Who doesn’t enjoy a fresh strawberry muffin? Adding yogurt not only helps to keep these muffins moist, but it also provides added calcium and protein.

Strawberry Yogurt Muffins

By Stonyfield

Who doesn't enjoy a fresh strawberry muffin? Adding yogurt not only helps to keep these muffins moist, but it also provides added calcium and protein.

Ready In: 35 mins

Level: Easy


Prep: 10 mins

Cook: 25 mins

Yields: 12 Muffins

    ingredients

  • 1 C all-purpose flour
  • 1 C whole wheat flour
  • 1/2 C sugar
  • 1 1/2 t baking soda
  • 2 eggs
  • 1 C Stonyfield Strawberry Whole Milk yogurt
  • 1/4 C cup butter, melted
  • 1 t vanilla
  • 1 C chopped strawberries, fresh or frozen

directions

Step 1

Preheat oven to 375 degrees.

Step 2

Mix together flour, sugar and baking soda.

Step 3

In another bowl, mix eggs, yogurt, butter and vanilla.

Step 4

Toss strawberries into the flour mixture.

Step 5

Then pour yogurt mixture into flour mixture and stir.

Step 6

Spoon batter into greased muffin tin.

Step 7

Bake for 20-25 mins, or until tops are golden brown.

Make these delicious pretzels in no time – add a side of yellow mustard and you’re sure to win the day!

Baked Sea Salt Pretzels

By Stonyfield

Make these delicious pretzels in no time - add a side of yellow mustard and you're sure to win the day!

Ready In: 25 mins

Level: Easy


Prep: 15 mins

Cook: 10 mins

Yields: 4 pretzels

directions

Step 1

Preheat oven to 400°F (200°C).

Step 2

In a large bowl, mix the self-rising flour and greek yogurt until it comes together to form a ball.

Step 3

Slice the dough into 4 equal pieces and roll them into ropes.

Step 4

Take 1 rope and hold 1 end in each hand, make a U-shape on floured surface. Leaving about a 3-inch tail on each end, cross the dough ends. Cross the ends again, twisting them together much like a twist tie. Bring the 3-inch tails down, and attach to dough under bottom of U-shape (1 end at about 5 o'clock and the other at about 7 o'clock), forming the shape of a pretzel. Repeat procedure with remaining 3 dough pieces.

Step 5

Transfer the pretzels to a parchment paper-lined baking sheet.

Step 6

Brush the pretzels with egg wash (1 egg yolk and 1 tbsp water) and sprinkle with flaky sea salt.

Step 7

Bake in oven until browned, about 8-10 minutes then enjoy with mustard or your favorite dipping sauce!

The easiest, cheesiest, appetizer you’ll ever make!

Easy, Cheesy Breadsticks

By Stonyfield

The easiest, cheesiest, appetizer you’ll ever make!

Ready In: 45 mins

Level: Easy


Prep: 15 mins

Cook: 25 mins

Yields: 8 sticks

    dough ingredients

  • 2 Cself-rising flour, plus more for dusting
  • 1 C Stonyfield Greek Plain Whole Milk yogurt


  • coating ingredients

  • 1 t salt
  • 1 t minced garlic
  • 2 t onion powder
  • 5 T melted butter, divided
  • 1 t garlic salt (optional but delicious)
  • 2-3 C shredded cheese (mozzarella, Parmesan and Monterey Jack are our faves!)

directions

Step 1

Preheat oven to 400 degrees F. Make sure to spray your baking sheet with non-stick spray.

Step 2

Combine flour and yogurt on a cutting board or in a bowl. Mix with hands until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as it’s mixed.)

Step 3

Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary.

Step 4

Spray counter top as well as your rolling pin with non-stick cooking spray

Step 5

Roll dough out into a large rectangle about 1/4″ thick, then brush with mixture of 5 tablespoons of melted butter, salt, minced garlic and garlic salt, if desired.

Step 6

Sprinkle the top half of your dough rectangle with 2-3 cups shredded cheese.

Step 7

Take the bottom half of the rectangle and fold it up over the top half, so that it rests on top of the cheese.

Step 8

Press edges to seal. Use a pizza cutter to cut 1″-2″ strips of cheesy dough.

Step 9

Gently take each strip and twist a couple times. Some cheese will fall out- if you use 3 cups of cheese, I recommend 2″ strips, instead of skinnier 1″ ones. Line cookie sheet with twisted dough.

