Recipes using fat free yogurt
40 Recipes to Make with Yogurt
Packed with bone-boosting calcium and gut-healthy probiotics, tangy yogurt is worth putting in your regular rotation. Plain low-fat and Greek varieties will give you the biggest health bump. Try them in these delish dishes today!
2 / 40
When it’s too hot to eat inside, I head out to the patio. Shred some rotisserie chicken and toss with mango, watermelon and grapes for an ooh-ahh healthy chicken salad. —Barbara Spitzer, Lodi, California
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3 / 40
We all need a quick meal that's deliciously healthy. I marinate the chicken before I leave for work, and when I get home, I grill the chicken and make the relish. My husband loves the spicy flavor. To amp up the heat, add more crushed red pepper flakes. —Naylet LaRochelle, Miami, Florida
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4 / 40
For this lovely golden cake, I use fat-free yogurt to trim the calories. It's a comforting dessert for days when it's warm enough to dine outside. —Lauren Gilmore, Pennington, New Jersey
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5 / 40
Before my baby was born, I was in nesting mode and made lots of freezable recipes like these creamy red potatoes. The yogurt is a healthy swap for sour cream. —Valerie Cox, Secretary, Maryland
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6 / 40
Here's a fantastic outdoor appetizer to kick-start your summer get-togethers. We double or triple the ingredients when we host parties. —Josee Lanzi, New Port Richey, Florida
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7 / 40
It's so simple and easy to make your own frozen Greek yogurt, you might even want to get the kids in on the fun. —Taste of Home Test Kitchen, Greendale, Wisconsin
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8 / 40
I created my own cauliflower recipe in honor of my grandma, who taught me to love this delicious and healthy vegetable. She cooked with it all the time.—Lidia Haddadian, Pasadena, California
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9 / 40
For a taste of a southern classic, we make sweet potatoes stuffed with pulled pork and coleslaw and manage to sidestep the calorie overload. —Amy Burton, Cary, North Carolina
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10 / 40
Appetizers really don’t get any easier than this. These shooters can be made ahead, they’re colorful, and they won’t weigh you down. Top with a small dollop of yogurt for a little more tang. —Jacyn Siebert, San Francisco, California
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11 / 40
This chunky potato salad is a great dish for a family picnic or on a night when you're grilling out. The homemade dressing makes it extra delicious. —Michelle Gurnsey, Lincoln, Nebraska
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12 / 40
These pumpkin pancakes are also delicious served with butter or whipped topping and a sprinkle of pumpkin pie spice. Freeze any extras in a single layer on a cookie sheet, then store in a freezer bag. They're great fresh out of the toaster! —Mindy Bauknecht, Two Rivers, Wisconsin
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13 / 40
I've been working on developing healthier recipes that still taste fabulous—and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you! —Charlotte Cravins, Opelousas, Louisiana
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14 / 40
Our family absolutely loves zucchini, especially when we grow it ourselves. We’ve found many ways to use it, including this spiced cake that’s super moist and chocolaty good. —Sue Falk, Warren, Michigan
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15 / 40
Pair crunchy toppings with smooth vanilla in this apple salad with yogurt recipe. You'll love this creative combination! —Kathy Armstrong, Post Falls, Idaho
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16 / 40
Looking for a low-carb entree ideal for company? Consider this specialty. It won a local recipe contest and was featured on a restaurant's menu. The creamy sauce adds a flavor punch. —Ellen Cross, Hubbardsville, New York
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17 / 40
Here’s my go-to whenever we have brunch guests. If I have extra berries, I just make a fruit salad for later. —Dawn Jarvis, Breckenridge, Minnesota
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18 / 40
Bow tie pasta with strawberries makes a refreshing salad, especially with a little chopped mint. I multiply it for brunches, potlucks, even tailgates. —Barbara Lento, Houston, Pennsylvania
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19 / 40
This delicious dip is full of flavor, color and crunch, but not full of calories. There's mild sweetness from the honey with a bit of heat at the end from the pepper flakes. If spicy food is your thing, feel free to add an extra dash of pepper. —Jeanne Holt, Mendota Heights, Minnesota
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20 / 40
Add butternut squash to chili for a tasty, filling, energy-packed dish your whole family will love. Mine does! —Jeanne Larson, Mission Viejo, California
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21 / 40
