One thing that my family loves is yogurt. It’s one of those things that you can enjoy for breakfast, in a smoothie or with fruit. Sometimes with Greek Chicken for lunch or dinner, and lastly in the baked goodies.

My family use it excessively over holidays but to be honest, it became our daily necessity. I have these 3 beautiful kids who are growing and yogurt is essential for their growth.

Mountain High Yoghurt is by far better for you in every possible way. Walmart is my go-to place to get all my groceries in one place, and we love that they carry our favorite Mountain High Yogurts.

My kids and I will be doing a lot of baking this holiday season, and on top of my list is to grab a couple of tubs of Mountain High Yogurts and get my “baking” on. However, since my children will be home for the winter break, we will be preparing smoothies and delicious treats, too.

We absolutely love the texture and the taste of Mountain High Yogurt. I am old fashion kind of gal, so plain yogurt for me is the best, but I got to say that my children love to use organic granola or homemade and fruit to top Mountain High Vanilla Yoghurt Flavor. It’s like dressing it up with endless possibilities.

I thought to share this delicious and easy Meyer Lemon Pound Cake, since the holiday season is almost here, and lemons are in season as well, so why not make something like this and have it for breakfast or when your friends or family come to visit.

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Meyer Lemon Pound Cake

Makes 1 large loaf or two smaller

Course Brunch, Dessert

Cuisine American

Keyword cake, baking, sweet, dessert

Prep Time 10 minutes

Cook Time 45 minutes

Resting 10 minutes

Total Time 55 minutes

Servings 8

Author Sandra | Sandra’s Easy Cooking

Ingredients

• 2 sticks unsalted butter room temperature
• 2 cups granulated sugar reserve 1/2 cup for syrup
• 3 large eggs at room temperature
• 1/3 cup grated lemon zest
• 3 cups flour
• 1 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 3/4 cup freshly squeezed lemon juice divided
• 3/4 cup Mountain High Yoghurt Plain, at room temperature

GLAZE:

• 1 cup confectioners’ sugar sifted
• 3 tablespoons freshly squeezed lemon juice
• 1/2 tsp Meyer Lemon
• 1 TBSP.  Mountain High Yoghurt Vanilla Flavor

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease and flour a larger loaf pan or two smaller ones ***you can line the bottom and sides of the pan with parchment paper instead.
2. Cream the butter and 1 1/2 cup granulated sugar in the bowl of an electric mixer until light in texture and creamy. Make sure the butter is at the room temp.
3. The mixer should be on medium speed, then start to add the eggs, one at a time, and the lemon zest.
4. Sift the flour, baking powder, baking soda, and salt together in a bowl.
5. In another bowl, combine 1/4 cup lemon juice and Mountain High Yoghurt.
6. Add the flour and lemon-yogurt mixtures to the batter; add more flour as needed to become a thicker batter. If you are using a large pan, pour all the batter in, but if you are using two smaller pans divide the batter evenly between the pans, smooth the tops and bake for about 40 to 50 minutes, and/or until a toothpick comes out clean.
7. Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves completely. When the cake is done, allow it to cool for approximately 10 minutes.
8. Remove the cake from the pan and set it on a cookie rack and over a tray pan then spoon the lemon syrup over them. Allow the cakes to cool completely before adding a glaze.
9. For the glaze, combine the confectioners’ sugar, the lemon juice, and lemon zest in a bowl, mixing with a whisk until smooth in texture, then add yogurt and mix again.
10. Drizzle over the top of the cake using a fork or similar and let the glaze to drizzle down the sides.

Recipe Notes

Using a regular Lemon is fine too, or any other brand of yogurt.

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Disclosure: I have been compensated by General Mills for this post; however, I am sharing my own thoughts. All opinions and pictures are my own as well as the recipe.

The Galette is a term used in French cuisine to designate various types of flat round, sometimes flaky, crusty cakes. The beauty of galette is that you can fill it with all kinds of fillings, sweet or savory. I love them all! It’s one of those desserts or pastries that are incredibly tempting and very pretty.

If your galette dough is too thick, the crust will be gummy and chewy, rather than flaky. It does not have to be perfect. Actually, I like it very much when it comes out rustic and in-prefect, but still looks like a taste of home, and beautiful.

What is your favorite galette?
I will have in the next few months more galette recipes, again sweet and savory. This one is sweet, and have that sour and tart taste due to the berries and a gentle squeeze of the lime. If you love that exact taste with a dollop of butter pecan ice cream or vanilla, then you will love this guilty pleasure galette!!!
Now let’s get to this delicious, summer delight, berrilicious recipe.

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Triple Berry Galette

Course Dessert

Cuisine American

Keyword pie, sweet, dessert

Author Sandra | Sandra's Easy Cooking

Ingredients

• 1 Pie Crust or make your own.

