1,160 plain recipes

Yogurt chocolate chip cookies with honey and brown sugar for a soft, chewy texture. Plain yogurt replaces some fat for tender cookies with a subtle tang.

A succulent pasta salad that's perfect for a light summer dinner in the backyard.

Juicy blueberries and raspberries bubble beneath a buttery lattice crust that shatters at first bite, perfect for celebrating milestones or summer picnics.

Grilled salmon topped with a smoky charred red pepper sauce made with yogurt, lemon, and fresh herbs for a light summer dinner.

Crunchy broccoli salad tossed with chickpeas, red bell pepper, and a tangy feta-yogurt dressing. This healthy Mediterranean side comes together in 15 minutes.

Adding orange juice and peel make these muffins very citrus, moist and delicious!

Grilled albacore tuna steaks with melted cheddar on toasted ciabatta, topped with peppery arugula and sweet pickle mayo. A restaurant-quality sandwich in 20 minutes.

Yogurt-marinated chicken skewers grilled with curry, ginger, and garlic then served over tomato-scallion rice. Marinate overnight for the juiciest, most flavorful kabobs at your next cookout.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Mustikkapiiras is a traditional Finnish blueberry pie with a tender press-in crust and tangy yogurt-custard filling. Simple Nordic dessert with fresh berries and bright lemon.

Finnish blueberry yogurt pie (mustikkapiirakka) with a press-in butter shortbread crust and a tangy lemon-vanilla custard. Fresh blueberries bake right into the filling for the iconic dessert of every Finnish summer.

Hot cheesy Mexican chicken layers shredded chicken on crisp baked tortillas with a tangy yogurt-tomato sauce spiked with green chiles, chili powder, and coriander. Make-ahead casserole that can go straight from freezer to oven.

Marble pound cake with browned butter, vanilla-almond batter, and cocoa swirl. Uses yogurt and egg whites for a lighter texture in a classic tube pan shape.

Layered chili bean casserole with rice, corn, zucchini, and black olives, topped with a cilantro-yogurt drizzle. A hearty vegetarian Mexican-style bake.

Sautéed chicken breast tossed with fluffy couscous, marinated artichoke hearts, sun-dried tomatoes, currants, and toasted pine nuts. Served with a tangy yogurt-tomato sauce on the side.

Greek Isle bread machine loaf with feta, black olives, cucumber, yogurt, basil, and dill. A Mediterranean-inspired yeast bread that bakes itself in the bread machine.