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Breakfast
Crepes with Fresh
Fruit – Yields 10 crepes
Ingredients:
Filling
2 cups Stonyfield Farm lowfat vanilla yogurt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Crepes
1 cup all-purpose flour
1/4 cup confectioners' sugar
2 eggs
1 cup milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1/4 teaspoon salt
Directions:
First, prepare the crepe filling by mixing yogurt and spices. Chill
and reserve.
To make the crepes, sift flour and powdered sugar into a mixing
bowl. Add eggs, milk, butter, vanilla, and salt. Beat until smooth.
Add 3 tablespoons of batter to a lightly greased 6 inch skillet.
Tilt skillet so that batter spreads to almost cover the bottom of
skillet. Cook over medium heat until lightly browned, then turn
and brown the other side. Repeat process with remaining batter,
oiling skillet as needed. Place finished crepes aside, until ready
to assemble. Fill crepe with a combination of fresh fruit and yogurt,
then roll. Top with yogurt and fresh fruit.
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Vanilla French Toast
– Yields 3 servings
Ingredients:
6 slices cinnamon raisin bread
1/2 cup vanilla lowfat Stonyfield Farm Yogurt
1/4 cup lowfat milk
2 eggs
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
Salt to taste
Directions:
In a mixing bowl, beat together eggs, yogurt, milk, salt, spices
and vanilla extract. Heat a lightly oiled griddle or skillet over
medium-high flame. Dunk each slice of bread in egg mixture, soaking
both sides. Place in pan, and cook on both sides until golden. Serve
hot and top with yogurt or fresh berries.
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Very Berry Smoothie
– Yields 2 tall smoothies
Ingredients:
2 cups frozen raspberries
2 cups plain Stonyfield Farm Yogurt
1 cup cherry juice
Directions:
In a blender, combine the yogurt, juice and raspberries. Blend until
smooth. Pour into glasses and serve cold.
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Brillant Blueberry Smoothie
– Yields 2 tall smoothies
Ingredients:
1 cup plain Stonyfield Farm Yogurt
1 cup blueberries, fresh or frozen
1 cup orange juice
2 tablespoon wheat germ
5 ice cubes (if using fresh blueberries)
Directions:
Combine blueberries, orange juice and yogurt in a blender, and puree
on high until smooth. Serve immediately.
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Strawberry Muffins
– Yields 12 muffins
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 1/2 teaspoons baking soda
2 eggs
1 cup plain Stonyfield Farm Yogurt
1/4 cup butter, room temperature
1 teaspoon vanilla
1 cup chopped strawberries, fresh or frozen
Directions:
Preheat oven to 375°F. Grease a 12 muffin tin or line it with
paper baking cups. In a large bowl, sift together flour, sugar and
baking soda. In another bowl, stir together eggs, yogurt, melted
butter and vanilla until blended. Toss the strawberries with the
flour mixture.
Pour the egg mixture into the flour mixture and stir until the
flour is just moistened. The batter will be lumpy. Spoon the batter
into the muffin cups. Bake for 20 – 25 minutes, or until the
tops are golden brown.
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Spicy Corn Bread –
Yields 9 servings
Ingredients:
3/4 cup unbleached all-purpose flour
1 cup cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon chili powder
1/8 teaspoon curry powder
1/2 cup chopped red bell pepper
1 cup plain Stonyfield Farm Yogurt
1 egg
3 tablespoons vegetable oil
3 tablespoons chopped scallions (white and green parts)
butter, for serving
Directions:
Preheat oven to 400°F. In a medium bowl, whisk together the
flour, cornmeal, sugar, baking powder, soda, salt, chili powder,
and curry powder. Stir in bell pepper. In a separate bowl, combine
the yogurt, egg, oil, and scallions. Stir the yogurt mixture into
the flour mixture until just combined. Pour the batter into a greased
8-inch square pan. Bake 20 to 25 minutes or until a toothpick inserted
in the center comes out clean. Serve fresh from oven with butter.
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Dips & Appetizers
Warm Spinach Artichoke
Dip – Yields 8 servings
Ingredients:
1 tablespoon butter
2 tablespoons olive oil
1 3/4 cups chopped onion
2 large garlic cloves, minced
2 tablespoons all purpose flour
1/2 cup low-salt chicken broth
1 10-ounce package ready-to-use fresh spinach leaves
1 cup artichoke hearts, drained & chopped
1 cup grated Parmesan cheese
3/4 cup lowfat plain Stonyfield Farm Yogurt
1/2 teaspoon cayenne pepper
Baguette slices, toasted
Directions:
Melt butter with oil in a large, heavy pot over medium heat. Add
onion and garlic; sauté until onion is tender, about 6 minutes.
