Tossed Salad with Greek Yogurt Goat Cheese Dressing

This simple salad gets dressed up with a rich and creamy goat cheese dressing make with whole milk Greek yogurt.

Ready In: 20 mins

Level: Easy


Prep: 10 mins

Cook: 10 mins

Yields: Serves 2

Ingredients

Salad:

  • 2 small heads romaine lettuce (finely chopped)
  • 1 medium carrot (peeled and cut into thin ribbon using the peeler)
  • 2 scallions (sliced in long strips)
  • 1/4 red onion (thinly sliced)
  • 1 c day old bread (cubed)
  • 1/2 T olive oil
  • 1/2 t salt

  • Dressing:

  • 1/4 c Stonyfield Organic Whole Milk Plain Greek Yogurt
  • 2 T olive oil
  • 1 T fresh lemon juice
  • 2 T herb goat cheese (crumbled)
  • 1/4 t salt
  • 1/8 t ground black pepper
  • directions

    Step 1

    Preheat oven to 350°. Toss the bread cubes with the 1/2 Tbsp olive oil and 1/2 tsp salt. Place on a baking sheet and bake for 10 minutes until golden and crisp.

    Step 2

    In a large bowl, mix the dressing. Whisk the yogurt with the olive oil, lemon juice, crumbled goat cheese, salt, and pepper.

    Step 3

    Layer the lettuce, carrot, scallions, and red onion on the dressing and toss everything together. Plate the salads and top with the fresh croutons.

    Roasted Vegetables with Spiced Yogurt Sauce

    What's better than roasted vegetables? Delicious roasted vegetables that you can dip!

    Ready In: 45 mins

    Level: Easy


    Prep: 5 mins

    Cook: 40 mins

    Yields: Serves 4

    Ingredients

    Vegetables:

  • 12 small or 8 medium carrots
  • 2 parsnips
  • 6 radishes
  • 1 15oz can cannellini beans, drained and rinsed
  • 1 T olive oil
  • 1 t salt
  • 1/2 t ground black pepper

  • Sauce:

  • 1 5.3oz container Stonyfield Organic Whole Milk Plain Greek Yogurt
  • 2 t olive oil
  • 1 t lemon juice
  • 1/2 t green za’atar seasoning
  • 1/2 t dried mint
  • 1/4 t sumac
  • directions

    Step 1

    Preheat oven to 425°.

    Step 2

    Cut the carrots, parsnips, and radishes lengthwise in half. Toss the vegetables with the olive oil, salt, and pepper.

    Step 3

    Roast the vegetables on a parchmentlined baking sheet for 30 minutes, stirring about halfway through. Stir the beans into the vegetables and roast for another 10 minutes.

    Step 4

    While the vegetables are roasting, mix the yogurt with the olive oil. lemon juice, green za’atar, dried mint, sumac, and salt.

    Step 5

    Once the vegetables are tender, remove from oven and let cool for 5 minutes. To serve, spoon yogurt sauce onto plates and top with the roasted vegetables.

    Brandi_Feature_1

    If you’re like me, the best breakfasts have some kind of protein. All carb breakfasts just don’t stay with me very long. Even if I want a big bowl of oatmeal or pancakes, I always try to add some protein in there, too. And yogurt is my favorite way!

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    Cheesecake Yogurt Chocolate Cups

    The filling isn't like a real slice of cheesecake, but it sure tastes like cheesecake!

    Ready In: 50 mins

    Level: Medium


    Prep: 40 mins

    Cook: 10 mins

    Yields: 8 Cups

    Ingredients

  • 2 c semisweet chocolate chips
  • 2/3 c lowfat cream cheese (softened)
  • 1/4 c powdered sugar
  • 1/3 c Stonyfield Organic Greek Plain Nonfat Yogurt
  • 1/2 t fresh orange zest
  • directions

    Step 1

    Pour 1 and 1/2 cups of the chocolate chips into a glass bowl and either heat over a pan of simmering water or melt in the microwave for 2 minutes, stopping to stir every 30 seconds, until the chocolate is smooth and completely melted.

