1,605 yogurt recipes

Savory cilantro corn pancakes loaded with roasted chiles, scallions, and sweet corn kernels. Served with salsa and sour cream for a Southwestern brunch twist.

Vegetarian stuffed grape leaves (dolmades) with rice, pine nuts, raisins, tomato, and cinnamon. Slow-simmered in olive oil and lemon, served chilled with yogurt-mint dipping sauce.

Orange poppy seed layer cake soaked in fresh orange syrup and frosted with vanilla cream cheese frosting. A stunning two-layer celebration cake with citrus flavor in every bite.

Mediterranean lamb stew simmered with tomatoes, garlic, cinnamon, cumin, and green beans. Slow-cooked until fork-tender, served with yogurt and pita.

Banana walnut Bundt cake with whole wheat flour and a bright orange glaze, made in the microwave. A tropical holiday showstopper that comes together in under 35 minutes.

Simple rhubarb sauce with sugar, cinnamon, and a pinch of salt simmered until thick and saucy. A versatile spring condiment for desserts, pancakes, or yogurt.

Family physician Dr. Lisa Vincent loves servings up this healthy and delicious soup recipe to her family. Adding a dollop of low-fat yogurt at the end not only helps cool the soup down, but also makes it creamy and delicious.

Vegetable chili loaded with three kinds of beans, carrots, and tomatoes. No meat, no oil, and ready in under an hour for a hearty meatless dinner.

Frozen French toast turned into a strawberry-stuffed breakfast sandwich with fresh berries folded into fruity yogurt. Kid-approved, parent-easy, and on the table in 20 minutes.

Roasted aubergine and sweet onions tossed with chickpeas, then drizzled with paprika-spiked yogurt and topped with peppery rocket. A vibrant vegetarian salad ready in 30 minutes.

Steamed salmon fillets with ground coriander and fresh rosemary or dill, served with fennel yogurt sauce, cucumber, and potatoes. A light, healthy fish dinner.

Sabzi Koofteh: Persian-style giant meatballs of ground beef, rice, split peas, mint, and watercress, simmered in a turmeric-tomato broth. Served with yogurt and pickles for a one-pot Middle Eastern dinner.

A tropical kiwi jam spiked with pineapple juice, fresh lime, and a finishing splash of rum. Tastes like a frozen daiquiri in spreadable form, perfect for toast, yogurt, or homemade gifts.

Vegetarian bean soup with chili powder, lime juice, and soy sauce simmered until thick and served with yogurt. Simple, savory, and ready in 20 minutes.

Kuku Sabzi, the Persian herb frittata packed with spinach, parsley, cilantro, dill, tarragon, and garlic chives. Baked until set and served with yogurt and flatbread.

Greek-spiced stuffed bread footballs filled with seasoned ground turkey, brown rice, and oregano. Football-shaped baked hand pies with sesame topping, served warm with cucumber-yogurt sauce.