Fresh Yogurt Breakfast Smoothie


  • 2 cups of fresh homemade yogurt
  • 1/2 cup of any fruit, frozen or fresh (bananas, berries, mango, papaya, peaches, pears, pineapple, apple, etc.)
  • Honey or brown sugar to taste (about 2 Tbsp)
  • 1 Tbsp nuts
  • 1 Tbsp oats
  • 1 Tbsp ground flax seed
  • 1 Tbsp trail mix
  •  etc, etc, etc -- basically anything you can think of
  • Place all ingredients in a blender
  • Blend to desired consistency

If your yogurt is warm, use frozen fruits for a better taste. In a pinch, you can put a few ice cubes in to make the smoothie colder.


Fresh Yogurt with Ice Cream/ Smoothie

Ingredients for 2, 8 0z cups

  • 1/2 cup of fresh homemade yogurt
  • 2 cup of your favorite ice cream flavor
  • Liquid Chocolate (about 2 Tbsp)
  • Vanilla (about 1Tsp)
  • Place all ingredients in a blender
  • Blend to desired consistency

Yogurt Pancakes
Pancakes Yum

  • 2 cups homemade yogurt
  • 2 unbeaten eggs
  • 1 tbsp canola oil or 1 tbsp melted butter
  • 1 1/4 cups flour
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp powdered sugar
  • 1/4 tsp salt

Sift together the dry ingredients. In a separate bowl, combine the yogurt, eggs and oil or butter and whisk with a wire whisk until mixed. Gently whisk in the dry ingredients. Ladle onto a pre-heated (hot enough to make a drop of water bounce), oiled frying pan or griddle. Turn when golden brown and cook the other side.

Keep cooked pancakes warm by wrapping them in a towel in a pasta bowl or other suitable dish. Serve with heated syrup, cajeta or more yogurt blended with fresh fruit.

Carrot Cake

  • Unsalted butter for the pan (9 inch cake pan)
  • 12 ounces, approximately 2 1/2 cups, all purpose flour, plus extra for the pan
  • 12 ounces grated carrots, medium grate, approx 6 medium carrots
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4  tsp ground all spice
  • 1/4 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • 1/2 tsp salt
  • 10 ounces of sugar, approx. 1 1/3 cups
  • 2 ounces dark brown sugar, approx 1/4 cup firmly packed
  • 3 large eggs
  • 6 ounces plain yogurt from bulgaros
  • 6 ounces canola oil

Prep Time: 25 minutes
Inactive Prep Time: 1 hour

Pre-heat oven to 350 degrees F.
Butter and flour the 9 inch round and 3 inch deep cake pan. Set aside.
Put the carrots into a large mixing bowl and set aside.
Put the flour, baking powder, baking soda, spices and salt in the bowl of a food processor and process for 5 seconds.  Add this mixture to the carrots and toss until the carrots are well-coated with the flour.
In the bowl of the food processor, combine the sugar, brown sugar, eggs and yogurt. With the processor still running, drizzle in the canola oil.  Pour this mixture into the carrot mixture and stir until just combined. Pour into the prepared cake pan and bake on the middle rack of the oven for 45 minutes. Reduce the heat to 325 degrees F. and bake for another 20 minutes or until the cake reaches 205 to 210 degrees F. in the center.

Remove the pan from the oven and allow the cake to cool 15 minutes in the pan.  After 15 minutes turn the cake out onto a rack and allow the cake to cool completely.