    Step 2

    Stir in the last 1/2 cup of the chocolate chips and mix together until all the chocolate is smooth and glossy.

    Step 3

    Drop a spoonful of the melted chocolate into 8 cupcake liners. Use a spoon to spread the chocolate into an even layer and bring the chocolate up the sides of the liners to help keep the filling in the cup.

    Step 4

    Put the chocolate cups in the fridge while you mix the filling.

    Step 5

    In a medium bowl, beat the cream cheese with a 1/4 cup of the powdered sugar. Taste. If you want it a little sweeter, add some more powdered sugar and mix until there are no more lumps.

    Step 6

    Mix the greek yogurt and orange zest into the cream cheese mixture.

    Step 7

    Once the chocolate cups have set, take them out of the fridge and drop a spoonful of the cream cheese filling into each one. Spread the filling into an even layer.

    Step 8

    Place the cups back in the fridge for about 5 minutes to let the cheesecake filling firm up a little bit.

    Step 9

    Take the cups back out, stir the rest of your melted chocolate (reheat for a few seconds if you need to), and drizzle the melted chocolate over the top of the cheesecake filling. Gently spread the chocolate over the filling, then put the cups back in the fridge for 5-10 minutes until the chocolate has hardened.

    Step 10

    Remove from liners and serve.

    Not So Sour Cream and Onion Chip Dip

    Thick and tangy greek yogurt is the perfect base for any dip where you would normally use sour cream. Perfect for football season.

    Ready In: 15 mins

    Level: Easy


    Prep: 15 mins

    Cook: 0 mins

    Yields: 1 Cups

    Ingredients

  • 12 oz Stonyfield Organic Greek or Double Cream Plain Yogurt
  • 1/2 T buttermilk powder (or 1 Tbsp buttermilk)
  • 1 t onion powder
  • 1/2 t salt
  • 1 t dill
  • directions

    Step 1

    Scoop greek yogurt into a bowl.

    Step 2

    Add the buttermilk powder, onion powder, salt, and dill to the yogurt and stir to combine.

    Step 3

    Spoon the dip into a clean bowl and chill in the fridge for 5-10 minutes before serving or longer, if you can wait. The flavor gets better the longer the dip sits.

    Step 4

    Serve with chips or veggies.

    Frozen Whole Wheat Monster Cookie Dough Bites

    The texture of these little bites is just what you expect from cookie dough – except without the eggs!

    Ready In: 1 hr

    Level: Easy


    Prep: 30 mins

    Cook: 30 mins

    Yields: 30 Bites

    Ingredients

  • 4 T butter (softened to room temperature)
  • 1/4 c sugar
  • 1/4 c brown sugar
  • 1/2 t vanilla
  • 1/3 c peanut butter
  • 1/4 c Stonyfield Organic Low Fat Plain Yogurt
  • 1/4 t salt
  • 1/4 t baking soda
  • 1/2 c whole wheat flour
  • 3/4 c quick oats
  • 1/2 c mini M&M'S®
  • 1/3 c chocolate chips
  • directions

    Step 1

    Beat the softened butter with the sugar and brown sugar until the mixture is light and fluffy.

    Step 2

    Mix the vanilla, peanut butter, and yogurt into the sugar mixture until everything is blended

    Step 3

    Add the salt, baking soda, whole wheat flour, and quick oats and mix together. Dump in the M&M'S® and chocolate chips and mix just until the chocolate is evenly mixed into the dough.

    Step 4

    Let the dough chill in the fridge for 30 minutes.

    Step 5

    Take 1 tablespoon of dough at a time, roll it into a ball, and place it on a parchment lined baking sheet. Repeat until all the dough is used.

    Step 6

    Put the baking sheet in the freezer and let the dough bites chill for at least 30 minutes before eating.

    Step 7

    Keep in the fridge or freezer.

