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Fro-Yo Cut Out Desserts

Fro-Yo Cut Out Desserts

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A fun new party-perfect way to serve frozen yogurt!MORE+LESS-


cartons (16 oz) Yoplait® Original Yogurt Harvest Peach

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  • 1

    Line a 9x13-inch (or 9x9-inch) baking pan with parchment paper.

  • 2

    Transfer yogurt to a large mixing bowl and let sit at room temperature for 15-20 minutes until softened. Stir the yogurt until smooth, and color with food coloring if desired. Then transfer yogurt to the parchment-lined pan, taking care not to make yogurt layer thicker than the cookie cutter you intend to use to cut out the dessert shapes later.

  • 3

    Use a rubber spatula to smooth the yogurt until an even layer. Transfer pan to freezer and freeze for 2 hours or until solid.

  • 4

    Remove pan, and carefully lift out the parchment paper and yogurt, and transfer to a cutting board. Use a cookie cutter to quickly cut yogurt into desired shapes, then transfer to a serving dish. (The yogurt will stay frozen longer if the dish has been chilled in the freezer for at least 5-10 minutes beforehand.)

  • 5

    Serve immediately.

No nutrition information available for this recipe

More About This Recipe

  • Frozen yogurt in shapes that will make your dessert the talk of the party! So yummy, so cute -- and best of all, so easy!For all of you who love to play with your food, there’s now a fun idea for how to play with your frozen food –- these cute Fro-Yo Cut Out Desserts!The “recipe” is simple. Just grab a few cartons of Yoplait’s new frozen yogurt (the peach Greek yogurt version is my fave!), stir it into an even layer, refreeze, and then use your favorite cookie cutters to make frozen yogurt cut outs!I went the yellow rubber duckie route, in honor of the many baby showers I keep attending lately. But you could easily color and shape the yogurt into whatever theme you’d like! Think pink hearts for a bridal shower or Mother’s Day, green trees for the holidays, angels, ponies, stars – or any cookie cutter shape at all!These fun treats are sure to be the talk of any party.
  • Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

15 Easy Paleo Desserts with Minimal Ingredients

These delicious and easy paleo desserts are perfect when you’re craving something sweet! These recipes use relatively minimal ingredients and are simple and quick to prep. All are gluten free, dairy free, refined sugar free, and many are egg free and vegan.

Today is all about simple! As much as I love a good layer cake, cut out sugar cookie or fancy cheesecake, there are time when I don’t have much time (or energy!) and can’t run to the store for ingredients.

And I definitely don’t want to spend a lot of time in the kitchen prepping, baking, and cleaning up!

Luckily for those times, there are some legit paleo desserts that totally hit the spot yet really don’t require a ton of effort.

I rounded up 15 of my favorites here for you! Most contain pantry items only and a prep time that’s just 10-15 minutes.

Some are no-bake, many are egg free and vegan, and a few are also nut free. I hope your family enjoys these easy paleo dessert recipes as much as mine does!

65+ Healthy Dessert Ideas

From lightened-up cheesecake and brownies to tempting fruit desserts, we've got a healthy sweet finish for any meal.

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Photo By: Stephen Johnson ©2014, Television Food Network, G.P. All Rights Reserved

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Lemony Yogurt Pound Cake

No-Bake Peanut Butter-Chocolate Bars

Marbled Banana Bread

Baked Apples with Oatmeal and Yogurt

Low-Fat Cheesecake

Crunchy Peanut Butter Thins

Made-Over Deep Dish Brownies

Mini Ice Cream Sandwiches

Alton Brown 's Angel Food Cake

Lemon Icebox Bars

Mascarpone Mini Cupcakes

Broiled Banana Splits

Pumpkin Brulee Cheesecake

Peanut Butter Mousse

Slow-Cooker Coconut Rice Pudding

Lemon Cake with Lemon Meringue Frosting

Blueberry Bread and Rice Pudding with Orange Caramel Sauce

Puffed Millet and Brown Rice Treats

The nutty flavor and varied textures of chewy puffed millet, crunchy brown rice and a touch of honey come together with a little marshmallow for a more complex version of your standard rice cereal treat.

