Ooh. I must try this. I want to try it tonight. But I have no vanilla yogurt, just plain. Do you think I could improvise by adding a bit of vanilla extract? Also, my plain yogurt is Greek and nonfat. Would that be a problem?
I don't think either one would be a problem! I only used vanilla because that's what I had in the house, but I think plain would be fine too. You'll probably want to add a teaspoon of vanilla. I made this twice and I used a lowfat and nonfat regular yogurt and it turned out great both ways. I think Greek yogurt would be fine too. If you try it, let me know how it comes out!
Something went terribly wrong. I made this recipe today but it took an extra 35 minutes to cook and then once it was out it completely collapsed into the center. Plus the sugar on top didn't caramelize or anything. When I finally took it out it was just still a pile of sugar on top that you could easily brush off.
Do you know what size loaf pan you used? I wonder if mine was too small? The only other thing is maybe my yogurt amount was off. I used 3/4 cup from a big 32oz. plain yogurt I had. That should be 6oz. but you never know.
My loaf pan is a 9 x 5. I used a 6 oz. single-serve cup of yogurt, which I think measured out to about a half cup or so, but I didn't write it down so I'm not completely positive.
The sugar on mine didn't caramelize completely, but it didn't brush off easily, either. I'm not sure what went wrong... did you check your oven temperature, too?
My loaf pan is 8x4. I lost my bigger one. It was full up to the top when I put it in the oven so I figured it would take longer to bake than expected. It was probably a combo of loaf pan size and too much yogurt. It smells good. I think it's still edible, just not pretty. I will try again sometime using a single serve 6oz. yogurt and getting a bigger loaf pan. Thanks!
Success! Made it this afternoon. I needed an extra 15 minutes to get a clean toothpick, and try as I might I could not avoid breaking some blueberries as I was folding them in, but it is really, really good. I was too tired to bake it the other night so when I went to the store this morning I got a few single-serves of Chobani vanilla yogurt. I think I have to make another loaf to take to work now. :D I think I might try brown sugar instead of white on top for that one. Like njlorelei, for me it didn't change state at all and it's kind of getting everywhere. Very minor quibble, though. :-)
Pic! (Smaller than initial yooooge attempt, sorry about that)
Ahhh you have no idea how happy this makes me! I don't know what the deal is with the sugar on top, you can see in the pics mine pretty much stayed in place. I bet brown sugar on top would taste yummy though!
Even though it's about 100 degrees here I am making this again. I made two batches. I lowered my amount of yogurt. The first batch is in my bigger loaf pan. The second batch I used 2 pans, the one I used last time plus a mini pan. They are in the oven now. I expect great things this time around! Like I said before, the one I made last week still tasted great even if the cooking wasn't correct.
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We'll see if I still feel like baking tonight, though. Just went outside and ugh, the heat and humidity. :-/
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Do you know what size loaf pan you used? I wonder if mine was too small? The only other thing is maybe my yogurt amount was off. I used 3/4 cup from a big 32oz. plain yogurt I had. That should be 6oz. but you never know.
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My loaf pan is a 9 x 5. I used a 6 oz. single-serve cup of yogurt, which I think measured out to about a half cup or so, but I didn't write it down so I'm not completely positive.
The sugar on mine didn't caramelize completely, but it didn't brush off easily, either. I'm not sure what went wrong... did you check your oven temperature, too?
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Pic! (Smaller than initial yooooge attempt, sorry about that)
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