I have started alternating my use of the coconut yogurt and
honey vanilla yogurt for a different sweet flavor.
Not exact matches
Yogurt Cream 1 cup macadamia nuts - soaked overnight 1 cup cashews — soaked overnight 2 tablespoons light agave syrup 1/2 cup water 2 tablespoons
vanilla extract 2 tablespoons raw
honey zest of 2 lemons 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon nutritional yeast pinch of salt 8 tablespoons Bio-k acidophilus 1 cup coconut oil 2 tablespoons sunflower lecithin (optional)-- really good for you
1 1/4 cups freshly ground or soaked spelt, kamut or whole wheat flour 3/4 cup water mixed with 1 tablespoon of
yogurt 1 cup blueberries, fresh or frozen 1 egg, lightly beaten 1/4 teaspoon fine Celtic sea salt 1/2 cup extra virgin coconut oil 1/3 cup
honey 2 teaspoons baking powder 1 teaspoon
vanilla
I used homemade goat's milk
yogurt, a little
honey and scraped seeds of maybe 1/8 of a
vanilla bean.
You can also use
vanilla yogurt in place of strawberry, or plain greek
yogurt (just add a tsp of
honey or maple syrup)
It is made with strawberries, plain
yogurt (try natural Greek style), unsweetened
vanilla almond milk,
honey and a range of delicious, nutritious toppings, including cacao nibs, sliced strawberries, granola, and chocolate - covered strawberries.
To bring out the banana flavour and give some depth to the frozen
yogurt I added some cinnamon and
vanilla extract, as well as a scoop of
honey.
In a medium bowl, beat the cheese,
yogurt,
honey and
vanilla with a hand - held mixer until smooth.
Combine
honey, maple syrup, coconut milk, coconut oil, egg,
vanilla extract, and greek
yogurt in a medium bowl.
I usually stick to savory dipping sauces for sweet potato fries (think: sriracha aioli), but I think the tanginess of Greek
yogurt would be totally delicious with a little bit of
honey,
vanilla, and spices, like you suggest.
LIGHT CREAM CHEESE FROSTING — 3/4 cup light cream cheese (170g)-- 1/2 cup greek
yogurt (125g)-- 2tbsp
honey — 1tsp
vanilla extract
3/4 cup of Greek
yogurt (I used plain Chobani) 1/3 cup of maple syrup or
honey 1/4 cup of sugar 3 room temperature eggs 1 teaspoon of
vanilla extract 1.5 cups of all - purpose flour (I used King Arthur) 2 teaspoons of baking powder 1 teaspoon ground cinnamon 1 tablespoon ground flax seed 1/4 teaspoon salt 1/2 cup of unsweetened applesauce (I used a peach / apple) 1 3/4 cup of pitted, chopped (roughly) fresh cherries 1/4 cup of toasted slivered or sliced almonds.
Add bananas,
honey, sugar,
yogurt, egg, milk, peanut butter, and
vanilla in a bowl and whisk together until combined.
Whisk in the
yogurt,
honey, sugar, almond milk, and
vanilla, mixing until well combined.
Place ice cubes,
yogurt, coffee concentrate, ground flaxseed, cocoa, maple syrup or
honey, and
vanilla in a blender; process until smooth.
2 tablespoons
honey 1/4 cup agave nectar 1 large egg 2 teaspoon
vanilla bean paste 3 large bananas, mashed 1 1/3 cup whole wheat white flour 2/3 cup wheat germ 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon kosher salt 6 oz Greek
yogurt (I had to top mine up with regular
yogurt when I ran out) 1/2 cup (scant) mini chocolate chips
• 1.5 scoop Labrada LeanPro 8 protein • 1 cup cornmeal • 1/2 cup corn flour (or oat flour, created by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1 cup Greek
yogurt • 2 tbsp organic, raw
honey • 1/2 cup corn (drained, not creamed) • 1 tbsp
vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **
I used
vanilla honey greek
yogurt and added a splash of water to thin the batter to a more pancake - like consistency.
Add the
yogurt,
honey,
vanilla, lemon juice and zest and beat on low until combined.
Ingredients 2 cups pitted sweet cherries (unsweetened), frozen 6 ounces
vanilla greek
yogurt 1 tablespoon
honey or agave nectar 1 cup unsweetened almond milk 1
vanilla bean, split and seeded (or 1/2 teaspoon
vanilla extract) Instructions Combine all of the ingredients in a blender and blend on high until combined.
gluten free if intolerant) 1 cup / 250 ml / 100 g almond flour / meal 1/2 cup / 125 ml / 80 g rice flour 1 tsp baking powder 1/2 tsp ground
vanilla 1/2 tsp sea salt 3.5 oz / 100 g butter, room tempered 1/2 cup / 125 ml maple syrup or
honey 1 organic lemon, zest 3 eggs, separated 1 cup / 250 ml full - fat plain
yogurt (we use Greek or Turkish
yogurt) 2 cups / 1/2 liter / 200 g blueberries
Add peach chunks, banana, Greek
yogurt,
honey and
vanilla to blender container.