Step 10

Bake for 20-25 minutes, until dough is golden brown and some cheese is bubbling.

Step 11

Let cool.

Surprise your friends and guests with some garlic knots as an appetizer at your next party! Pour some marinara in a side dish and you’re good to go!

Garlic Knots

By Stonyfield

Surprise your friends and guests with some garlic knots as an appetizer at your next party! Pour some marinara in a side dish and you’re good to go!

Ready In: 35 mins

Level: Easy


Prep: 15 mins

Cook: 20 mins

Yields: 12 Garlic Knots

    dough ingredients

  • 2 Cself-rising flour, plus more for dusting
  • 1 C Stonyfield Greek Plain Whole Milk yogurt


  • garlic-butter coating ingredients

  • 5 T unsalted butter
  • 4 cloves garlic, minced
  • 1/4 C parsley, minced
  • 1 t salt
  • 1/2 t pepper

directions

Knots:

Step 1

Combine flour and yogurt on a cutting board or in a bowl. Mix with hands until a shaggy dough forms. (The dough may appear dry and crumbly at first, but it will come together as it’s mixed.)

Step 2

Turn the mixture out onto a lightly floured work surface and knead until the dough is smooth and slightly elastic, about 8 minutes, dusting with more flour if necessary.

Step 3

Slice the dough into 4 equal pieces and flatten them into rectangles

Step 4

Line two large baking sheets with either parchment paper or silicone liner

Step 5

Slice the rectangle-shaped dough into strips (1 x 5 inches)

Step 6

Cut these strips in half in the middle. You should now have (1 x 2.5-inch) strips.

Step 7

Form knots: Take one piece at a time, by the ends of the dough, and tie it into a knot. Go over, under, and pull it through.

Step 8

Brush with olive oil and let sit to rise: Once all the knots are tied, brush with a little olive oil.

Step 9

Preheat the oven to 400°.

Step 10

Bake the knots: Uncover the knots and bake in the oven 12-15 minutes, or until nicely browned on top.



Garlic Glaze:

Step 1

Melt butter in a small pot and cook the garlic gently in it just long enough to take off that raw garlic edge, about 1-2 minutes over medium-low heat. Add the salt and parsley and stir to combine. Turn off the heat.

Step 2

Brush cooked knots with garlic parsley butter mixture: When the knots are done, take out of the oven and let cool for 5 minutes. Paint with the garlic-butter-parsley mixture and serve. These are best warm, but are good at room temperature, too.

Switch up your basic choco-chip cookies and add some light, creamy Greek Yogurt for a sweet treat that won’t break the calorie bank.

Greek Chocolate Chip Cookies

By Stonyfield

Switch up your basic choco-chip cookies and add some light, creamy Greek Yogurt for a sweet treat that won’t break the calorie bank.

Ready In: 30 mins

Level: Easy


Prep: 10 mins

Cook: 12 mins

Yields: 5 dozen

    Ingredients

  • 1/2 C softened butter
  • 1/4 C Stonyfield Whole Milk Plain Greek yogurt
  • 1 C packed light brown sugar
  • 1/2 C granulated sugar
  • 1 t pure vanilla extract
  • 2 large eggs
  • 2 C + 2 T unbleached all-purpose flour
  • 1 t baking soda
  • 2 C semi-sweet or dark chocolate chips

directions

Step 1

Preheat your oven to 325ºF and line baking sheets with parchment paper or coat with cooking spray.

Step 2

In a large bowl, combine softened butter, Stonyfield Whole Milk Plain Greek Yogurt, light brown and granulated sugars and vanilla. Beat with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Add flour and baking soda and beat on low speed just until combined. Stir in chocolate chips.

Step 3

Drop mixture by level tablespoons onto cookie sheets, spacing about 2 inches apart. With wet fingers, slightly flatten cookies.

Step 4

Bake for about 9 to 12 minutes, or until golden. Let cool slightly, then remove to wire racks to cool completely. Then dig in!

Create your favorite bagels with this Greek yogurt recipe.

Greek Yogurt Bagels

By Stonyfield

Create your favorite bagels with this Greek yogurt recipe.

