Blueberry Yogurt Cake

I’m wrapping up #CookOutWeek with dessert! I mean you can’t go to a picnic without a little sweet treat to end the day. This blueberry yogurt cake was packed full of blueberries with a hint of lemon in a rich cake. We all loved it and it was eaten way too quickly! I will definitely be making this cake again this summer. The only change I’ll make is to make the glaze a little bit thicker.

What’s your favorite way to end a picnic dessert? Cake, brownies, smores or ice cream?

Blueberry Yogurt Cake | Join Us, Pull up a Chair

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Peanut Butter Yogurt Dip – The Secret Recipe Club

It’s time for Group C’s reveal for the Secret Recipe Club! This month my assignment was Debbi Does Dinner…Healthy & Low Calorie. Debbi’s blog focuses on delicious dinner options that are 500 calories or less…and you’re not going to be hungry after them, they’re super filling. Debbi is also the hostess for our group and it’s always an honor to have the group hostess as your assignment for the month!

I had a hard time deciding on a recipe. We’ve been doing a lot of grilling and it’s been simple meals – a meat and grilled veggies with a side salad. After digging around, I found this recipe for Peanut Butter Dip. My daughter started camp for the summer since school was done last week, so now I have to make her lunch every day of the week. I’ve been looking for different snacks for her to take along and this recipe for dip was perfect! She can dip pretzels or celery in it and I know it will keep her full all afternoon. I’ve been eating it with sliced apples…it’s the perfect little treat after dinner! I’m thinking I might try it with almond butter next time I make it.

Peanut Butter Yogurt Dip | Join Us, Pull up a Chair

1/2 cup plain, nonfat greek yogurt
1/2 cup peanut butter
3/4 tsp cinnamon
1 tsp honey

In a medium bowl, mix all the ingredients together. Debbi added mini chocolate chips to her recipe, but I was completely out of any type of chocolate chips (tragedy!) so I omitted them. I placed it back in the refrigerator to chill it down, but you can eat it at room temperature too.

Click on the icon below to check out all the other recipes from my fellow bloggers from Group C!

Peach Yogurt Crumb Pie Bars – The Secret Recipe Club

It’s one of my favorite times of the month – Group B’s reveal of the Secret Recipe Club! This month, I was assigned An Affair from the Heart….ironic since I was Michaela’s assignment last month. I had a hard time narrowing down a recipe this month – there were so many choices. I was planning to make shrimp pad thai wonder pot, but I needed more ingredients than I thought…..so I decided to go strawberry cream cheese crumb pie bars, but changed it up a bit.

I changed out the strawberries for peaches and the sour cream for greek yogurt. I had the yogurt for another recipe but figured it would be a good substitute for the sour cream. It made a great dessert for my Mother’s Day dinner (yes, I’m blogging about this the night before a reveal). Everyone enjoyed it and I’m definitely going make it again, but stick with the original recipe and see how it comes out.

1 stick unsalted butter, melted and cooled to room temperature
1 1/2 cup flour
1/2 cup brown sugar
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
20 oz can of peach pie filling
1/2 cup plain Greek yogurt
1/4 cup sugar
1 Tbsp flour
1 egg
1/2 tsp vanilla

Preheat oven to 375 degrees. Line a 8×8 baking pan with parchment paper and spray with non-stick cooking spray.

In a medium bowl, combine the flour, brown sugar, baking soda, baking powder and salt until well mixed. Pour the melted and cooled butter into the dry mixture to create the crust. The dough will be crumbly. Firmly press  3/4 of the crust into the bottom of the baking pan. Set aside.

In another bowl, combine the yogurt, sugar, flour, egg and vanilla. Pour the mixture over the crust and spread evenly. Spoon the pie filling over the yogurt layer and swirl slightly to mix the yogurt and pie filling.

Sprinkle the remaining crust on the top. Bake for 25 to 30 minutes or until the top is golden brown. Allow to cool for 10 minutes a wire rack and then transfer to the refrigerator to cool completely. Cut into pieces and serve. Keep leftovers in the refrigerator for up to 3 days…though I’m not sure they’ll last that long!