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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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.

   
   

   
   

   
   

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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

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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. 

   
   

   
   

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Fettuccine & Lemon Yogurt Sauce

 

Ingredients:

2 c. White Mountain Foods Bulgarian Yogurt

4oz of unsalted butter

4-5 cloves of garlic, minced

2 TBSP lemon juice

Zest of half a lemon

1/4 cup grated parmesan

Fresh parsley for garnish

Salt and pepper to taste

Directions:

1. Cook pasta according to directions on the box, drain, and set aside.
2. In the same pot, melt the butter over medium heat and add minced garlic. Cook for 1-2 minutes until the garlic is fragrant, but not browned.
3. Turn heat to low and add yogurt. Stir until smooth. Toss in pasta and coat.
4. Add zest, lemon juice, and salt and pepper to taste. 
5. Serve with parmesan cheese and parsley for garnish.

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Glass Flower Vase Craft

This craft is a great way to reuse your White Mountain Foods glass jars and makes a great gift! With Mother’s Day coming up, these are sure to be a hit.

Supplies Needed: 

White Mountain Foods glass jar 

Chalk paint, choose your favorite colors! 

Wax or Satin finish/sealant

Paint Brushes 

Wet wipes (for cleaning little hands when doing the optional kid handprints) 

Real or Fake Flowers

Directions:

Step 1 - Paint a base coat on the outside of your jar and let dry. You may want to do two or three coats to cover the glass entirely. 

Step 2 - Paint your child’s hand and press onto the front of the jar. Optionally, you could paint your own design, use stamps or stencils, or leave as one solid color.

Step 3 - Once your handprint or design is completely dry, use desired sealant to finish the jar and let dry completely.

Step 4 - Fill jar with real or fake flowers and use as decoration or gift to someone special! 

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Apple Pie Yogurt Bowl

Ingredients:

2 c. White Mountain Foods Bulgarian Yogurt

1 Apple, peeled and cubed

¼ c. Water

2 TBS Honey

¼ tsp. Cinnamon

 

⅛ tsp. Nutmeg 

Granola, Almonds or Walnuts as desired 

Directions:

1. Combine all ingredients, aside from yogurt, in a small saucepan. 

   
   

2. Bring to a boil and then simmer over low heat for 15-18 minutes or until apples are tender. 

   
   

3. After cooling, divide yogurt into two bowls and top with apple mixture. Add granola and nuts as desired. 

Savory Southwestern Yogurt

Ingredients:

1 c. White Mountain Foods Bulgarian Yogurt

2 tsp. lime juice

Desired toppings: corn, bell peppers, beans, jalapenos, etc. 

Directions:

1. Combine lemon juice with the White Mountain Foods Bulgarian Yogurt. For additional flavor, add a teaspoon of taco seasoning. 

   
   

2. Add your desired ingredients as toppings and enjoy!

   
   

   
   

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Vegetarian Enchiladas Recipe

Ingredients:

2 medium bell peppers (red & green suggested)

2 small zucchinis 

2 Tbsp olive oil

2 tsp paprika

¼ tsp cayenne pepper

1 tsp garlic powder

1 tsp salt

½ tsp pepper

1-15.5 oz. can black beans

1 ¼ c. enchilada sauce

1 c. White Mountain Foods Bulgarian Yogurt

8 whole wheat tortillas 

2 c. shredded cheese 

 

Directions:

1. Preheat oven to 350 degrees. 

2. Chop bell peppers and zucchini into small cubes. 

3. Sauté vegetables with olive oil and spices over medium-high heat for about 10 minutes. Add in the beans and cook for another 5 minutes or until vegetables are tender. 

4. Whisk the enchilada sauce and Bulgarian Yogurt until smooth. Pour half of the mixture over the vegetables in the sauce pan, mix together, and remove from heat. 

5. Place the tortillas in a casserole dish and spoon the vegetable mixture evenly between them. Roll each tortilla and flip so that the seam side is down. Pour the remaining enchilada sauce mixture over the enchiladas and top with cheese. Bake for about 20 minutes. Serve with desired toppings. 

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Chocolate Yogurt Cake

 

Ingredients: 

1 ¾ c. flour 

2/3 c. cocoa powder 

1 ½ tsp baking powder 

½ tsp baking soda 

¾ tsp salt 

6 oz of White Mountain Foods Bulgarian Yogurt 

1/3 c. water (or coffee for a richer chocolate) 

1 ½ tsp vanilla 

6 Tbsp butter, softened but not melted 

1 ¼ c. sugar 

2 eggs 

Glaze: 

1 ½ c. powdered sugar 

2/3 c. cocoa powder 

5 Tbsp water

1 tsp vanilla

 Directions:

1. In a bowl, whisk together dry ingredients and set aside. 

2. In another small bowl, whisk together yogurt, water, and vanilla and set aside. Cream together butter and sugar until light and fluffy. Add eggs one at a time. Add half the flour mixture slowly and mix in yogurt mixture until smooth. Add in the rest of the flour mixture. Mix until just combined. 

3. Line a loaf pan with parchment paper or grease to prevent sticking. Bake at 350 degree for 45 min - 1 hour. Cool in pan for 20 min and then remove from pan to cool completely. 

4. Whisk together glaze ingredients and pour over the cake once cooled.  

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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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