Breads & Doughs

Yields 4 Biscuits

1 cup (120 grams) of all-purpose flour, I use Gold Medal

1 ½ tsp baking powder

¼ tsp salt

1 tbsp lemon zest

2 tbsp of lemon juice, freshly squeezed

½ cup of yogurt

2 tbsp of zero calorie sweetener, I use Truvia

Preheat oven 410 degrees, pull out a small cooking sheet

In a medium bowl, add sweetener and zest, mix. Add lemon juice, flour, baking powder and yogurt.

Using a large spoon mix contents until firm but tacky dough forms. Transfer to flat surface and pat

to a 6” square. Cut in 4ths. If your corners are rounded, you will have triangle shaped biscuits,

which is what I did.

Bake 13-16 minutes.

Let cool a few minutes.

Slice in half and spread with 1 wedge of lite cheese. I use The Laughing Cow Lite Cheese.       

Let me start off by saying I do not like cottage cheese, never have, let me finish by saying I love these biscuits!!!!!

Makes 6 – large biscuits

1 cup (120 grams) of all purpose flour

1 ½ tsp baking powder

¼ tsp salt

1 tsp dried rosemary

½ tsp garlic powder

½ cup 2% small curd cottage cheese, I used Daisy

1 egg

Preheat oven to 410 degrees

Mix all dry ingredients in a medium bowl, add egg and cottage cheese. Mix completely into a tacky dough.  Using a spoon drop into 6 equal mounds onto a medium baking sheet.  Can do 8 for smaller biscuits but watch cook time.

Bake 10-13 minutes, I did 13. Let cool a few minutes before removing from baking sheet.

1 cup of all-purpose flour

1 1/2 tsp of baking powder

1/4 tsp of salt

1 tsp of basil, plus more for sprinkling over top

1/2 cup of nonfat plain Greek yogurt, like Fage

2 tbsp of unsweetened almond milk

6-8 cherry tomatoes - 1/2'd or 1/4'd

20 grams of baby spinach, I remove the longer stems then roughly chopped.

Preheat oven to 425 degrees. Whisk together flour, basil, baking powder, salt in a medium bowl, add yogurt, milk, spinach. Mix to a shaggy dough, transfer to a flat surface, and knead a few times to incorporate all loose flour, shape into a dough ball. It will be sticky, but workable.

Transfer dough a greased baking tray. using wet fingers spread it out, if dough starts to stick to your fingers rewet them. Spread from center to edges, keep doing this until your dough is a 10x7, rewetting fingers as needed.

Add sliced tomatoes, sprinkle with additional basil and bake 12-15 minutes. Slice into 4 or 6 pieces, top with fried or sunny side up egg.

Yields 5

1 cup of whole oats, I use Quaker

1 tsp of baking powder

1/2 tsp salt

1/2 cup of non fat plain Greek yogurt

2 tbsp of sugar free maple syrup, I use Maple Grove Farms

1 tbsp of sweetener, I use Lakanto Monkfruit

Preheat oven 410 degrees.

Blend oats, powder and salt to a flour like consistency.

In a medium bowl, add yogurt, maple syrup and sweetener. Add blended mixture and stir. Divide equally into 5 portions, drop onto baking sheet lined with parchment paper.

Bake 16 minutes, remove from oven and let cool completely on sheet.

Makes 4

1 cup of all-purpose flour

1 3/4 tsp of baking powder

1/4 tsp of salt

1/2 cup of fat free Greek plain yogurt, I normally use Fage didn't have it so I used O'Organics

1 tbsp of sweetener, like Lakanto Monkfruit

1 tbsp of 27% vegetable oil butter spread, I use imperial.

Preheat oven 410 degrees, line small baking sheet with parchment paper.

Mix your dry, add wet. Continue to mix until dough forms, pat out to about 5" square, cut into 4th.

Bake 16 minutes, let cool a few minutes on tray.

Makes 4

1 cup of all-purpose flour (120g) I use Trader Joe's Baker Josef’s Unbleached All Purpose Flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup of fat free, plain Greek yogurt, I used Fage

1 Tbsp of sweetener, I use Monkfruit, I always use Lakanto

70 g of fresh, diced strawberries, fairly small

Preheat the oven to 410°.