Add flour; stir 2 minutes. Gradually whisk in stock; bring to boil,
whisking constantly. Cook until mixture thickens, stirring frequently,
about 2 minutes. Remove from heat. Stir in spinach, artichoke hearts,
cheese, yogurt and cayenne (spinach will wilt). Season with salt
and pepper. Transfer dip to serving bowl. Serve warm with toasted
baguette slices.
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Eggplant Borani
– Yields 4 cups
Ingredients:
3 whole eggplants
3 tablespoons olive oil
2 cloves garlic
2 tablespoons flat leaf parsley
1 1/4 cups plain lowfat Stonyfield Farm Yogurt
1/4 teaspoon salt
juice of one lemon
Directions:
Over a medium high flame, grill eggplants over an open fire. Allow
skin to blacken and the flesh to become soft. Once tender, about
15 minutes, remove eggplants from the grill and let cool. Remove
outer skins. Combine all ingredients in a food processor puree until
smooth. Serve with fresh vegetables or pita chips.
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Coconut Shrimp and
Mango Dip – Yields 2 servings
Ingredients:
1 lb. shrimp #16-#20ct, peeled and deveined
1 cup shredded coconut
2 tablespoons all-purpose flour
2 eggs
1/2 teaspoon grated ginger
1/2 teaspoon crushed garlic
Mango Stonyfield Farm Yogurt Dip
1 cup lowfat plain Stonyfield Farm Yogurt
1/2 cup pureed mango
1/4 cup honey
1 tablespoon chopped cilantro
Directions:
In a bowl, combine yogurt, mango puree, honey and cilantro, mix
well. Refrigerate until ready to serve. In a small mixing bowl,
whisk together eggs, ginger and garlic. On a plate, combine flour
and coconut. After cleaning the shrimp, dip in egg batter and dredge
in coconut and flour to coat. Deep fry for approximately three minutes,
or until golden brown. Remove from oil and allow to dry on paper
towels. Serve with Mango Yogurt Dip.
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Crab Cakes and Cucumber
Salad – Yields 6 servings
Ingredients:
Crab Cakes
1 stalk celery, finely chopped
1 small onion, finely chopped (1/3 cup)
1 tablespoon olive oil
1 egg, beaten
1/4 cup Stonyfield Farm plain lowfat yogurt
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground red pepper
1-1/2 cups soft French bread crumbs
8oz fresh cooked crab meat or canned crab meat, drained, flaked,
and cartilage removed
3 tablespoons finely chopped red sweet pepper
3 tablespoons olive oil
3 tablespoons finely chopped green sweet pepper
Remoulade
3/4 cup Stonyfield Farm plain lowfat yogurt
2 teaspoons Dijon mustard
1 1/2 teaspoons whole-grain mustard
1 teaspoon tarragon vinegar
1/4 teaspoon Tabasco sauce
2 teaspoons capers, chopped and drained
1 tablespoon chopped fresh flat-leaf parsley
1 scallion, thinly sliced
Salt and freshly ground black pepper, to taste
Directions:
Crab Cakes
In a skillet, cook celery and onion in the 1 tablespoon olive oil
until tender. Cool slightly. Combine egg, yogurt, dry mustard, garlic
powder, onion powder and ground red pepper o in a mixing bowl. Add
celery mixture, bread crumbs, crab meat, and the red and green sweet
pepper. Mix well. Shape into 12 cakes. Cook the crab cakes in the
3 tablespoons olive oil in a large skillet for 2 to 3 minutes on
each side or until lightly browned. Serve with remoulade sauce.
Remoulade
Combine all ingredients in a small mixing bowl. Chill for 30 minutes
before serving along side the crab cakes. Keep refrigerated.
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Skinny Dip
Ingredients:
1 cup of Stonyfield Farm Nonfat, Lowfat or Whole Milk Plain yogurt
1 cup of Newman's Own Medium Salsa
Directions:
Blend 1 cup of Stonyfield Farm Nonfat, Lowfat Plain yogurt with 1 cup of Newman's Own Medium Salsa.
