Monday, November 16, 2020

Yogurt Pumpkin Pie Bars


1 c. crushed graham cracker 
1 c. quick oats 
1 Tbsp cinnamon 
¼ c. light brown sugar 
 c. WMF Yogurt 

1 - 29oz can pumpkin purée 
1 c. WMF Yogurt 
¼ c. evaporated milk 
 c. sugar 
 c. light brown sugar 
2 eggs beaten 
1 Tbsp pumpkin pie spice 

1.)Preheat the oven to 425 degrees F. For the crust, use a food processor to combine the graham crackers and the oats and blend until they are fine crumbs. Add the cinnamon, light brown sugar, and yogurt and combine until well mixed. Pour into a greased 9x13 pan and smooth over the bottom. Bake crust for 5 minutes and then set aside.

2.)For the pumpkin pie filling, whisk all of the ingredients in a large bowl until mixed evenly. Pour into the pan on top of the crust. Bake for 10 min at 425 and then bake for 45 min on 350. Once finished, let cool completely before cutting.

Monday, November 2, 2020

Creamy Yogurt Mashed Potatoes


3 Large russet potatoes

2 Tbsp butter or olive oil 

⅓ c. WMF Yogurt (add more to taste)

⅓ c. whole milk 

Salt, pepper, garlic powder to taste 

2 Tbsp minced fresh parsley 



Cube potatoes and boil for 20 minutes or until tender. Drain potatoes and then return to pan. With a masher, combine the butter, yogurt, milk until mixed we’ll. Season to taste and garnish with fresh parsley. Enjoy! 

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Monday, October 5, 2020

Pumpkin Spice Yogurt


1 c. WMF yogurt 
½ c. heavy whipping cream
2 Tbsp maple syrup 
1 tsp vanilla extract
½ tsp pumpkin pie spice
¼ tsp cinnamon
⅓ c. pumpkin, canned

Combine all ingredients, except for the pumpkin, and mix on high for 2 minutes. Stir mixture well and then mix again on high for another 2‒3 minutes. The mixture should gradually increase in thickness. Gently fold in the canned pumpkin by hand until well mixed and smooth. Chill for 2‒4 hours in a container with a lid. Portion into individual servings and top with whipping cream if desired or serve as is! 

Monday, September 7, 2020

Macaroni and Cheese with Yogurt

2 c. elbow macaroni
2 Tbsp butter
2 Tbsp flour
2 c. milk (2% if desired)
½ c. grated parmesan
¼ c. White Mountain Foods Yogurt
½ c. panko bread crumbs
1½ c. shredded cheddar

1. Cook pasta to desired tenderness and set aside. While the pasta cooks, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute while stirring. Slowly add milk and whisk.
2. Simmer for 5 minutes or until mixture begins to thicken.
3. Stir in cheddar cheese and ¼ cup of parmesan. Cook until completely melted.
4. Turn off heat and stir in yogurt and pasta. Stir to evenly coat.
5. Set your oven to broil. Pour macaroni into an 8x8 dish or individual dishes. Top with bread crumbs and remaining parmesan. Broil on the middle rack for 5 to 7 minutes or until bread crumbs are browned.

Wednesday, August 5, 2020

Frozen Strawberry Yogurt Pie


1 c. graham cracker crumbs
1 c. pretzel crumbs
c. brown sugar
½ c. unsalted butter melted

Pie Filling
2 c. strawberries diced
¾ c. honey
8 oz cream cheese
½ c. powdered sugar
16 oz yogurt
1 c. heavy cream beat to stiff peaks 


1. Line bottom of 9 inch springform with parchment paper and then spray with cooking spray on the bottom and sides. Set aside.

2. Blend diced strawberries and honey until smooth to create a strawberry purée.

3. Beat the cream cheese separately until smooth and creamy. Add the powdered sugar and yogurt. Mix until well combined and creamy. Add the strawberry puree. Mix until smooth. Fold in the whipped heavy cream.

4. Prepare the crust by combining the graham cracker and pretzel crumbs, brown sugar, and butter and mixing thoroughly.

5. Pour the crumb mixture into the springform pan and press the crumbs down into an even layer on the bottom of the pan.

6. Pour the pie filling into the pan over the prepared crust.

Place the pie into the freezer and allow to freeze overnight. Prior to serving let pie sit out on the counter to warm for about 5 minutes.

Monday, July 6, 2020

Frozen Yogurt Recipes

3 c. frozen blueberries
⅔ c. yogurt 
2 Tbsp honey 
1 tsp lemon juice 

3 c. frozen raspberries 
⅔ c. yogurt
2 Tbsp honey 

Peanut Butter Banana 
2 large ripe bananas 
½ c. yogurt
½ c. peanut butter 

Blend all ingredients in a food processor and freeze for 1 hour

Monday, June 1, 2020

Recipe for Overnight Oats

½ c. of rolled oats
½ c. of yogurt
½ c. of milk
2 Tbsp honey
1 Tbsp chia seeds (optional)
Toppings, as desired (e.g., berries, bananas, almonds) 

Add ingredients to a jar or container and stir together. Refrigerate overnight or for at least five hours. When ready to eat, add additional milk or yogurt to reach desired consistency and finish with your favorite toppings.