Malted Chocolate Pudding Cake

Chewy Oatmeal Raisin Cookies

Cheesecake Brownies

Decadent Chocolate Cake

No-Bake Chewy Truffle Cookies

Carrot Cupcakes with Cream Cheese Frosting

Honey Oatmeal-Raisin Cookies

Double-Chocolate Brownies

Frozen Pumpkin Mousse Pie

Rustic Apple and Dried Cherry Pie

Berry Easy Dessert

Mini Olive Oil Cakes with Lemon Glaze

Pumpkin Rice Pudding

Berry Brown Betty

Blackberry-Grape Topping

Melissa d'Arabian's Homemade Yogurt

Whole-Grain Chocolate Chip Cookies

Flu-Fighter Cookies

Giada's Lemon Thyme Bars

Devil's Food Cupcakes with Chocolate Icing

Banana Pudding

Giada's Individual Orange and Chocolate Cheesecakes

Strawberry Parfaits

Red Velvet Mini Cupcakes

Ellie's Balsamic Strawberries with Ricotta Cream

Reducing balsamic vinegar with a little bit of sugar brings out a sweet and tangy flavor that goes perfectly with tart strawberries and creamy ricotta.

Mini Carrot Cakes with Cream Cheese Glaze

Whole-wheat flour and Greek yogurt keep these cakes flavorful and moist while adding fiber and protein. Each cake gets 1 teaspoon of sweet cream cheese glaze &mdash far fewer calories than the multiple tablespoons of frosting piled onto your typical cupcake.

Salt is a Flavor Enhancer

Salt makes things taste more like themselves. When used with restraint and precision, salt does not make food taste salty, it just brings out the best characteristics of the food. It turns bland, two dimensional tastes into In Living Color three dimensional tastes.

That&rsquos a lot for a little rock. But remember, salt is one of the five basic tastes we register on our tongues (the rest being sweet, sour, bitter, and umami. Humans register other, more complex flavors with both our noses and our taste buds.)

5 Quick and Easy Yogurt Dessert Recipes

Yogurt is quite cosmopolitan. It's dabbled in Indian cuisine and has traveled the Middle East It's comfortable in France (but especially in Greece) and sometimes goes far east. And while it's good for breakfast and dinner, what about the most important meal of the day? (If you didn't know already, that's dessert.) It works there, too. Here are five sweets that use everyone's favorite cultured ingredient.

Sweet and Spicy Yogurt
Serves 4

Inspired by the Indian dish called shrikhand, this dessert also makes a great dip for fresh fruit. You can control the thickness by straining the yogurt for a shorter time (for thin) or a longer one (for thick).

2 cups plain whole-milk Greek yogurt
2 Tbsp. whole milk
1/4 tsp. saffron
1/3 cup sugar
1/2 tsp. ground cardamom
1/2 tsp. ground cinnamon
1/4 tsp. freshly ground nutmeg
1/4 cup pistachios, toasted, chopped

Line a sieve with a large piece of cheesecloth set sieve over a large bowl. Pour yogurt into sieve. Fold excess cheesecloth over yogurt and place a plate on top to weigh it down. Refrigerate for three hours and up to overnight (straining for a longer time yields a thicker result).

Remove plate from over yogurt. Lift cheesecloth from sieve and transfer yogurt to a large bowl.

Place milk in a small microwavable container and heat in microwave until hot, 15-30 seconds. Sprinkle saffron threads over the warmed milk, stir, and let sit until saffron softens and milk begins to take on a golden hue, about 5 minutes.

Meanwhile, add sugar to yogurt whisk vigorously for five minutes or until the sugar begins to dissolve. Whisk in saffron milk, cardamom, cinnamon, and nutmeg. Divide among bowls and garnish with pistachios.

Minty Mango Lassi Fro-Yo Pops
Makes eight 3-oz. pops

1 1/2 cups plain whole-milk yogurt
1 cup fresh or frozen mango, cut into 2" chunks
3 Tbsp. sugar
1 tsp. grated fresh ginger
1 Tbsp. fresh mint, coarsely chopped

Special equipment: eight 3-oz. ice-pop molds

Combine all ingredients in a food processor. Pulse until mango is broken up into small bits and mixture is combined, about 1 minute. Spoon mixture into molds. Freeze for at least 6 hours and up to overnight.

Fudgy Yogurt Brownies
Makes 12

1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup semisweet chocolate chips, divided
6 Tbsp. (3/4 stick) unsalted butter
1 cup granulated sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
1 cup plain whole-milk Greek yogurt

Preheat oven to 350 degrees. Butter and flour a 9x9x2-inch metal baking pan.
Whisk flour, baking powder, and salt in a large bowl. Combine 1/2 cup chocolate chips and butter in a large stainless-steel bowl. Set bowl over a saucepan of simmering water and stir until chocolate and butter are melted and smooth. Remove bowl from heat whisk in sugar, cocoa powder, vanilla, and yogurt. Fold wet ingredients into dry ingredients. Fold in remaining 1/2 cup chocolate chips. Pour mixture into prepared pan.

