Tag Archives: greek yogurt

Key Lime Ice Box Pie

Key Lime pie is tart and refreshing! This is a lighter twist made with Plain NonFat Greek Yogurt & Neufchatel Cream Cheese. I prepared this dessert for a special office birthday. Nothing says happy birthday better than a homemade baked sweet treat.

Crust Ingredients:

52 vanilla wafers (I used Aldi’s brand)

3 tablespoons of granulated sugar

1/4 teaspoon kosher salt

5 Tablespoons of unsalted butter,melted

Filling Ingredients:

1 (8 ounce) pack of Neufchâtel Cream Cheese, softened (room temperature)

1 can (14 once) sweetened condensed milk

1 1/2 tablespoons lime zest

1/3 cup key lime juice

1 cup Greek plain Nonfat yogurt

Additional ingredients:

Whipped cream for additional flare

Directions:

Preheat oven to 325 convection or 350 traditional.

Place the vanilla wafers, salt, and sugar into a food processor & secure the lid. Pulse the ingredients until finely course. Slowly drizzle the butter into the food processor. And pour the blend into a 9 inch pie plate. Firmly press the mixture into the bottom and up the sides of the pie plate. Place the pie into the oven and bake until golden (this took about 20-23 minutes ).

Remove the pie crust from the oven and place on a wire rack to cool.

In the meantime, prepare the filling. In a stand mixer place the cream cream and beat with paddle attachment until smooth. Add in the condensed milk and mix well until incorporated. Add the lime juice and zest and slowly incorporate, finally add in the greek yogurt and mix until smooth and silky.

Once the crust has cooled pour the batter into the prepared pie crust and place in the refrigerator overnight. I recommend covering the prepared pie with press and seal or saran wrap.

Right before serving pipe whipped cream.

Fresh whip cream topping

Ingredients

1 cup of heavy whipping cream
1 heaping Tablespoon of confectioner sugar
1 tsp of Pure Vanilla extract

Directions:

Beat cream in cold metal bowl until soft peaks form, add sugar and vanilla. Beat until stiff peaks form. Spread/pie evenly over cool pie.

Peach Kuchen

My husband and I just returned from Topsail Island. One of our favorite places to go is Sugar Island Bakery. They have beautiful pastries and adorable local crafty gifts and jelwery.

This bakery makes fresh goodies daily. One of the pastries that has intrigued me the last few years is a Kuchen. The baker had a blueberry kuchen in the shop showcase when we went on Friday.

On our way home from Topsail we always stop at Mountain Man Orchard and pick up 2 bushels of freshly picked Virgina grown peaches.

Funny story my husband and I found this gem of a farmer’s market, Mountain Man Orchard, when we got lost about 4 years ago. At the time he was not happy we got lost but now we cherish the moment. This pit stop is now an anticipated tradition to stop at the market our way home from the beach. The destination is actually halfway from Topsail to our home.

Every year we buy more and more goodies. This year they even had muscadine grapes! A new found love! They also have my sisters favorite honey.

This recipe yields 8-10 servings

Ingredients:

1-1/2 cups whole wheat pastry flour

1/2 cup raw sugar

2 teaspoon baking powder

1/2 teaspoon kosher salt

1/8 teaspoon ground cardamom

4 TB cold unsalted butter, cut into small pieces

1/2 cup fat free half and half

1 egg

1 3/4 cup sliced fresh peaches

For the Custard Cream topping

1/2 cup fat free half and half

1/2 cup plain nonfat Greek Yogurt

2 teaspoon whole wheat pastry flour

1/3 cup raw sugar

1 egg

1 teaspoon vanilla extract

pinch kosher salt

Necessary tools:

9″ Springform pan

Directions:

1. Preheat oven to 400 degrees Fahrenheit. Spray a 9″ springform pan with cooking spray, set aside.
2. Combine flour, sugar, baking powder, salt, cardamon in a mixing bowl and stir well with a whisk.
3. Cut the cold butter into the flour to incorporate to blend well until it becomes a sandlike texture.

