Monday, January 4, 2021

Yogurt Caprese Salad

 

Ingredients:

1 c. yogurt

2 Tbsp of chopped basil, or desired amount of whole leaves

½  c. of grape tomatoes, halved

Salt and pepper to taste

 

Directions:

Combine ingredients in a bowl and season with salt and pepper to taste. Serve immediately or chill for later! 


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Monday, December 21, 2020

Potato Salad

Ingredients:
2 ½ lbs of potatoes
2 c. White Mountain Foods yogurt
¼ c. extra virgin olive oil
3 tsp red wine vinegar
2 Tbsp of dijon mustard
6 stalks of green onion, sliced
¼ c. chopped fresh chives
salt and pepper to taste



Directions:
1) Peel and chop potatoes into desired size chunks. Boil for 15-20 minutes or until tender.

2) While potatoes are boiling, combine all ingredients in a medium size bowl. Mix well, cover, and refrigerate.

3) Drain potatoes and salt them if desired. If serving warm, let potatoes rest for 10-15 minutes before covering in the dressing. If serving cold, refrigerate and cool potatoes completely before coating in dressing.

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Monday, December 7, 2020

Chocolate Yogurt Dip

Ingredients:

½  c. White Mountain Foods Yogurt

2 ½ Tbsp cocoa powder 

1 ½  Tbsp honey

½  tsp ground cinnamon

  

Directions:

1) For a thicker dip, strain yogurt with cheesecloth overnight. 


2) Combine all ingredients in a medium bowl; stir until everything is mixed well and smooth. Adjust sweetness with additional honey if desired.

3) Serve with fresh berries, cookies, sweet bread, or desired items for dipping

Monday, November 16, 2020

Yogurt Pumpkin Pie Bars

Ingredients:

Crust: 
1 c. crushed graham cracker 
1 c. quick oats 
1 Tbsp cinnamon 
¼ c. light brown sugar 
 c. WMF Yogurt 

Filling:
1 - 29oz can pumpkin purée 
1 c. WMF Yogurt 
¼ c. evaporated milk 
 c. sugar 
 c. light brown sugar 
2 eggs beaten 
1 Tbsp pumpkin pie spice 

Directions: 
1.)Preheat the oven to 425 degrees F. For the crust, use a food processor to combine the graham crackers and the oats and blend until they are fine crumbs. Add the cinnamon, light brown sugar, and yogurt and combine until well mixed. Pour into a greased 9x13 pan and smooth over the bottom. Bake crust for 5 minutes and then set aside.

2.)For the pumpkin pie filling, whisk all of the ingredients in a large bowl until mixed evenly. Pour into the pan on top of the crust. Bake for 10 min at 425 and then bake for 45 min on 350. Once finished, let cool completely before cutting.

Monday, November 2, 2020

Creamy Yogurt Mashed Potatoes

Ingredients:

3 Large russet potatoes

2 Tbsp butter or olive oil 

⅓ c. WMF Yogurt (add more to taste)

⅓ c. whole milk 

Salt, pepper, garlic powder to taste 

2 Tbsp minced fresh parsley 

 

Directions:

Cube potatoes and boil for 20 minutes or until tender. Drain potatoes and then return to pan. With a masher, combine the butter, yogurt, milk until mixed we’ll. Season to taste and garnish with fresh parsley. Enjoy! 


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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.