Again, using up more of the yogurt in my fridge by making a recipe for cinnamon raisin yogurt biscuits.

As with any biscuit recipe, don’t over-mix!  With the cinnamon/sugar mixture, I’d put in 3/4 of the mix and keep out only 1/4 of it for the top.  When I did a 50/50, I found I had too much cinnamon/sugar leftover.

I thought these were really good biscuits and since there’s less butter than normal biscuits, they’re somewhat lower-in-fat than normal.  They were still moist and full of flavor, but not quite as buttery as a typical biscuit.

Cinnamon Raisin Yogurt Biscuit Dough  Cinnamon Raisin Yogurt Biscuits  Cinnamon Raisin Yogurt Biscuit

I sent them to my dad and he said that out of the 50lbs of baked items I sent him (yeah, that shipping charge was pretty hefty), this was his favorite. 

Makes me wonder what he thought of the other 48 lbs…

OK, so before I tell you what I thought of this recipe of Irish Soda Bread (which used yogurt), I need to tell you that I needed to use up some Greek yogurt that was in my fridge.  I also need to confess something that I haven’t yet told you.

I hate yogurt.  I love the frozen stuff, but it’s the other one that I hate.  I can eat it if I have to, but I rarely do.  I don’t know why exactly, but I think it has to do with the texture.  So when I buy yogurt, it’s only for baking.

Phew, that felt good to reveal.  Ha. 

Yogurt Irish Soda Bread  Yogurt Irish Soda Bread

Anyway, I thought the Irish Soda Bread, while I molded it into a bread loaf, was actually quite delicious.  It was a little sweeter than I would have wanted, but it had a nice crunchy and hearty texture.  Great with soup!

I love banana bread, but the full fat version isn’t possible for an everyday breakfast.  So I threw together this recipe.  I like it — it’s not too sticky and it has a big banana flavor.  But yeah, it is low-fat so it is a bit spongy. 

  • 1 1/2 cup of flour
  • 1/2 cup of sugar
  • 1/4 cup of applesauce
  • 2 cups of mashed bananas
  • 1 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup of uncooked oats
  • 1/3 cup of Greek yogurt
  • 2 eggs
  • 1 tsp of vanilla

Preheat the oven to 350.  Now mix everything together in a bowl and pour into a loaf pan.  Bake for 55 minutes or until the toothpick inserted in the middle is clean.

Low fat Banana Oatmeal Bread  Low fat Banana Oatmeal Bread  Low fat Banana Oatmeal Bread

It works for me and my breakfasts.  Plus, I add a little strawberry jam or cashew butter and it makes it taste much better!

To me, the holidays don’t start until you have a box of clementines in your fridge.  But if you’re also like me, after the 30th clementine, you’re getting over them.  So I was happy to find a recipe for clementine yogurt muffins from Stonyfield’s Web site.  I originally linked to the recipe, but realized the link wasn’t working so here’s the recipe:

2 cups all-purpose flour
1/2 cup granulated sugar
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup Stonyfield Farm plain yogurt
1/4 cup butter, melted
1 large egg
1 tbs. grated clementine peel
1 cup diced clementine

In a large bowl, sift together flour, sugar, baking powder, baking soda, and salt. Set aside.
In a medium bowl, stir together yogurt, melted butter, egg, grated clementine peel, and diced clementine. Pour clementine mixture into flour mixture and stir just until combined. Spoon the batter into a greased muffin tins, filling two-thirds full. Bake in 400°F. oven for 18 to 20 minutes, or until lightly browned. Cool for 5 minutes before removing to a wire rack to finish cooling. 

And I know I said I wouldn’t post until January 5th, but I didn’t think I should hold back on this recipe…especially since some of you may be like me with clementines.

Anyway, I followed as instructed…except I just threw everything into my bowl and mixed.  Also, I put in about 2 TBSP of zest and 4 chopped clementines (a little more than 1 cup).  I found I had a lot of dough, but put in equal amounts in all 12 tins.  Thankfully, it worked and the tins didn’t overflow. 

