These rolls are picture perfect: nicely browned, evenly shaped and delicious.

Quick Yogurt Yeast Rolls

By Stonyfield

These rolls are picture perfect: nicely browned, evenly shaped and delicious.

Ready In: 1 hr 20 mins

Level: Medium


Prep: 1 hr

Cook: 20 mins

Yields: 24 Servings

    Ingredients

  • 4 to 4 1/2 cups unbleached all-purpose flour
  • 2 packages yeast (0.25oz each)
  • 2 T sugar
  • 1 t salt
  • 1/2 t baking soda
  • 1 1/2 c Stonyfield Organic Low Fat Plain Yogurt
  • 1/2 c water
  • 1/3 c butter

directions

Step 1

In a large bowl, whisk together 1 1/2 cups of the flour with the yeast, sugar, salt and baking soda; mix well. Heat the yogurt, water and butter to 120-130°, but do not simmer. Add yogurt mixture to the flour mixture and blend well, then beat with an electric mixer at medium speed for 4 minutes. Gradually stir in enough of the remaining flour to make a stiff dough. Knead on a floured surface until the dough is smooth and elastic.

Step 2

Place the dough in a greased bowl and turn the dough over to grease the top. Cover and let rise in a warm place until doubled in bulk (about 20 to 30 minutes). Punch down the dough, divide it into 24 pieces and form the pieces into balls. Place the balls on a greased baking sheet, cover and let rise in a warm place for about 20 minutes or until almost doubled in bulk.

Step 3

Bake in a preheated 400° oven for 20 minutes or until nicely browned. Remove from pan and brush with butter.

Making a delicious snack for your kids just got easier with this simple recipe for frozen yogurt bites.

YoKids Frozen Yogurt Bites

By Stonyfield

Making a delicious snack for your kids just got easier with this simple recipe for frozen yogurt bites.

Ready In: 3 hr 10 mins

Level: Easy


Prep: 10 mins

Cook: 0 mins

Yields: 12 Mini Bites

    Ingredients

  • 2 4oz cups Stonyfield Kids Strawberry/Blueberry Yogurt
  • 3/4 c granola
  • 1 pint seasonal fruit

directions

Step 1

Place mini muffin liners into the muffin pan. Scoop about 1 tablespoon of granola into each muffin cup.

Step 2

Spoon yogurt into mini muffin cups until they are about 3/4 full. You will fill approximately six mini muffin cups with each 4 oz cup of yogurt.

Step 3

Add fresh fruit to the top of each mini yogurt bite.

Step 4

Freeze yogurt bites for approximately 1-3 hours.

This quick and easy frozen treat will be gone in seconds. Serve at kids’ parties.

YoKids Frozen Yogurt Bark

By Stonyfield

This quick and easy frozen treat will be gone in seconds. Serve at kids' parties.

Ready In: 4 hrs 10 mins

Level: Easy


Prep: 10 mins

Cook: 0 mins

Yields: 1 Pan

    Ingredients

  • 3 4oz cups Stonyfield Kids Strawberry Vanilla Yogurt
  • 1 c dried strawberries (or your favorite dried fruit)

directions

Step 1

Line a flat pan with sides with parchment paper and spread evenly with yogurt. Make sure it's not too thin so that it breaks easily. (About 3/8 of an inch thick)

Step 2

Sprinkle with your dried fruit mix-ins.

Step 3

Freeze for a few hours until completely frozen. Ours took about 4 hours for an 8" square pan, but of course it will depend on the size of your pan. Remove frozen yogurt from the pan and peel off the parchment paper. Break into pieces.

Have you wanted to try making Indian food but were too intimidated by the laundry list of spices? Try this easy, lightened-up yet flavorful version of Chicken Korma, a subtly-spiced dish combining chicken, spices, and yogurt, which introduces you to the flavors of the subcontinent from the comfort of your kitchen.

Easy Chicken Korma

By Stonyfield

Have you wanted to try making Indian food but were too intimidated by the laundry list of spices? Try this easy, lightened-up yet flavorful version of Chicken Korma, a subtly-spiced dish combining chicken, spices, and yogurt, which introduces you to the flavors of the subcontinent from the comfort of your kitchen.

Ready In: 50 mins

Level: Easy


Prep: 10 mins

Cook: 25 mins

Yields: 4 Servings

    Ingredients

  • 1 1/2 to 2 lb boneless skinless chicken thighs (cut into bite-size pices or cubes)
  • 2 T canola oil
  • 2 small yellow onions (thinly sliced into half circles)
  • 2 dried bay leaves
  • 1 cinnamon stick
  • 6 green cardamom pods (optional, but strongly recommended)
  • 2 t garlic (minced)
  • 1 t ginger (minced)
  • 6 oz Stonyfield Organic Whole Milk Plain Greek Yogurt
  • salt (to taste)
  • lemon juice (to taste)
  • 1/2 t garam marsala powder

directions

Step 1

Heat oil in a large sauté pan over medium-high heat. Add the bay leaves, cinnamon stick, and green cardamom pods to the oil and heat for a few seconds, taking care not to burn the spices.

