I absolutely love using Greek Yogurt in recipes. There are so many different possibilities and flavors to work with. It's endless.
It's healthier too. So everybody wins. :)
I recently came across a blog post from Averie Cooks with recipes to utilize greek yogurt. Not gluten free, but easy to change. I have bookmarked several of them, but one in particular caught my eye. Blueberry Yogurt Cake. Mmmm.
I had to improvise a little. The recipe calls for blueberry yogurt (or any berry flavor), but we only had black cherry.
I thought, why not? It might work.
Well, it did and it was great. :)
The recipe calls for an 8 oz container, but the Dannon containers are only 5.3 oz.
So to make up for that loss in liquid, I only used 1 cup of gfree flour, instead of 1 1/2 cups.
And I didn't use any xanthan gum either.
I didn't use as many blueberries as the recipe calls for, and I used fresh instead of frozen.
It's a really easy recipe to follow. And it is such a moist cake.
I added my own glaze (confectioners sugar and milk).
Be sure to check out Averie Cook's blog. She has some recipes that are labeled gfree/vegan. Just be prepared to want to make EVERYTHING you see there! :)