Homemade Galette Crust:

• 1 1/2 cups all-purpose flour
• 1 1/2 sticks cold unsalted butter cut into pieces
• 1/4 tsp. Salt
• 1 tbsp. Sugar
• 1/3 cup ice cold water

Filling:

• 1 tablespoon Strawberry or Raspberry Jam
• 1 tablespoon all-purpose flour
• 1 tablespoon Sugar
• 1 cup Blueberries
• 1 cup Blackberries
• 5-6 Strawberries or 1 cup raspberries or both
• 1/2 Lime

Addition:

• 1 tablespoons butter
• 1 tablespoon sugar

Instructions

Crust

1. You MAY USE Store bought Crust. Just defrost overnight in the fridge, or 30 minutes on the countertop before using it.

HOMEMADE CRUST

1. Rub the cold, diced butter into the flour, salt, and sugar with your fingers until it’s pretty well combined and looks like breadcrumbs. Mix in the ice cold water and bring the dough together into one lump. Wrap it in plastic wrap or large ziplock bag and store in the fridge for about 30 minutes.

Rolling:

1. Preheat an oven to 400°F (200°C). Place the pastry on a floured surface, roll out into a circle about 16-by-18-inch and 1/16 to 1/8 inch thick. Spread 1 tablespoon of peach or plum jam all around. Transfer the crust in the well greased and floured circular pie pan, or line the pan with a parchment paper. Spread evenly Strawberry or Raspberry jam.  Scatter a spoon of the flour and sugar over the rolled out pastry, leaving a border of about 3-4 inches all around the edge - This will help, so your galette bottom won't become soggy during baking and the game will give a nice flavor, and sweetness.

Filling:

1. Wash and pat dry berries with kitchen paper towel, very gently. Place it in the middle of the disk and over the all-purpose flour and sugar combo. Close the crust over the fruit. Brush the edges of the pastry with melted butter or beaten egg. Add about 1 tablespoon of cubed butter or just use chunks or butter all around the berries, squeeze half of the lime on top over the berries and then dust it all with granulated sugar or any sweetener that you use.

Bake:

1. Bake the Galette in the middle of the oven for 45-50 minutes, or until the filling is bubbling and the crust looks nicely golden brown. Allow it to cool down for a bit and enjoy it with ice cream or a dollop of whipped cream.

Crepes are amazing for breakfast, brunch, snacks or just to kill that sweet tooth craving.

You will love this crepe combo filling with my delicious Peanut butter and Chocolate Spread. It takes literally takes you 5 minutes to finish the spread.

Of course, you can take an easier road and spread it with Nutella and peanut butter, but sometimes this awesome option too. Plus you know how much you want to use to please your taste buds.

Tap here for more amazing and easy desserts

That being said, this spread is absolutely perfect to dip pretzels in when you catch up on your favorite show or fruit.

However, if you make these yummy crepes, spread a tablespoon or so of this goodness on it add your favorite fruit and you have yourself an amazing dessert.

I find this combo irresistible and perfect with sweet fruit, especially bananas. It just goes harmoniously perfectly together.

If you decide to make Crepes with Peanut Butter Chocolate Spread please share them with me on Instagram @sandraseasycooking. I would love to see it and with your permission share it

WATCH MY VIDEO AND LEARN HOW YOU CAN MAKE CREPES. How to make crepes

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Yield: 4

Crepes with Peanut Butter Chocolate Spread

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Crepes are amazing for breakfast, brunch, snack or just to kill that sweet tooth craving.

Prep Time 5 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 35 minutes

Ingredients

Crepes

• 1 3/4 cup 218 g All-purpose flour
• 1/2 tsp. 2.5 g Salt
• 12 FL OZ 270 ml Milk
• 1 large egg mixed
• Oil for greasing pan/or unsalted melted butter

Peanut Butter-Chocolate Spread

• 1 cup Semi-Sweet Chocolate chips
• 1 1/2 tbsp. Peanut Butter Powder
• 2 tbsp. Milk

Instructions

1. In a medium-size saucepan, pour about half of the pan with water. Turn the heat on high.
2. When the water boils, place the small mixing bowl (heat resistant), over the boiling water. You may turn the stove off.
3. Add Chocolate Chips, Peanut Butter Powder, then milk.
4. Mix, until everything is well combined and smooth texture. Be careful not to burn yourself. You may wear kitchen mitten or use a kitchen towel to protect your hands from the steam.
5. Use a spread on the crepes, pancakes, biscuits, or with fruit.

Notes

• I am using for this recipe Peanut-Butter Powder by BetterBody Foods.
• You may use any that you prefer, but this one my whole family consumes in smoothies and it’s just fantastic, so I thought to add to this spread instead of the traditional PB.
• Delicious, low-fat peanut butter powder with 1/3 of the calories and 85% less fat per serving Gluten-free with only 3 ingredients (peanuts, sugar, salt) Good source of protein and fiber Mix 2:1 with water to make peanut butter, or add dry to smoothies, baked goods, and sauces GMO-free and Kosher certified

Did you make this recipe?

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