Clementine Yogurt Muffin Dough

Then I baked as directed.

Clementine Yogurt Muffins  Clementine Yogurt Muffins  Clementine Yogurt Muffins  Clementine Yogurt Muffins

Once they cooled, they were delicate and had a pleasant orange flavor.  I liked the small chunks of clementines and even better — I liked I used up the last of my clementines!  I thought it was a good recipe.

OK, back to my blog-cation…

As you can probably guess, I did a little surfing on King Arthur’s Web site.  Anyway, I found this very interesting recipe for cheddar and black pepper scones

When making any scones, DON’TOVER MIX.  If you follow that code, you’re going to find yourself with savory and awesome scones.  The black pepper gives it a little kick while the cheddar gives it a sharp taste. 

Cheddar and Black Pepper Scone Dough  Cheddar and Black Pepper Scone  Cheddar and Black Pepper Scone  Cheddar and Black Pepper Scone

Seriously delicious!

Brownies are my favorite, but I can’t eat the full fat ones…unless I want to pack on the poundage.  So I decided to make up my own low fat version. 

Preheat the oven to 350.  Now add the following into a mixing bowl:

  • 3/4 cup of flour
  • 2 TBSP butter, softened
  • 1/4 cup of unsweetened applesauce (or mango sauce!)
  • 1/2 cup of dark cocoa powder
  • 1/4 tsp salt
  • 1 tsp of baking powder
  • 2/3 cup-1 cup of sugar (depends on how sweet you like it)
  • 1 egg
  • 1 tsp vanilla
  • 4 TBSP strong brewed coffee, cooled
  • 1/2 cup of Greek yogurt
  • 1/3 cup of chocolate chips (opt)
  • 1/4 cup of walnuts (opt, although I think it’s best with them)

Bake for 20-25 minutes

Low fat Dark Chocolate Brownies  Low fat Dark Chocolate Brownies  Low fat Dark Chocolate Brownies

The brownies are moist, chewy and really good.  They do stick to your fingers a bit (since there’s not a lot of fat), but seriously, way lower fat than the normal ones.  And if it means I can eat one without too much guilt, I’m in.

Here are the brownies with walnuts:

Low fat Dark Chocolate Brownie with Walnuts Dough  Low fat Dark Chocolate Brownie with Walnuts  Low fat Dark Chocolate Brownie with Walnuts

Making a full-fat banana bread recipe isn’t difficult and it’s always good.  But the low fat stuff is always tricky.  Sometimes, they taste and look like cardboard. 

This recipe for low fat banana bread wasn’t bad.  It was a little tough, but it was good with cashew butter for breakfast. 

Low Fat Banana Bread  Low Fat Banana Bread  Low Fat Banana Bread  Low Fat Banana Bread

If you review the comments on the recipe Web site, a lot of folks substituted yogurt or low fat milk instead of buttermilk, reduced the sugar, and increased the number of bananas.

This was made before Hydrox cookies were released, but I made some Oreo Yogurt. 

  • 1 cup of Greek yogurt (or strained yogurt)
  • 1/4 cup of half-and-half
  • 10 cookies, crumbled
  • 2 TBSP sugar
  • 4 cookies, crumbed

Mix the first four ingredients in the ice cream machine until well mixed (usually 20-30 minutes).  Now mix the last ingredient (4 cookies) into the yogurt you’re going to eat. 

You should do that every time before you eat the yogurt so you have the crunchiness from the cookies. 

Oreo Frozen Yogurt  Oreo Yogurt

It’s still low-fat (considering you’re using Oreo’s), but it’s good.