4. In a small mixing bowl, whisk fat free half and half and egg. Pour the liquid mixture over the flour mixture. Mix with a fork just until it becomes wet. Spread the batter on the bottom of the pan greased springform pan.

5. Arrange the peach slices on top. Bake in the oven for 15 minutes at 400 degrees.

6. While the bottom part of the dish bake, make the custard topping. In a small mixing bowl, combine 1/4 cup of half & half with flour and whisk together to remove flour particles. Add the rest of the half and half, sugar, Greek yogurt, egg, vanilla, and salt. Whisk well to thoroughly mix.

7. Take the cake out of the oven and pour the custard mixture on top. Place the cake back in the oven and reduce the heat to 350˚F. Continue to bake for 35-40 minutes.

8. When the cake edges are deep golden and starting to separate from the pan, the cake is done. Remove from oven. Cool in the pan for 15 minutes on wire rack, then remove it from the pan and let it cool completely.

Classic Coffeecake Remake

My mom growing up always made coffeecake on the weekends. I love the smell of the cake baking in the oven. I find it ironic years later to learn there is no coffee in the actual cake (how disappointing!!). The baked good just pairs so nicely with a strong cup of coffee, is where I am sure the name stemmed from.

Today is an eventful day, we are finally planting our garden. My grandfather provided us with a lot of starter plants this past week. We just recently came back from vacation and have not had time to put in a garden. He is visiting us for a father’s day picnic next week. I want to make sure we get everything planted before he reviews our garden. My husband tried to start the rototiller Friday and it would not budge. Luckily our neighbors are going to let us borrow their tracker rototiller attachment. As a jester of gratitude, I baked this breakfast treat for them.

This cake is fairly large and I baked the coffeecake in my pampered chef stoneware bunt pan. I love, love stoneware for baking. Stoneware makes all baked goods cook so much more evenly. I also cut the sugar down significantly and swapped out the sour cream for nonfat greek yogurt. I did decrease the butter by half as well and used unsweetened applesauce in it’s place, which adds moisture and sweetness but also helps cut down on the saturated fat.

This recipe yields 16 to 20 servings

Ingredients:

2 cups whole wheat pastry flour

2 cups AP flour

1 3/4 cup of sugar, push 1/4 cup later for cinnamon and sugar swirl

2 TB of ground Vietnamese Cinnamon

4 Eggs

2 cups of plain greek non fat yogurt

1 tsp kosher salt

1 tsp baking soda

1 stick of unsalted butter (1/2 cup); softened to room temperature

1/2 cup of unsweetened applesauce

2 tsp of high quality pure vanilla extract

Directions:

Preheat oven to 350 degrees. Generously cooking spray a large bunt pan and set aside.
In a large bowl mix together thoroughly the flours, salt, and baking soda. Set aside.
Place in a stand mixer bowl the butter, & 1 & 3/4 of the sugar, using paddle attachment cream the two together. Add in applesauce and vanilla and continue to mix to incorporate the ingredients together. On low speed, add in the egg one at a time. Allow for each egg to incorporate into the batter before adding another egg.
Add 1/3 of the flour mixture to the egg batter, continue the mixer speed on low. Once incorporated add 1/3 of the greek yogurt, repeat until flour and yogurt are gone.
In a small bowl take the cinnamon and remaining 1/4 cup of sugar and mix together, set aside.
Take 1/3 of the batter and spread with rubber spatula on the bottom of the greased bunt pan. Sprinkle evenly with 1/3 of the cinnamon sugar blend. Repeat the steps two more times, until no batter and cinnamon blend remain. Bake in a preheated oven at 350 degrees for 60 -65 minutes or until cake tester or toothpick comes out clean.
Place the bunt pan on a wire rack, allow the cake to remain in the hot pan for 15 minutes to cool slightly. After the 15 minutes have elapsed, remove the cake from the pan and allow to cool on wire rack until you are ready to serve the cake.

Enjoy!

