OREO YOGURT CUPS RECIPES
OREO YOGURT CUP RECIPE - SIMPLE CHINESE FOOD
Oreo Yogurt Cup
Provided by Heart is a foodie
Total Time 5 minutes
Yield 1
Number Of Ingredients 4
Steps:
- Oreo went to his heart and smashed Oreo to pieces.
- Pour crushed Oreos into the cup.
- Add diced mango and yogurt.
- Spread another layer of Oreo, add diced mango and yogurt, and finally spread another layer of Oreo.
- Add mint leaves to decorate.
OREO AND YOGURT PIE WITH HONEY & FRESH BERRIES RECIPE ...
Although as simple and easy to prepare as can be, the flavor of this pie is exquisite, not too sweet and a bit tart at the same time, and the yogurt filling is as light, smooth and creamy as no other.
Provided by Chef's Opinion
Categories Date Night Pescatarian Vegetarian Baked Goods Baking Easy Quick and Easy Shellfish-Free Weekend Project Soy-Free Valentine's Day Mothers' Day Oven Fish-Free Peanut-Free Tree Nut-Free Tomato-Free
Total Time 1800S
Yield 6
Number Of Ingredients 12
Steps:
- To make the filling, whisk the Egg (3) and Pure Vanilla Extract (1 teaspoon). Whisk in the Greek Yogurt (1 1/2 cup), and Honey (1/2 tablespoon).
- Separate the extra Egg (1) yolk.
- Brush the bottom of the Oreo® Pie Crust (to taste) thinly with the beaten Egg Yolk and Salt (1 pinch).
- Bake the crust 3 minutes.
- Add the filling to the crust.
- Preheat the oven to 375 degrees F (190 degrees C).
- Place the pie into a preheated 375 degrees F (190 degrees C) oven and bake until the filling is set around the edges, but, when the pan is nudged, still quivers like soft Jell-O in the center, 15 to 20 minutes.
- Check often in the last few minutes, as over-baking will destroy the silky-smooth texture of the filling.
- Cool the tart on a rack.
- Garnish with Honey (to taste), Whipped Cream (to taste), Fresh Mixed Berries (to taste), Unsweetened Cocoa Powder (to taste), and Caster Sugar (to taste). Serve and enjoy!
Nutrition Facts : Calories 18 calories, ProteinContent 1.6 g, FatContent 1.0 g, CarbohydrateContent 0.7 g, SugarContent 0.7 g, SodiumContent 11.2 mg, SaturatedFatContent 0.4 g, TransFatContent 0.0 g, CholesterolContent 21.6 mg, FiberContent 0.0 g, UnsaturatedFatContent 0.6 g
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