We did.
1.5L of Greek style yogurt.
Before it went bad I decided to look up a few recipes to use it up.
Two that stuck out were Snickerdoodle Cake and Frozen Yogurt Bark.
Both turned out delicious!
- 2 tbsp cinnamon
- 6 tbsp granulated sugar
- 2 1/2 cups flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter softened
- 1 1/2 cups sugar
- 1/2 cup vegetable oil
- 3 eggs
- 1 tsp vanilla
- 1 cup Greek style labour
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Preheat oven to 180C and prepare 2 loaf pans.
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In a small bowl mix most of the cinnamon and 6 tablespoons of sugar together and set aside.
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In another bowl mix together flour, baking powder, salt and 1 teaspoon cinnamon and set aside.
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In your electric mixer (or a large bowl), cream the butter, sugar and oil on medium speed for about 1 minute.
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Add the eggs and mix.
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Add the vanilla and yogurt and mix until just combined.
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Add in the flour mixture and stir by hand until just combined.
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Scoop a 6th of the batter into each loaf tin, sprinkle a thick layer of cinnamon sugar over the batter, repeat 2 more times, ending with a cinnamon sugar layer.
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Bake for about 40-45 minutes.
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Remove from oven and allow to cool before removing from the tins.
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Serve warm with a little butter spread on.
Adapted from Betty Crocker
Got some Greek style yogurt left over? This is a really quick and easy way to use it up.
- 2 cups Greek Style Yogurt
- 2 tbsp honey You can add more or less depending on your taste
- 1/2 cup fillings/toppings of your choice raisins, craisins, nuts, marshmallows, frozen berries, fresh fruit
- 1/2 cup strawberry jam heated until runny
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Mix the yogurt and the honey until well combined.
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Add in any fillings you want.
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Line a baking sheet with wax paper or tin foil.
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Pour the yogurt onto the baking sheet. Thickness depends on you.
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Add desired toppings.
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Drizzle the strawberry jam over the top.
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Freeze for no less than 4 hours.
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Remove from freezer and break into pieces.
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Store in a sealed container in the freezer.