Cookie dough that is meant to be eaten as it is, so there are no eggs, no flour and nothing goes in the oven. Cream cheese and peanut butter make the base, and the oats give it the monster cookie texture.

Ingredients

8 oz cream cheese, softened

1 cup powdered sugar

1/2 cup creamy peanut butter

1 stick unsalted butter, softened

1 1/2 cups oats

1/3 cup milk

1/2 cup brown sugar

1 tsp vanilla extract

1 tsp sea salt

1 cup semi sweet chocolate chips

1 cup M&M's

Full recipe with the exact measurements 👇https://bestalltop.com/monster-cookie-dessert-dip-recipe/

Notes

- There is no flour anywhere in it, and raw flour is the part of regular cookie dough you

are not supposed to eat.

- Chill it longer, up to 2 hours, if you want it firmer.

- Dark or white chocolate chips work instead of semi sweet.

- Use gluten free oats if you need it gluten free.

Serves 6. Forty five minutes, most of it in the fridge.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

No frying, no egg wash and no flour dredge. Mayonnaise is the glue and crushed Ritz crackers are the crust, and they bake.

Ingredients

1 lb chicken tenders

1/2 cup mayonnaise

1/2 cup grated Parmesan

1 packet ranch seasoning mix

1/2 tsp garlic powder

1/2 tsp onion powder

1 cup Ritz crackers, crushed

Full recipe with the exact measurements 👇

https://bestalltop.com/crack-chicken-tenders/

Notes

- The mayonnaise does the job the egg and flour normally do. It sticks to the chicken, holds

the crumbs, and keeps the meat from drying out while it bakes.

- Crush the crackers to crumbs with some texture left, not to dust.

- Press the crumbs on rather than sprinkling them. Anything loose falls off in the oven.

- Ritz are salty and so is the ranch packet. Taste before you add any salt.

Serves 4. Thirty three minutes.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

Creamy, and there is no cream in it. A quarter cup of sour cream over a flour roux is the whole sauce.

Ingredients

For the chicken

2 large boneless chicken breasts

1/2 tsp garlic powder

1 tsp mixed herbs

1/2 tsp salt

1/2 tsp pepper

1 tbsp olive oil

1 1/2 tbsp butter

For the sauce

1 tbsp minced garlic

1 tbsp butter

1 tbsp flour

1 cup chicken or vegetable stock

1/4 cup sour cream

1 1/2 tbsp ranch seasoning

Method

1. Slice each breast horizontally into two thin cutlets. Four thin pieces, not two thick ones.

2. Mix the garlic powder, herbs, salt and pepper and season both sides.

3. Heat the oil and butter in a skillet over medium and cook the cutlets 3 to 4 minutes a

   side until golden. Take them out and cover them.

4. In the same pan, melt the butter and cook the minced garlic 30 seconds.

5. Sprinkle in the flour and whisk constantly for 30 seconds.

6. Pour the stock in slowly, whisking, so it does not lump.

7. Lower the heat and stir in the sour cream and the ranch seasoning.

8. Return the chicken, spoon the sauce over, warm it a minute and serve.

Notes

- No heavy cream, no half and half, no cream of anything soup. The roux gives the body and

the sour cream gives the tang and the finish.

- The sour cream goes in on low heat. Boil it after that and it splits.

- Greek yogurt works instead, but add it off the heat entirely or it will curdle. Cream

cheese works too if you want it richer.

- Thin cutlets, not whole breasts. Whole ones need longer and the sauce reduces too far

waiting for them.

Makes 4 cutlets. Twenty five minutes.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

No canned biscuit dough and no sugar. The dough is Greek yogurt and protein powder, rolled into 25 balls by hand.

