 cup whole-milk Greek yogurt
½ cup granulated sugar
2 Tbsp. unsalted butter, melted, slightly cooled
1 tsp. vanilla extract
Vegetable oil (for frying; 6-8 cups)
Zest of ¼ lemon
1 cup powdered sugar
Special Equipment: A deep-fry thermometer

Steps:

  • Whisk baking powder, 2 cups flour, and 1 tsp. salt in a medium bowl to combine. Whisk egg yolks, yogurt, granulated sugar, butter, and vanilla in a large bowl until smooth. Add dry ingredients to egg mixture with a spoon or rubber spatula until dough comes together and is smooth with no spots of dry flour remaining.
  • Turn out dough onto a well-floured large sheet of parchment or wax paper (you can be generous with the flour since you'll brush off the excess later). Dust dough with more flour, place another large sheet of parchment or waxed paper over, and roll to ½" thick. Remove top sheet of parchment and brush off any excess flour with a dry pastry brush.
  • Punch out circles with a 3½"-diameter biscuit or cookie cutter, glass, or mug. Punch out centers of rounds with a 1"-diamter cutter or plastic twist-off bottle cap (or poke a hole with a chopstick, then gently pull hole open to widen the center). Reroll any scraps and punch out additional doughnuts and holes.
  • Fit a large pot with thermometer; pour in oil to come 1½" up the sides of the pot. Heat over medium-high until thermometer registers 350°F. Fry doughnuts, turning halfway through, until puffy and a color somewhere between golden brown and mahogany, about 4 minutes total (time will be slightly less for doughnut holes). Using a spider or slotted spoon, transfer to a wire rack and let cool 10 minutes.
  • Meanwhile, whisk lemon zest, powdered sugar, a tiny pinch of salt, and ¼ cup water in a small bowl until a smooth glaze forms.
  • Dip each side of doughnuts and holes into glaze, letting excess run off before returning to rack. Eat as soon as you can't stand the suspense anymore.

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