Step 2

Add sliced onions and cook until they start to turn slightly golden brown. Then, add ginger and garlic and cook for a couple of minutes to blend the flavors.Sauté / brown the chicken in the spices.

Step 3

Gently add the yogurt to the pan a spoonful at a time, taking care to incorporate into mixture before adding the next spoonful. You don't want to curdle the yogurt! Coat the chicken pieces thoroughly with the yogurt-spice mixture.

Step 4

Cook chicken for a couple minutes, then lower the heat to medium-low, cover pan, and let simmer for about 20 minutes or so, stirring occasionally. The chicken, yogurt, and onions will all release water as they cook, but if it looks like stuff is starting to stick, add a couple spoons of water to the pan.

Step 5

Once the chicken is done, the gravy should be on the thick side and somewhat reduced. If it looks too thin, just take the lid off the pan and increase the heat on the stove a bit to cook off the water.

Step 6

Add salt to taste. Add a bit of lemon juice and the garam masala at the very end. Let the chicken sit for about 15 minutes to let all the flavors meld. Serve with steamed basmati rice and a salad for a simple dinner. If desired, garnish with fresh parsley.

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.

Veggie and Bacon Frittata

By Stonyfield

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.

Ready In: 1 hr

Level: Easy


Prep: 10 mins

Cook: 50 mins

Yields: 6 Servings

    Ingredients

  • 1 T extra-virgin olive oil
  • 1 small onion (roughly chopped)
  • 1 medium red bell pepper (cut into strips)
  • 2 c baby spinach (chopped)
  • 6 eggs (preferably organic)
  • 1 c Stonyfield Organic 1% Milk
  • 1/2 c Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1/2 t onion powder
  • 1/2 t dried basil
  • 1/2 t salt
  • 1/4 t Freshly ground black pepper
  • 1/2 c freshly grated cheese (Swiss, Pepper jack or Colby jack)
  • 4 slices Applegate bacon (cooked and crumbled)

directions

Step 1

Heat oven to 375°. Coat 10" deep-dish pan with nonstick cooking spray.

Step 2

Heat olive oil in a pan over medium heat. Add onion, bell pepper and spinach and sauté until soft, about 3-5 minutes. Remove from heat and cool slightly.

Step 3

In a large bowl, whisk together eggs, milk, yogurt and seasonings. Add in cooled veggie and cheese then lightly whisk to combine.

Step 4

Pour egg mixture into pie pan and top with crumbled bacon. Bake for 40-45 minutes or until center is puffed and edges are lightly browned. Remove from oven and allow to cool for 10 minutes before serving.

Who wants to work for their lobster dinner when you can enjoy lobster along with other seafood favorites in this remarkably delicious dish.

Seafood Lasagna

By Stonyfield

Who wants to work for their lobster dinner when you can enjoy lobster along with other seafood favorites in this remarkably delicious dish.

Ready In: 1 hr 10 mins

Level: Easy


Prep: 20 mins

Cook: 50 mins

Yields: 8 Servings

    Ingredients

  • 1 large egg (beaten to blend)
  • 1 box lasagna noodles (no bake)
  • 1/4 t ground nutmeg
  • 1 t butter
  • 6 T all-purpose flour
  • 1/3 c Parmesan cheese (grated)
  • 3 c Stonyfield Organic 1% Milk
  • 2 c Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1 1/2 c shredded mozzarella
  • 1 1/2 c shredded Gruyere
  • 1 lb lobster meat (slightly undercooked if possible (coarsely chopped)
  • 1 lb small shrimp (uncooked)
  • 1 lb small scallops (uncooked)
  • Salt and pepper to taste

directions

Step 1

Whisk flour in heavy medium saucepan to remove any lumps.

Step 2

Gradually add 1 cup milk, whisking until smooth.

Step 3

Add remaining 2 cups milk and nutmeg; whisk over medium heat until mixture thickens and boils, about 10 minutes.

Step 4

Remove from heat.

Step 5

Whisk in Parmesan, egg and butter.

Step 6

Season with salt and pepper.

Step 7

Can be made 1 day ahead, just cover and refrigerate.

Step 8

Reheat over low heat until heated through before using; do not boil.

Step 9

Preheat oven to 350°.

Step 10

In a mixing bowl combine lobster, shrimp, and scallops together In a separate bowl fold together 1 1/4 cup gruyere, 1 1/4 cup mozzarella and yogurt.

Step 11

In 8 1/2 by 11 inch baking dish, start by coating the bottom of the dish with a thin layer of white sauce, next add a layer of lasagna noodles placing tightly together, cut to fit if necessary.

Step 12

Spread 1/3 of yogurt and cheese mixture, and sprinkle with 1/3 seafood.

Step 13

Repeat layers 2 times ending with lasagna noodles.

Step 14

Finish the top with white sauce and sprinkled with remaining cheese.

Step 15

Cook for 35 minutes on top of sheet pan in case it bubbles over.

Tired of the same old meatballs? Give this recipe a try. It makes a great appetizer or serve for dinner with rice and your favorite veggie.

Tandoori Meatballs

By Stonyfield

Tired of the same old meatballs? Give this recipe a try. It makes a great appetizer or serve for dinner with rice and your favorite veggie.

