Mocha Yogurt Loaf Recipes

MOCHA MORNING BREAKFAST YOGURT

Steps:

• Stir Greek yogurt, honey, protein powder, instant coffee, cocoa powder, and cinnamon together in a bowl. Combine strawberries and raspberries in a second bowl.
• Layer ingredients into a glass in the following order: 1/3 cup yogurt, 1/2 cup berries, 1/3 cup yogurt, 1/2 cup granola, and 1/3 cup yogurt. Sprinkle with some granola and garnish with a piece of fruit. Fill a second glass in the same way with the remaining ingredients, reserving some granola and fruit for garnish.

FROZEN MOCHA MARBLED LOAF

Steps:

• Line a 9x5-in. loaf pan with foil. In a bowl, combine the cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan. , In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla and mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup. , Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers. Cut through layers with a knife to swirl the chocolate (pan will be full). Cover and freeze for 6 hours or overnight. , To serve, lift out of the pan; remove foil. Cut into slices.

MOCHA-YOGURT LOAF

Steps:

• Preheat the oven to 350°F Grease a 9 x 5 loaf pan, and line it with waxed paper.
• Sift the flour and dry ingredients into a medium bowl and set aside.
• Blend the egg whites in a large bowl until foamy, and blend in the cream of tartar. Gradually add 1/4 cup of sugar, beating until the whites are stiff and glossy. Set aside.
• Combine 3/4 cup sugar, butter, yolks, and coffee granules in a large bowl and beat at medium speed until fluffy.
• Reduce speed to low. Add the flour, yogurt, and coffee alternately to the egg yolk mixture, beating until blended after each.
• Stir in 1/3 of the egg whites. Fold in the remaining egg whites and optional pecans.
• Put the batter in the pan, smoothing the top. Bake for about one hour, until a cake tester comes out clean. Cool for 10 minutes before removing.

ALMOND VANILLA YOGURT LOAF

Steps:

• Combine dry ingredients.
• In a separate bowl, combine wet ingredients.
• Add wet ingredients to dry and combine just until moistened.
• Pour into Loaf Pan coated in non-stick cooking spray.
• Bake 325 degrees for 45-50 minutes.
• Allow to cool 10 minutes before transferring to wire rack.

LEMON YOGURT LOAF

Steps:

• In a blender, combine 3/4 cup yogurt and apricots; cover and process until smooth.
• In a bowl, cream butter and 3/4 cup confectionsrs' sugar.
• Beat in the eggs, lemon peel and yogurt mixture; mix well.
• Add flour just until combined.
• Spoon into a greased 8 inch x 4 inch x 2 inch loaf pan.
• Bake at 325 for 60-65 minutes or until a toothpick inserted near the center comes out clean.
• Cool for 10 minutes before removing from the pan to a wire rack to cool completely.
• Combine the remaining yogurt and confectioners' sugar; drizzle over loaf.

COFFEE SWIRL YOGURT CAKE

Steps:

• Heat oven to 350°F. Grease and flour bottom only of loaf pan, 9x5x3 inches.
• Mix flour, salt, baking soda and baking powder; set aside. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed until fluffy. Add eggs, one at a time, beating well after each addition. Beat in flour mixture alternately with yogurt, beating until smooth after each addition.
• Remove 1 cup of the batter; stir in dry coffee. Pour half of the plain batter into pan. Drop coffee batter by spoonfuls onto batter in pan. Add remaining plain batter. Swirl batters deeply with handle of wooden spoon for marbled design.
• Bake 1 hour to 1 hour 15 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire rack. Cool completely, about 1 hour, before slicing.