My mom made this cake for my birthday one year because carrot cake is her favorite. Turns out, it's my favorite, too! Now when I make it, I love it with lots of spice. The pumpkin pie spice is a perfect shortcut, but you could use a custom blend of cinnamon, ginger, nutmeg and cloves. —Jaris Dykas, Knoxville, Tennessee
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22 / 40
I’ve tended a garden for decades, and these colorful “boats” made from cucumbers hold my homegrown tomatoes, peas and dill. It’s absolute garden greatness. —Ronna Farley, Rockville, Maryland
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23 / 40
This "skinny" version of Cobb salad has all the taste and creaminess with half the fat and calories. You can skip the coleslaw mix and do all lettuce, but I like the crunch you get with cabbage. —Taylor Kiser, Brandon, Florida
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24 / 40
These are my husband's favorite muffins so I love to keep them on hand. They freeze and reheat beautifully. Just warm them in the oven for 30 seconds and you're ready to go! —Amber Cummings, Indianapolis, Indiana
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25 / 40
Raita, an Indian condiment made with yogurt, elevates this vegetarian dish to a satisfying gourmet wrap. If you're in the mood to experiment, try diced mango or cucumber for the pineapple and add fresh herbs like cilantro or mint. —Jennifer Beckman, Falls Church, Virginia
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26 / 40
Give your celebration a tropical flair with this exotic variation of banana bread. It’s quick to prepare, giving you plenty of time to focus on other holiday details. —Katherine Nelson, Centerville, Utah
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27 / 40
The cooling effect of mango and Greek yogurt meets jalapeno spice in this snappy take on a slaw. To ensure ripeness, you may want to buy your mango a day or two ahead. —Jenn Hall, Collingswood, New Jersey
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28 / 40
My daughter started making these as a "healthy" alternative to cookies since we seem to like cookies of any kind. I've never been able to eat just one, so this recipe seemed perfect for us. —Nichole Jones, Idaho Falls, Idaho
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29 / 40
My strategy to get picky kids to eat healthy: Letting everyone assemble their dinner at the table. We love these easy meatball wraps, topped with crunchy veggies and peanuts, sweet raisins, and a creamy dollop of yogurt. —Jennifer Beckman, Falls Church, Virginia
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30 / 40
This is the perfect guilt-free version of a classic dessert. My friends even say that they prefer my lighter recipe over other tiramisu.—Ale Gambini, Beverly Hills, California
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31 / 40
No one will miss the meat when you dish up these satisfying burritos bursting with a fresh-tasting filling. They’re fast to fix and won’t put a dent in your wallet. —Sharon W. Bickett, Chester, South Carolina
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32 / 40
These muffins taste like a favorite pie of mine. The meringue adds a unique flavor.—Nancy Kearney, Massillon, Ohio
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33 / 40
Start this breakfast the night before so you can get a few extra z's in the morning. My husband adds coconut to his, and I stir in dried fruit. —June Thomas, Chesterton, Indiana
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34 / 40
Even my picky daughter loves this one! My yogurt dressing on crunchy veggie salad makes a cool and creamy side dish. —Lynn Cluff, Littlefield, Arizona
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35 / 40
This dream of a dessert tastes extra good on a busy day—you can make it ahead of time! If you don't have fresh peaches handy, subbing three cups of the canned ones works, too. —Christina Moore, Casar, North Carolina
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36 / 40
We pull a bunch of ingredients from our garden when we make this baby kale salad with zucchini and sweet onion. The yogurt dressing layers on big lime flavor. —Suzanna Esther, State College, Pennsylvania
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37 / 40
I’m a big fan of coffee cake, but I wanted to come up with a lighter version. This rendition has less fat and sugar, but it still tastes great. It’s a fabulous addition to breakfast! —Lisa M. Varner, El Paso, Texas
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38 / 40
The simple citrus and poppy seed dressing in this fruit medley really dresses up the refreshing mix of berries and melon. —R. Jean Rand, Edina, Minnesota
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39 / 40
These fruit tarts are so refreshing on a hot summer day! They are extremely healthy and convenient, and just a few ingredients means they're easy to make, too. —Bethany DiCarlo, Harleysville, Pennsylvania
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40 / 40
Old-fashioned pear spice cake is a wonderful ending to a meal. It's not too heavy or rich, but the moist treat is brimming with flavor.—Audrey Golden, Cary, North Carolina
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Originally Published: May 16, 2018
Kristin Sutter
A big fan of homegrown cooking, Kristin has been a writer and editor for nearly 20 years. She has mastered the art of learning from her inexpert riffs on other people's truly good recipes.
