Monday, November 16, 2020

Yogurt Pumpkin Pie Bars


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

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 

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


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 



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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