but there’s regular ol’ yogurt, the kind made by fermenting milk for four to 12 hours, and then there’s greek yogurt—the kind that’s strained after fermentation to remove much of the milky whey, for a thicker, more protein- and lactose-rich product (yes, you can also make it on your own at home). greek yogurt is on double duty here, helping to both cool the hot bran and keep the batter thick, resulting in a beautiful dome on each muffin. our loaf comes out with a buttery crumb and a deep banana flavor that’s coaxed out by the addition of nutmeg and clove. this recipe switches up the standard formulation, using brown sugar in place of the usual white sugar to provide a little more flavor, and adding greek yogurt to keep the bread tender.
the greek yogurt here combines with milk to hydrate the dough, keeping it moist yet easy to handle. easier to make than the cinnamon rolls above, and almost as delicious (seriously, those rolls are hard to beat), this coffee cake requires just one bowl and about an hour and a half of your time, so it’s perfect to make for a late-morning brunch. a trademark bit of culinary magic from stella, these wee powdered doughnuts are uncannily similar to the little guys you buy in a hostess box. the thing about using greek yogurt in a frozen application is that its lack of moisture, a huge advantage in baked goods, becomes a downside; the result is a little too creamy, and eating it frozen can make you feel like you’re chewing on sour cream.
patience may be a virtue, but it’s not one of mine. sometimes—okay, pretty much all the time—a craving comes over me, and i just need sweets (checks watch) five minutes ago. this godsend of a dessert comes together in less than five minutes, which is often the high end of how long i feel i can wait before consuming chocolate. it’s a no-stove, one-bowl, zero-frills sort of operation, and it comes out perfectly every single time. and it’s more versatile than i give it credit for: it can swing pudding, sure, but it can also swing mousse—just pop it in the refrigerator for 20 minutes until it firms up. ), or way up: reserve a little plain greek yogurt to whisk with cinnamon and maple syrup, and dollop over the top with a sprinkling of berries.
(one of its best features is that it scales proportionally, but even at five or six times the batch size, it will still only take about five minutes to whip up.) i’ve followed my written recipe method, but with a hand mixer. i’ve experimented with different types of yogurt, and also greek yogurt with a lower fat content. to me, greek yogurt chocolate “pudding” tastes like a cross between one of those tangy yocrunch vanilla yogurts with oreo crumbles, and a chocolate snack pack. no, i don’t regret it for a second. you can dress it up as much as you want with garnishes—account for having some leftover plain greek yogurt, and you can whisk that with cinnamon and a splash of maple syrup to dollop attractively over guests’ pudding bowls.
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ingredients 10 oz. plain greek yogurt 4 tsp. sugar-free maple syrup 4 tsp. shaved dark chocolate 2 t chopped pecans ‘yiaourti me meli’ (greek yogurt with honey) is a no-bake little treat suitable for every time of the day, as a delicious breakfast, snack or light dessert, greek yogurt chocolate mousse, yogurt desserts fruit, vanilla pudding made with yogurt, baking recipes with greek yogurt.
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