HEALTHY YOGURT CAKE (one-bowl) easy and inexpensive
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Who doesn’t love a simple and delicious yogurt cake that’s so easy to prepare and involves hardly any cleaning up? All you have to do is mix a few cheap ingredients, all in one bowl, and bake.
The result? A moist and mouth-watering cake loaded with yogurt and with hints of lemon and fruit jam.
This cake is a must, not only is it good, low sugar, and packed with nutrients, but it’s also inexpensive and super easy to mak
Jump to recipeFriends, this is a foolproof recipe to keep in your back pocket and perfect for any occasion. I baked it thousands of times and it always turns out lovely.
Watch how to make it
What ingredients you need
- Yogurt
- Eggs
- All-purpose flour or spelt flour
- Baking powder
- Unrefined cane or regular sugar
- Vegetable oil
- Lemon zest
- Pinch of salt
- Vanilla essence
- Apricot or orange jam (optional)
HOW TO MAKE A YOGURT CAKE
- Mix eggs and sugar in one bowl
- Stir in vegetable oil, yogurt, lemon zest, and vanilla essence
- Whisk flour, baking powder, a pinch of salt and add to the bowl
- Mix dry ingredients and wet ingredients until just combined
- Scrape the batter into the prepared loaf pan and bake for about 35-40 minutes.
- Brush with warm apricot or orange jam.
- Enjoy!
WHY CLEVER?
It’s one of the simplest healthy cake you can bake for the whole family, in no time and inexpensive: less than $ 4 (8 servings)!
Added bonus?
It’s loaded with yogurt which is highly nutritious, low on calories, and rich in calcium, great for your bones, teeth, hair, skin, nails. I love plain yogurt and try to avoid added sugar, sweeteners, flavors, and fake fruits.
It’s low sugar. I usually choose unrefined cane sugar, less processed than white sugar, but you can use any sugar you have on hand. However, the healthiest tip is reducing the amount of added sugar, whatever it is.
When it comes to cakes, expeller-pressed canola oil (or cold-pressed olive oil) is my choice. This oil is naturally produced by mechanically squeezing (pressing) the canola seeds and it doesn’t go through an insane amount of processing with chemical solvents.
RECIPE TIPS & FREQUENT ASKED QUESTIONS
WHAT KIND OF YOGURT CAN I USE?
Plain, low-fat, or flavored yogurt with a “pourable” consistency works well in this recipe. However, I find the real Greek yogurt is too thick and gives a denser texture.
CAN I USE GLUTEN-FREE FLOUR INSTEAD OR REGULAR FLOUR?
Yes, I tested the recipe using only rice flour and it turned out well. See notes on the recipe card.
