Dannons Sweet Yogurt Cornmeal Cake Recipes

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BROWN SUGAR CORNMEAL CAKE WITH SWEET YOGURT TOPPING



Brown Sugar Cornmeal Cake with Sweet Yogurt Topping image

Provided by Sandra Lee

Categories     dessert

Time 1h55m

Yield 8 servings

Number Of Ingredients 12

Nonstick cooking spray
2 cups all-purpose flour
1 cup cornmeal
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups vanilla yogurt
1 1/4 cups packed brown sugar
3/4 cup canola oil
3 large eggs
Juice and zest from 1 orange (about 1/2 cup juice, add water if juice from orange is short)
1 cup powdered sugar

Steps:

  • Preheat the oven to 350. Spray a standard size Bundt pan with nonstick cooking spray.
  • In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.
  • In a small bowl, whisk together 1 cup yogurt, brown sugar, oil, eggs and orange juice until completely combined. Stir the wet ingredients into the dry just until incorporated. Pour into prepared the pan and bake until it is puffed and golden and a tester placed in the center comes out clean, 35 to 40 minutes. Remove from the oven, and when cool enough to handle, invert onto a wire cooling rack. Cool completely before slicing.
  • For the topping, stir together the remaining 1 cup yogurt, orange zest and powdered sugar. Slice the cake and serve with the yogurt topping drizzled over top.

DANNON'S SWEET YOGURT CORNMEAL CAKE



Dannon's Sweet Yogurt Cornmeal Cake image

Make and share this Dannon's Sweet Yogurt Cornmeal Cake recipe from Food.com.

Provided by Renegade Chef

Categories     Dessert

Time 40m

Yield 8 serving(s)

Number Of Ingredients 13

1 cup cornmeal
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sugar, and
2 tablespoons sugar, divided
2 cups low-fat vanilla yogurt, divided
1 egg
1/3 cup canola oil
1 cup sliced strawberry
1 cup blueberries
1/4 cup orange juice

Steps:

  • Preheat oven to 400 degrees.
  • In a bowl combine cornmeal, flour, baking powder, baking soda, salt and 1/2 cup sugar. Mix well.
  • Add 1 cup yogurt, egg, and oil. Mix until just blended.
  • Pour into prepared pan (9-inch round pan, lightly greased) and bake 25-30 minutes or until golden and firm to the touch. Cool cake slightly before cutting.
  • Meanwhile, combine berries, 2 tbsp sugar, and juice. Let stand for 15 minutes.
  • Serve sliced cake with 1/4 cup sweetened berries and a dollop of yogurt per slice.

Nutrition Facts : Calories 334.3, Fat 11.3, SaturatedFat 1.4, Cholesterol 29.5, Sodium 370, Carbohydrate 52.9, Fiber 2.4, Sugar 27.6, Protein 7

CORNMEAL PANCAKES USING YOGURT



Cornmeal Pancakes Using Yogurt image

I got this recipe from a container of Dannon Light & Fit. They are surprisingly good. The recipe suggested strawberry or vanilla yogurt but I plan on experimenting with different flavors. I think peach would be really good, suggestions are always welcome :)

Provided by girl1177249

Categories     Breakfast

Time 25m

Yield 12 pancakes, 6 serving(s)

Number Of Ingredients 10

1 cup all-purpose flour
1/2 cup cornmeal
3 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/8 teaspoon salt
1/3 cup raisins, plumped
1 1/2 cups non-fat strawberry yogurt
2 large eggs
1/4 cup canola oil

Steps:

  • whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt in a large bowl, then stir in raisins, stir together yogurt, egg and oil with a fork in another bowl and stir into flour mixture until blended,.
  • Heat a lightly greased large nonstick skillet or griddle over moderately low heat until hot.* It took forever for the first couple batches to cook. Since I always preheat my griddle for awhile I think it's because the batter is so cold and thick. Next time I'll leave it out until it gets closer to room temperature.
  • Pour 1/4 cup measures of batter into skillet in batches.
  • Cook about 3 minutes or until golden, turn and cook 1 minute more.
  • Serve immediately or transfer to a baking sheet and keep warm in a 250*F oven while cooking remaining cakes.

SWEET LOW FAT CORNMEAL CAKE



Sweet Low Fat Cornmeal Cake image

This has a crunchy outershell and a soft sweet middle. Every so slightly adaped from "Hey, Mom! I'm Hungry!" by Susan Powter.

Provided by ladypit

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 10

1 cup cornmeal
1 cup flour
1/2 cup brown sugar
1 tablespoon baking powder
1 teaspoon salt
6 ounces non-fat vanilla yogurt
3 tablespoons whole fruit jam
1 tablespoon canola oil
3/4 cup egg substitute (or use egg whites)
2/3 cup skim milk

Steps:

  • Preheat the oven to 350 degrees.
  • In a large bowl mix the cormeal, flour, sugar, baking powder and salt.
  • In a smaller bowl mix the yogurt, oil, jam, egg, and milk.
  • Mix well to break up the jam.
  • Mix it until it is frothy.
  • Combine the 2 mixtures carefully, just until combined.
  • Spray a 9 inch round cake pan, or I use a 9 inch tart pan with a pretty edge.
  • Pour the mixture into the pan and bake for 30-40 minutes.
  • It puffs up in the middle a bit and should be brown on the top.
  • A toothpick or knife inserted in the middle should come out clean.

Nutrition Facts : Calories 108.8, Fat 1.7, SaturatedFat 0.2, Cholesterol 0.5, Sodium 252.1, Carbohydrate 20.2, Fiber 0.8, Sugar 7.6, Protein 3.7

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