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

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 minutes

Level: Easy


Prep: 15 minutes

Cook: 0 minutes

Yields: 1 Cups

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.

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

Cheesecake Yogurt Chocolate Cups

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

Ready In: 50 minutes

Level: Medium


Prep: 40 minutes

Cook: 10 minutes

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.

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

No Mayo Pimiento Cheese

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

Ready In: 10 minutes

Level: Easy


Prep: 10 minutes

Cook: 0 minutes

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 tsp sugar
  • 1/2 tsp white vinegar
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp 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.

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.

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 minutes

Level: Easy


Prep: 35 minutes

Cook: 0 minutes

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.

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

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 hour

Level: Easy


Prep: 30 minutes

Cook: 30 minutes

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.

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.

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 minutes

Level: Easy


Prep: 25 minutes

Cook: 0 minutes

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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