Eggs: possibly use eggs at room temperature and make sure the yogurt is not too cold. The ingredients should be more or less at the same temperature, this is a way to avoid a curdling batter. But if that happens, don’t worry too much and bake it anyway.
Do not overmix the batter because working flour too much can produce gluten, which creates a dense and rubbery cake.
Flavor
I love the zesty lemons, they are always in my fridge alongside my yogurt, hence if I run out of creativity or ingredients, lemon yogurt cake is what I happily end up with. But this yogurt cake is actually a blank canvas for many other delicious ingredients. You can add to this recipe dark chocolate chips, spices, orange zest or whatever you like most.
Glaze
It’s totally optional, but it’s so simple to make and I love it.
I put some apricot or orange jam into a small saucepan. I heat gently over low heat until the jam has melted, and if it looks too thick I adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, I brush the yogurt cake straight away. Easy peasy.
Leftovers
It keeps well for up 3-4 days at room temperature, in an airtight container. But do not refrigerate: refrigeration dries this cake out! It’s also freezable: wrap the cake, or slices of cake, in plastic wrap (clingfilm), store in an airtight container and freeze for up to 1 month.
MORE EASY HEALTHY CAKES?
- Chocolate & beetroot cake
- Strawberry bread
- Blender healthy carrot cake
- 20 healthy cake recipes
If you make this delicious and easy yogurt cake, let me know! Leave a comment, rate it, or tag a photo #theclevermeal on Instagram. I would love to hear from you!
Print Recipe4.90 from 57 votes
HEALTHY YOGURT CAKE
Mix a few cheap ingredients in one bowl and bake the easiest yogurt cake ever, so delicious, moist, with hints of lemon and fruity jam. Plus, it's low sugar and packed with yogurt.
*The recipe has been updated for more deliciousness!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Breakfast, Dessert
Keyword: yogurt cake
Servings: 8
Calories: 287kcal
Author: Katia
- 1 cup (250gr) plain yogurt
- 2 leveled cups (250gr) all-purpose flour or light spelt flour (I mixed both)
- 1/2 cup (100gr) white or unrefined cane sugar
- 1/2 scant cup (approx 80gr) vegetable oil (I used canola oil)
- 2 eggs, at room temperature
- 2 tsp baking powder
- 1/2 Tsp Vanilla essence
- 1-2 Lemon, zest*
- 1 pinch salt
JAM GLAZE
- 3 Tbsp apricot or orange jam
Preheat the oven to 350F°/180C° and place the rack in the middle position.
Grease a 9x5x2.5 inch loaf pan with butter, cooking spray, or simply line the pan with parchment paper (in this case there's no need to grease the pan).
Mix eggs and sugar, then add oil, lemon zest, vanilla essence and mix again. Add yogurt (not very cold) and mix it into a smooth consistency. All in one bowl.
Whisk flour, baking powder and a pinch of salt together and add to the wet batter until just combined.
Scrape the batter into the prepared loaf pan and smooth the top.
Bake for about 35-40 minutes, until a skewer inserted into the center of the cake comes out clean.
When the cake is done, remove it from the oven and place on a wire rack to cool.
You can serve it plain or brushed with some quick and easy jam glaze which adds a lovely shine and flavor.
I glazed this cake brushing some warm orange jam on top (see notes)*.
- Flour: you can use white whole wheat, spelt, rice flour or all-purpose flour. Personally, I prefer mixing light spelt flour and all-purpose flour.
- Gluten-free flour: I tested the recipe using rice flour and it turned out well. I stirred the four into the batter and mixed well until smooth, then I baked it 5 minutes longer. It had a good rise and lovely flavor. However, it might be a bit less moist than its regular version, but perfectly enjoyable and not dry.
- Lemon flavor: add the zest of 2 large lemons if you prefer to boost the lemon flavor.
- Fruit glaze: put 3 tablespoons of apricot or orange jam into a small saucepan. Heat gently over low heat until the jam has melted and If it looks too thick adjust the consistency with a tiny bit of warm water. When the glaze is the consistency of runny honey, brush the yogurt cake straight away.
