Saturday, January 1, 2022

Brussel Sprouts in a Lemon Yogurt Sauce



3/4 c. White Mountain Foods Bulgarian Yogurt 

1lb Brussels sprouts halved

1 1/2 TBSP olive oil

2 tsp lemon zest

1 TBSP freshly squeezed lemon juice 

2 TBSP chopped fresh mint 

Salt and freshly ground black pepper


  1. Preheat the oven to 425°F. Toss the Brussels Sprouts with the olive oil on a large baking sheet and season with salt and pepper. Roast for about 15 minutes, until tender and once it begins to crisp. 

  2. While the Brussel Sprouts cook, in a small bowl, stir together the yogurt, lemon juice and zest, and 2 tablespoons of mint. Season with salt and pepper.

  3. Spread the yogurt mixture onto a platter and top with the Brussels sprouts. Enjoy!

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Wednesday, December 1, 2021

Fruit Yogurt Bowls



Suggested fruits: blueberries, bananas, oranges, strawberries, kiwis, apples, pineapple, raspberries, blackberries 

Suggested mix ins: pumpkin seeds, granola, cashews, almonds, walnuts, coconut flakes, chia seed


Simply combine desired ingredients into a bowl with White Mountain Foods’ Bulgarian Yogurt and enjoy! 

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Monday, November 1, 2021

Yogurt Coffee Cake


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


  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


  • 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)


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



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 


  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


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 


  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



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


  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.