Add the diced strawberries to a small bowl and sprinkle with the sweetener.

In a medium bowl, mix flour, salt, and baking powder together. Add yogurt and strawberries.

Mix with a large spoon, pressing the strawberries, smashing them into the flour. Keep doing this until all the flour and yogurt are incorporated and you’re left with a moist dough. Turn your dough out onto a lightly floured surface. Lightly flour the top of the dough and pat into shape; 5-inch square.

Cut into four squares. Place on a parchment-lined baking sheet and bake for 16 minutes.

Let cool on the baking sheet for 10 minutes.

Serves 8

2 Cups of All Purpose Flour (240 grams) I used King Arthur (240 grams)

2 ½ tsp of baking powder

½ tsp salt

2 tbsp of sugar replacement, like Lakanto Monkfruit

1 large egg

½ cup thick nonfat plain Greek yogurt, I use Fage

2 tbsp unsweetened plain almond milk

1 1/2 tbsp 27% vegetable oil margarine

Preheat oven 425 degrees, grease a 9" glass pie baking dish.

In a medium bowl, add flour, remove 3 tsps to a small dish (will use for dusting) add baking powder, salt, stir to combine. Add egg, yogurt, milk, sweetener & melted butter. Mix with a large spoon to a shaggy dough, turn out onto a flat surface, I use a rubber baking mat.

Begin kneading, 15-20 times, it will start to get sticky but keep kneading. Dust surface with some of the flour you removed to a small bowl, flour the top of the dough too and knead again a few times.

Divide into 8 equal portions (I use my scale, weigh whole dough, then divide that number by 8, weigh each piece) Gently roll into a ball, don’t mash. Place in prepared baking dish, give them some room to grow.

Bake 12-15 minutes, I did 15.

1 cup of flour, King Arthur (120grams)

1/2 cup of FFYG, Fage

2 tbsp of unsweetened plain almond milk

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp Italian spices

1 tsp minced garlic

Preheat oven 400°F

Add all ingredients to a medium bowl.  Mix well, knead into a smooth dough ball.

Easy to handle, not overly sticky, but you will need some flour for the surface and on top for rolling.

Roll out to a 10” circle line a 10” cast iron skillet (or oven safe skillet) with tinfoil, add desired toppings.

Bake for 25 minutes, remove from oven, raise temp to 425° and transfer crust only to a (no tinfoil) baking sheet, bake 10 more minutes.

Crispy bottom, softer top and doesn’t flop when you pick it up!

Serves 8

2 cups of High Protein Pancake Mix, I use Kodiak Buttermilk

1 tbsp of baking powder

1/3 cup of 30% veggie oil butter spread, I use I Can’t Believe It’s Not Butter

¼ cup white sweetener, Lakanto Monkfruit works great

½ cup fat free plain greek yogurt, Fage is nice and thick, works well

1 egg

Preheat oven 425 degrees

Combine pancake mix and baking powder, drop butter in by tablespoon, toss to coat then press in with fork until you have a wet sand look

Whisk egg and sweetener together, whisk in yogurt until smooth. Create a well in the middle of dry ingredients pour in wet and stir to combine.  Lightly dust surface with pancake mix, pat out dough into a 5x9 rectangle.  Cut in half down the length then each side into 4 equal squares. 

Place on baking sheet

Bake 10-15 minutes, I did 12.  Let cool a few minutes, remove from sheet.

Cut in half when cool enough to handle.  Add Fat free cream topping and 1 tbsp of sugar free jam for no extra points!            

Serve 4-6

1 Cup of Self Rising Flour, Like Gold Medal

½ cup Fat Free Plain Greek Yogurt, the thicker the better I use Fage

¼ cup of unsweetened almond milk

1 ½ tbsp of Everything But the Bagel Seasonings. This may be too salty for some, use 1-2 tsps. in the dough and sprinkle some over top.

Preheat oven 375 degrees, line small baking sheet with parchment paper

Mix flour, yogurt, milk and 1/2 tbsp of seasonings.  Mix well until you have firm but sticky dough.

Transfer to parchement lined baking sheet and using wet fingers, shape into loaf. About 4” wide by 6” long.  Sprinkle ½ tbsp of seasonings over top.