  • 1 cup of Greek yogurt (or strained yogurt)
  • 4-5 TBSP of dark cocoa powder
  • 4-5 TBSP sugar
  • 1/4 cup of whipped cream

After making chocolate ice cream, I decided I wanted to make chocolate yogurt.  This was pretty good — still the damn tang, but I’m getting used to it.  I’m learning though that if you want to remove the tang, add more fat.  So I find adding 1/4 cup of half-and-half helps. 

It was also darker because I added more dark cocoa powder, but that also means you need to add more sugar.

Frozen Chocolate Yogurt  Frozen Chocolate Yogurt

While I loved this recipe for vanilla ice cream, I am confident there’s more fat than I would care to know in it.  So I thought this one would help cut it down without losing the rich, creamy flavor.  Also, there was no yogurt tang.

  • 1/3 cup of half and half
  • 1/4 cup of whipped cream
  • 1 cup of greek yogurt (or strained regular)
  • 2 TBSP of sugar
  • 2 tsp of vanilla

Mix together according to your ice cream machine maker’s instructions.

Lower in Fat Frozen Vanilla Yogurt

After making a variety of flavored yogurts and ice cream, I just made some vanilla ice cream.

  • 1 cup half and half
  • 1/2 cup whipping cream
  • 2 tsp vanilla extract
  • 2 TBSP of sugar (I don’t like super sweet, but you can always add more)

Throw these into your ice cream maker for about 20 minutes.  You’ll see it thickens, transfer into a freezable container, and leave in your freezer.

The first photo is what it looks like when it comes out of the ice cream maker.  The second was after I put it in the freezer for 10 hours. 

It’s seriously delicious and creamy.  This makes only 1 cup (or so) of ice cream.

Frozen Vanilla Ice Cream  Frozen Vanilla Ice Cream

So I’ve determined all frozen yogurt has a bit of a weird tang to it.  But that’s OK.  I made this yummy frozen mango yogurt. 

  • 2 cups of mango pureed
  • 1 tsp vanilla
  • 1 pint of yogurt, drained (or Greek yogurt)
  • 2 TBSP of sugar

Put into your machine and mix for 30 minutes.  Then put into the freezer for an hour to harden.

Frozen Mango Yogurt

I love Nutella.  I don’t eat it a lot because I’m actually allergic to hazelnuts…not in a scary “my throat will close up” kind of way, but more in a “shouldn’t eat too much” kind of way.  At least that’s what my allergist told me. 

Anyway, I thought I’d make some Nutella yogurt and see how it’d turn out.  Well, it turned out very yummy.

  • 1/4 cup of half and half
  • 1 cup of yogurt (I used Greek but if you use regular, make sure to let the liquid drain!)
  • 1/4 cup of milk
  • 1/4 + 2 TBSP of Nutella

This recipe makes only about 2 cups of yogurt. 

Nutella Frozen Yogurt

Now that I’ve made several different batches of yogurt/ice cream, I have figured out a few tips.  For example, I think this works better if you mix these ingredients and then throw into your ice cream machine.  Another is to have a super creamy yogurt/ice cream, you should throw it into a blender for a few minutes.  Then put it back into the freezer.  And it doesn’t stay fresh for very long.  A few days (3-4) is about as long as you have to eat the yogurt/ice cream.  After that, it’s blah.

I love getting to try out my ice cream maker.  It’s fun and a great way to beat the heat.  When I was a kid, my favorite ice cream flavor was mint chocolate chip.  Now, it’s coffee…mmm, coffee.

Anyway, I found this very interesting recipe for homemade frozen mint chocolate chip yogurt.  Yes, there’s spinach in here and a great way to add some veggies to your diet.  You can’t taste the spinach, but there are bits of spinach in here (no matter how much you puree!). 

Frozen Mint Chocolate Chip Yogurt

I love spinach so I happily eat it anyway.  But if you have picky eaters in your household, this might be a perfect recipe for you.  If they ask what the green stuff is, just tell ’em it’s mint. 

