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 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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