Coffee Yogurt Shake Food

MY SECRET COFFEE SMOOTHIE RECIPE {HIGH-PROTEIN, BOOSTS METABOLISM, BALANCED MEAL, GREAT FOR HAIR, SKIN AND NAILS}

Steps:

• Put all your ingredients into a large glass.
• Use a hand blender to blend everything together smoothly. (I use this one and it rocks!)
• You can also throw everything into a traditional blender if needed. Blend until smooth.
• Note: If you are adding hot coffee I recommend blending all of the other ingredients first before added the coffee. Otherwise your egg yolks can get cooked, which is a little... yucky.

IRISH MOCHA SMOOTHIE

Steps:

• In a blender process six coffee cubes, frozen yogurt, chocolate syrup, Irish cream and milk until smooth. Serve in a tall glass.

COFFEE SMOOTHIE RECIPE

Steps:

• Add sliced banana and plain greek yogurt in a blender jar.
• Add honey and vanilla extract.
• Add brewed coffee and ice-cubes.
• Blend until smooth puree. Pour prepared drink into a serving glass and serve.

COFFEE-YOGURT SHAKE

Steps:

• Combine all ingredients except ice cubes in a blender. Blend adding the ice cubes one at a time, until smooth.

COFFEE AND FRUIT SMOOTHIE

Steps:

• Blend all ingredients in blender until smooth.
• Serve immediately.

COFFEE YOGURT SHAKE

Steps:

• Combine all ingredients except ice cubes in blender container.
• Process, adding ice cubes 1 at a time, until smooth.
• Serve immediately.

BERRY YOGURT SHAKES

Steps:

• Place all ingredients in a blender; cover and process until smooth. Pour into chilled glasses; serve immediately.

VANILLA YOGURT COFFEE CAKE

Steps:

• Preheat the oven to 350 degrees F [180 degrees C]. Generously grease a 10- to 12-cup [1.4- to 2.8-L] tube pan with nonstick cooking spray or softened butter and dust with flour, knocking out any excess.
• For the topping and swirl: Mix all of the ingredients together in a medium bowl with a fork until thoroughly combined. Refrigerate, covered in plastic wrap, until ready to use.
• For the cake: In a large bowl, whisk together the flour, baking powder, baking soda and salt. In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, oil and vanilla on medium-low speed until well combined, stopping and scraping the bowl with a rubber spatula, as needed, 2 to 3 minutes. On low speed, add the eggs and yolks, one at a time, stopping and scraping the bowl after each addition.
• Add the dry ingredients on low speed in three additions, alternating with two additions of the yogurt, scraping the bowl as needed with a rubber spatula. Stop the mixer and remove the bowl when there are still streaks of flour in the batter. Finish mixing by hand.
• Transfer half of the batter to the prepared pan and smooth the top with a small offset spatula or butter knife. Sprinkle half of the crumb mixture evenly over the batter. Add the remaining batter and smooth the top again. Using your fingers, sprinkle the remaining crumb mixture evenly over the top of the cake, pressing down lightly.
• Bake for 60 to 70 minutes, rotating the pan at the halfway point. The cake is ready when a cake tester inserted in the center comes out with a moist crumb or two. Let cool to room temperature before removing from the pan. Run a paring knife around the edges to release the cake from the pan.
• Dust with confectioners' sugar before serving. The cake will keep, tightly wrapped in plastic wrap, for up to 3 days on the counter.

COFFEE YOGURT CAKE

Steps:

• Preheat the oven to 180ºC (350ºF). Grease a bundt cake pan (24 x 8 centimeters (9 1/2-inch diameter with 3 1/4-inch-high sides)) with margarine and sprinkle with flour.
• Separate the yolks from the whites. Beat the egg whites until stiff and set aside in fridge.
• In an electric mixer, beat on medium speed the egg yolks and the sugar until obtain a creamy and homogeneous mixture. Pour the coffee and the yogurt and mix for 2 to 3 minutes until it's nicely incorporated. Reduce the mixer speed to low, add the flour mixed with the baking powder and beat until a homogeneous mixture. Finally, fold gently with a spatula the whipped egg whites.
• Pour the mixture into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 to 40 minutes (the time depends on the oven).
• Remove the cake from oven and unmold onto a plate. Let cool completely and serve.