Among the staples in my refrigerator, a tub of yogurt ranks high. Not only do I reach for it every morning at breakfast, but I also find myself tossing it into my chicken salad for lunch, dolloping it on my soup for dinner, and most definitely incorporating it into my dessert.
Olive oil and a bit of fresh thyme add a wonderful savory note that balances out the honey in this Mediterranean-inspired cake. Top slices with fresh fruit and an extra dollop of yogurt for good measure.
This bark is really just sweetened Greek yogurt that's been spread out on a sheet pan, sprinkled with dried fruit and nuts, and frozen. That means it's ripe for experimentation: Feel free to add a pinch of cinnamon or another sweet spice, or swap in other dried fruit and nuts.
Adding a few spoonfuls of yogurt to buttercream not only gives it some flavorful tang, but it also adds moisture to the delicate cake.
A few tubs of your favorite vanilla frozen yogurt become a dinner party-worthy dessert when spread into a store-bought graham cracker crust and topped with Grand Marnier-spiked blueberries.
Whip together Greek yogurt, a splash of heavy cream, and a drizzle of honey and the result is a simple, velvety dessert that could just as easily make a luxe breakfast.
These elegant stacks are reminiscent of baklava, with the added bonus of dried fruit and lemon-scented yogurt. All the components can be made a few days ahead of time so all you really need to do at dessert time is just assemble them.
Simply dividing Greek yogurt and adding different quantities of cocoa powder is the secret to creating this eye-catching ombré effect for these creamy popsicles.
This lightly sweetened cake is so moist that it's almost like a bread pudding. That also means it keeps well for days, so definitely save leftovers for breakfast and snacking.
This sweet and tangy no-bake tart serves a whopping 2o to 24 people, so this is the perfect treat to break out when you're feeding a crowd.
Make sure you reach for whole-milk yogurt when making homemade frozen yogurt. The extra fat is crucial to a creamy product with no ice crystals.