By: Nicole E Benet @nicoleebenet
Preheat oven to 350°F (175°C)
Mix all ingredients until smooth
Pour into a greased baking loaf pan, 8.5" x 4.5"
Bake for 30 minutes or until golden
Let cake cool completely
For the topping, spread the 1/4 cup of yogurt on top of the cake, then sprinkle blueberries over. Slice and enjoy.
Magic Shell is the ultimate ice cream topping. It takes @pastrywithjenn back to her childhood, drizzling it over ice cream and cracking it once it freezes. The classic flavor is chocolate, but for this recipe, she used white chocolate to flavor with raspberry and matcha powders. The coconut oil melts when heated but solidifies at room temperature, contributing to the crackability.
This Savory Greek Yogurt Bowl with chili oil is a simple, satisfying way to enjoy our Organic NonFat Greek Yogurt beyond breakfast. Topped with roasted red peppers, crispy cucumbers, jammy eggs, and bright sumac onions, it brings together creamy texture and bold, fresh flavor in every bite.
Spring has arrived, and this Puff Pastry Tart is the perfect way to celebrate it. @PastrywithJenn layers whipped ricotta and our Organic Whole Plain European-Style Yogurt for an extra-creamy base, then tops it with fava beans and peas for a tart that’s as beautiful as it is effortless.
