If you’re ever wondering what to do with that little bit of plain yogurt left in the container, here’s a sweet idea – add it to a brownie mix. But not just any brownie mix.
I first discovered No Pudge! Fudge Brownie Mix a few years ago. Requiring only the addition of yogurt in its preparation, I figured this was a handy item to have on hand for those desperate times when a quick, relatively healthy, chocolaty dessert was required.
No Pudge!, a staple in my pantry, comes in 4 flavors – original, cappuccino, raspberry and mint. My personal favorites are the original and cappuccino.
|Brownies made with … Yogurt!|
Since I had less than one cup’s-worth of fat-free plain yogurt from Karoun Dairy, I figured this would be a good way to use it up.
It’s a cinch to make, too. Just add 2/3 cup plain, fat-free yogurt (the company suggests using vanilla yogurt), and a capful of vanilla extract to the dry mix. Mix until dry ingredients are moist. Pour the batter into an 8×8 inch pan sprayed with PAM. Bake in a preheated 350°F oven for 30 minutes. When cooled, cut into serving pieces. This will yield about 12 moist, fudge-like brownies.
Serve with frozen yogurt, if desired.
How easy is that?
So good I love those brownies, super moist!
i love anything with yogurt !!! do you have a yogurt cake recipe ?
Actually, Karin, I do. Haven't made it in a while, so after I make another one, I'll post it.
So do you think we could substitute yogurt for the melted butter in a real brownie recipe?
MG, I know that applesauce is often used as a substitute for fat (such as oil) in some baked goods. I don't see why yogurt couldn't replace melted butter in brownies. Sounds like this would be a good experiment. Would you care to try it and report back?