Monday, November 1, 2021

Yogurt Coffee Cake


Ingredients:

1 c White Mountain Foods’ Bulgarian Yogurt

1 c unsalted butter, softened

2 cups white sugar 

2 eggs

1 tsp vanilla 

2 c flour

1 tsp salt

1 tsp baking powder 

½ tsp baking soda


Streusel: ¼ c flour, ¼ c packed brown sugar, ¼ c white sugar, ¼ tsp cinnamon, 3 TBSP cold butter


For the glaze: Combine 2 TBSP melted butter, 1 c powdered sugar, 1-2 TBSP milk, & ½ tsp vanilla


Directions:


  1. Preheat oven to 350°F. Grease & flour a 9 inch springform pan with nonstick spray & set aside. Blend together ingredients using a food processor, or mix together until crumbled. Set aside.

  2. Cream together butter, sugar, and eggs with an electric mixer until creamy. Add in vanilla and the White Mountain Foods’ Bulgarian Yogurt and mix until smooth.

  3. In a medium sized bowl, sift together the flour, salt, baking powder, and baking soda. Gradually add dry ingredients to the wet ingredients mixing over low speed.

  4. Pour half of the batter into a prepared pan. Sprinkle half of the streusel mixture over the top, then pour in remaining batter. Sprinkle the rest of the streusel mixture over the top.

  5. Bake in preheated oven for 50-60 minutes until cake is cooked through. (You can use a toothpick to check and see if it comes out clean). Cool completely on a wire rack.

  6. Drizzle glaze over cooked coffee cake, slice and enjoy! 

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Tuesday, October 19, 2021

Yogurt Naan Bread

Ingredients: 

  • 1/2 cup warm water 
  • 2 tsp instant yeast
  • 1 tsp sugar
  • 3 Tbsp olive oil
  • 1/4 cup White Mountain Foods Bulgarian Yogurt  
  • 1 egg
  • 1/2 tsp salt
  • 2 1/2-3 cups all purpose flour
  • 2 Tbsp melted butter
  • 2 tsp garlic, minced (optional)

Directions: 

1) Combine yeast with warm water and sugar and gently mix. Let sit for 5 min.
2) After 5 min, combine the olive oil, 2 cups flour, salt, and egg and stir with the yeast mixture until smooth. 
3) Knead several times on a floured surface, adding flour as you need until dough is soft and smooth but not too sticky. 
4) Let the dough rise in a covered greased bowl, placed in a warm spot of the kitchen until doubled in size. (About 30min to an hour)
5) Once dough has fully risen, split into 8 smaller rolls of dough and use a rolling pin roll into 6 inch circles.
6) Heat some olive oil in a pan and one by one fry each circle of dough about 1-2 min per side or until bubbling and golden brown. 
7) Brush Naan Breads with melted butter (microwave butter with minced garlic for added flavor) 
8) Serve with hummus, tzatziki, guacamole or any other dip you’d like. You can also use Naan bread in place of mini pizza crusts, and wraps. 


Friday, October 1, 2021

Lemon Glazed Blueberry Yogurt Bars

 

Ingredients:

2 c flour 

1½ tsp baking powder

½ tsp baking soda 

¼ tsp salt

1¼ c sugar

1¼ c White Mountain Foods Bulgarian Yogurt

1 egg, lightly beaten 

1 lemon, zested

1 tsp fresh lemon juice 

½ tsp vanilla extract

1¼ c fresh blueberries 

For the glaze: Combine 1 c powdered sugar, 1 TBSP lemon juice, 2 TBSP milk 

Directions:

  1. Preheat oven to 350°F. 

  2. Combine flour, baking powder, baking soda, and salt in a large mixing bowl. 

  3. Whisk together sugar, yogurt, egg, lemon zest and juice, and vanilla extract in another large mixing bowl. Mix until well combined. 

  4. Add the flour to the mixture and stir until no lumps are seen. Fold in the blueberries.

  5. Grease a 9x12 baking pan and fill with batter.

  6. Bake until a butter knife comes out clean from the center, about 25 to 30 minutes, checking periodically to prevent burning.

  7. Let cool completely and cut into equal squares. 

  8. Drizzle the glaze over each square, careful not to put too much. Serve & Enjoy! 




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Wednesday, September 1, 2021

Creamy Yogurt Filled Crepes


Ingredients:

For the Filling:

1 c White Mountain Foods Bulgarian Yogurt

6 oz cream cheese 

⅓ c sugar  


Crepe Batter: 

½ c lukewarm water

1 c room temperature milk 

4 eggs

4 Tbsp unsalted butter

1 cup flour 

2 Tbsp sugar 

pinch of salt 

Directions:


  1. For the crepe batter, combine all ingredients into a blender, in the order that they are listed. Blend until smooth and combined, about 1 minute. 