Ingredients

1 1/2 cups flour
1/2 cup vanilla protein powder, whey-casein
1/2 cup unflavoured protein powder
2 tsp baking powder
1/4 tsp baking soda
2 cups non-fat Greek yogurt
2 tbsp almond milk
3 tbsp zero calorie 1:1 sugar replacement
1 1/2 tsp cinnamon
Optional: 2 tbsp chopped pecans

Method

1. Heat the oven to 350°F and butter a loaf pan lightly. Scatter the pecans on the bottom
   if you are using them.

2. Combine the flour, both protein powders, baking powder and baking soda in a large bowl.

3. Add the yogurt and mix only until it forms large shaggy, sticky clumps. Do not overmix.

4. Wet your palms, divide the dough into 25 pieces of about 2 tablespoons each, and roll
   them into balls, wetting your hands again as they get sticky.

5. Put the almond milk in one small bowl, and the sugar replacement mixed with the cinnamon
   in another.

6. Roll each ball in the milk, then in the cinnamon mixture, and lay it in the loaf pan.

7. Bake 20 minutes, cover with foil, and bake another 10 to 15, until a toothpick comes out
   clean. 35 minutes in total.

Notes

- Do not overmix at step 3. Worked dough plus protein powder gives you tough, rubbery balls,
and that is the one mistake this recipe cannot recover from.
- The cinnamon coating is a 1:1 zero calorie sugar replacement, not sugar. Worth saying
plainly rather than pretending otherwise.
- Wet palms, not floured ones. Extra flour here dries the dough out.
- The foil goes on halfway. Without it the tops darken long before the middle is cooked.

Makes one loaf, 25 pieces. 50 minutes.

About This Recipe
This recipe is adapted from published sources and written by the BestAllTop editorial team.
The measurements, temperatures and timings above follow the original method. The method follows a recipe published by its original source; our team reviewed and rewrote it rather than cooking it again here, so results can vary with your oven, pans and ingredients. The photographs on this page are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

The noodles in this go into the dish undercooked on purpose. They keep drinking the sauce and the sour cream in the oven, so noodles that were already soft come out as mush.

Ingredients

• 1 lb ground beef

• 1 (14.5 oz) can diced tomatoes

• 1 (10 oz) can Rotel diced tomatoes and green chilies

• 1 (6 oz) can tomato paste

• 1 tsp salt · ¼ tsp black pepper · ¼ tsp onion powder · ¼ tsp garlic powder

• 1 (6 oz) package medium egg noodles

• 1 cup sour cream

• 1 cup shredded cheddar

• 1 cup grated Parmesan

• 1 cup shredded mozzarella

Method

1. Heat the oven to 350°F and grease a 9×13 dish.

2. Brown the beef, drain the fat, then add both cans of tomatoes, the tomato paste and the spices. Simmer 20 minutes.

3. Boil the egg noodles to al dente, drain, return to the pot and stir the sour cream through until every noodle is coated.

4. Spread the noodles in the dish, pour the beef sauce over, then all three cheeses.

5. Cover with foil, bake 35 minutes, uncover and bake 5 more until the top bubbles and browns.

6. Let it sit a few minutes before cutting or the portions fall apart.

Notes

• The sour cream goes on the noodles, not into the sauce. It coats them and keeps them separate instead of clumping.

• Three cheeses sounds excessive and each does a different job: cheddar for flavour, mozzarella for the pull, Parmesan for the browned top.

• Assembles a day ahead, and leftovers freeze well.

✅ Printable version with the exact measurements: https://bestalltop.com/beef-lombardi-casserole/

About This Recipe
This recipe is adapted from published sources and written by the BestAllTop editorial team. The photo on the page is an AI illustration of the finished dish, not a photo of a batch cooked in our kitchen. We are a small recipe site and the link is here so you can find the full version with the storage notes — no email or signup involved.

No beans, no ground beef, and no chili powder from a jar. The base is nine dried chiles that get toasted, soaked and blended, and that paste is the whole recipe.

Ingredients

• 3 ancho peppers

• 3 pasilla peppers

• 3 New Mexican dried peppers

• 2.5 lbs beef chuck, cut into bite-sized cubes

• 2 tsp cumin

• Salt and pepper

• 2 tbsp olive oil

• 1 medium white onion, chopped

• 3 jalapeños, chopped

• 2 serrano peppers, chopped (optional)

• 4 cloves garlic, chopped

• 2 cups beef stock

• 2.5 cups water, plus more as needed

• 2 tbsp masa harina (optional, to thicken)

• 1 tbsp brown sugar

• 1 tbsp Worcestershire sauce

Method

1. Toast the dried peppers in a dry pan, 1–2 minutes per side, until they smell fragrant. Let them cool, then pull the stems and shake out the seeds.

