Tag Archives: greek yogurt

Raspberry Nutella Greek Yogurt Smoothie

Raspberry Nutella Greek Yogurt Smoothie

Raspberry Nutella Greek Yogurt Smoothie   Spring is here!  The birds are tweeting, the sun is shining, and pollen is EVERYWHERE.  Our cars are covered and I can literally see clouds of pollen floating from the trees with every gust of wind.  I didn’t want to inhale all that yellow stuff so I decided to stay indoors and celebrate the arrival of spring with a smoothie :)

Actually this smoothie, has the consistency of soft serve ice cream, which is just how I like it.  It feels like I am indulging in on  icecream when in reality I am eating veggies and high protein greek yogurt. One of my favorite flavor combinations is chocolate and raspberries so I decided a  nutella and raspberry smoothie would be perfect.  I added a banana too, to get a creamy consistency, but the  banana flavor is overtaken by the raspberry and nutella.  I couldn’t help but put a little whip topping and chocolate syrup on top but that part is totally optional.

Raspberry Nutella Greek Yogurt Smoothie

I love to make smoothies because they are so easy to make, easy to clean up, and are delicious.  I have a dishwasher safe blender so I just throw my ingredients in the blender, blend, eat, and then the dishwasher cleans up for me. I love it.

Raspberry Nutella Greek Yogurt Smoothie
Author: 
Recipe type: Dessert, Snack
Prep time: 
Total time: 
 
Ingredients
  • 3 tbsp nutella
  • 1 frozen banana
  • ¾ cup frozen raspberries
  • ⅓ cup plain greek yogurt
  • ⅓ cup almond milk
Instructions
  1. Put all ingredients in blender and puree about 3 minutes, or until consistency is smooth.
Notes
This smoothie is thick, just add more milk for a thinner consistency.

 

Raspberry Nutella Greek Yogurt Smoothie

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Blueberry Honey Bread

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Lightly honey-sweetened yeast bread made with greek yogurt and whole blueberries.  Now imagine having your morning cup of coffee with a toasted slice of this bread spread with a small pat of butter or drizzle of honey on top.

Oh ……  yum.

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Now that’s the right way to start your day.

This recipe is IMG_1983adapted from the Greek Yogurt Bread Recipe, so that means it requires some kneading and rising time, but the natural… warm… crusty…. honey sweetbread results is totally worth the time it takes. It makes two medium size round loaves.

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I made this bread after a craving for a sweet blueberry bread that could serve as a hearty breakfast that is pleasantly sweet but not dessert level sweet.  With no preservatives, I stored it in the fridge and had a toasted slice or two of it in the mornings.  It tastes like it is fresh out of the oven every time, after toasting and a bit of butter.  I would like to try freezing either the dough or baked bread at some point to see if that affects the flavor.

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My husband, who has never been a fan of berries, even had a bite of this deliciousness.  Baking this bread made the whole house smell so lovely. I wish I could convey the heavenly scent through words, but you will just have to see for yourself.

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Blueberry Bread
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
 
A yeast bread lightly sweetened with blueberries, honey, and blueberry greek yogurt. Good paired with coffee or tea.
Ingredients
  • 2 tsp dry active yeast
  • ½ cup blueberry greek yogurt
  • ½ cup milk
  • ¼ cup honey
  • 3 cups bread flour
  • 2 tbsp butter
  • 1 tsp sea salt
  • ¼ cup water
  • 1 cup frozen blueberries
  • 1 egg white
Instructions
  1. Mix yeast, warm water (~110 degrees F), and honey. Let sit 5 minutes
  2. Mix together yogurt and milk to equal 1 cup and only add ½ cup of the yogurt/milk mix to the yeast honey water mix. Then, slowly mix in 1½ cup flour until consistent.
  3. Cover bowl with plastic wrap and let the dough sit for 30 minutes, or until about doubled in size.
  4. Add salt and butter to remaining yogurt/milk mixture and microwave ~30 seconds, or until butter is melted and can be stirred into a consistent mix. Let it cool back to lukewarm while bread is rising.
  5. After bread has risen, punch down and mix in yogurt/milk/butter/salt mixture. Then add 1 to 1 & ¼ cup remaining flour. If you add too much flour, just add a couple more tbsp of water. Dough should be slightly stiff and not stick to hands but still very pliable.
  6. Spread a handful of remaining flour on hard surface and knead dough for 8-10 minutes.
  7. Clean out bowl and coat with butter or oil and add kneaded dough to greased bowl, turning to coat with grease. Cover with plastic and leave it to rise until double, about an hour.
  8. Punch down dough, fold in frozen blueberries, by stretching bread out and folding to enclose the berries. Form into two round loaves. Place loaves on buttered pan and let rise 45 minutes.
  9. Brush bread with egg white and place in preheated oven at 425 F for 10 minutes then turn oven down to 350 F, never taking bread out of oven. Just turn down temperature and set a 30 min timer right after 10 min timer goes off.
Notes
Store in the refrigerator, toast each slice when ready to eat.