Ready In: 1 hr

Level: Medium


Prep: 25 mins

Cook: 25 mins

Yields: 4 bagels

    Ingredients

  • 1 C unbleached all purpose flour, whole wheat or gluten-free mix
  • 2 t baking powder
  • 3/4 t kosher salt (use less if using table salt)
  • 1 C Stonyfield Whole Milk Plain Greek yogurt
  • 1 egg white, beaten
  • You Pick toppings to make your favorite bagel! We chose everything bagel toppings, because we just couldn’t choose... why not pick them all!

directions

Step 1

Preheat oven to 375F.

Step 2

In a medium bowl combine the flour, baking powder and salt and whisk well. Add the Stonyfield Whole Milk Greek Yogurt and mix until combined, it will look like small dough balls.

Step 3

Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).

Step 4

Divide into 4 equal circular pieces. Roll each piece into 3/4-inch thick ropes and combine the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it).

Step 5

Top with egg wash and sprinkle both sides with seasoning of your choice. Place parchment paper on a baking sheet and place bagels on the parchment.

Step 6

Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting.

Busy morning? No problem. Whip up some of these overnight oats for an easy start to the day that you can prep the night before!

Maple Vanilla Overnight Oats

By Stonyfield

Busy morning? No problem. Whip up some of these overnight oats for an easy start to the day that you can prep the night before!

Ready In: 8 hrs

Level: Easy


Prep: 5 mins

Cook: 0 mins

Yields: 1 serving

directions

Step 1

Prep the night before:

Step 2

Slice dates

Step 3

Place all ingredients except pecans in a small bowl or mason jar.

Step 4

Stir to combine. Cover and refrigerate overnight.

Step 5

Remove from fridge the next morning. Stir oats. Add pecans and serve!

When I accepted the summer intern position at Stonyfield, I had no idea my third day here would be on the farm!

The importance of organic farming and sustainability here at Stonyfield is essential to the mission. With this, Stonyfield requires all new employees to head to the farm for an Organic and Sustainability orientation so we can better understand the mission.

A Day On The Farm with Stonyfielder Katie

Everything done at Stonyfield ensures that we are meeting our mission. Whether it’s creating plant-based packaging, decreasing our use of energy in order to be energy and cost efficient, or educating employees, everything comes back full-circle to our mission of creating a healthy environment for all!

So here I am, my third day working as an intern at Stonyfield and I’m already on an organic dairy farm. But, it was a must to learn about where our delicious milk comes from and for us new kids on the block to learn all about Stonyfield and their mission in action. I also don’t think it’s a coincidence that this trip occurred during National Dairy Month, either. We really know how to celebrate, huh?

How to Be Sustainable Yogurt Company

Orientation began delving into the importance of sustainability. We were presented a problem: a growing population versus a limited amount of resources. We learned that we are losing over one million acres of healthy farming land every year, there are rising rates of extinction, our planet is heating up. With all these challenges coming our way, Stonyfield is a company that believes that you can help the world as a company and still sell product, because “we stand for more than yogurt”.

How amazing is that? At Stonyfield itself, our 50kw solar electricity, porous pavement, and water reuse, show that large businesses have a huge impact on how they can change our environment for the better. I thought that it was incredible that this company has gone to such lengths to not only change the way they do things to cut costs, but to support the environmental changes they stand by. For example, the packaging reduction Stonyfield did saved $1.8 million annually but also generated efficiency and saved 36 truckloads of materials. Crazy, right?

Stonyfield Cows Group Picture

What About Organic?

Next was all about organic. We learned about the benefits of eating organic products, the process of turning a conventional farm into an organic one, and Stonyfield’s own impact through creating organic products. Let me just say, it made me want to go out and reevaluate my grocery shopping. But, I was surprised to find out that around 82% of Americans on average shop organic. Pretty cool, huh?

One thing that Stonyfield prides themselves on as a company is their commitment to helping conventional farms become organic farms. This process takes three whole years, working on building healthy soil and rely on nature rather than antibiotics, toxic pesticides, and chemicals. The hard work is worth it, though! Instead, cows are treated with vaccines, herbal remedies, homeopathy, and acupuncture (hey, the life of an organic cow sounds like a dream to me!). Stonyfield has worked hard to support over 200,000 acres of organic farmland, and in the process has avoided over 460,000 drug treatments and 200,000 pounds of toxic pesticides through this journey. Way to go guys!

