A delightful frozen treat to combat the summer heat, this Frozen Yogurt Terrine is a refreshing and healthy dessert. Creamy Greek yogurt combined with sweet honey, vanilla, and a medley of berries and crunchy toppings make for a perfect summer indulgence.

Ingredients: 4 cups Greek yogurt. 1/2 cup honey. 1 teaspoon vanilla extract. 1 cup mixed berries strawberries, blueberries, raspberries. 1/2 cup granola. 1/4 cup chopped nuts almonds, walnuts. 1/4 cup chocolate chips optional.

Instructions: In a large mixing bowl, combine Greek yogurt, honey, and vanilla extract. Mix well until smooth and creamy. Line a loaf pan with plastic wrap, leaving extra hanging over the edges for easy removal. Pour half of the yogurt mixture into the lined loaf pan, spreading it out evenly. Sprinkle half of the mixed berries, granola, chopped nuts, and chocolate chips if using over the yogurt layer. Add the remaining yogurt mixture on top and spread it out evenly. Top with the remaining mixed berries, granola, chopped nuts, and chocolate chips. Fold the plastic wrap over the top to cover the terrine completely. Freeze for at least 4 hours or until firm. To serve, remove from the freezer, unwrap, and slice into thick pieces. Enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

A tasty Strawberry Cloud Jello Parfait with a cloud of whipped cream and vanilla yogurt on top. It has the sweetness of fresh strawberries and the lightness of angel food cake.

Ingredients: 2 cups diced fresh strawberries. 1 package strawberry-flavored gelatin. 1 cup boiling water. 1 cup cold water. 1 cup whipped cream. 1 cup vanilla yogurt. 1 cup angel food cake cubes. 1/2 cup mini marshmallows.

Instructions: In a bowl, dissolve strawberry gelatin in boiling water. Add cold water to the gelatin mixture and stir until well combined. Refrigerate the gelatin mixture until it starts to thicken. Fold in diced strawberries and angel food cake cubes. In serving glasses, layer the strawberry mixture with whipped cream and vanilla yogurt. Top each parfait with mini marshmallows. Chill in the refrigerator for at least 2 hours before serving.

Prep Time: 20 minutes

Cook Time: 120 minutes

Enjoy the cool taste of orange-flavored mini bundt cakes layered with smooth vanilla yogurt and topped with crunchy granola.

Ingredients: 1 cup all-purpose flour. 1/2 cup granulated sugar. 1 teaspoon baking powder. 1/4 teaspoon baking soda. 1/4 teaspoon salt. 1/2 cup yogurt plain or Greek. 1/4 cup vegetable oil. 1 large egg. 1 teaspoon vanilla extract. Zest of 1 orange. 2 tablespoons fresh orange juice. 1/2 cup orange segments for garnish. 1 cup vanilla yogurt. Granola for topping.

Instructions: Warm the oven up to 175F 350C. Butter up the mini bundt cake pans. Mix the flour, sugar, baking powder, baking soda, and salt in a bowl with a whisk. Put the egg, vanilla extract, orange zest, and orange juice in a different bowl and mix them together. Mix the dry and wet ingredients together until they are just mixed. Use the ready mini bundt cake pans to pour the batter into them. In a toothpick, put something in the middle and pull it out clean after 15 to 18 minutes. Cool the cakes for 5 minutes in the pans, then move them to a wire rack to cool all the way down. Cut each mini bundt cake in half across the middle once it has cooled. Put vanilla yogurt, mini bundt cake halves, and orange segments in serving glasses in that order. Do it again, and then put granola on top. Enjoy! Serve cold.

Prep Time: 20 minutes

Cook Time: 18 minutes

A delicious parfait with vanilla yogurt, angel food cake, whipped cream, and toasted almonds on top. The Maraschino cherries add a bright and sweet flavor. A great treat to satisfy your sweet tooth!

Ingredients: 1 cup Maraschino cherries, chopped. 2 cups vanilla yogurt. 1 cup angel food cake, diced. 1/2 cup whipped cream. 1/4 cup slivered almonds, toasted.

Instructions: In a glass or serving dish, layer diced angel food cake at the bottom. Add a layer of chopped Maraschino cherries on top of the cake. Spoon a layer of vanilla yogurt over the cherries. Repeat the layers until the glass is almost full, ending with a dollop of whipped cream on top. Sprinkle toasted slivered almonds over the whipped cream. Repeat the process for additional parfaits. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your Maraschino Cherry Cake Parfait!

Prep Time: 15 minutes

Cook Time: 0 minutes