The best recipes for baking yogurt

Yogurt baking is interesting in itself because it has such a unique taste, so it is difficult to confuse it with any other baking. It is low-calorie and universal: adults and children are delighted with it. And what else does a housewife who spent half a day in the kitchen need, other than recognizing her skills and thanking her for the time well spent? We offer you interesting recipes for yogurt pastries.

Yogurt cookies

What is required:

  • sifted flour - 0.45 kg;
  • yogurt (natural) - a glass;
  • butter (not spread) - 0.075 kg;
  • egg - 1 pc.;
  • baking powder - 0.015 kg;
  • cane sugar - 0.005 kg.

What to do:

  1. Pour flour, baking powder and salt into one bowl.
  2. Put butter to them, chop with a knife.
  3. Pour yogurt, knead the dough. Make it a thin layer.
  4. The shape that you prefer is to cut cookie blanks from the layer.
  5. Lubricate the resulting workpiece with a scrambled egg.
  6. Sprinkle with granulated sugar at the end.
  7. Preparation: disperse the oven to 170 ° C bake for a quarter of an hour.

Yogurt muffins

What is required:

  • sifted flour - 0.045 kg;
  • oil (not spread) - 0.04 kg;
  • any fruit yogurt - half a cup;
  • eggs - 2 pcs.;
  • sugar - a glass;
  • baking powder - 0.005 kg;
  • raisins - 0.095 kg.

What to do:

  1. Grind the butter thoroughly with sugar, chicken eggs. To salt.
  2. Pour in a little wheat flour, baking powder. Stir all ingredients thoroughly with a mixer.
  3. Take any of your favorite fruit yoghurts, pour it into the dough, mix well until smooth.
  4. Add raisins soaked in distilled water, which, if desired, can be soaked not in water, but in cognac. The taste of alcohol will not be felt, but cognac will give the muffins a refined aftertaste.
  5. Prepared portioned cupcake molds, lubricated with refined oil, pour dough. Put the molds on the frying sheet and send to the frying cabinet, dispersed to 180 ° C.
  6. Cook cupcakes until golden brown.

Yogurt Meringues

What is required:

  • egg whites - 7 pcs.;
  • the smallest sugar - 0.4 kg;
  • salt;
  • vanilla - wand;
  • cream 38% - 0.2 l;
  • yogurt - 0.2 l;
  • peaches - 4 pcs.;
  • pink petals to taste.

What to do:

  1. Take 6 proteins and 0.3 kg of fine sugar, beat them with a mixer or blender, adding 1 g of soda to solid peaks.
  2. Transfer to a previously prepared frying sheet, covered with parchment, in the form of two rounded cakes.
  3. Bake in the oven at 120 ° C for exactly one hour.
  4. To prepare the cream, you need to beat the yolks with 0.05 kg of sugar, add yogurt and vanilla seeds, stir.
  5. Beat 1 egg white with a mixer with the remaining sugar.
  6. Disassemble the pink buds. Smear the petal behind the petal with a broken protein. It is more convenient to do this with a brush. After the petal is missed, dip it in granulated sugar, carefully lay out the frying sheet, covered with parchment. Load the petals into the oven. Keep there for 5 minutes at 120 ° C.
  7. Peaches to wash. Eliminate the bone. Cut into slices.
  8. Coat both meringues with cream. Spread half the peaches on it. Cover with a second meringue. Lubricate with cream, put peaches. Spread the baked petals on the surface.

Yogurt Pudding

What is required:

  • natural yogurt - 0.5 l;
  • condensed milk - 0.38 l;
  • oil or any spread.

What to do:

  1. Take any yogurt that you like best, a can of condensed milk, combine in one container. To stir thoroughly.
  2. Transfer to a greased, parchment-lined baking dish.
  3. Cook in the oven at a temperature of 160 ° C until the top acquires a golden hue.
  4. Remove the pudding from the oven, refrigerate, transfer to refrigerator.

The recipe for this baking can be optionally supplemented with finely chopped prunes, grated coconut or any fruit.

Yogurt Souffle with Peaches

What is required:

For cake:

  • potato starch - 0.05 kg;
  • flour - 0.05 kg;
  • baking powder dough - 0.008 kg;
  • sugar - 0.1 kg;
  • vanillin - 0.005 kg;
  • eggs - 2 pcs.

For souffle:

  • egg white;
  • gelatin - 0.02 kg;
  • peach yogurt - 0.4 kg;
  • canned peaches - 1 jar;
  • sugar - 0.05 kg;
  • whipping cream (35-38%) - 0.2 l;
  • peach juice (from a can) - 0.1 l.

Jelly Decor:

  • instant gelatin - 0.01 kg;
  • multivitamin juice - 0.4 l;
  • coconut flakes.

What to do:

  1. Speed ​​up the oven to 180 ° C.
  2. Take a detachable round shape. Spread it with margarine. Remove yogurt from the fridge in advance to bring it to room temperature.
  3. Sift the flour. Stir it with potato starch. Pour dough baking powder to them, sift again.
  4. Break eggs into a separate bowl. Pour sugar and vanilla. Beat with a mixer until white foam.
  5. Gently combine with flour, move the dough into a baking dish. Cook medium-thick cakes.
  6. Dilute gelatin in very hot juice, constantly stirring.
  7. Stir yogurt with sugar.
  8. Wait until the juice with gelatin is completely cooled, pour a thin stream into yogurt. Put the mixture in the refrigerator for a while.
  9. Remove the peaches from the can, drain the remaining juice. Cut into medium-sized cubes.
  10. Beat the cream with a mixer into a thick, stable foam.
  11. Beat egg whites separately with a couple of drops of fresh lemon juice until lush.
  12. When the yogurt begins to set, remove it from the refrigerator. Take the mixer and beat it at medium speed so that there are no lumps.
  13. Next, continuously stirring the yogurt, introduce whipped cream into it. Then, again, continuously stirring, add beaten egg white. In conclusion, put peaches.
  14. Put the finished cake into a dish, ring it with a baking dish ring, close the latch.
  15. Carefully move the cream to the surface of the cake and level it.
  16. Put the cake in the refrigerator for 4 hours.
  17. Prepare the juice sauce. Heat the juice to be very hot, but not boiling. Dissolve gelatin in it, cool.
  18. Pour the sauce onto the surface of the cake.
  19. Move the finished cake in the refrigerator overnight.

You can decorate with coconut and fruits.

Yogurt Buns

What is required:

  • instant yeast - 0.011 kg;
  • wheat flour - 0.33 kg;
  • sea ​​salt - 0.003 kg;
  • warm water - 0.1 l;
  • honey - 0.015 kg;
  • natural yogurt - 0.13 l;
  • refined vegetable oil - 0.035 l;
  • egg - 1 pc.;
  • sesame.

What to do:

  1. In hot water, dilute honey. Stir with yogurt.
  2. Put all the ingredients in the vat of the bread maker. Pour yogurt mixture and oil into it. In the Dumplings mode, prepare the dough.
  3. Put the dough on a floured worktop. Form a ball. Cover it with a towel. Move to a warm place for half an hour.
  4. Knead the dough. Portion it into 8 equal parts.
  5. Form round buns or you can (as you like) give them the shape of pies.
  6. Put the buns in a baking dish with low sides, lined with parchment paper. Set aside for half an hour.
  7. Coat the top of the buns with a scrambled egg, sprinkle with sesame seeds.

Sweet cake on strawberry yogurt (video)

Once again, your table has replenished with another tasty novelty. Continue to please your near and dear ones, they will answer you in the same way - love and warmth. And the news on your desk will never translate, at least until the flight of fantasy is unlimited.