Stonyfield Cow Farm Tour Close Up Picture

The University of New Hampshire’s Organic Dairy Farm

Organic milk starts with family farms and family cows who work hard to produce great products. The second part of our orientation involved us hopping on a bus and heading over to the University of New Hampshire Organic Dairy Research Farm in Lee, New Hampshire which is a facility of the NH Agricultural Experiment Station. Here, we got to see a working organic dairy farm in action, which was a new for me. We were lucky enough to explore the farm with the farm’s manager, who explained the day-to-day operations on how he runs his organic dairy farm. These include the grazing, milking, and overall care that the dairy cows are provided. Each is done to ensure that the cows are happy and  producing the best organic milk, which ends up here at Stonyfield! It was great to be hands-on and see the clear difference between conventional dairy farming and organic dairy farming.

This orientation was so crucial in helping new team members, like myself, understand not only the mission of Stonyfield, but the action behind it. There are so many things going on within our environment, and it was so eye-opening to me to see how Stonyfield tackles it the best way they can.

The perfect combination of savory and sweet; this flavorful recipe will be a new addition to your Sunday Brunch.

Chicken & Waffles

By Stonyfield

The perfect combination of savory and sweet; this flavorful recipe will be a new addition to your Sunday Brunch.

Ready In: 2 hrs

Level: Hard


Prep: 1 hrs

Cook: 50 mins

Yields: 1 serving

    Chicken Ingredients

  • 2½-3 lbs Whole chicken legs, skin removed, trimmed and cut into thighs and drumsticks
  • 1/2 C Stonyfield Whole Milk Plain Yogurt
  • 1 T Dijon mustard
  • 2 Cloves garlic, minced
  • 1 t Hot sauce
  • 1 1/2 t Paprika
  • 1 t Dried thyme
  • 1 t Baking powder
  • 1/8 t Salt
  • Freshly ground pepper, to taste
  • Olive oil cooking spray
  • 1/2 C Whole-wheat flour


  • Waffle Ingredients

  • 3 Eggs
  • 1 1/2 C Stonyfield Whole Milk Maple Flavored Yogurt
  • 1 1/4 C All-purpose flour
  • 2 t Baking powder
  • 1 t Baking soda
  • 1/2 t Kosher salt
  • 1/2 C Softened butter

directions

Step 1

Whisk Stonyfield Whole Milk Plain Yogurt, mustard, garlic and hot sauce in a shallow glass dish until well blended. Add chicken and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or for up to 8 hours.

Step 2

Preheat oven to 425°F. Line a baking sheet with foil. Set a wire rack on the baking sheet and coat it with cooking spray.

Step 3

Whisk flour, sesame seeds, paprika, thyme, baking powder, salt and pepper in a small bowl. Place the flour mixture in a paper bag or large sealable plastic bag. Shaking off excess marinade, place one or two pieces of chicken at a time in the bag and shake to coat. Shake off excess flour and place the chicken on the prepared rack. (Discard any leftover flour mixture and marinade.) Spray the chicken pieces with cooking spray.

Step 4

Bake the chicken until golden brown and no longer pink in the center, 40 to 50 minutes.

Chef's Note: While the chicken is cooking - make the waffles using a waffle iron

Step 5

Preheat a waffle iron and brush on melted butter. Beat eggs and softened butter in a large mixing bowl, then add Stonyfield Whole Milk Vanilla Yogurt, maple syrup, flour, baking powder, baking soda, and kosher salt, mixing until smooth.

Step 6

Pour batter onto hot waffle iron. Cook until no longer steaming, about 5 minutes.

GMO Labeling Rule 2018

By Gary Hirshberg, Chief Organic Optimist and Chairman of Just Label It and Scott Faber, Environmental Working Group Vice President of Government Affairs  

In 2011, Stonyfield helped to launch Just Label It (JLI), the national campaign for full GMO transparency.  I (Gary) have been Chairman of Just Label It from the start and millions of consumers and hundreds of companies have joined us in pressing for a simple national label that clearly informs consumers whether our foods contain GMO’s.  Sixty-Four nations around the world provide consumers with this vital information, but the US remains stubbornly unwilling to provide citizens with the right to know.

Nearly two years ago, Congress passed a bill that pre-empted the rights of individual states to require mandatory GMO labeling in favor of a unified national standard. Unfortunately neither JLI nor Stonyfield could support the law because we felt it had many deficiencies that could be manipulated to keep consumers in the dark.  Nevertheless the law passed and was signed by President Obama and it required the USDA to finalize rules to take effect two years later, this coming July, 2018.  

