FULL FAT GREEK YOGURT RECIPES

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GREEK YOGURT CHEESECAKE RECIPE | FOOD NETWORK KITCHE…



Greek Yogurt Cheesecake Recipe | Food Network Kitche… image

Cinnamony pita chips take the place of the usual graham crackers for the crust in this uber-satisfying cheesecake (with only 12 grams of fat per slice!). It's so creamy and tangy, you may never need to make full-fat cheesecake again.

Provided by Food Network Kitchen

Categories     dessert

Total Time 4 hours 40 minutes

Prep Time 20 minutes

Cook Time 1 hours 0 minutes

Yield 10 servings

Number Of Ingredients 14

Cooking spray
2 cups cinnamon-sugar pita chips, lightly crushed
2 tablespoons unsalted butter, melted
1 17-ounce container plain 2-percent Greek yogurt
8 ounces reduced-fat cream cheese, at room temperature
3 large eggs
3/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
1 teaspoon finely grated lemon zest
Kosher salt
2 cups frozen wild blueberries
3/4 cup unsweetened pineapple juice
1 teaspoon unflavored gelatin

Steps:

  • Position an oven rack in the center of the oven and preheat to 325 degrees F. Coat a 9-inch springform pan with cooking spray. Wrap the bottom and sides of the pan with a large piece of foil and place the pan on a rimmed baking sheet. Put the pita chips into a food processor and pulse until fine. Add the butter and process until the crumbs are moistened. Press the crumbs into the bottom and about 1/2 inch up the sides of the prepared pan. Bake until the crust is slightly dry in appearance and fragrant, about 5 minutes. Cool completely.
  • Meanwhile, combine the yogurt, cream cheese, eggs, sugar, flour, vanilla, lemon zest and 1/2 teaspoon salt in a food processor and process until well blended and smooth. Pour over the prepared crust and bake until the center is just set, 40 to 50 minutes. Let cool completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight.
  • Meanwhile, put the blueberries and pineapple juice in a medium saucepan and bring to a boil. Reduce heat to low and cook for 5 minutes, then remove from heat. Sprinkle the gelatin over 1 tablespoon water in a small bowl and let stand 5 minutes. Stir the dissolved gelatin into the hot blueberry mixture until combined. Transfer the mixture to a medium bowl, cover and chill until thickened, about 3 hours.
  • After chilling the cheesecake, remove the springform ring. Slice and serve, topped with the blueberry sauce. If the sauce is too thick, rewarm it in the microwave for 20 seconds at a time before spooning over the cheesecake.

Nutrition Facts : Calories 290 calorie, FatContent 12 grams, SaturatedFatContent 3 grams, CholesterolContent 65 milligrams, SodiumContent 150 milligrams, CarbohydrateContent 36 grams, FiberContent 2 grams, ProteinContent 10 grams, SugarContent 23 grams

GREEK YOGURT RECIPES | BBC GOOD FOOD



Greek yogurt recipes | BBC Good Food image

A pot of creamy Greek yogurt is a versatile ingredient that can be used to make dips, sauces, bakes and desserts. Browse our collection of Greek yogurt recipes for everyday inspiration.

Provided by Good Food team

Number Of Ingredients 1

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Dec 14, 2021 · 1 cup low-fat plain Greek yogurt or full-fat (you can use fat free, but the cake will be slightly less moist) 1 teaspoon pure vanilla extract; 1/2 teaspoon pure almond extract; 2 cups white whole wheat flour; 3/4 cup all-purpose flour; 1 teaspoon baking soda; 1 …
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This Greek yogurt ranch dip is super quick and easy and low-fat or fat-free. Tailor it to your needs by choosing your favorite plain yogurt and dressing mix. The dip can be used as a dressing by tossing it into a salad, but I would not recommend watering it down …
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Tzatziki is a refreshing and good-for-you yogurt and cucumber dip. Serve it with pita, grilled meats, gyros, or just eat it with a spoon! Tzatziki is a refreshing yogurt and shredded cucumber dip popular in Greece and the Middle East. It is typically served as part of a meze, …
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