If you’re looking to swap out some ingredients for a healthier option, or even just ran out of an ingredient that yogurt can replace – look no further, Stonyfield has you covered. In the next week I’ll be sharing different recipes that you can use yogurt in, but today is all about the butter.

Butter. What a lovely thing. You can spread it on toast, put it on popcorn or use it to make grilled sandwiches. The most popular use for butter, though? In a recipe. Cookies, cakes, breads – they all call for butter. Ever have a recipe that called for A LOT of butter though? I’m talking a couple sticks or more- sometimes I like to sub out some of that buttery goodness for some yogurt (not all of it though!).

Whatever amount of butter you need, you can always halve it with Stonyfield yogurt. If your cake calls for 1 cup (2 sticks) of butter, you can use ½ Stonyfield Greek yogurt and ½ butter. The good part about this is that you don’t have to give up the buttery taste AND you lighten up the recipe by not using the full amount of butter.

The Stonyfield Communications team made this Gingerbread Tea Loaf and never regretted it. It is possibly one of the most delicious recipes you could create.

Stonyfield Gingerbread Tea Loaf


Don’t let all of these ingredients intimidate you. Two bowls. Dry ingredients in one and wet ingredients in the other. Let’s cook some happiness.

1 2/3 cups all-purpose flour (We like to use King Arthur Organic All Purpose Flour)

1 tsp. baking soda

½ tsp. salt

1 tsp. ground ginger

1 pinch ground cloves

1 pinch ground nutmeg

1 pinch star anise

1 pinch ground black pepper

6 tbsps. crystallized ginger (chopped and divided – only 3 tbsps. are going into the mixture)

½ cup unsalted butter

½ cup brown sugar

½ cup sugar

2 large eggs

1 tbsp. vanilla extract

3 tbsps. fresh ginger (minced)

½ cup Stonyfield Milk

2 tbsps. Stonyfield Organic Nonfat French Vanilla Yogurt

Preheat oven to 350 degrees. Prepare a loaf pan (two small loaf pans or one 8 ½ by 4 ½-inch loaf pan) with baking spray. Dust the bottom and sides of the pan with brown sugar to have a thin coating. Combine all dry ingredients (flour, pepper, cloves, nutmeg, star anise, cinnamon, baking soda and salt) and then add in 3 tbsps. of chopped crystallized ginger. Beat together the butter, brown sugar, granulated sugar and then beat in the eggs one at a time. Add in vanilla and fresh ginger. Fold in half the dry mixture with the milk and yogurt. Add in the other half and mix well. Pour batter into loaf pan(s) and top with remaining crystallized ginger, pressing it into the batter lightly. Bake for 50 minutes or until toothpick comes out clean. Let cool, and serve warm, or with a dusting of powdered sugar.

This recipe was adapted from Ellens Gingerbread Tea Loaf on Food.com