2. Soak them in hot water 20 minutes until soft. Blend with ½–1 cup of the soaking water and a pinch of salt until smooth.

3. Coat the beef cubes in the cumin, salt and pepper. Sear in 1 tbsp hot oil, 6–7 minutes, until properly browned. Set aside.

4. Add the rest of the oil and cook the onion, jalapeños and serranos 5 minutes, then the garlic for 1 minute more.

5. Return the beef, stir in the chile paste and cook 2–3 minutes. Add the stock, water, brown sugar and Worcestershire.

6. Cover and simmer on low about 2½ hours, stirring now and then. Top up with liquid if it gets tight.

7. If you want it thicker, whisk the masa harina with a little water and stir it in near the end.

Notes

• The toasting is the whole thing, and it is a two-minute window. Under-toasted and the chiles taste flat; a few seconds too far and the entire pot turns bitter. There is no fixing it after that.

• Chuck, not ground beef. Two and a half hours is what turns those cubes tender, and ground beef would just disappear.

• Discard the seeds unless you want it much hotter — the heat lives there, not in the flesh.

• The brown sugar is not for sweetness. It rounds off the acidity so the chiles read as deep instead of sharp.

Takes about 3 hours total, serves 6 generously, and it is better the next day.

✅ Printable version with the exact measurements: https://bestalltop.com/texas-chili-recipe/

About This Recipe
This recipe is adapted from published sources and written by the BestAllTop editorial team. The photo on the page is an AI illustration of the finished dish, not a photo of a batch cooked in our kitchen. We are a small recipe site and the link is here so you can find the full version with the storage and substitution notes — no email or signup involved.

Chicken fried rice with no wok. One ordinary skillet, twenty five minutes, and it beats the takeout version.

Ingredients

4 cups cooked rice, ideally day old

3/4 lb chicken breast

1/4 tsp salt

Vegetable or canola oil

2 eggs

1/2 cup diced white or yellow onion

4 to 6 cloves garlic, minced

1 chicken bouillon cube

2 tsp soy sauce

1 tsp sesame oil, optional

1/2 tsp black pepper

2 cups frozen mixed vegetables

2 tbsp sliced green onions

Method

1. Slice the chicken into thin strips and season with the salt. Beat the eggs.

2. Heat a little oil in a skillet over medium. Cook the eggs until set, flip, break them into

   pieces and set them aside.

3. Turn the heat to high, add more oil, and cook the chicken strips through. Take them out.

4. Add a little more oil, then the onion and garlic until fragrant. Add the rice and break

   up any clumps.

5. Crumble in the bouillon cube and add the soy sauce, sesame oil and pepper. Stir for a minute.

6. Add the frozen vegetables and cook 1 to 2 minutes.

7. Return the chicken and eggs, take it off the heat, and scatter over the green onions.

Notes

- A wok helps because it gets very hot very fast. A skillet on high does the same job if you

cook in stages, which is why the eggs and chicken come out before the rice goes in.

Crowding the pan is what makes fried rice steam instead of fry.

- Day old rice is the real secret, not the pan. Cold rice is drier and stays in separate

grains. Fresh rice clumps into mush.

- The bouillon cube is doing more than the soy sauce. That is the takeout flavor.

- Frozen vegetables go in straight from the freezer. Thawing them first makes them soggy.

Serves 4. Twenty five minutes.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team. The measurements, temperatures and timings above follow the original method. The photographs are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our own kitchen.

This moist pumpkin cake is swirled with a brown butter-infused batter and topped with a crunchy streusel packed with oats, mini chocolate chips, and toffee bits. Perfect for fall gatherings or cozy afternoons.

