Greek yogurt has long been a staple of the Greek diet. Adding Greek yogurt to desserts, like the following brownies and cake, helps keep the resulting tasty treats moist.
Greek Yogurt Brownies with Raspberry Sauce
1/2 cup all-purpose, unbleached flour or Zea flour 1/3 cup unsweetened cocoa powder 1/4 teaspoon baking powder 1/4 teaspoon Greek sea salt 1 cup sugar 1/2 cup Greek yogurt 2 large eggs, beaten 3 tablespoons Greek extra virgin olive oil 1 teaspoon pure vanilla extract 1/2 cup chopped walnuts, optional
For Raspberry Sauce: 2 cups fresh raspberries 2 tablespoons water 4-6 tablespoons powdered sugar For garnish: 16 whole raspberries (optional)
Preheat oven to 350 degrees and grease and flour a nine-inch square pan and set aside. In a large mixing bowl, whisk together the flour, cocoa powder, baking powder, salt, and sugar. Make a well in the center and add the Greek yogurt, eggs, oil, and vanilla. Stir together until just combined. Fold in the walnuts, if using. Spread the batter into the prepared pan. Bake 30 to 35 minutes. For raspberry sauce, place fresh raspberries in a blender, add water, and puree until smooth. Pour raspberry puree into a sieve that has been placed over a bowl to remove the seeds. Using a rubber spatula, to help the puree through the sieve and then discard seeds. Add the powdered sugar to the seedless puree and stir until smooth. Refrigerate until ready to serve with the brownies. To serve, drizzle 1 tablespoon raspberry sauce over a brownie and garnish with fresh raspberries, if using. Add a scoop of ice cream, if desired. Store any leftover raspberry sauce in the refrigerator and use within one week.
Greek Yogurt and Nut Cake with Raspberries
2 cups unbleached, all-purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/4 teaspoon Greek sea salt 1/2 teaspoon finely grated lemon zest 1 cup walnuts, coarsely chopped 4 tablespoons unsalted butter 1/2 cup sugar 1/4 cup Greek honey 1 cup Greek yogurt 4 eggs 1 teaspoon pure vanilla extract 1 cup raspberries
Grease and flour a nine-inch square or round baking pan. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, salt, and lemon zest, and set aside. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugar until light and fluffy. Add the honey and yogurt and beat until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. With the mixer on low speed, gradually add the flour mixture, and beat until just combined, scraping the sides and bottom of the mixing bowl with a rubber spatula occasionally to make sure the flour and eggs are all incorporated. Stir in the walnuts and gently fold in the raspberries. Pour the batter into the prepared pan and smooth the top with rubber spatula. Bake in a preheated 350 degree oven for about 40 minutes to an hour depending on the strength of your oven, or until golden brown and a cake tester, toothpick, or skewer inserted in the center comes out clean. Cool the cake for 10 to 15 minutes on a wire rack before removing from the pan. Allow the cake to cool completely before slicing. Serve with a scoop of your favorite ice cream, if preferred.