Bake until a tester inserted into center of brownie comes out with a few moist crumbs attached, 25-28 minutes. Let brownie cool completely. Cut into squares with a sharp knife.

The Best Cut-Out Sugar Cookies

Yield Makes 2 to 3 dozen cookies, depending on size

  • shellfish-free
  • kidney-friendly
  • fish-free
  • alcohol-free
  • low-potassium
  • vegetarian
  • peanut-free
  • pork-free
  • pescatarian
  • tree-nut-free
  • soy-free
  • red-meat-free
  • Calories 290
  • Fat 15.1 g (23.3%)
  • Saturated 9.3 g (46.3%)
  • Carbs 35.1 g (11.7%)
  • Fiber 0.7 g (3.0%)
  • Sugars 14.5 g
  • Protein 3.6 g (7.2%)
  • Sodium 144.3 mg (6.0%)


(8 ounces) unsalted butter, at room temperature for 1 hour

cream cheese, at room temperature

freshly grated lemon zest


Place the butter, cream cheese, and sugar in the bowl of a stand mixer fitted with the blade attachment. (Alternatively, use an electric hand mixer and large bowl.) Beat on medium speed for several minutes, or until light and fluffy. Beat in the egg, vanilla and almond extracts, and lemon zest.

Place the flour, baking powder, and salt in a large bowl and whisk together. With the mixer on low speed, gradually add to the butter and sugar mixture and beat until fully incorporated and a soft dough is formed.

At this point the dough can, and should be, chilled or frozen. If making cookies in the near future, divide the dough into 2 balls and roll each out to 1/4 to 1/8-inch thickness between large pieces of parchment paper. Refrigerate for at least 1 hour. Or freeze the dough balls, wrapped in plastic wrap and placed in a freezer bag, for up to 1 month. Thaw in the refrigerator overnight, then proceed with the recipe.

To bake the cookies, heat the oven to 350°F and prepare baking sheets by lining them with parchment paper or Silpats. Cut cookies out of the rolled dough and place on the prepared baking sheets.

Bake until set, 8 to 12 minutes depending on the thickness of the cookies. Let cool for 5 minutes on the cookie sheet, then transfer to a wire rack to cool completely before icing or decorating.

Recipe Notes

Storage: Leftovers can be stored in an airtight container at room temperature for up to 1 week.

How To Make Frozen Yogurt Popsicles At Home

Choose which kinds of fruit you are going to include in your popsicles and chop them up into bite-sized pieces.

In a medium mixing bowl, pour in your choice of yogurt into the bowl.

Mix the yogurt with the chopped berries (or your choice of chopped fruits). If you want to sweeten it up a little bit, you can always add in a tablespoon of honey.

Spoon the yogurt/fruit mixture into the popsicle molds. You can use whichever type you like, but I highly recommend this brand of popsicle mold on Amazon!

Place the popsicle molds in the freezer and let them freeze until they are completely solid. This usually takes a minimum of 3 hours so I usually freeze them overnight.

To separate the popsicle from the mold, put it under warm running water for a few seconds until it loosens up enough to remove it.

Popsicle Tip

If you don&rsquot have the popsicle molds or you don&rsquot have a way of getting some, that&rsquos okay! You can easily make this into a simple homemade &lsquoice cream&rsquo.

Just follow the instructions above and instead of adding the yogurt mixture into the mold, pour it into a freezer-safe container, and let to freeze for a couple of hours, stirring it every hour, until somewhat frozen but not totally solid.

Then, use an ice cream scooper to scoop out the frozen yogurt into a bowl.

Different Flavor Combinations

For this popsicle recipe, I always use strawberry flavored yogurt with some chopped berries but there are so many different flavor combos you can use instead!

Here are some of my favorites:

  • Plain greek yogurt with blackberries and lemon
  • Vanilla flavored yogurt with blueberries
  • Strawberry flavored yogurt with bananas
  • Vanilla flavored yogurt with peaches
  • Coconut flavored yogurt with pineapple chunks

You can also completely omit the fruit if you like and just freeze some of your favorite yogurts to have a nice, refreshing yogurt popsicle.

The options are endless! Just go with what you know tastes good.

Best Cut Out Sugar Cookie Recipe

It’s Christmas time again which means time to cut out cute sugar cookies to decorate! For years I have tried to perfect this cut out sugar cookie recipe and i’m sharing with you all now!