    Raspberry Chocolate Chip Frozen Yogurt

    If you've got yogurt hanging out in the fridge and an ice cream maker collecting dust, here's your reason to get it out this weekend.

    Ready In: 35 mins

    Level: Easy


    Prep: 35 mins

    Cook: 0 mins

    Yields:

    Ingredients

  • 4 c Stonyfield Organic Low Fat Plain Yogurt
  • 1/2 c milk
  • 1/2 c Stonyfield Organic Heavy Whipping Cream
  • 3/4 c honey
  • 2 t vanilla bean paste or vanilla extract
  • 1 1/2 c fresh raspberries
  • 1 c semisweet chocolate chips
  • directions

    Step 1

    Get your ice cream maker ready, based on your directions.

    Step 2

    In a large bowl, mix the yogurt, milk, heavy cream, honey, and vanilla bean paste together.

    Step 3

    Pour the yogurt mix into the ice cream machine and turn it on. Let the frozen yogurt begin to freeze and set up, about 10 minutes.

    Step 4

    Crush half of the raspberries, then toss the crushed berries and the remaining whole berries into the frozen yogurt.

    Step 5

    Add the chocolate chips to the frozen yogurt and let the machine run for another 3-4 minutes.

    Step 6

    Serve right away if you like a softer consistency. Pour into an airtight container and freeze if you want the frozen yogurt to set up a bit more.

    No Mayo Pimiento Cheese

    Instead of using loads of mayo, I lightened it up (a ton!) by using plain yogurt.

    Ready In: 10 mins

    Level: Easy


    Prep: 10 mins

    Cook: 0 mins

    Yields: 1 Cup

    Ingredients

  • 1 1/2 c colby jack or cheddar cheese (shredded)
  • 1/3 c Stonyfield Organic Low Fat Plain Yogurt
  • 1 oz pimientos
  • 1/2 t sugar
  • 1/2 t white vinegar
  • 1/2 t garlic powder
  • 1/2 t onion powder
  • 1/4 t black pepper
  • directions

    Step 1

    Shred the cheese and place in a medium bowl.

    Step 2

    Add the yogurt, pimientos, sugar, vinegar, garlic powder, onion powder, and pepper. Mix everything together.

    Step 3

    Refrigerate until you're ready to serve.

    Step 4

    Spread onto bread for a sandwich, dollop it on crackers, or plop it on a burger. It's also good on a spoon.

    Mint Chocolate Frozen Yogurt

    Craving a cool treat? This low fat frozen yogurt is so full of flavor, you won't miss the calories that are usually in frozen treats.

    Ready In: 25 mins

    Level: Easy


    Prep: 25 mins

    Cook: 0 mins

    Yields: 7 Servings

    Ingredients

  • 2 c Stonyfield Organic Low Fat Plain Yogurt
  • 1/3 c sugar
  • 1/3 c whole milk
  • 2 T unsweetened cocoa powder
  • 1 t vanilla bean paste
  • 1/2 c mint chocolate candies (chopped)
  • directions

    Step 1

    Get your ice cream maker ready, based on your directions.

    Step 2

    In a large bowl, mix the yogurt, sugar, milk, cocoa, and vanilla bean paste together.

    Step 3

    Pour the yogurt mix into the ice cream machine and turn it on. Let the frozen yogurt begin to freeze and set up, about 10-15 minutes.

    Step 4

    Add the mint chocolate candies to the frozen yogurt and let the machine run for another 3-4 minutes.

    Step 5

    Serve right away if you like a softer consistency. Pour into an airtight container and freeze if you want the frozen yogurt to set up a bit more.

    Try this Stonyfield marinated yogurt cheese

    I’ll admit it: I almost always use yogurt for sweet dishes. Usually my yogurt is served as breakfast with fruit and nuts, or as an afternoon snack with granola, or in baked goods. Sometimes I just toss in a palmful of chocolate chips and a drizzle of honey and go on my way!

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