Grapes & Peanut Butter Greek Yogurt

This is a great breakfast, snack or side to any lunch! This dish is packed with protein with an entire cup of Plain Greek Nonfat Yogurt & 2 Tablespoons of PB2.

If you are taking this to lunch I may suggest freezing the grapes to keep the yogurt cool until your lunch break.

Serving size one (sorry no sharing here)

Ingredients:

1 cup of Greek Plain Nonfat Yogurt

2 TB PB2 ( I like using one of chocolate PB2 and one of the original)

1 packet of true lime or pinch of fresh lime juice

1/2 tsp pure vanilla extract

1 packet of truvia (optional)

1 cup of seedless grapes

Dash of Vietnesmeese ground cinnamon

Directions:

1. Mix the first 5 ingredients in a 1 pint glass bowl. Mix together well with a mini rubber spatula.

2. Scatter the grapes ontop of the yogurt and sprinkle with cinnamon.

3. Place a lid over the top and place the yogurt back in the refrigerator or enjoy right away. Before diving in stir the grapes into the yogurt! If you let the grapes sit overnight some of the fruit juice with leak into the yogurt which will make the yogurt thin out a little and that is perfectly normal. Just make sure to stir. Enjoy!

Nutrition Facts:

Blueberry Almond Greek Yogurt

Breakfast is my favorite meal of the day. Maybe because a large… Wait very large cup of coffee goes with it! No really all jokes aside I love breakfast foods and it is the most important meal of the day to get your motor running.

One of my standard go-to breakfast meals is anything with Greek NonFat Plain Yogurt. The possibilities are endless with this basic standard staple.

Serving Size One!

Ingredients :

One cup of Greek plain fat-free yogurt

1 tablespoon of vanilla protein powder (look for the type with about 100 cal per one scoop)

1/2 packet of truvia or stevia in the raw

1/2 tablespoon of Chia seeds

1 Tsp of Vietnamese ground cinnamon

1/2 tablespoon of slivered almonds

1 cup of frozen blueberries

Directions:

1. Thoroughly mix the first four ingredients together in a 2 pint mason jar.

2. Top with frozen blueberries & sprinkle with slivered almonds. Place the mason jar lid and seal on the glass, close tightly and place in refrigerator overnight.

3. Remove the mason jar from the refrigerator in the morning and give your yogurt a good stir to marry all the juices.

Enjoy!

Spice Wheat Waffles

We had the pleasure of having my nephew stay the night. One of my favorite things to do when he stays is make breakfast with his help. Today we made homemade waffles.

By the looks of this picture I think he liked them okay!

This recipe yields 6 (6 1/2 inch in diameter) waffles

Ingredients:
3/4 cup whole wheat flour
3/4 cup AP flour
1 tsp ground Cardamon
1 tsp ground cinnamon
1/4 tsp allspice
1/4 tsp salt
3/4 tsp baking soda
1 1/2 tsp baking powder
1/2 cup egg substitute or 4 egg whites
1 cup skim milk
1/3 cup brown sugar (not packed)
1 5.3 oz container of greek cinnamon vanilla or plain greek yogurt
1 tsp of vanilla extract (I prefer Mexican)
1 TB canola oil

Directions:

Take the first 8 ingredients and place them in a large bowl and whisk together ( this was the fun park for my nephew).

In a separate bowl whisk egg substitute, milk, sugar, vanilla, greek yogurt, & canola oil.

The kids can also help with this part.

Now pour the liquid batter into the dry ingredients.

Whisk until all the ingredients are incorporated with no signs of dry flour.

Heat your waffle iron according to manufacture’s directions.

Follow manufacture’s directions as to how much batter to fill the hot waffle iron with. My iron used about 2/3 cup but every iron is different.

Cook for as long as you like and again stick with the directions for your iron.

Enjoy!

A Pinch of Luv

from scratch baking and cooking blog

Tag Archives: greek yogurt

Key Lime Ice Box Pie

Peach Kuchen

Classic Coffeecake Remake

Grapes & Peanut Butter Greek Yogurt

Blueberry Almond Greek Yogurt

Spice Wheat Waffles