skip to Main Content
Lemon Yogurt Twists

Lemon Yogurt Twists

These are great to serve with coffee or to enjoy anytime.

Print Recipe
Add to Meal Plan:
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe has been added to your Shopping List
Servings
2 twists
Calories Cholesterol Sat Fat Carbs
173 0mg 2g 23g
Recipe Footprint (for Recipe's Default # of Servings)
3.7 Water saved (gallons) [animal consumption only]
14.8 Manure (pounds) not deposited into the environment
16.6 Grains / feed (pounds) not consumed by animals
36.2 Methane (gallons) not created by animals
443.0 CO2 (pounds) not released into the atmosphere
.002 Animal lives saved
Recipe Chef Pamela Kurp
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 2 hours
Ingredients
  • 1 3/4 C flour (unbleached all purpose)
  • 1/2 tsp salt
  • 1/2 C buttery spread
  • 1/2 pkg yeast (active dry)
  • 2 Tbsp water
  • 5 oz yogurt (non-dairy lemon)
  • 1/2 egg replacer
  • 1/2 tsp lemon zest
  • 1/2 C granulated sugar
  • 1/4 tsp nutmeg
Course Cookies, Desserts
Cuisine American
Diet Vegan
Prep Time 30 minutes
Cook Time 15 minutes
Passive Time 2 hours
Ingredients
  • 1 3/4 C flour (unbleached all purpose)
  • 1/2 tsp salt
  • 1/2 C buttery spread
  • 1/2 pkg yeast (active dry)
  • 2 Tbsp water
  • 5 oz yogurt (non-dairy lemon)
  • 1/2 egg replacer
  • 1/2 tsp lemon zest
  • 1/2 C granulated sugar
  • 1/4 tsp nutmeg
Servings
2 twists
Calories Cholesterol Sat Fat Carbs
173 0mg 2g 23g
Recipe Footprint (for Recipe's Default # of Servings)
3.7 Water saved (gallons) [animal consumption only]
14.8 Manure (pounds) not deposited into the environment
16.6 Grains / feed (pounds) not consumed by animals
36.2 Methane (gallons) not created by animals
443.0 CO2 (pounds) not released into the atmosphere
.002 Animal lives saved
Recipe Chef Pamela Kurp
Instructions
  1. Mix together the flour and salt; cut in the buttery spread.
    Mix together the flour and salt; cut in the buttery spread.
  2. Dissolve the yeast in warm water; set aside for 5 minutes until bubbly.
    Dissolve the yeast in warm water; set aside for 5 minutes until bubbly.
  3. Add the yeast, yogurt, egg replacer and lemon zest to the flour mixture, mixing well; wrap the dough in wax paper and chill for at least two hours.
    Add the yeast, yogurt, egg replacer and lemon zest to the flour mixture, mixing well; wrap the dough in wax paper and chill for at least two hours.
  4. Roll the dough onto a lightly sugared board into a rectangle that is 8 x 16 inches; fold ends toward the center, overlapping. Sprinkle with the sugar; roll again to the same size and repeat two more times, ending in the rectangle.
    Roll the dough onto a lightly sugared board into a rectangle that is 8 x 16 inches; fold ends toward the center, overlapping. Sprinkle with the sugar; roll again to the same size and repeat two more times, ending in the rectangle.
  5. Cut into 1 x 4 inch strips; sprinkle with the nutmeg, twist the ends into the opposite directions while stretching slightly. Place on baking sheets (lightly greased) and bake at 375 degrees for 10 to 15 minutes or until lightly browned on the bottom.
    Cut into 1 x 4 inch strips; sprinkle with the nutmeg, twist the ends into the opposite directions while stretching slightly. Place on baking sheets (lightly greased) and bake at 375 degrees for 10 to 15 minutes or until lightly browned on the bottom.
Recipe Notes

Cover and store for up to two weeks in the refrigerator or in a cool location.

© Mainly Vegan LLC
Back To Top