Monday, November 4, 2019

“Amazing Yogurt”

Thank you for your amazing yogurt. I lost 90 lbs recently and did it naturally. Your yogurt was a large part of my success. I ate it once a day every day during my dieting. You can eat it for breakfast, lunch, or dinner very easily. It is much lower in carbs than any other yogurt I have seen in the store. Plus it is the best tasting—can't beat it. - Randy

Friday, November 1, 2019

Blueberry Yogurt Pie

Ingredients:

Filling:
1 c. White Mountain Foods Bulgarian Yogurt
2 eggs or egg substitute
3 Tbsp. honey
3 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
2 c. blueberries, fresh or frozen

Crust:
⅓ c. butter
¼ c. honey
1 egg or egg substitute
½ c. unbleached white flour
½ c. whole wheat flour
½ tsp. baking powder

Directions:
Preheat the oven to 350º. Grease and flour a 9 or 10-inch pie pan. Using an electric mixer or by hand, cream the butter and honey. Add the egg, and blend well. Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough. With flour dusted fingers, pat the sticky dough into the bottom of the buttered and floured pie pan. Push the dough up to cover the sides of the pan. Refrigerate for at least as long as it takes to make the filling. Mix all the filling ingredients, except the blueberries, until smooth. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed. Bake for 50 - 60 minutes, until the crust is browned and the custard has set. Chill well before serving.

Friday, October 11, 2019

White MountainBiscuits

Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
1 Tbsp. butter
¼ c. water
2 tbsp. honey
1 pkg. active dry yeast1
1 c. unbleached white flour
1 c. whole wheat flour.
1 tsp. salt
¼ tsp. baking soda
1 egg or egg substitute

Directions:
Mix flour together. In saucepan, heat together yogurt, butter, water, honey and salt until butter is melted. Cool to lukewarm (not cooler than 100º, or yeast won’t activate, but not warmer than 115º or yeast will die). In large bowl, combine yeast, baking soda and ½ cup of the mixed flour. Add liquid ingredients. Beat at low speed of electric mixer for 30 seconds. Beat 3 minutes at high speed. Stir in the rest of the mixed flour. Dough will be moist and sticky. Place on floured board and knead lightly. Add flour in small amounts as needed. Be careful not to add too much or biscuits will be too dense. Place in greased bowl, turning once. Cover and let rise until double, about 1½ hours. Divide into 12 even pieces, form into round balls and place on well greased baking sheet. Cover, let rise about 40 minutes. Preheat oven to 400º. Bake 10 to 12 minutes until nicely browned, checking frequently. Biscuits freeze well.

Monday, September 30, 2019

“I Love Your Yogurt”

My friend, who is also my doctor, turned me onto your amazing yogurt three years ago, and I have never bought any other yogurt since then (except when I’ve been in France)!—Cristina

I love your yogurt, and I’ve been buying multiple bottles of it—so I figure it’s time to load up with the larger one!—Bonnie 

Friday, September 27, 2019

Ranch Dressing

Ingredients:
1⅓ c. WMF Bulgarian Yogurt
½ tsp. garlic powder 
½ tsp. onion powder
1 Tbsp. dried parsley
1 tsp. dried chives
1 tsp. dijon mustard
1 tsp. lemon juice 
salt & pepper to taste (start with 1 tsp each)

Directions:
Combine and season to taste. Beat together until well blended.
Use as a healthy alternative for your regular ranch dressing.