Wednesday, August 5, 2020

Frozen Strawberry Yogurt Pie

Ingredients:

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

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


Directions:

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


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

Raspberry
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


Ingredients:
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) 

Directions:
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. 

Monday, May 4, 2020

Recipe for Lassi

Ingredients:
5 c. White Mountain Foods Bulgarian Yogurt
5 cardamom pods
6 Tbsp. honey
1 Tbsp. rose water
⅛ tsp. nutmeg

Directions:
Remove seeds from cardamom pods and crush seeds. Blend 3 cups yogurt, crushed cardamom, and honey in an electric blender. Beat remaining yogurt well in a bowl. Add remaining yogurt to contents of blender and mix well. Add rose water to yogurt and mix well. Serve in individual glasses and sprinkle with nutmeg. Serves 4.

Monday, February 17, 2020

"Screaming Happy"

I am writing to tell you just how screaming happy I am that I was able to save up and buy White Mountain Bulgarian Yogurt! I LOVE YOUR YOGURT! It’s a heavenly product. The best. It’s heaven in a jar. I love you guys at White Mountain. Keep up the good work.

Oh, and I love the jars. I don’t know if saving jars is a sign of old age, but I am saving the jars because they are so beautiful. I fill them with wonderful things and use them to share stuff like cacao powder. Can you tell I’m a fan? A big fan. LOVE U White Mountain. —Judy

Friday, February 14, 2020

Happy Valentine's Day

Ingredients:
3 level Tbsp. unsalted butter, melted (or vegetable oil)
⅔ c. White Mountain Foods Bulgarian Yogurt, strained
¾ c. feta cheese
1 egg (or egg substitute)
filo pastry sheets (6-7)
¼ tsp. baking soda

Directions:
Preheat oven to 400. Put Feta cheese in a bowl and crumble it using a fork. Add the egg, strained Bulgarian yogurt and baking soda. Mix until all ingredients are well blended. Prepare a medium size cake pan by brushing bottom and sides with melted butter.

Place a clean kitchen towel on your counter or table top. Place one filo sheet onto the towel. Brush the exposed side of the filo sheet with melted butter, then spoon on small dollops of the feta mix. Once done, gently roll the filo sheet into a long tubular or sausage shape. Brush with butter a second time. Fit roll into the cake pan in a spiral shape following the edge inward. Continue filling up empty pan space and stacking rolls if necessary until feta mix is used up. Bake for 40 minutes or until golden brown. Scale up the ingredient amounts to make a deeper banista dish to serve more. Tastes great hot or cold!