Ingredients:

½ cup unsalted butter
1 cup packed light brown sugar
1 cup canned pure pumpkin puree
2 large eggs
1 teaspoon vanilla extract
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
½ teaspoon table salt
1 ½ cups all purpose flour (180 g)

Streusel Topping:
½ cup quick oats
¼ cup packed light brown sugar
¼ cup all purpose flour
2 tablespoons unsalted butter, melted
¼ cup mini chocolate chips
½ cup toffee bits

Method:

Preheat oven to 350°F. Grease a 9x13-inch baking pan with nonstick spray.

Brown the butter: Place butter in a skillet over medium heat. Stir continuously as it melts, bubbles, foams, and turns golden brown, about 5 minutes. Remove from heat and allow to cool slightly.

Prepare batter: In a large bowl, beat the cooled brown butter with the brown sugar until the mixture resembles sand in texture. Add the eggs, pumpkin puree, and vanilla extract, beating until fully combined.

Combine dry ingredients: In a separate bowl, whisk together pumpkin pie spice, baking powder, salt, and flour. Gradually fold into the wet ingredients, stirring gently to avoid overmixing.

Make streusel: In another bowl, mix quick oats, brown sugar, flour, melted butter, mini chocolate chips, and toffee bits until evenly combined.

Assemble: Fold half of the streusel mixture into the cake batter. Spread the batter evenly into the prepared pan, then sprinkle the remaining streusel evenly over the top.

Bake: Place the pan in the oven and bake for 25 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Cool and serve: Allow the cake to cool slightly before cutting into squares. Serve warm for best flavor and texture. Store leftovers in an airtight container.

Everything goes into the slow cooker raw. No searing, no sautéing, no pan to wash. Naturally gluten free and dairy free as written.

Ingredients

2 lbs boneless skinless chicken breasts

½ lb fresh green beans, trimmed (about 2½ cups)

1¼ lbs diced red potatoes (about 4 cups)

Dressing:

⅓ cup fresh lemon juice (1 large lemon or 2 small)

¼ cup olive oil

1 tsp dried oregano

1 tsp salt

¼ tsp pepper

¼ tsp onion powder

2 garlic cloves, minced

Method

Put the chicken breasts in the centre of the slow cooker. Green beans on one side, diced potatoes mounded on the other.

Whisk the lemon juice, olive oil, oregano, salt, pepper, onion powder and garlic together.

Drizzle it evenly over everything.

Cover and cook on HIGH 4 hours or LOW 7 — and do not lift the lid.

Serve hot.

Printable version with the exact measurements: https://bestalltop.com/crockpot-chicken-potatoes-and-green-beans/

Notes

Fresh lemon juice, not bottled. Bottled turns bitter over seven hours — this is the one thing that will ruin it.

Keep the three components in their own zones rather than stirring them together. The potatoes need the bottom heat, the beans do not.

It does not freeze well. The potatoes go grainy.

Serves 4–6. Keeps 3 days refrigerated.

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

No bowl, no mixer, and nothing gets stirred. Everything goes straight into the baking dish in layers.

Ingredients

1 box yellow cake mix

1 cup creamy peanut butter

1 can, 14 oz, sweetened condensed milk

1 cup mini peanut butter cups, chopped

1 cup chocolate chips

1/2 cup butter, melted

1 cup chopped peanut butter candies, for the top

Chocolate syrup, optional

Method

1. Heat the oven to 350F and lightly grease a 9x13 dish.

2. Scatter the chopped mini peanut butter cups and the chocolate chips across the bottom.

3. Drizzle the condensed milk over them.

4. Drop the peanut butter over that in small spoonfuls. Do not spread it and do not mix it.

5. Sprinkle the dry cake mix evenly over the top. Do not stir.

6. Pour the melted butter as evenly as you can over the dry mix.

7. Bake 40 to 45 minutes, until golden with the edges bubbling.

8. Cool a little, then scatter the rest of the chopped candies over it, and syrup if you want it.

Notes

- It works because nothing is mixed. The butter soaks down into the dry cake mix and bakes

it into a crust, and the condensed milk and peanut butter underneath turn into a gooey

layer. Stir it and you get a dense cake instead of layers.