Then whisk in the milk,
yogurt,
honey, and
vanilla.
Optional: serve kabobs with
vanilla Greek
yogurt as a dip if desired (or mix 1 to 1 1/2 Tablespoons
honey with 1 cup plain Greek
yogurt).
vanilla extract 1 egg 1/4 cup
honey 1/3 cup plain nonfat Greek
yogurt 1 cup shredded zucchini 1/2 cup chocolate chips (optional - I put a few on top of each muffin)
Peach Frozen
Yogurt Smoothie Pops Recipe 1 cup fresh ripe peach chunks (I buy organic and leave the peel) 1 medium banana, cut into chunks 1 cup (8 ounces) plain Greek yogurt (full fat works best) 1 to 2 tablespoons honey or pure maple syrup 1/4 teaspoon pure vanilla Popsicle molds Foil squares Wooden craft
Yogurt Smoothie Pops Recipe 1 cup fresh ripe peach chunks (I buy organic and leave the peel) 1 medium banana, cut into chunks 1 cup (8 ounces) plain Greek
yogurt (full fat works best) 1 to 2 tablespoons honey or pure maple syrup 1/4 teaspoon pure vanilla Popsicle molds Foil squares Wooden craft
yogurt (full fat works best) 1 to 2 tablespoons
honey or pure maple syrup 1/4 teaspoon pure
vanilla Popsicle molds Foil squares Wooden craft sticks
3 cups of heaping shredded zucchini 1 cup of unsweetened applesauce 1/2 cup plain or
vanilla Greek
yogurt 3 eggs 2 teaspoons of
vanilla extract 1 tablespoon
honey (I used raw) 1/3 cup of sugar 1.5 cups of whole wheat flour 1.5 cups of all - purpose flour 1/4 cup of flaxseed meal 3 teaspoons of ground cinnamon 1/8 teaspoon nutmeg 1 teaspoon baking soda 1/4 teaspoon baking powder 1 ripe banana 1 teaspoon salt
Stir together Greek
yogurt,
honey and
vanilla.
All it takes is 3 ingredients to make a simple recipe for frozen
yogurt -
honey,
vanilla and Greek
yogurt.
In your stand mixer with the paddle attached, blend zucchini, applesauce,
yogurt, eggs,
vanilla,
honey and sugar.
Add a banana, some orange juice,
vanilla yogurt (I used greek
yogurt) and a little bit of
honey or your favorite sweetener (if needed).
This recipe, which features oatmeal,
yogurt,
vanilla, banana and
honey, is a wonderful break from the many muffins that are packed with sugar and butter.
Ingredients 1 small container of plain Greek
yogurt 1 tbsp nut butter (I used peanut butter) 1 tbsp sweetener (like maple syrup or
honey) 1/4 tsp
vanilla pinch of sea salt 1 tbsp mini chocolate chips (I used Enjoy Life)
In a separate bowl, combine oil,
honey, and then beat in eggs,
yogurt, and
vanilla extract.
Mix coconut milk, 1 cup
yogurt, 1/4 cup
honey and
vanilla extract.
sesame coated almond and raisin balls, these poached pears in a spiced
honey syrup, and this lemon -
vanilla yogurt cake.
2 1/2 cups all - purpose flour 1/2 cup almond flour 1 tablespoon baking powder 1 teaspoon baking soda 2 teaspoons salt — * the extra salt is key to this batter's awesome flavor 1 lb very ripe strawberries, hulled, halved and sliced thin 3 tablespoons
honey 1 tablespoon + 1 teaspoon
vanilla extract 1
vanilla bean pod, scraped 1 1/2 cups Chosen Foods avocado oil 1 1/2 cups organic granulated cane sugar, plus more for sprinkling Zest from 2 lemons 1 1/2 cups plain whole milk
yogurt 4 large eggs 3 tablespoons poppyseeds
In a separate bowl, whisk together the egg,
yogurt,
honey, sugar and
vanilla.
Pour
yogurt into a bowl and mix in the
vanilla extract and
honey until there are no streaky remnants of
vanilla or
honey.
Combine the oats, bananas, applesauce,
yogurt, brown sugar, egg,
honey,
vanilla, baking powder, baking soda and salt into a blender.
When i have sugar cravings i satiate them with a cup of herbal tea and
honey or some
vanilla goat
yogurt.
