EgglessCooking.com | Eggless Recipes | Eggless Baking » yogurt recipes http://www.egglesscooking.com Great collection of Eggless Recipes under one roof. Wed, 18 Nov 2009 12:21:55 +0000 en hourly 1 Fudge Brownies Using Yogurt As Egg Substitute http://www.egglesscooking.com/2009/04/13/fudge-brownies/ http://www.egglesscooking.com/2009/04/13/fudge-brownies/#comments Mon, 13 Apr 2009 10:50:21 +0000 Madhuram http://www.egglesscooking.com/?p=1610 Bake fudgy egg free brownies using store bought brownie mix and yogurt.]]>
fudge brownies

I had a brownie mix lying in the pantry and decided to bake it using yogurt instead of eggs. Yay! it works! The brownies were fudgy and gooey. I simply followed the directions in the pack but substituted 1/4 cup yogurt instead of 1 egg. I wish I had reduced the quantity of oil or used applesauce instead of it.

Ingredients
Brownie Mix of your choice (I used Duncan Hines Double Fudge Mix with Fudge Syrup) One 18.25oz pack
Cold Water 1/3 cup
Vegetable Oil (I used Canola oil) 3 tablespoons
Plain Non Fat Yogurt 1/4 cup (I used dry measuring cup)
Vanilla & Almond extract (optional) 1 teaspoon each (not mentioned in the packet)
Almonds, slivered 1/2 cup (optional)


Yield: 16 brownies

Procedure1 Preheat oven to 350F (325F for dark color pans) for 15 minutes. While the oven is preheating toast the almonds (if using). It may take about 3-5 minutes to turn golden brown.

2 Empty brownie mix into bowl.

3 Measure 1/3 cup cold water in a liquid measuring mug. To the water add the yogurt and extracts and whisk it well with a fork.

4 Add the yogurt mix, oil and the fudge syrup (it comes with the mix) to the brownie mix.

5 Stir everything until well blended (about 40-50 strokes).

6 Generously grease the brownie pan. I used a non stick 8″x8″ pan. You could also line the pan with aluminum foil with enough sheet hanging around the edges so that the brownies can be lifted with the foil after baking. I did it like this and it was a no mess job and easy to cut also. Spray the foil with some non stick oil spray.

7 Spread the mixture in the pan and smooth it with a spatula and top with the toasted almonds.

8 Bake it anywhere between 30-38 minutes. (Check the instructions in the package for detailed baking time). I baked mine for 40 minutes. Just be sure that the brownie cools out completely before you can cut into squares.

My Notes1 Buying the brownie mix – If you are a vegetarian, be sure to check the ingredients, because some brands contain lard, tallow (animal fat). The brand I chose did not have animal fat.

2 The instructions in the pack mentions to add 1/3 cup of oil and I did the same and felt that it was way too much. So I have changed it to 3 tablespoons in the ingredients list (which I actually tested in these fudge brownies).

3 This time I followed Bee’s (Chocolate Almond Brownies) idea of lining the pan with aluminum foil and topped it with toasted almonds.

This fudge brownie recipe is my 3rd entry for Egg Substitute Event – Yogurt/Buttermilk hosted by me.

Share/Bookmark]]> http://www.egglesscooking.com/2009/04/13/fudge-brownies/feed/ 23 Blueberry Yogurt Smoothie & Pops http://www.egglesscooking.com/2008/07/01/blueberry-yogurt-smoothie-pops/ http://www.egglesscooking.com/2008/07/01/blueberry-yogurt-smoothie-pops/#comments Tue, 01 Jul 2008 09:02:59 +0000 Madhuram http://www.egglesscooking.com/?p=116 A very easy and healthy recipe to prepare blueberry yogurt smoothie and ice pops.]]>
Blueberries

Last weekend we went blueberry picking in Highland Orchards, PA.  I think mid July would have been the right time, because a lot of berries were not ripe yet.  We managed to pick around 3 cups of berries.  Was it worth the drive, when blueberries are available in the local supermarket right at your doorstep, with buy one get one free offer?

Yes, it was totally worth every penny, when I saw my son having fun trying to carry the box (or rather dragging it) all by himself, picking the berries and correctly putting it in the carton, with a sense of pride! 

Blueberry Picking

Picked Blueberries

As always I found this amazingly simple and healthy recipe in the July 08 issue of Parents magazine.  I reduced the quantity of ingredients because it was my first try.  But the end product was so good, I wish I had followed the original recipe!

Ingredients
Blueberries – 1/2 cup
Pear halves in heavy syrup – 1/2 can (An 8.5 ounce can has 4 halves, so I used 2 halves)
Plain Yogurt, Non fat  – 1 cup (I did not have low fat vanilla yogurt in hand, which was specified in the original recipe)
Vanilla essence – 1 teaspoon (if using plain yogurt)
Maple Syrup or any other sweetner – optional

Ingredients

Step-By-Step Procedure with Images
1.  Place 2 pear halves (with the syrup) and blueberries in a blender. (↓↑ Image)
My Notes
1.  I tasted the smoothie and found that it was not sweet enough, so I added some maple syrup (which I bought in the orchard) before pouring the mixture in the mold.

2.  Since I used only half the quantity of blueberries, I think I did not get the vibrant purple color pops as featured in the magazine.

3.  For the above measurement I got 4 pops and the remaining half a cup of smoothie was devoured by me.  My son did not like the smoothie, but he was all excited when I gave him the ice pops.  The same thing happened when I prepared Raspberry Lemonade also.  He did not like the lemonade but he enjoyed the raspberry pops very much.

This goes to Siri’s Frozen Yogurt event.

I’m also sending this to Mike’s “You Scream, I Scream, We All Scream for Frozen Desserts!” event.

Note: There is a print link embedded within this post, please visit this post to print it.

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