Almond Vanilla Yogurt Loaf Recipes

Steps:

• In a large bowl, mix yogurt and pudding mix until well blended; gently stir in almond butter to swirl. Layer 1/2 cup yogurt mixture and 2 tablespoons granola in each of four parfait glasses. Repeat layers. If desired, sprinkle with almonds. Serve immediately.

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.

Steps:

• Preheat oven to 350°F Grease two medium loaf pans.
• In large bowl, mix first six ingredients, and beat on high speed for 5 minutes.
• Fold in flour, baking powder and salt, alternately with the milk.
• Pour into pans, and sprinkle almonds on top of each loaf.
• Bake for 50-55 minutes, or until lightly browned and done.
• When loaves have cooled slightly, loosen edges, and turn out onto wire rack.
• Drizzle glaze over loaves.
• To make glaze, beat powdered sugar, water and extract together in a small bowl until smooth.
• If glaze is too thick, add an extra 1/2 teaspoon of water.
• Decorate with cherries.