BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE
Provided by Molly Yeh
Time 1h10m
Yield 8 servings
Number Of Ingredients 16
Steps:
- For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
- Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
- In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes.
- For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
- Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of.
YOGURT GLAZE
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
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
ZUCCHINI BREAD WITH GREEK YOGURT GLAZE
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
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
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
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
LEMON YOGURT CAKE
For the perfect tea cake, bake Ina Garten's Lemon Yogurt Cake recipe, finished with a sweet lemon glaze, from Barefoot Contessa on Food Network.
Provided by Ina Garten
Categories dessert
Time 1h20m
Yield 1 loaf
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
- Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
- Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
- When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
- For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.
GRAPEFRUIT-POPPY SEED LOAF CAKE WITH YOGURT GLAZE
A perfect anytime loaf cake with unexpected grapefruit flavor, made with oil so it keeps a long time and stays moist.
Provided by Claire Saffitz
Categories Bon Appétit Cake Grapefruit Winter Poppy Dessert Bake Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes one 8 1/2-by-4 1/2-inch loaf
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F. Line an 8 1/2-by-4 1/2-inch loaf pan, preferably metal, with parchment paper, leaving overhang on the long sides, and lightly coat with nonstick spray. Whisk flour, baking powder, and 3/4 tsp. salt in a medium bowl.
- Using your fingers, work grapefruit zest into granulated sugar in a large bowl until sugar starts to clump and mixture is very fragrant, about 1 minute. Add eggs, oil, and vanilla and beat with an electric mixer on high speed until light and thick, about 4 minutes. Reduce speed to low and mix in half of dry ingredients, then mix in 3/4 cup yogurt. Mix in remaining dry ingredients followed by 5 Tbsp. grapefruit juice and 1 Tbsp. poppy seeds. Scrape batter into prepared pan and smooth top.
- Bake cake until top is golden brown and a tester inserted into the center comes out clean, 50 to 60 minutes. Transfer pan to a wire rack. Poke holes in top of cake and brush remaining 3 Tbsp. grapefruit juice over top. Let sit 15 minutes, then run a knife around sides to loosen and use parchment paper to lift cake out of pan and onto rack. Remove parchment and let cool completely.
- Whisk powdered sugar, remaining 1 Tbsp. yogurt, 1 tsp. water, and a pinch of salt in a medium bowl until smooth and drizzle over cake. Sprinkle with poppy seeds and let sit until glaze is set, about 30 minutes.
- Do Ahead
- Loaf can be baked and glazed 3 days ahead. Store airtight at room temperature.
More about "yogurt glaze recipes"
EASY ZUCCHINI BREAD WITH GREEK YOGURT GLAZE - FOOD …
From foodnetwork.com
Estimated Reading Time 3 mins
YOGURT CAKE (ONE-BOWL) EASY AND INEXPENSIVE - THE …
From theclevermeal.com
SOFT YOGURT COOKIES WITH RASPBERRY GLAZE RECIPE ON …
From food52.com
LEMON YOGURT CUPCAKES WITH LEMON YOGURT GLAZE
From beyondkimchee.com
GLAZED LEMON YOGURT CAKE RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
HEALTHY FRUIT SALAD RECIPE WITH EASY YOGURT GLAZE
From turningclockback.com
LEMON YOGURT CAKE RECIPE - LOVE AND LEMONS
From loveandlemons.com
4.8/5 (26)Category DessertCuisine American, FrenchTotal Time 55 mins
OLIVE OIL YOGURT CAKE WITH CITRUS GLAZE RECIPE - PAMELA SALZMAN
From pamelasalzman.com
BLUEBERRY YOGURT CAKE WITH LEMON VANILLA GLAZE - AVERIE COOKS
From averiecooks.com
GRAPEFRUIT–POPPY SEED LOAF CAKE WITH YOGURT GLAZE
From bonappetit.com
PISTACHIO LEMON LOAF RECIPE
From howsweeteats.com
CREAMY YOGURT FROSTING RECIPE - TABLESPOON.COM
From tablespoon.com
YOGURT CAKE WITH MARMALADE GLAZE RECIPE | BON APPéTIT
From bonappetit.com
17 EASY YOGURT CAKE RECIPES (MOIST & FLUFFY) - INSANELY GOOD
From insanelygoodrecipes.com
GREEK YOGURT LEMON BLUEBERRY SCONES - BAKER BY NATURE
From bakerbynature.com
SMOOTHIE RECIPES WITHOUT YOGURT - FOOD FUN & FARAWAY PLACES
From kellystilwell.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love