These are soft sugar cookies in the middle and crunchy on the outside, my absolute favorite combo! If you make thinner cookies they will be more crunchy but will not have a snap.

After making the homemade sugar cookie icing, you put them in a piping bag and let the kids go at it! There’s a nice shine to the cookies when you use this royal icing recipe.

Cherry Almond Ricotta Cake

This classic Italian cake is truly a treat. Similar to a pound cake in terms of density and moisture, but filled with fluffy and creamy texture thanks to the whole milk ricotta. Cherries, which are in season right now coupled with almond flavor, make this cake irresistible.

This ricotta cake is quick and easy because it uses a yellow cake mix as the base. But the end result is a far cry from the box it originated from. It&rsquos also one of those cakes that taste even better the next day, so you won&rsquot regret eating it for breakfast.

Prep time: 10 minutes, bake time: 50-55 minutes, yield: 16 servings


For the cake

  • 3 cups whole milk ricotta cheese
  • 3 eggs
  • ½ cup unsalted butter, melted
  • ½ cup sugar
  • ½ cup whole milk
  • 1 teaspoon almond extract
  • 1 (15.5 ounce) box yellow cake mix
  • 2 cups sweet cherries, pitted (thawed, if using frozen)

For the gl aze


  1. Preheat oven to 350F. Spray a 9x13-inch pan generously with non-stick coking spray.
  2. Combine the ricotta cheese, eggs, butter, sugar, milk and almond extract in a mixing bowl. Beat with an eclectic mixer on medium speed until combined and smooth, about 1 minute. Fold in the cake mix. Continue folding mixture until combined. Fold in the cherries, then transfer to prepared baking pan. Use a spatula to smooth top of the cake.
  3. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean. If cake starts browning too quickly, cover with aluminum foil until finished baking. Let cake cool for about 30 minutes before glazing.
  4. Make the glaze: Combine powdered sugar, milk and almond extract in a bowl. Stir until fully combined and a smooth icing has formed. If the glaze seems thick, add more milk by the teaspoon. If the glaze seems thin, add more powdered sugar by the tablespoon until desired consistency is reached.
  5. Drizzle glaze over cake and enjoy. Store cake overnight in the refrigerator in an airtight container.


When you have a sweet tooth, finding sugar-free dessert recipe ideas with low to no added sugars can be difficult. SweetLeaf ® Stevia Sweetener has done all the work for you, compiling a versatile collection of dessert recipes, whether you’re on a keto diet or needing diabetic desserts and low-carb desserts. They’re all delicious, made with the family of SweetLeaf products! Our desserts made with stevia range from sugar-free cookies to sugar-free ice cream to smoothies and everything in between. To convert a traditional dessert recipe to one with no or low sugars and carbs, just use our Stevia Conversion Chart .

Greek Yogurt Icing

Not only is this icing healthy, but it is extremely easy to make. Thanks to our granular monk fruit sweetener, it’s also sugar-free! Now that’s the icing on the cake.

Salted Caramel Cheesecake Shake

Enjoy everything you love about cheesecake without any whisking, baking or cooling! This salted caramel cheesecake shake is the perfect combination of sweet and salty.

Cinnamon Pumpkin Chocolate Chip Cookies

The holiday baking season is upon us! Time to bust out those mixers and get cookin’. These Pumpkin Cinnamon Chocolate Chip Cookies from our friend Sarah is perfect for sharing with friends.

Low Carb Pumpkin Cookies

A taste of Fall that is low-carb and sugar-free? Count us in! Our friend Sarah baked up these delicious cookies topped with a protein-packed greek yogurt frosting too! Time to start baking!

Monk Fruit Sweetened Apple Pie

Apple pie is a seasonal favorite for a reason and this one adds its own spin on the classic by replacing sugar with all-natural SweetLeaf® Monk Fruit Sweetener. You’ll want to add this one to your recipe box.

Monk Fruit Sweetened Cherry Pie

Is there anything better than a classic cherry pie? Yes! One made with monk fruit instead of sugar. This pie recipe will help you impress your guests without feeling guilt later on. Make a sugar swap and get your bake on.

Gluten-Free Fig Cake

Ready for a tasty twist on a traditional cake? Just add figs! This gluten-free deliciousness is made with granulated monk fruit sweetener and fresh figs to top things off!

Orange Autumn Spice Cupcakes With Cinnamon Cream Frosting

When it comes to fall flavor, these Orange Autumn Spice Cupcakes with Cinnamon Frosting are a hit.