841 yogurt recipes

Whole wheat buttermilk pancakes with strawberries, egg whites, and cottage cheese, topped with mashed banana cinnamon cream. A healthier high-protein breakfast that doesn't sacrifice flavor.

Creamy cherry milkshake made with frozen cherries, vanilla ice cream, and real vanilla bean. This lighter version uses low-fat ice cream and skim milk for guilt-free indulgence.

Quite tasty and filling. I used black bean instead of pinto beans, I also squeezed half of the lime juice into the dressing, and I omitted the tomatoes that I didn't have on hand. I did think a ripe yet juice tomatoes would add more great flavor. Served it on a bed of lettuce and home-baked tortilla chips.

Looking for a coleslaw recipe that's different and refreshing. Why not try this Asian twist on the classic dish. With its crispy Napa cabbage, Chinese icicle radish, and a touch of sesame seeds, it's a perfect blend of flavors and textures that will make your taste buds sing.

Brussels sprouts, steamed just until crisp tender and tossed in a creamy bacon and horseradish sauce.

An easy and delicious way to make zucchini into a delicious dish. Serve it with yogurt, sour cream or any your favorite sauce.

Granola with fresh fruit is the no-cook breakfast bowl done right: crunchy granola topped with blueberries, raspberries, banana, and sliced almonds, then milk or yogurt. Ready in 5 minutes, high in fiber.

This granola is filling and loaded with energy filling ingredients. Great with tons of blueberry's and vanilla yogurt as pictured.

Brown rice breakfast bowl with chopped figs and nutmeg, served warm with milk or yogurt. A simple, diabetic-friendly whole grain breakfast for one with natural sweetness.

Caramelized bananas pan-fried in butter until golden, tossed in homemade caramel sauce, topped with toasted coconut and chocolate, served with yogurt.

Breakfast fruit sherbet blends ripe honeydew, kiwi, buttermilk, sugar, and lime juice into a no-churn frozen treat. Light, tangy, naturally low-fat alternative to morning yogurt.

Vegetarian falafel with a clever bake-then-fry hybrid technique: oven-baked first to set, pan-crisped in olive oil to finish. Tucked into pita with cucumber, tomato, and yogurt sauce.

Quick, easy and delicious salad, and everyone loves it.

Peach apricot preserve combines summer stone fruit with plums and lemon juice into a small-batch jam with no added pectin. Perfect for spreading on toast, swirling into yogurt, or gifting in jars.

Pureed tomatoes and creamy avocado blend with tangy buttermilk in this refreshing cold soup topped with cucumber and sour cream.

Pumpkin millet soup pairs nutty whole-grain millet with creamy kabocha squash for a vegan, gluten-free fall soup. Pureed into a velvety bisque, finished with nutmeg, cayenne, and a yogurt swirl. Five ingredients, plant-powered comfort.