DINNER: acorn squash and black bean quesidillas baked basil zucchini baked macaroni and cheese baked salmon baked squash baked turkey burgers balsamic grilled summer vegetables with basil quinoa salad bbq lime and mango turkey bbq rosemary sweet potato black bean burrito black beans and rice black bean veggie burgers broccoli and sundried tomato pasta chicken, avocado salad chicken nuggets chick pea burgers citrus grilled chicken dinner rolls farmers market salad farro salad with roasted mushrooms and parmesan fried rice with cashews garlic and lime shrimp garlic and parmesan turkey meatballs garlic and rosemary chicken garlic roasted red potato wedges gnocchi grilled shrimp with garlic and cilantro grilled tuna and couscous salad healthy chicken parmesan wraps healthy stuffed mushrooms mexican twice baked potatoes moroccan apricot chicken tenders mushroom pizza with caramalised onions oven fried eggplant peanut noodle stir fry pecan crusted dover sole pineapple pork kebobs pork fried rice portobello musroom pizzas red lentil cauliflower burger roasted rosemary root vegetables roasted vegetable salad with feta and chickpeas sauteed garlic and tomato lentil salad seasoned potato wedges slow cooker meatloaf slow cooker pineapple chicken verde slow cooker pulled pork sandwiches slow cooker rosemary chicken slow cooker two bean chicken slow roasted vegetables southwestern quinoa pasta salad spicy veggie bean burger sticky rice sweetcorn garlic and tomato soup thai spiced bbq shrimp tuna stuffed zucchini vegan chick pea casserole vegan corn bread vegan lasagna vegan mac and cheese vegetable spaghetti with tomato sauce and nut balls veggie lasagna zucchini sticks DESERT: 3 ingredient peanut butter ice cream 5 minute banana ice cream apple pie baked apple banana almond and chocolate ice cream banana berry soft serve banana chocolate caramel ice cream cake banana ice cream floats banana peanut butter cups banana split cheesecake bites blueberries and cream popsicle blueberry - pomegranate ice lollies blueberry strawberry banana ice cream cake caramel apples caramel chocolate apples carob caramel tarts with coconut cashew coffee
vanilla creme cake chocolate banana coconut cream pie chocolate banana pie with whipped coconut cream chocolate caramel orange tart with seasalt chocolate covered bananas with walnuts chocolate hazelnut ice cream chocolate maca truffles chocolate mint cookie dough bites chocolate molten lava cakes with goji berries chocolate mousse chocolate peanut butter cake chocolate peanut butter cream pie chocolate protein truffles chocolate pudding chocolate tahini caramel delights cinnamon
vanilla almond butter banana pops clean eating nutella ice cream coconut almond fudge coconut truffles cookie dough ice cream cranberry bliss bars creamy baked pears dairy - free fudgesicles double chocolate cake durian ice cream fruit tartlets with cashew cream fruity popsicles greek
yogurt cupcakes greek
yogurt thin mint cupcakes grilled peaches with gingersnaps healthy banana foster healthy brownie healthy key lime tarts
honey wholewheat chocolate chip banana bread layered banana ice cream cake lemon lime and coconut cheesecake mini protein cheesecake mocha banana ice cream no bake cookie dough bites no bake peanut butter nuggets nutella fudge pops paleo brownie cupcakes pecan pie peanut butter and chocolate ice cream peanut butter coconut cups with dark chocolate peppermint meringues pina colada ice cream premium poached peaches raspberry nutella tarts raw carrot cake raw chocolate cupcakes with
vanilla frosting raw chocolate with goji berries raw fudge brownies raw snickers bar raw tropical ice cream raw vegan smores roasted maple papaya strawberry ice cream sweet potato pie thick and fudgey brownies
vanilla bean cheesecake
vanilla bean ice cream
vanilla chocolate cake
vanilla chocolate chunk cheesecake
vanilla ice cream vegan and gluten free, peanut butter, caramel cheesecake vegan and gluten free, peanut butter and chocolate chip banana vegan nutella bites vegan strawberry scone tarts bread watermelon tart
In a large bowl beat the eggs with an electric mixer; next add the
honey,
vanilla,
yogurt, and grapefruit juice and zest, mix until combined.
A healthier alternative to traditional pumpkin pie (but just as tasty), these bites start with an amazing filling that uses Chobani Chocolate Chunk greek
yogurt,
vanilla almond milk, and
honey in place of the traditional white sugar + evaporated milk combo.
2 1/2 cups ground nut flour 1/4 cup diatomaceous earth (optional) * 2 tbls cinnamon 1 tsp baking soda (might be optional) 1/4 teas salt 1 cup raisins or blueberries or whichever small pieces of fruit desired 1/4 cup softened butter (grass fed or pasture)(or coconut oil,
yogurt, creme fraiche) 1/4 to 1/2 cup
honey ** 4 eggs 1 teas
vanilla extract 1 ripe banana ***
Some of those flavors include Cinnamon Bun Fun (cinnamon low - fat
yogurt with pastry crumbles, caramels and cinnamon roasted pecans), S'More S'Mores (
vanilla low - fat
yogurt with
honey craham crackers, milk chocolate and toasted sugar bits) and breakfast - inspired varieties such as Sunrisin» Raisin (raisin brown sugar nonfat
yogurt with bran flakes, walnuts and
honey praline pumpkin seeds).
My favorite breakfast or lunch is
vanilla or
honey whole milk
yogurt, Bran Buds and fresh or frozen fruit.
3 medium bananas, roughly chopped 2 cups Greek
yogurt 1/4 cup
honey 1 teaspoon
vanilla extract 1 cup fresh or frozen berries, cherries
In a blender, puree the bananas,
yogurt,
honey and
vanilla extract.
Using a rubber spatula, mix
yogurt,
honey,
vanilla, and salt in a medium bowl until smooth.