Several weeks ago, the USDA finally published the long-awaited draft rule. Unfortunately, all of our concerns about the law have been realized…the proposed rule falls far short of both the letter and the spirit of the labeling law.  Now unfortunately the only hope is for all of us as citizens to demand that the USDA and Congress revise and fix the law so that US citizens can have the same rights as those who live in really progressive countries like Russia and China.

JLI and Stonyfield have long believed that Americans should have the right to know what’s in our food and how it’s grown, just like consumers in the other 64 other nations. When Congress passed the first-ever national GMO food disclosure law in 2016, they promised consumers a disclosure system that would cover more ingredients and be simple to use.

But the draft rule proposed by the USDA could exclude almost three-fourths of products with genetically engineered ingredients. What’s more, the rule proposes requiring confusing new terminology and symbols when companies make on-package disclosures. The proposed rule sets up few limits when companies choose to make digital disclosures. It also doesn’t provide practical solutions for consumers who need to scan a digital disclosure but don’t own smartphones or those who have lousy cell service.

Here are 6 ways the draft rule might leave consumers in the dark:

  1. All GMO Foods Disclosed? The draft rule does not say whether or not companies will have to disclose genetically engineered sugars and oils, or ingredients that have been created through new technologies such as gene-editing. Exempting foods made with GMO sugars and oils could exclude 70 percent of products with genetically engineered ingredients – even though Congress clearly intended for the new law to cover more products than Vermont’s first-in-the-nation state labeling law.
  1. Huge Loopholes? The draft rule might also exempt foods from the disclosure requirements of the new law when 5 percent or less of the ingredients, by weight, are genetically engineered. Again, exempting thousands of products through this loophole would undermine Congress’ clear intent to increase, not reduce, disclosure.
  1. Confusing Language? If companies choose to make an on-package GMO disclosure, the draft rule would require companies to use the words “bioengineered” or “bioengineered food ingredient,” not the widely known phrases “genetically modified” or “genetically engineered.” Using confusing new words or symbols will not help build consumer trust, but will sow more confusion and concern. Responsible companies that want to disclose genetically engineered ingredients in terms that consumers understand would be barred from doing so.
  1. No Rules for Digital Disclosures? The draft rule provides few rules for companies that choose to disclose GMOs digitally through a QR code, creating the possibility that smartphones won’t read the digital codes consistently. It’s bad enough that many consumers will be forced to use their smartphones to have the same rights as consumers in 64 other nations. The USDA should make sure that QR codes work every time and in every store.
  1. No Smartphone? A recent study by Deloitte found that nearly 1 in 4 Americans don’t own a smartphone, but the new rule does not provide comparable options for poor or elderly Americans, such as making scanners available in grocery store aisles.
  1. No Cell Service? Compounding the fact that many Americans still don’t have smartphones is the fact that more than 20 million people have bad cell service. That means that it will take a long time for the GMO information to load – if it loads at all – and the text message option provided by the draft rule will be of little use if consumers don’t have cell service to send or receive texts.

Now’s the time to tell the USDA to require full and transparent GMO disclosures. The rule must reject confusing words and symbols, ensure that QR codes are easy to scan, and guarantee real-world solutions for consumers without smartphones or those with poor cell service.  

Margaret Mead told us to “never doubt the power of a small group of citizens to change the world…indeed it is the only thing that ever has.”  Now is the moment to follow her adage. We have until July 3rd to submit comments to the USDA telling them to address the deficiencies above. Please take a moment today to send in an email or letter to the USDA to let them know they must do better to protect our rights to know.

Learn more here:  https://www.ewg.org/agmag/2018/05/proposed-gmo-disclosure-rule-leaves-consumers-dark#.WwM6uFMvx-U

Turmeric mac and cheese with a dose of veggies and probiotics? Yes please! Our friends at A Couple Cooks created this kid-friendly dish that will be a hit with everyone in the house.

Creamy Yogurt Turmeric Mac & Cheese

By Stonyfield

Turmeric mac and cheese with a dose of veggies and probiotics? Yes please! Our friends at A Couple Cooks created this kid-friendly dish that will be a hit with everyone in the house.