Bake 35-40 minutes. I did 37 minutes. 

Remove from oven, let it rest for 20 minutes before slicing.

Makes 4 

1 cup of all-purpose flour (120g)  

1 1/2 tsp baking powder

1/4 tsp salt

1 ½ tsp of instant active yeast (bread machine yeast)

1 Tbsp of sweetener, I always use Lakanto Monkfruit

1/2 cup of fat free, plain Greek yogurt, I used Fage

2 tbsp of unsweetened almond milk

1 cup of water

1 tbsp of baking soda

Preheat oven 410°, line baking sheet with parchment paper

In a medium bowl add and whisk, flour, baking powder, salt, yeast, sugar, remove 3 tsps and set aside. Add yogurt & milk. Mix with large spoon until you have a shaggy dough. Using your hand smash and fold until dough forms, sprinkle with some of the flour you set aside and knead it in, repeat until you’ve used it all.  You should have nice ball of dough that doesn’t leave a residue on your hands.  Split into 4 equal pieces and roll each into a 10” rope, attach ends securely. 

Using a 2-cup glass measuring cup, add 1 cup of water and 1 tbsp of baking soda.  Microwave 1-1 ½ minutes until steaming hot.  Using a brush, brush hot water over bagels, place bagels brushed side down onto parchment, brush top/sides with hot water, add desired toppings.  Bake 16 minutes. Remove from sheet and let come to room temperature before slicing.

1 cup of all-purpose flour (120g) I use Trader Joe's Baker Josef's Unbleached All Purpose Flour

1 1/2 tsp baking powder

1/4 tsp salt

1/2 cup of fat free, plain Greek yogurt, I used Fage

1 Tbsp of sweetener, I use Monkfruit, I always use Lakanto

1 tsp of ground cinnamon

1/2 cup of shredded apple

Preheat your oven to 410°

Shred apple over a bowl with skin on using the large shred hole, pour out any juice.  Add sweetener & cinnamon, mix together set aside.

In a medium bowl, mix flour, salt, baking powder whisk together, add yogurt and apples. Mix with a large spoon, I used a wooden spoon, keep mixing until all the flour & yogurt is incorporated and you’re left with a moist dough.

Turn your dough out onto a lightly floured surface. Lightly flour top of dough and pat and shape into about a 5” square. Cut into 4 squares

Place on parchment line baking sheet and bake 17 minutes. Let cool on baking sheet 10 minutes.

You get 6

1 cup (128 grams) of Self-Rising Flour, I use Gold Medal

¾ cup + 1 tbsp of Fat Free Greek Yogurt, I use Fage

1 ½ tsps. of Italian Seasonings

1 tsp of minced garlic

35 grams of Lite Shredded Mozzarella, chopped, (about 1/3 cup)

Preheat oven 375 degrees, line a baking sheet with parchment.

In a medium bowl, add flour, seasonings, yogurt, minced garlic and all but about a tbsp of cheese. Using a large spoon, press and mix yogurt into flour until all flour in incorporated and you have a workable dough. This dough is tacky but won’t stick to your fingers/hands.

Divide into 6 equal portions, (about 58 grams each).  Roll each portion into 9” rope. Criss cross ends, leaving a hole at the top, take the bottom end tuck into hole, flip dough over and take the tail up and over pressing gently into the now filled hole, pinch to secure. Turn it right side up, place on baking sheet. Repeat with remaining dough.   Brush top with beaten egg (gives it a nice color) sprinkle each with remaining cheese. 

Bake 20-25 minutes.  

Serves 2 

1/4 cup of Fat Free Plain Greek Yogurt

5 Tbsp (40 grams) of Self-Rising Flour

1 tsp of Italian Seasonings

1/4 tsp of baking soda

1 tsp olive oil for frying

Add ingredients in a medium bowl, using a large spoon mash yogurt into to flour until all is incorporated. Knead, press between your palms and fold in half, repeat about 10 times. Your dough should not be super stick and easy to handle. On a lightly floured surface, roll out an 8" round, should be very thin.

Heat 12" skillet w/1 tsp of olive oil, once olive oil is hot add your dough, let cook 3-4 minutes, you'll notice, (if rolled thin enough) it will start to bubble, flip and cook an additional 3-4 minutes.