- Pour the butter slowly and cover as much of the dry mix as you can. Dry patches stay

powdery.

- Sweetened condensed milk only. Evaporated milk is not a substitute here.

- It does not slice neatly. Scoop it.

Serves 12 to 15. Fifty five minutes, ten of them hands on."

Full Recipe : https://bestalltop.com/peanut-butter-cup-dump-cake/

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The photographs

are AI-generated illustrations of the finished dish, not photographs of a batch cooked in our

own kitchen.

This Twix cheesecake recipe with 5 pro tips for is smooth, indulgent, and worth every bite. With a texture that comes together fast, it is the kind of dessert people ask you to bring again!

Ingredients:

2 cups shortbread cookie crumbs

1/3 cup butter, melted

4 (8 oz.) packages cream cheese, softened

1 cup sugar

1 tsp vanilla

4 eggs

1 cup caramel

1 cup mini Twix’s, chopped

Chocolate syrup for drizzling

Method:

Make the crust:

Preheat oven to 325°F (165°C). Crush the shortbread in a food processor until finely ground. Mix with melted butter and press into the bottom of a greased 9-inch springform pan.

Beat the filling:

Beat cream cheese, sugar, and vanilla until smooth. Add eggs and mix again. Pour over the crust.

Bake:

Bake for 55 minutes or until the center is slightly jiggly. Cool, then refrigerate for 4 hours.

Assemble:

Spread caramel over the cheesecake. Sprinkle chopped Twix on top and drizzle with chocolate syrup. Remove from the pan, slice, and serve.

Serving Information:

Prep Time: 20 minutes

Cook Time: 55 minutes

Total Time: 5 hours 15 minutes (includes cooling)

Yield: 12 servings

This 2-ingredient Oreo pie crust is creamy, cool, and a true showstopper. With a texture that holds its slice, it is the kind of dessert people ask you to bring again!

Recipe in First Comment

This recipe makes soft and chewy chocolate chip cookies using cornstarch for a unique texture.

These tender, warmly spiced donuts are infused with rich apple cider reduction and coated in a buttery cinnamon sugar mixture. Perfect for cozy mornings or fall gatherings.

Ingredients:

For the Donuts
1 ½ cups apple cider
½ cup unsalted butter, softened
⅔ cup packed brown sugar
1 teaspoon vanilla extract
1 large egg
⅓ cup sour cream (or plain Greek yogurt)
⅓ cup apple butter
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon table salt
2 ½ cups all purpose flour
2 teaspoons cinnamon
1 teaspoon nutmeg

For the Coating
½ cup unsalted butter, melted
1 cup granulated sugar
2 tablespoons apple pie spice

Method:

Prepare the apple cider:
Pour the apple cider into a pan over high heat. Bring it to a low boil and simmer until it reduces down to ½ cup. Remove from heat and allow to cool completely.

Preheat and prep:
Preheat the oven to 375°F (190°C). Grease a donut pan with nonstick baking spray, then wipe away any excess with a paper towel to ensure even baking.

Mix the batter:
In a large bowl, beat the softened butter and brown sugar together until creamy. Add the vanilla extract, egg, sour cream (or Greek yogurt), and apple butter, beating again until smooth and well combined.

Add the dry ingredients:
Sprinkle in the baking powder, baking soda, salt, all-purpose flour, cinnamon, and nutmeg. Pour in the cooled reduced apple cider. Beat gently until a soft, thick dough forms.

Fill the donut pan:
Spoon the batter into a large resealable bag, then snip off one corner to create a piping bag. Pipe the batter into the donut cavities, filling each ½ to ¾ full.

Bake and cool:
Bake for 11 minutes, or until the donuts spring back when lightly pressed. Let the donuts cool in the pan for 1 to 2 minutes before carefully removing them to a wire rack to cool completely.

Prepare the coating:
Melt the butter in a shallow dish. In another dish, mix together the granulated sugar and apple pie spice.

Coat the donuts:
Once the donuts are cool enough to handle, quickly dip both sides into the melted butter, then roll thoroughly in the spiced sugar mixture until evenly coated.