- Baking the cake in a round pan rather than a loaf pan reduces the baking time (approx 30-35 minutes).
- Keeps well for 4 days at room temperature, in an airtight container.
- Do not refrigerate (refrigeration dries this cake out!)
- Freezable.
NOTE: nutritional values are calculated without the jam glaze and are estimates only.
Calories: 287kcal | Carbohydrates: 38g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 45mg | Sodium: 158mg | Potassium: 97mg | Fiber: 1g | Sugar: 14g | Vitamin A: 90IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 2mg
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Low fat yogurt contains calcium, saturated fatty acids. Yogurt improves metabolism. It is used for preparation of sauces, desserts.
5 frozen yogurt recipes - Live!
Benefits and basis of frozen yogurt
Frozen yogurt is not only tasty but also healthy dessert. Unlike traditional ice cream, yogurt is quickly digested, normalizes the intestinal microflora, strengthens the immune system, saturates the body with protein - a building material for cells, and calcium - necessary for bones. In addition, berries and fruits are used in the preparation, the vitamins of which are well preserved when frozen.
The base of the dessert is yogurt. But its peculiarity is in a large amount of liquid in the composition, which turns into ice when frozen and makes the texture of the dessert not creamy. There are several ways to solve the problem.
- Drain the liquid from the yoghurt. Hang cheesecloth over a bowl and put yogurt in it so that all the liquid is glass in a few hours. After that, mix with a little cream - this will improve the consistency of the product.
- Use Greek yogurt - it's much thicker and creamier than regular yogurt. Or opt for whole milk yogurt with as much fat as possible (it's definitely better than butter and eggs from traditional ice cream).
- Add cornstarch or cream cheese.
- Sweeten. At the end, the dessert is always less sweet than the fruit or berries from which it is made, so the sweetener is needed not only for the consistency, but also for the taste of the dish. Honey, agave syrup, or maple syrup can be used, and dessert makers use corn syrup.
To prepare a dessert, you need to mix yogurt with fruits or berries until smooth using a blender or mixer.
How to freeze yogurt
Freeze the yoghurt after preparation. Here you can experiment endlessly. For example, you can pour the liquid into a pastry bag and pour it into a pre-chilled form in the form of drops of different sizes - this will turn out to be an original dessert.
Another option is to use any mold: for cakes or ice, for drinks or ice cream. If you freeze yogurt in a wide and almost flat baking dish, the dish will freeze faster, and when serving, you can scoop the yogurt into neat balls with a spoon.
If you are freezing a large amount of yogurt, try to stir or whisk it every 20-30 minutes until it thickens completely. The dessert can be stored in the freezer for up to a month.
Five Low Calorie Recipes
Fruit Yogurt
Ingredients . 800 g frozen fruit, 150 g Greek yogurt, 3 tbsp. honey, 2 tsp vanilla extract.
Manual . Blend the ingredients in a blender or food processor for about 5 minutes. Serve immediately or freeze within 6 hours.
Mango yoghurt
Ingredients. 4 pcs. mango (or 1 pack frozen), 90 g cane sugar / honey / agave syrup, 1 tsp. lemon juice, 400 g natural yogurt.
Manual. Peel and finely chop the mango, mix with the sweetener and leave warm for an hour to release the juice from the mango. Add 400 g of yogurt and lemon juice, mix everything with a blender until smooth. Freeze for about 5 hours.
Peach yoghurt
Ingredients . 700 g fresh peaches (or 1 pack frozen), 150 g fat-free yogurt, 1 tbsp. lemon juice, 3 tbsp. honey or agave syrup.
Manual . Mix the ingredients in a blender or food processor for 3-4 minutes. Serve immediately or freeze in an airtight container.
Kiwi Strawberry Yoghurt
Ingredients .