Best 20 Honey Yogurt Recipes

FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.

FRESH FRUIT WITH HONEY-YOGURT DIP

Steps:

• Combine yogurt, honey and cinnamon in small bowl; stir to blend. Place bowl on platter. Surround with fruit and serve.

HONEY, MUSTARD, AND YOGURT SALAD DRESSING

Steps:

• Whisk together the yogurt, honey, mustard, and celery seed in a small bowl. Refrigerate at least 1 hour before serving.

HOMEMADE HONEY GREEK YOGURT

Steps:

• Heat 2 quarts milk in a saucepan over medium heat until a candy thermometer inserted in the liquid reads between 180 and 190 degrees F (82 to 88 degrees C), 8 to 12 minutes. Remove from heat.
• Whisk powdered milk and honey into the warm milk. Let cool until the thermometer reads between 115 and 120 degrees F (46 to 49 degrees C), about 1 hour and 15 minutes.
• Whisk a small portion of the warm milk mixture into the yogurt; stir mixture back into the saucepan. Transfer mixture into a warm slow cooker. Wrap slow cooker in a bath towel and tuck it away into a microwave or oven. Let sit until thickened into yogurt, 6 to 9 hours.
• Line a colander with cheesecloth or coffee filters and set over a bowl. Pour the yogurt into the colander and refrigerate colander and bowl until desired consistency is reached, 4 to 8 hours.

WHOLE WHEAT YOGURT HONEY DINNER ROLLS BREAD MACHINE

Steps:

• Mix milk, yoghurt, honey and butter in a small mixing bowl, heat in microwave 1 minute. Stir until the butter is melted.
• Place ingredients into bread machine according to manufacturers directions.
• Select dough cycle.
• When cycle is complete, shape dough into 18 equal rolls.
• Place in lightly greased pans. I like to use pie pans instead of a baking sheet.
• Cover rolls with a damp cloth and let rise about 30-40 minutes or until doubled in size. When using whole wheat flour, I like to set the pans on an electric heating pad set on medium.
• Bake in a preheated 350 degree oven for 15 to 20 minutes.
• Brush tops with melted butter.

HONEY-CARAMELIZED FIGS WITH YOGURT

Steps:

• Heat honey in a medium skillet over medium heat. Cook figs, cut sides down, until caramelized, about 5 minutes.
• Serve over yogurt with cinnamon and pistachios. Drizzle with honey, if desired.

FRESH FRUIT SALAD WITH HONEY VANILLA YOGURT

Steps:

• Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside.
• Combine the orange juice and banana slices in a separate bowl.
• Add the berries and grapes and gently mix the fruit mixture together.
• Spoon the fruit into serving bowls and top with the yogurt.

HONEY-LIME YOGURT DIP

Steps:

• Whisk the yogurt, honey, lime juice and lime zest in a small bowl. Refrigerate until serving. Serve with fruit.

YOGURT & HONEY FRUIT CUPS

Steps:

• Divide fruit among 6 individual serving bowls. Combine the yogurt, honey, orange zest and extract; spoon over the fruit.

APRICOT YOGURT CAKE WITH ORANGE HONEY SYRUP

Steps:

• Let the yogurt drain in a fine sieve set over a bowl, covered and chilled, overnight and measure out 1 cup of the drained yogurt, reserving the remaining yogurt for another use.
• Preheat the oven to 350°F. and butter and flour a 10-inch springform pan. Into another bowl sift together the flour, the baking powder, the baking soda, and a pinch of salt. In the bowl of an electric mixer cream the butter with the sugar until the mixture is light and fluffy, beat in the eggs, 1 at a time, beating well after each addition, and beat in the 1 cup drained yogurt, beating until the mixture is just combined. Add the flour mixture, beat the batter until it is just combined, and stir in the apricots and the walnuts.
• Spoon the batter into the prepared pan and bake the cake in the middle of the oven for 50 minutes, or until a tester comes out with a few crumbs adhering to it. Put the cake in the pan on a rack set over foil, pour the orange honey syrup over it, and let the cake absorb the syrup. The cake may be made 2 days in advance and kept in the pan covered with plastic wrap and foil and chilled. Remove the side of the pan and garnish the cake with the mint sprigs.