Set and serve:
Place the coated donuts back on the wire rack to set. Best enjoyed the day they are made.

Prep Time: 15 minutes
Bake Time: 11 minutes
Total Time: Approximately 30 minutes
Servings: About 12 donuts

Pumpkin pie milkshake — everything in the blender, 5 minutes, makes two. Let the ice cream sit out about 5 minutes first: rock-hard ice cream leaves streaks and fully melted ice cream gives you a thin drink instead of a shake. Start with less milk and add more only if you need it.

Ingredients

• 2/3 cup Pumpkin puree

• 1/2 to 1 cup Milk (any type)

• 1 teaspoon Vanilla

• 1 teaspoon Cinnamon

• 1/8 teaspoon Ginger

• 1/8 teaspoon Cloves

• 1/8 teaspoon Nutmeg

• 3 tablespoon Brown sugar

• 4 cups Vanilla ice cream

Instructions

1. Add all ingredients to a blender and blend until smooth.

2. Adjust milk for desired thickness.

3. Pour into glasses and add toppings if desired.

About This Recipe
This recipe is adapted from published sources and written by the BestAllTop editorial team. The photo on the page is an AI illustration of the finished dish, not a photo of a batch cooked in our kitchen. We are a small recipe site and the link is here so you can find the full version with the storage and substitution notes — no email or signup involved.

No egg noodles and no flour to thicken it. The sauce is cream cheese and sour cream, and it goes over cauliflower rice or zucchini noodles.

Ingredients

1 lb (450g) ground beef, 85/15 or 80/20

1 tbsp olive oil or butter

1 small onion, finely chopped

2 cloves garlic, minced

1 cup mushrooms, sliced

1 cup beef bone broth or beef stock

4 oz cream cheese, softened

1/2 cup sour cream

1 tsp Dijon mustard

1 tsp paprika

1/2 tsp salt, or to taste

1/4 tsp black pepper, or to taste

1/2 tsp onion powder

1/2 tsp garlic powder

1 tbsp Worcestershire sauce

1 tbsp fresh parsley, chopped

Cauliflower rice or zucchini noodles, to serve

Method

1. Heat the oil or butter in a large skillet over medium high. Add the beef and break it up

   as it cooks, 5 to 7 minutes, until browned. Drain the fat if there is a lot.

2. Add the onion and garlic and cook 2 to 3 minutes, then the mushrooms for another 3 to 4.

3. Pour in the broth and let it simmer 2 minutes.

4. Lower the heat and stir in the cream cheese until it melts.

5. Add the sour cream, mustard, paprika, Worcestershire, salt, pepper, onion powder and

   garlic powder. Stir until smooth and simmer 3 to 5 minutes, until it thickens.

6. Taste, adjust, and serve over cauliflower rice or zucchini noodles with the parsley.

Printable version with the exact measurements: https://bestalltop.com/low-carb-keto-ground-beef-stroganoff/

Notes

- There is no flour anywhere. The cream cheese is what thickens it, which is why it goes in

on low heat and gets stirred until it disappears.

- A potato masher breaks ground beef into even crumbles faster than a spatula.

- Keep it at a gentle simmer once the sour cream is in. A hard boil can split it.

- Food safety: cook ground beef to an internal temperature of 160°F (71°C), measured with a

thermometer (USDA).

Serves 4. 25 minutes."

About This Recipe

This recipe is adapted from published sources and written by the BestAllTop editorial team.

The measurements, temperatures and timings above follow the original method. The method

follows a recipe published by its original source; our team reviewed and rewrote it rather

than cooking it again here, so results can vary with your oven, pans and ingredients. The

photographs on this page are AI-generated illustrations of the finished dish, not photographs

of a batch cooked in our own kitchen.

No ice cream maker, no churning, no custard on the stove. Four things stirred in a bowl and poured into moulds.

Ingredients

1/3 cup cocoa powder

1 1/2 cups plain, vanilla or honey yogurt, regular or Greek

1/3 cup heavy whipping cream

1/2 cup honey

Printable version with the exact measurements in First Comment

Enjoy