Monday, October 5, 2020

Pumpkin Spice Yogurt

 

Ingredients: 
1 c. WMF yogurt 
½ c. heavy whipping cream
2 Tbsp maple syrup 
1 tsp vanilla extract
½ tsp pumpkin pie spice
¼ tsp cinnamon
⅓ c. pumpkin, canned

Directions:
Combine all ingredients, except for the pumpkin, and mix on high for 2 minutes. Stir mixture well and then mix again on high for another 2‒3 minutes. The mixture should gradually increase in thickness. Gently fold in the canned pumpkin by hand until well mixed and smooth. Chill for 2‒4 hours in a container with a lid. Portion into individual servings and top with whipping cream if desired or serve as is! 

Monday, September 7, 2020

Macaroni and Cheese with Yogurt

Ingredients:
2 c. elbow macaroni
2 Tbsp butter
2 Tbsp flour
2 c. milk (2% if desired)
½ c. grated parmesan
¼ c. White Mountain Foods Yogurt
½ c. panko bread crumbs
1½ c. shredded cheddar



Directions:
1. Cook pasta to desired tenderness and set aside. While the pasta cooks, melt butter in a medium saucepan over medium heat. Stir in flour and cook for 1 minute while stirring. Slowly add milk and whisk.
2. Simmer for 5 minutes or until mixture begins to thicken.
3. Stir in cheddar cheese and ¼ cup of parmesan. Cook until completely melted.
4. Turn off heat and stir in yogurt and pasta. Stir to evenly coat.
5. Set your oven to broil. Pour macaroni into an 8x8 dish or individual dishes. Top with bread crumbs and remaining parmesan. Broil on the middle rack for 5 to 7 minutes or until bread crumbs are browned.

Wednesday, August 5, 2020

Frozen Strawberry Yogurt Pie

Ingredients:

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

Pie Filling
2 c. strawberries diced
¾ c. 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.