SWEET FLATBREAD WITH LEMON YOGURT WHIPPED CREAM
Provided by Molly Yeh
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- For the lemon yogurt whip: In a stand mixer fitted with a whisk attachment, beat the heavy cream and yogurt to soft peaks. Add the powdered sugar, vanilla and lemon zest and continue beating until stiff peaks. Refrigerate until ready to use.
- For the flatbread: In a large bowl, whisk together the flour, baking powder, sugar, yeast and salt. In a medium bowl, whisk together the water, yogurt, vanilla and almond extracts and stir very well to get rid of any lumps. Pour the wet ingredients into the dry and stir until combined. Cover with plastic wrap or a towel and let it sit at room temperature until doubled in size and bubbly, 1 to 2 hours or refrigerated overnight.
- Preheat the oven to 200 degrees F. Line a baking sheet with a clean kitchen towel or a layer of paper towels and stick it in the oven to hold cooked flatbread.
- Heat a large skillet over medium heat and melt enough butter for a thin coating on the bottom of the pan. Pour in about 1/2 cup of batter and cook until the bottom is browned and starting to crisp and the bubbles on the top have released and batter has set. Don't flip it! Transfer to the baking sheet in the oven with a metal spatula. Repeat with remaining batter, adding more butter to the pan in between batches.
- Warm some honey over medium heat or in the microwave. To serve, top a flatbread with the yogurt whip, a drizzle of warm honey, a sprinkle of pistachios, and fruit, if using. Enjoy!
JELLO AND YOGURT PIE
This is light, healthy and delicious. A great summer dessert. Although this is fantastic in a graham cracker pie crust, I think it would be good using Vanilla wafers too. Also, it is wonderful without the pie crust, just add some fresh fruit and you have an awesome pudding. NOTE: Match or mix the jello and yogurt flavors.
Provided by SReiff
Categories Gelatin
Time 5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Dissolve jello in hot water.
- Mix in yogurts.
- Fold in container of Cool Whip.
- Place into pie crust.
Nutrition Facts : Calories 287.2, Fat 11.2, SaturatedFat 4.8, Cholesterol 1.4, Sodium 510.8, Carbohydrate 37.9, Fiber 0.5, Sugar 26.3, Protein 9.9
LEMON YOGURT CREAM PIE
This recipe was found in the 2006 Taste of Home cookbook, Everyday Light Meals. Preparation time does not include the 8 hours needed for the filled pie to chill.
Provided by Sydney Mike
Categories Pie
Time 5m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave-safe bowl, sprinkle gelatin over cold water & let stand for 1 minute before microwaving, uncovered, on high for 20 seconds.
- Stir in sugar substitute & lemon juice, then add yogurt & lemon zestl, mixing well.
- Fold in whipped topping, then spoon this filling into the crust.
- Cover & refrigerate for 8 hours or overnight before serving.
Nutrition Facts : Calories 132.9, Fat 6.8, SaturatedFat 4.2, Cholesterol 23.6, Sodium 66.2, Carbohydrate 16, Fiber 0.1, Sugar 14.2, Protein 3.4
SHAKER LEMON PIE
Also known as Ohio lemon pie, this Shaker lemon pie is a Midwestern favorite. Its thrifty use of whole lemons is unique and gives the pie a lovely combination of sweet, tart and slightly bitter flavors. Lemon lovers won't be able to stop at a single piece. -Deb Perry, Traverse City, Michigan
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large glass bowl, combine lemons, sugar and salt. Cover and let stand overnight at room temperature., Preheat oven to 450°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. cast-iron or other ovenproof skillet. Trim even with rim. In a large bowl, whisk eggs until frothy; lightly brush over crust. Add lemon mixture, flour and vanilla to eggs; mix well. Pour into crust. Roll remaining dough to a 1/8-in.-thick circle; place over filling. Trim, seal and flute edge. Cut slits in top., Bake 15 minutes. Reduce oven setting to 400°. Bake until crust is golden brown and filling is bubbly, 20-25 minutes longer. Cover edge loosely with foil during the last 10 if needed to prevent overbrowning. Remove foil. Cool on a wire rack; serve warm.
Nutrition Facts : Calories 587 calories, Fat 26g fat (15g saturated fat), Cholesterol 153mg cholesterol, Sodium 383mg sodium, Carbohydrate 83g carbohydrate (52g sugars, Fiber 2g fiber), Protein 8g protein.
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