Ready In: 55 mins

Level: Easy


Prep: 15 mins

Cook: 35 mins

Yields: 8 Servings

    Ingredients

    Tandoori Marinade

  • 4 cloves garlic (minced)
  • 2 T fresh ginger root (chopped)
  • 2 t cumin seed
  • 1 t cardamom
  • 1 t red pepper flakes
  • 2 t paprika
  • 1 c Stonyfield Organic Whole Milk Greek Plain Yogurt

  • Meatballs

  • 1 1/2 lb ground beef
  • 1 large onion (coarsely grated)
  • 2 cloves garlic (finely minced)
  • 1/4 t red pepper flakes
  • 1 t salt
  • 1/2 T bread crumbs
  • 4 T vegetable oil
  • 1/2 c Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1/2 c cilantro (finely chopped)

directions

Step 1

Preheat oven to 350°.

Step 2

Blend marinade ingredients in food processor for 1 minute and set aside.

Step 3

Combine meatball ingredients, shape into about 50 bite-size balls and place on greased baking sheet. Bake for 15 minutes.

Step 4

Remove meatballs from oven, place in a deep serving dish, toss in marinade and bake for an additional 20 minutes until heated through.

Step 5

Garnish with your favorite fresh herb like cilantro or parsley.

This traditional Middle Eastern dish features roasted eggplant mixed with a combination of fresh parsley, garlic, lemon juice and yogurt. Enjoy with your favorite chips, or try it as a topping on your sandwich.

Eggplant Borani

By Stonyfield

This traditional Middle Eastern dish features roasted eggplant mixed with a combination of fresh parsley, garlic, lemon juice and yogurt. Enjoy with your favorite chips, or try it as a topping on your sandwich.

Ready In: 20 mins

Level: Easy


Prep: 5 mins

Cook: 15 mins

Yields: 4 Cups

    Ingredients

  • 3 eggplants
  • 3 T olive oil
  • 2 cloves garlic
  • 2 T flat leaf parsley
  • 1 1/4 c Stonyfield Organic Whole Milk Greek Plain Yogurt
  • 1/4 t salt
  • Juice of 1 lemon

directions

Step 1

Over a medium-high flame, grill eggplants over an open fire.

Step 2

Allow skin to blacken and the flesh to become soft.

Step 3

Once tender, about 15 minutes, remove eggplants from the grill and let cool.

Step 4

Remove outer skins.

Step 5

Combine all ingredients in a food processor purée until smooth.

Step 6

Serve with fresh vegetables or pita chips.

This is simply wonderful – it tastes like a rich gourmet dip prepared by a caterer! Serve with thin rye crackers or as a spread on pumpernickel or caraway bagels.

Smoked Salmon Spread

By Stonyfield

This is simply wonderful - it tastes like a rich gourmet dip prepared by a caterer! Serve with thin rye crackers or as a spread on pumpernickel or caraway bagels.

Ready In: 2 hrs 10 mins

Level: Easy


Prep: 10 mins

Cook: 0 mins

Yields: 1 Cup

    Ingredients

  • 1 c Stonyfield Organic Whole Milk Plain Greek Yogurt
  • 1/3 lb smoked salmon
  • 1 T fresh dill (chopped)
  • 1 T vidalia sweet onion (finely chopped)
  • fresh dill for garnish

directions

Step 1

In a medium-size bowl, chop the smoked salmon.

Step 2

Add dill, onion and yogurt.

Step 3

Fold together.

Step 4

Spoon into serving bowl and refrigerate for 2-4 hours, or overnight. This allows flavors to combine.

Step 5

Garnish with fresh dill.

With four different kinds of berries and sweet cherry juice this smoothie has a healthy boost of antioxidants and a ‘moo-liciously’ sweet flavor.

Berry Bonanza Smoothie

By Stonyfield

With four different kinds of berries and sweet cherry juice this smoothie has a healthy boost of antioxidants and a 'moo-liciously' sweet flavor.

Ready In: 10 mins

Level: Easy


Prep: 10 mins

Cook: 0 mins

Yields: 2 Tall Glasses

    Ingredients

  • 1/2 c blackberries (frozen)
  • 1/2 c blueberries (frozen)
  • 1/2 c strawberries (frozen)
  • 1/2 c raspberries (frozen)
  • 1 c Stonyfield Organic Whole Milk Greek Vanilla Yogurt
  • 1 c cherry juice

directions

Step 1

Combine all ingredients in a blender, and purée on high until smooth.

A delicious flavor combo that appeals to kids and adults alike.

Chocolate Raspberry Frappe

By Stonyfield

A delicious flavor combo that appeals to kids and adults alike.

Ready In: 10 mins

Level: Easy


Prep: 10 mins

Cook: 0 mins

Yields: 6 Glasses

    Ingredients

  • 2 c Stonyfield Organic Whole Milk Greek Vanilla Yogurt
  • 2 c spring water (chilled)
  • 2 c raspberries (fresh or frozen)
  • 1/4 c chocolate syrup

directions

Step 1

Using a blender, food processor or immersion blender purée all ingredients until very smooth and serve immediately.