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Main Dishes
Grilled Chicken Wraps
with Cilantro Dressing – Yields 4 wraps
Ingredients:
4 chicken breasts (skinless and boneless)
1 red pepper
1 yellow pepper
1 red onion
3 zucchini, sliced
3 yellow squash, sliced
2 tablespoons olive oil
2 teaspoons cumin
2 teaspoons chili powder
Salt and pepper to taste
Dressing
1 cup lowfat plain Stonyfield Farm Yogurt
2 garlic cloves
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon black pepper
1 bunch of cilantro
Juice of one lime
Salt to taste
Directions:
Dressing
Place garlic and cilantro into a food processor and chop into semi-coarse
pieces. Add yogurt, lime juice, chili powder and black pepper and
blend. Adjust taste by adding salt. Chill and reserve.
Chicken & Vegetables
Season chicken breasts by rubbing with cumin, chili powder, salt,
pepper and olive oil. Marinade chicken breasts for 30-40 minutes.
While chicken is marinating, slice the squash lengthwise, slice
onion into 1/4 inch rings, and toss squash, onions and whole peppers
with olive oil. Grill these items and then allow to cool. Peppers
will take slightly longer, they should be grilled until they are
black. Once peppers are blackened, rinse away the charred skin,
and then slice into strips. Grill chicken next, and once done, allow
to cool, slice into strips. To serve, place grilled vegetables and
chicken into a whole wheat tortilla, top with cilantro yogurt dressing,
and then enjoy!
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Indian Spiced Chicken
Korma – Yields 6 servings
Ingredients:
2 pounds chicken thighs, boneless, skinless and cut in half or thirds
1 tablespoon oil
1 cup sweet onions, diced
1/2 cup carrot, diced
1 tablespoon ginger, minced
1 teaspoon garam masala
1/2 teaspoon turmeric
1/8 teaspoon cardamom or 1 pod
1/8 teaspoon cayenne pepper
2 cups chicken broth
1/3 cup toasted sliced almonds
1 tablespoon cornstarch
2 tablespoon water
1/3 cup golden raisins or currants
1/2 cup Stonyfield Farm whole milk plain yogurt
1 tablespoon mint (leaves washed and coarsely chopped)
1 tablespoon cilantro (leaves washed and coarsely chopped)
Kosher salt
Fresh black pepper
Directions:
Heat a braising pan or large heavy sauce pot over medium high burner
and when hot add oil. Season chicken with salt and pepper and add
in batches to hot pan. Add just enough to cover the bottom of the
pan in a single layer. Brown and flip. Brown second side and remove
from the pan. Add a little oil if necessary and repeat until all
chicken is seared.
Remove all but 1-2 tb cooking fat from pan and add onions, carrots,
ginger and garlic and sauté until lightly caramelized about
3-4 minutes. Lower heat and add spices. Stir frequently and cook
until spices become very fragrant. Add broth, almonds and the seared
chicken. Bring to a boil then simmer gently until chicken is tender,
approximatly 20 minutes. Mix together cornstarch and water. Whisk
into simmering chicken. Return to a boil to thicken. Turn off heat,
add raisins and stir in yogurt and herbs. Adjust seasoning if necessary.
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Veggie Kebobs in
Curry Yogurt Sauce - Yields 6 servings
Ingredients:
1 red or yellow pepper – cut in 1 inch dice
1 small red onion – peeled halved and cut in thick wedges
1 medium zucchini – cut in half lengthwise and then into 6
equal pieces
6-12 oyster mushrooms (depends on size) or 6 medium button mushrooms
– cleaned and trimmed
1 pound extra firm tofu cut in 3/4 inch cubes
2-3 bunches scallion – cut in 1 inch lengths like barrels
Soak skewers…thread veggies and tofu onto either 6 or 12 skewers
depending on length alternating colors and tastes
2 tsp fresh ginger minced
1 tsp garlic minced
2 tsp curry powder
2 tb scallion green part
1⁄2 tsp salt
1 c whole milk plain Stonyfield Farm® Yogurt plain
Directions:
Combine all ingredients for sauce in a blender or food processor
or using an immersion blender puree to a smooth consistency.
Use approx 1⁄2 the sauce as a marinade for the skewers.