  2. Melt a small amount of butter in a pan on medium heat and pour about 3-4 Tbsp of batter, depending on the size of your pan. Cool until golden on one side, about 1-2 minutes, and then flip. Cook an additional 30 seconds and transfer crepe to a plate. 

  3. Repeat with remaining batter. 

  4. For the filling, mix sugar and cream cheese in a mixer until combined. Add White Mountain Foods Bulgarian Yogurt and mix on high speed until smooth and creamy. Set aside or refrigerate if not using right away. 

  5. Once crepes are prepared, spread a thin layer of the filling into each crepe and either fold or roll. Top with desired toppings, jams, jellies, fruit, or chocolate sauce for example and enjoy! 



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Sunday, August 1, 2021

Creamy Yogurt Twice Baked Red Potatoes

 


Ingredients:

½ c. White Mountain Foods Bulgarian Yogurt

6 large red potatoes 

½ c. milk

3 TBS butter

1 ½ tsp dried parsley 

1 tsp Italian seasoning 

½ tsp garlic powder 

Salt & pepper to taste 

1 cup shredded Monterey Jack cheese


Directions:


  1. Preheat oven to 350°F. Wash potatoes and puncture several times. Microwave for 12 minutes or until potatoes are slightly tender. 

  2. Once cooled, cut in half lengthwise and carefully scoop out the centers.

  3. Mash together with all ingredients besides the cheese. Scoop mixture back into potato shells, and top with shredded Monterey Jack. 

  4. Bake for 20-25 minutes until heated all the way through and when the cheese is slightly browned.




Thursday, July 1, 2021

Cucumber Salad with Yogurt Dressing






Ingredients:

½ c. White Mountain Foods Bulgarian Yogurt

2 medium cucumbers 

½ red onion, thinly sliced 

2 tsp apple cider vinegar

2 TBSP lemon juice

1 tsp honey 

¼ tsp salt

½ tsp garlic powder

¼ tsp black pepper 

3 TBSP fresh dill 


Directions:


  1. Thinly slice cucumbers and add to a large bowl. 

  2. In a separate bowl, combine yogurt, apple cider vinegar, lemon juice, honey, salt, garlic powder, and black pepper and whisk together. 

  3. Mix in red onion slices and fresh dill to the yogurt mixture. 

  4. Pour yogurt mixture over sliced cucumbers, season with additional salt and pepper to taste. 

  5. Serve immediately or chill in the refrigerator and serve later




Tuesday, June 1, 2021

Mixed Berry Yogurt Cake

                                                           Ingredients:

1 c. White Mountain Foods Bulgarian Yogurt

3 c. cake flour

1 ½ tsp baking powder

½ tsp baking soda 

1 tsp salt 

⅓ c. lemon juice

2 tsp zest of a lemon

2 sticks of unsalted butter

2 c. sugar

1 ½ tsp vanilla extract 

3 eggs

2 c. mixed berries 


Directions:


  1. Preheat the oven to 350 degrees Fahrenheit. Grease either a large Bundt pan, loaf pan, or cupcake/mini Bundt pans. 

  2. Combine dry ingredients; cake flour, baking powder, baking soda, and salt. Whisk together and set aside. 

  3. Combine White Mountain Foods Bulgarian Yogurt, lemon juice, and lemon zest. Whisk together and set aside as well. 

  4. Soften butter, but do not melt. Room temperature is best. Beat on high speed with sugar until smooth and creamy. 

  5. Mix in eggs one at a time on low speed, stopping just after the last egg is combined. 

  6. Pour in flour mixture, and then yogurt mixture, and mix until just combined.

  7. Fold in berries. If using frozen fruit, do not defrost. Blueberries and chopped strawberries work the best. Use limited raspberries to avoid too much moisture. 

  8. Spoon mixture into desired pan. If using a large Bundt pan, cook 50-70 min until a toothpick comes out clean. If using smaller sized pans or cupcakes, cook for 35-45 min, starting to check halfway through. Cover with foil halfway through baking to avoid over browning. 

  9. Enjoy with a lemon glaze if desired. Mix 1 cup confectioners sugar, ¼ teaspoon of vanilla, and 3 tablespoons lemon juice together and drizzle over cake.