 

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Kindo, as usual, thinks I should share. Just look at that face. I think he better stick with his dog food, maybe a treat too, for being so cute.

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Greek Yogurt Bread

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Bread made with Greek Yogurt. Yes please.

This bread was so much fun to make. ThereIMG_1761 is something so earthy and natural about kneading your own bread and then seeing it miraculously rise and grow,  it reminds me of planting a a tiny little seed and seeing it sprout and change into something wondrous.

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Now, don’t get me wrong, quick and easy recipes are just great most of the time, but the experience of making this bread over a lazy afternoon is an wonderful experience.  And the end results–worth it!

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After throwing some chili in a crock pot, I made this bread over the course of an afternoon, and it was the perfect compliment. The Greek Yogurt gave the bread a mild sourdough like taste.

IMG_1751I found the recipe in this little gem IMG_1756of a book called The Book of Bread by Judith and Evan Jones.  I found the book on a treasure hunt at a garage sale.  It was buried among some romance novels and parenting books, and it was merely a quarter in price. I dusted off the cover of the book published in the 1980’s and decided to give it a try.  I guess if someone devoted an entire book to making bread, its gotta be good, right?

Right. Good it was.  The bread was warm and just as I imagine bread to be with that mild sour dough flavor and a nice crust.  I went through several trials of this bread to get it just right so the recipe I’ve posted is adapted from the original. I put it in the fridge to store after dinner was over, because with no preservatives like store bought bread, there is no telling how long it would be good on the counter.  It is still going strong a week and a half later. I just pop a slice in the toaster and spread a little butter over it. Wow. I also made a honey sweetened and blueberry laden version of this bread. Just check it out here: Blueberry Honey Bread.

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Greek Yogurt Bread
Author: 
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 tsp dry active yeast
  • ⅔ cup yogurt
  • ⅓ cup milk
  • 2 packed tbsp brown sugar
  • 3 cups bread flour
  • 2 tbsp butter
  • 1 tsp sea salt
  • ¼ cup water
  • 1 egg white
Instructions
  1. Mix yeast, warm water (~110 degrees F), and brown sugar. Let sit 5 minutes
  2. Mix together yogurt and milk to equal 1 cup and only add ½ cup of the yogurt/milk mix to the yeast sugar water mix. Then, slowly mix in 1½ cup flour until consistent.
  3. Cover bowl with plastic wrap and let the dough sit for 30 minutes, or until about doubled in size.
  4. Add salt and butter to remaining yogurt/milk mixture and microwave ~30 seconds, or until butter is melted and can be stirred into a consistent mix. Let it cool back to luke warm while bread is rising.
  5. After bread has risen, punch down and mix in yogurt/milk/butter/salt mixture. Then add 1 to 1 & ¼ cup remaining flour. I you add too much flour, just add a couple more tbsp of water. Dough should be slightly stiff and not stick to hands but still very pliable.
  6. Spread a handful of remaining flour on hard surface and knead dough for 8-10 minutes. No less! Set a timer.
  7. Clean out bowl and coat with butter or oil and add kneaded dough, turning to coat with grease. Cover with plastic and leave it to rise until double, about an hour.
  8. Punch down dough and form into two round loaves. Place loaves on buttered pan and let rise 40-45 minutes.
  9. Brush bread with egg white and place in preheated oven at 425 F for 10 minutes then turn oven down to 350 F, never taking bread out of oven. Just turn down temperature and set a 30 min timer right after 10 min timer goes off.

 

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