This oil-free twist on Aioli sauce uses Greek yogurt infused garlic, lemon and honey. Use as a spread or dip for meats, fish, veggies, sandwiches and more.
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Get ready for summer with this healthy frozen treat using Stonyfield Organic Greek Yogurt.
A fast, simple frittata that serves double duty as a breakfast or brunch entrée. Add bacon for the meat lovers or just add the veggies to keep it meat-free.
This is an easy and healthy version of the classic Pots Au Chocolat that uses Greek yogurt instead of heavy cream for richness. The best part: Only one measuring cup, one bowl and one spatula are dirtied. Gotta love a rich chocolatey dessert that involves barely any dishwashing!
Light, fluffy pancakes get a sweet and salty makeover with smoky bacon and pure maple syrup.
These Pear & Walnut muffins are low in calories and a delicious breakfast option. Served warm with a dollop of butter makes a great snack as well!
This is meant to be cooled and served at a ready-to-go treat. But one served hot with a small scoop of Stonyfield Frozen Yogurt is a treat not to be missed! Use cookie cutters to make them even more fun. Store or freeze in airtight containers.
A healthier version of the classic chocolate mousse with a touch of tart pomegranate will make this your go to dessert when you need a quick chocolate fix!
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.
Nothing satisfies a sweet tooth on a warm afternoon like a blended coffee drink. But often times, these are loaded with sugar and artificial ingredients that most of us would prefer to avoid. Here's a version that will give you the taste and health you’re looking for.
When have you ever been able to make homemade "ice cream" in less than 10 minutes? Now! This banana soft serve with Divine chocolate chunks tastes rich and decadent but contains no added sugar beyond the chocolate. It’s sure to be a family favorite, so better start freezing those bananas.
I love carbonara. But sometimes I find the egg sauce a bit, well, slimy. To fix that I often dilute the eggs with cream. While this tastes pretty darned good, it happens to have a pretty darned bad effect on my hips. So lately I’ve been using yogurt instead. You can use any kind of plain yogurt in this recipe (from non-fat to whole milk). I’m still partial to the whole milk version, but again, I swap it out for lower fat when my mind is on my hips. I also swap out the traditional bacon or pancetta for the much lighter Canadian version.
Corn Pudding is one of my husband’s family recipes that I have come to love, and so do my kids. It’s a fabulous side for holiday or Sunday dinners. I have lightened it up using yogurt and lowfat milk. Up next is tweaking the recipe so I don’t use the corn bread mix from a box.
