157048 filled yogurt cake lemon ouzo Recipes

sweetened condensed milk, lemon yogurt, grated lemon , rind of, cool whip, thawed, angel food cake , cut into bite-sized pieces, fresh lemon juice, strawberries, fresh blueberries, fresh raspberry, flaked coconut, lightly toasted

all-purpose flour, baking powder, salt, plain yogurt, sugar, eggs, lemon peel, finely grated (packed), vanilla extract, vegetable oil

baking spray (cooking spray with flour), all-purpose flour, yellow cornmeal, baking soda, salt, unsalted butter, softened, sugar, lemon zest, freshly squeezed lemon juice, eggs, buttermilk or plain yogurt, sugar, lemon juice

butter, softened, cream cheese, softened, sugar, eggs, egg white, grated lemon peel, vanilla extract, fresh or frozen unsweetened blueberries, king arthur unbleached all-purpose flour, divided, baking powder, baking soda, salt, lemon yogurt, sugar, lemon juice

cream cheese, softened, sugar, carton lemon yogurt, shredded lemon peel, all-purpose flour, sugar, baking powder, salt, ground nutmeg or 1/4 tsp mace, butter, eggs, slightly beaten, milk, almond extract, sugar, all-purpose flour, butter, chopped pecans or 1/2 cup sliced almonds

boiling water or 1/2 cup orange juice, sugar-free lemon gelatin, fat free cream cheese or 1/2 cup reduced-fat cream cheese, sugar-free lemon yogurt or 1 1/2 cups regular fat-free lemon yogurt or 1 1/2 cups lemon low fat yogurt, fat-free whipped topping or 2 cups light whipped topping

cubed angel food cake, lemon yogurt, whipping topping, divided, mixed fresh berries, lemon peel , optional

butter or 1/2 cup margarine, sugar, eggs, salt, vanilla, flour, baking powder, baking soda, buttermilk (i use lemon juice in regular milk)

pumpkin (not filling), yellow cake mix (or carrot cake mix), canola oil, eggs, molasses, ground nutmeg, ground cinnamon, raisins (optional), walnut pieces (optional)

cake flour, baking powder, baking soda, salt, granulated sugar, egg, butter, nonfat plain yogurt, almond extract, almonds, for topping (optional)

yellow cake mix, instant vanilla pudding, water, eggs, butter flavoring (optional), cinnamon, sugar, chopped nuts (i prefer sliced almonds), oil

raspberry pie filling, yellow cake mix (regular size), water, canola oil, vanilla ice cream , optional

eggs, separated, caster sugar, vanilla pod, seeds from, greek yogurt, lemon , juice and rind of, grated, flour, pistachios, shelled and chopped, creme fraiche, passion fruit or fresh berries

oranges, lemons, sugar, all-purpose flour, cream of wheat (not instant ) or 1 cup farina, baking powder, baking soda, unsalted butter, granulated sugar, eggs, greek yogurt or 1 cup sour cream, sugar , for dusting

butter plus 1 tbsp for greasing the pan, granulated sugar, all-purpose flour, baking soda, salt, plain, whole milk yogurt, eggs, lemon zest, lemon juice, pure vanilla extract, water, granulated sugar, juice of 1/2 lemon and a few grates of zest, grates whole nutmeg, ground cinnamon, heavy cream, semisweet chocolate chips, sugar, unsalted butter , cut into pieces, almond extract

water, dried lavender (available at specialty spice and asian grocery stores), all-purpose flour, baking powder, baking soda, salt, unsalted butter, at room temperature, granulated sugar, freshly grated lemon zest, eggs, freshly squeezed lemon juice, yogurt plain or lemon or sour cream, prepared icing, dried lavender, water

cream cheese, softened, sugar, carton lemon yogurt, shredded lemon peel, all-purpose flour, sugar, baking powder, salt, ground nutmeg or mace, butter, eggs, slightly beaten, milk, almond extract, sugar, all-purpose flour, butter, chopped pecans or sliced almonds

lemon chiffon cheesecake, graham cracker crust, chopped pecans, butter, melted, cream cheese, sugar, eggs, prepared lemon pie filling, sour cream, lemon zest, fresh raspberries & blueberries, crumble the pie crust into a mixing bowl and combine with pecans and, butter. press into a springform pan and bake at 350 degrees for 5, minutes. in a bowl, combine the cream cheese and sugar and beat, until fluffy. add eggs 1 at a time. reserve 1/2 cup of the lemon, pie filling and add the rest to the cream cheese mixture along with, sour cream and lemon zest. blend and pour into crust. bake at, degrees for 60 to 70 minutes , adding a pan of water to the oven, minimize cracking. remove cheesecake from the oven ; run a knife, gently around the sides of the pan. cool and refrigerate covered, overnight. before serving, spread reserved 1/2 cup lemon pie filling, over top of cheesecake. serve with fresh berries.