Get your grill ready and when you have a good medium high heat
going brush grill clean and lightly oil. Remove skewers from marinade
and cook until nicely seared on both sides and tender, approx 4-5
minutes. Use remaining sauce to drizzle over skewers before serving.
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Spicy Sirloin with
Cilantro Yogurt Puree – Yields 6 servings
Ingredients:
3 pounds sirloin tip – block cut in thick strips
1 tsp garlic minced
1 tsp cumin
1 tsp chipolte powder or chili powder
1⁄2 tsp kosher salt
1 c whole milk plain yogurt
1 cup cilantro leaves washed
1 tb extra virgin olive oil
1 tb lime juice
Directions:
Combine all marinade ingredients in blender or food processor or
using an immersion blender purée until smooth. Use half to
marinate steak.
Heat your grill or grill pan to a medium high heat and remove steaks
from marinade. Season with kosher salt, freshly cracked black pepper
and a sprinkling of the chipolte or chili powder.
Cook to desired doneness searing well on all sides. You may want
to check with an instant read thermometer…115-120 for rare,
125 med rare, 130 med and 145 well done.
Allow steaks to rest before slicing. Drizzle with additional sauce
on plate before serving.
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Creamy Gazpacho Soup
– Yields 8 servings
Ingredients:
2 cups vegetable juice
2 cup cucumber, peeled, seeded and sliced
1 cup plain Stonyfield Farm Yogurt
3 scallions, chopped
1/2 cup parsley, chopped
1/2 jalapeno, seeded, chopped
2 cloves garlic
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons lemon juice
1 orange pepper, seeded, small diced
1 yellow pepper, seeded, small diced
2 tomatoes, seeded, small diced
Directions:
Combine 1 cup of cucumber, scallions, parsley, jalapeno, garlic,
salt, pepper and lemon juice in a food processor and pulse until
well chopped. Add vegetable juice and yogurt, pulse until ingredients
are well blended, while leaving some texture to the vegetables.
Transfer mixture to a large soup bowl. Add peppers, tomatoes and
remaining cup of cucumber. Stir well. Taste and season with additional
salt and pepper if necessary. Serve chilled and topped with a dollop
of plain yogurt and fresh parsley. Gazpacho is best if made and
served the same day.
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Desserts
Chocolate Icebox
Cake – Yields 8 servings
Ingredients:
1 cup Stonyfield Farm plain fat free yogurt
1 8oz package of fat free cream cheese
3 tablespoons sugar
1 teaspoon vanilla extract
6oz semi-sweet chocolate
1 9 inch prepared low fat graham cracker pie crust
Directions:
Chop semi-sweet chocolate squares in small pieces. Using a double
boiler, melt chocolate, until all lumps have disappeared. Reserve.
In a medium-size mixing bowl, cream together cream cheese and sugar.
Blend yogurt and vanilla extract into this mixture. Fold in melted
chocolate, mix well, and pour filling into graham cracker crust.
Freeze for 2-3 hours or until set. Top with whipped cream. Allow
pie to warm slightly before serving.
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Strawberry Shortcake
Parfait – Yields 4 tall Parfaits
Ingredients:
1 quart lowfat strawberry Stonyfield Farm Yogurt
1 angel food cake
1 pound strawberries
Directions:
Using a yogurt cheese maker, or a layered cheese cloth, strain the
whey from one quart of strawberry yogurt overnight. Slice the angel
food cake into cubes, and reserve. Clean and cut the strawberries
into quarters, and then assemble the parfait. Using a tall glass,
alternate layers, first beginning with yogurt, then angel food cake,
and then strawberries, repeat this layering until the glass is full.
Garnish with fresh berries, and enjoy!
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Yogurt Cheese Cannoli
– Yields 6 cannolis
Ingredients:
2 cups yogurt cheese
1/4 cup granulated sugar
3 tablespoon orange liqueur
1 cup finely chopped semi-sweet chocolate
6 pizzelle shells
Directions:
Using a yogurt cheese maker or layered cheesecloth, strain the whey
from one quart of yogurt overnight. One quart of yogurt yields approximately
2 cups of yogurt cheese. Reserve.
Combine yogurt cheese, sugar and orange liqueur and using a wire
whisk, mix well. The mixture must be stiff enough so that it will
hold its shape when filling the pizzelle shells. Fold in the chocolate
chips. Load filling into a pastry bag and fill each shell. Decorate
the outside of the cannoli shell using chopped pistachio nuts.
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