Thursday, September 1, 2022

Fall Fruit Salad & Cinnamon Yogurt Dressing

Ingredients:

2 Plums

2 Apples

2 Pears

1 cup Grapes 

1/3 cup White Mountain Foods Bulgarian Yogurt  

2 tsp freshly grated lemon zest 

1 tbsp fresh lemon juice 

2 tbsp maple syrup

1/2 tsp pure vanilla extract

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/3 cup pecans or walnuts (optional)


Directions:


  1. Cube the pears and apples, and combine with grapes in a large bowl. Set aside.

  2. In a small bowl, add the yogurt, lemon zest, lemon juice, maple syrup, vanilla, cinnamon, and nutmeg. Use a whisk to mix well.

  3. Drizzle dressing over the fruit. Toss gently until the fruit is coated. Portion into bowls and sprinkle with pecans or walnuts.



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Monday, August 1, 2022

Yogurt Fudge Brownies


Ingredients:


1 cups White Mountain Foods Bulgarian 

1/2 cup chocolate chunks 

1/2 cup white sugar 

1 teaspoon vanilla

2 tablespoons honey

3/4 cup all purpose flour 

1/2 cup cocoa powder

1/2 teaspoon baking soda

1/2 cup milk 

1 cup chocolate chips 


Directions:


  1. Preheat the oven to 350 F and line an 8 x 8-inch pan with parchment paper, and set aside.

  2. Pour your chocolate chunks into a bowl and melt in the microwave. Let sit for 1-2 minutes and then add your yogurt, sugar, vanilla, and honey. Whisk until smooth and transfer to a large mixing bowl.

  3. Add the flour, cocoa powder, and baking soda, and mix until just combined. Add your milk and mix well. 

  4. Fold in your chocolate chips.

  5. Pour mixture into the lined pan and bake the brownies for 30-35 minutes, or until a skewer comes out clean. 

  6. Remove from the oven and let cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely. Enjoy! 




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Friday, July 1, 2022

Fruit Skewers with Cream Cheese Yogurt Dip

 


Ingredients:


For the cheesecake dipping sauce:

4 oz cream cheese, softened

1 cups White Mountain Foods Bulgarian 

1 tsp vanilla

1/4 cup raw sugar


For the skewers:

14 oz angel foods cake, 1-inch cubes

2 pints strawberries

1 pint blueberries

Wooden skewers 


Directions:


  1. In a medium bowl, combine the cream cheese with yogurt, vanilla and sugar. Mix until sugar dissolves; set aside.

  2. Alternate between threading strawberries and cubes of cake onto each skewer.

  3. Finish each skewer with blueberries.

  4. Place finished skewers on a platter and refrigerate until ready to eat.


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Wednesday, June 1, 2022

Lemon Curd & Yogurt with Raspberries

 


Ingredients:

2 cups White Mountain Foods Bulgarian 

1 ¼ cup of lemon curd

1 cup of raspberries 

1 tbsp powdered sugar 


Directions:

  1. Layer the lemon curd one spoonful at a time, alternating with layers of White Mountain Foods Bulgarian Yogurt, into 4 containers.


  1. In a medium sized bowl, mix the raspberries and the powdered sugar and lightly crush them. Spoon mixture evenly between the tops of the 4 containers and serve. 



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Friday, May 27, 2022

Plant Based Italian Sausage & Rice recipe


Ingredients: 

1 package of White Mountain Foods Plant Based Italian Sausage 

2 tbsp olive oil

2 cups yellow onion, diced 

⅔ cup red bell pepper, diced 

⅔ cup yellow bell pepper, diced 

4 garlic cloves, minced

2 cups dry/uncooked minute or instant rice

2 cups chicken broth

1 can of corn

⅓ cup fresh Italian flat-leaf parsley leaves, minced 

Salt & pepper to taste 


Directions: 


1)In a large skillet, add the olive oil and onion, and sauté for about 6 minutes over medium-high heat, or until the onions are lightly golden browned. Stirring occasionally.


2)Add the Plant Based Italian Sausage, peppers, and garlic. Sauté for 1 to 2 minutes. Stirring occasionally.


3)Turn the heat to medium-low, and add the rice, and chicken broth. Cook covered for about 5 to 10 minutes or until rice is tender, done, and all liquid has been absorbed.

4)Turn off the heat, add the parsley and corn, and stir to combine. Add salt & pepper to taste and serve immediately. Enjoy! 


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Sunday, May 1, 2022

Tiramisu

 


Ingredients:


2 cups White Mountain Foods Bulgarian Yogurt 

2 tsp vanilla 

½ tsp cinnamon 

1/2 cup heavy whipping cream

1 cup milk

1/2 cup brewed espresso, cooled 

24 crisp margherite or ladyfinger cookies

Baking cocoa, small amount to sprinkle 

Fresh raspberries 


Directions:


  1. In a small bowl, beat cream until stiff peaks form; fold in yogurt, vanilla, and cinnamon. 

  2. Spread 1/2 cup cream mixture onto bottom of an 8-in. square dish.

  3. In a shallow dish, mix milk and espresso. Quickly dip 12 margherite cookies into the espresso mixture, allowing excess to drip off. Arrange in the dish in a single layer, breaking to fit as needed. Top with half of the remaining cream mixture; dust with cocoa. Repeat layers.

  4. Refrigerate, covered, for at least 2 hours before serving. Garnish with raspberries if desired. 




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Friday, April 1, 2022

Breakfast Sweet Potato with Yogurt


 Ingredients:

3 tbsp White Mountain Foods Bulgarian 

1 sweet potato 

1 tsp vanilla 

½ tsp cinnamon 

¼ c blueberries 

2 tbsp granola 


Directions:


  1. Preheat oven to 375°F.

  2. Wash sweet potato and poke holes with a fork.

  3. Place on a baking sheet for 30-45 minutes until the sweet potato is soft and can be pierced easily with a fork.

  4. While the sweet potato is cooking, mix in vanilla and cinnamon with White Mountain Foods Bulgarian Yogurt. 

  5. Open sweet potatoes with a knife and add yogurt, blueberries, and top with granola. Serve immediately.