Frozen Mint Chocolate Chip Yogurt

Next time, I think I’d forgo the spinach — white mint chocolate chip doesn’t bother me.  Plus, my mind was having problems forgetting there was spinach…even though seriously, you can’t taste it.

I love naan bread — it’s one of my favorites.  I found this recipe for homemade naan bread in the bread machine and I have to tell you, it’s pretty good and easy.  I mean, it’s not exactly like the real thing because you probably don’t have a tandoor (or at least I don’t).

BTW, 1 lb of flour is 4 cups.  Make sure your baking stone is hot or this won’t work well.  And don’t worry because the dough will not stick to your baking stone. 

You don’t need to knead it before you roll it out.  I found stretching the dough pretty thin worked best.  Also, I didn’t want to have huge naan so I cut the dough into 10-12 chunks and then rolled it out.  It worked out well.

Naan Bread Dough Chunks  Naan Bread Dough  Bread Machine Naan from 500 to Broil  Naan Bread

My ice cream/yogurt/sorbet machine.  I’m in love and addicted.  I am now starting to eat this for dinner.  It’s healthy right? 

  • 1 1/4-1 1/2 cup of plain yogurt
  • 1 tsp vanilla
  • 4 medium peaches, sliced (you could also puree it if you don’t want the chunks but I liked the chunks)
  • 1/4 cup of half and half
  • 2 TBSP sugar

For my ice cream machine, I have to put the container in the freezer for 24 hours.  So follow your machine’s instructions.  I throw all this together and then let it mix for 20-30 minutes.  Then I take it out of the container and put into a freezable one.  Then freeze for a few hours so its hard. 

Frozen Peach Yogurt


I think this recipe for light cranberry scones was really good.  You couldn’t tell it was healthier at all.  In fact, I preferred the heartiness of this one to the full fat version.

It was super easy and I could see throwing this together for a quick breakfast if you have house guests.

Ocean Spray Light Cranberry Scone Dough  Ocean Spray Light Cranberry Scone  Ocean Spray Light Cranberry Scone

Phew, I used up the very last of my plain yogurt before it expired.  Thankfully, I found this easy and low-fat recipe for swirled zebra cake

A few modifications:

  • Again, I used dark cocoa powder so I put in an additional 2 TBSP of sugar
  • I had to bake the cake for 1.25 hours

You’ll see in the photo that it was really pretty when it went into the oven.  And when it came out, it was also beautiful. 

Zebra Cake Dough  Zebra Cake  Zebra Cake Inside

It was spongy and light with a hint of chocolate flavoring.  Next time, I’d add more chocolate so it has a stronger flavor (maybe even a few chocolate chips) and for the plain side, I’d add vanilla or lemon.  That’d make it even better.  The top part of the cake was a little crunchy from the sugar. 

I’d definitely make it again but with my modifications. 

When I was at Trader Joe’s a few weeks ago, I bought a lot of seafood — including some salmon.  But I wanted to branch out and use something other than lemon juice, capers, onions, and garlic on my salmon (even though that combo is really good). 

So that’s when I found this recipe for Indian Salmon.  It was outstanding, but there was a little too much sauce for my little 3/4 lb piece.  While it was too saucy, it did have a great little kick. 

I didn’t use coriander (didn’t have any) and increased the cayenne pepper to 1/2 tsp. 

Indian Salmon Pre-cooked  Indian Salmon

It was a great, different flavor to the salmon and I’m looking forward to making more!

I love lemon poppy seed muffins.  They’re so good…but make sure you don’t eat them before you take a drug test (ha ha).

These were really good and moist.  Of course, I didn’t follow the darn instructions so they weren’t quite as “lemony” as I would have liked.  If I would have added the 1/3 lemon juice and sugar at the end like they tell you to, I think they would have been.  But I did put that lemon juice in the mixture.

Unfortunately, I used all the poppy seeds I had so I haven’t been able to try it out.  But I did really like them!

Lemon Poppyseed Muffin Dough  Lemon Poppy Seed Muffins