BAKED NECTARINES WITH GREEK YOGURT AND HONEY

Steps:

• Preheat oven to 375 degrees F.
• Core the nectarines and cut into 8ths. Take 4 (12-inch) pieces of foil and divide the nectarines in the middle of each foil sheet. Drizzle the nectarines with the honey and fold foil over creating a packet. Place packets on a baking sheet and in the oven for 10 minutes. Once nectarines are soft remove the nectarines from the packet. Serve on a 4 plates and top with 1/4 cup Greek yogurt. Drizzle with honey and serve.

GREEK YOGURT WITH HONEY, FRUIT AND GRANOLA

Steps:

• Top yogurt with honey and granola, sprinkle berries on top.

TROPICAL FRUIT PLATTER WITH CREAMY HONEY YOGURT DIP

Steps:

• Arrange fruit on a serving platter and refrigerate while making dip.
• Dip: In a blender or a food processor combine ingredients for dip: yogurt, cream cheese, honey cinnamon, lemon juice, and lemon rind.
• Blend until smooth.
• Place dip in small serving bowl and arrange fruit around it on platter.

HOMEMADE VANILLA BEAN & HONEY YOGURT

Steps:

• Cut the vanilla beans in half, then slice each half open lengthwise. Scrape the tiny black seeds out of the middle of the beans and add to the yogurt. Stir well to mix.
• Drizzle in the honey (start with 1/4 cup) and mix well. Taste and add additional honey if you prefer a sweeter yogurt.
• Keeps refrigerated in an airtight container for up to 2 weeks.

FRUIT KEBABS WITH YOGURT AND HONEY DIP

Steps:

• Peel the pineapple, clean out the "eyes" and dice into small cubes.
• Peel and pit the peaches and dice.
• Peel the bananas and slice into thick chunks.
• Do not peel the apples, do quarter and core them, then cut each quarter in half across-ways.
• Put all fruit together in a bowl, add the juice of the orange, the rind, liqueur/brandy and mix gently.
• Leave to marinate for 30 minutes.
• Thread the fruit pieces onto skewers and brush with the melted butter.
• Place on the BBQ/Grill for 10-15 minutes turning frequently.
• To Make the dip, whisk together the yogurt and 30 ml (2 Tablespoons) of the honey.
• Pour the dip into a serving bowl and drizzle the remaining 15 ml (1 Tablespoon) honey over the top, garnish with mint.
• Serve the fruit kebabs hot with the yogurt dip.

YOGURT WITH STRAWBERRIES AND HONEY

Steps:

• Spoon plain low-fat yogurt into a small bowl. Crumble 1/3 cup bite-size shredded wheat cereal on yogurt. Top with 4 ounces strawberries, hulled and quartered (3/4 cup). Drizzle with 2 teaspoons honey.

HONEY-ROSEMARY WINGS WITH GREEK YOGURT AND LEMON GARLIC DIPPING SAUCE

Steps:

• For the wings: Heat 3 to 4 inches of oil in a large, high-sided pan until it reaches 375 degrees F on a deep-fry thermometer. Add the wings in batches and cook until golden brown and cooked through, 13 to 15 minutes.
• For the dipping sauce: Meanwhile, to a bowl, add the Greek yogurt, chives, garlic, lemon juice and celery salt. Stir to combine and taste. Adjust seasoning as needed.
• For the hot wing sauce: In a saute pan over medium-high heat, melt the butter, and then add the honey and warm through until loose and viscous.
• In a large bowl, add the garlic, rosemary, lemon zest and juice and crushed red pepper flakes. Pour the honey-butter into the rosemary mixture.
• As the wings come out of the fryer, toss in the honey-butter sauce. Season to taste. Serve with the Greek yogurt dipping sauce.

GREEK YOGURT DESSERT WITH HONEY AND STRAWBERRIES

Steps:

• Put a few large spoonfuls of yogurt into 4 small glasses or ice cream bowls. Drizzle each with about 1 Tbs. honey. Add strawberries on top then sprinkling with nuts.

YOGURT, HONEY, AND LIME DRESSING

Steps:

• Just before serving, combine the yogurt, honey, and lime juice in a small bowl.
• Whisk until blended.

HONEY-YOGURT BERRY SALAD

Steps:

• Place berries in a glass bowl; toss to combine. In a small bowl, mix remaining ingredients. Spoon over berries.