Ready In: 25 mins

Level: Easy


Prep: 5 mins

Cook: 20 mins

Yields: 4-6 servings

    Ingredients

  • 16 oz Macaroni or cavatappi noodles
  • 4 C Baby spinach leaves (or chopped standard spinach)
  • 1 Garlic clove
  • 8 oz High quality sharp cheddar cheese, grated
  • 1/2 C Parmesan cheese, grated
  • 1 Tbsp Olive oil
  • 1/2 tsp Ground mustard
  • 1/2 tsp Turmeric
  • 1/2 tsp Kosher salt
  • Fresh ground black pepper
  • 1 C Stonyfield Plain Whole Milk Yogurt

directions

Step 1

Heat a large pot of salted boiling water. Cook the pasta until al dente according to the package instructions. Prepare a colander in the sink and place the baby spinach leaves in the colander. When the pasta is done, remove from the heat and drain the pasta into the colander, allowing the boiling water to wilt the spinach.

Step 2

Meanwhile, mince the garlic and grate the cheddar and Parmesan cheese.

Step 3

When the pasta is finished, heat the olive oil over medium heat in a large skillet. Add the ground mustard, turmeric, and garlic and sauté for about 1 minute until the garlic is fragrant. Add the pasta and spinach to the skillet and stir until evenly coated.

Step 4

Add the cheddar and Parmesan cheese and continue stirring until cheese is melted and evenly distributed. Sprinkle on the kosher salt and fresh ground black pepper. Remove the pasta from the heat and stir in the yogurt. Serve warm.

Chef's Note: To reheat the mac and cheese, place it in a skillet, add a splash of milk, and stir until creamy. (Ratio: about 1 cup mac and cheese to 1 tablespoon milk)

Our friends at A Couple Cooks created this dreamy yogurt pie and it is both light and delicious – perfect for spring or summer. Don’t just take our word for it, try it yourself and make it for your next get together!

Strawberry Yogurt Pie

By Stonyfield

Our friends at A Couple Cooks created this dreamy yogurt pie and it is both light and delicious – perfect for spring or summer. Don’t just take our word for it, try it yourself and make it for your next get together!

Ready In: 5 hrs

Level: Easy


Prep: 4.5 hrs

Cook: 20 mins

Yields: 1 Pie

    Oatmeal Cookie Crust Ingredients

  • 2 C Rolled oats
  • 2 Tbsp Pure maple syrup
  • 1 tsp Cinnamon
  • 1/4 tsp Kosher salt
  • 4 Tbsp Cold salted butter
  • 1 Tbsp Cold water


  • Filling Ingredients

  • 2 C Strawberries, tops removed and halved (12 ounces or 3/4 pound), plus additional strawberries for decoration
  • 1 1/2 tsp Vanilla extract
  • 6 Tbsp Pure maple syrup
  • 2/3 C Stonyfield Plain Whole Milk Yogurt
  • 1/2 C Heavy whipping cream

directions

Step 1

Preheat the oven to 375F.

Step 2

Butter a 9” pie pan. In a food processor, process the oats, maple syrup, cinnamon, and kosher salt for a few seconds until crumbly, scraping down the bowl once and processing again. Add the butter (cut into tablespoons) and pulse until combined and evenly distributed. Add the water and pulse again until integrated. Remove the oat mixture from the processor and press it evenly into the pie pan. Take a few minutes to evenly press the oat mixture up the sides of the pan evenly (pressing right where the sides start to slope up can help).

Step 3

Bake the crust for 20 minutes until golden brown. Remove and allow it to cool completely (about 30 minutes or so).

Step 4

Wash out the food processor. Cut the tops from the strawberries, half them, and measure out 2 cups. Add the strawberries, vanilla, and maple syrup to the food processor and puree for a few seconds until evenly combined into a juice-like texture. Add the yogurt and pulse a few times to combine.

Step 5

With a whisk, or in a stand mixer on medium, whip the heavy cream until stiff peaks form. Stop just when the peaks stand up on their own–but make sure not to go too long or it will turn to butter. Pour the strawberry yogurt mixture into the whipped cream, turn the mixer on low, and whisk for a few seconds until just combined and smooth (or whisk gently a few times by hand); do not overwhip.

Step 6

Pour the filling into the crust and freeze at least 4 hours. Remove from the freezer and if desired, decorate the top with sliced berries. Cut into pieces and serve. If frozen for 6 hours or more, let stand for about 15 minutes before serving to allow it to defrost slightly. It’s best eaten the day of making, but if you freeze it overnight, wrap it tightly in plastic wrap and before serving, allow it to stand at room temperature for about 30 minutes to thaw.