Leftover Yogurt? Or just looking for some fresh inspiration? We’ve got you covered!
Yogurt breakfast bowl/Parfait
Pour 1 cup yogurt into a bowl, top with fresh berries, granola, nuts, seeds, maple syrup, or any desired toppings. For a decorative effective layer the yogurt with the fruits and granola to create a parfait.
Smoothies
In a blender, combine 1 cup of yogurt or kefir with your choice of fruit (fresh or frozen!). For more added nutrients, try tossing in a handful of spinach or kale.
If you are looking for an extra boost in protein, a scoop of chocolate protein powder, a banana and some peanut butter make for a great breakfast or post workout meal! (You can also substitute baking cocoa in for a lower calorie chocolate peanut butter smoothie, or try using Ovaltine or your choice of chocolate milk powder for a little bit of extra sweetness)
Raspberry Lemonade Yogurt Pops
Blend 3/4 cup plain yogurt, 3 ounces raspberries, 2 tablespoons sugar, and 1/4 lemon juice in blender until smooth. Add milk if yogurt is too thick. Pour into popsicle trays and freeze.
Peach and Honey Frozen Yogurt Snacks
Mix 1 tablespoon honey- or more if you prefer to make it sweeter- into 1 cup plain yogurt. Finely chop, or blend in if you prefer a smoother yogurt, 1/2 of a large sweet peach, and add into yogurt. Pour into popsicle trays and freeze or for smaller bite sized treats use an ice cube tray!
Blueberry Frozen Yogurt
Blend together 2 cups plain yogurt, 4 cups frozen blueberries, and 3-4 tablespoons of honey (again, add more for more sweetness). Pour into freezable container, freeze and enjoy!
Yogurt Bark
Line a baking sheet with parchment paper. Pour 1 pint of yogurt onto baking sheet and spread evenly. Sprinkle blueberries and nuts or seeds of choice over yogurt, drizzle with honey if extra sweetness is desired. Freeze for 3 hours or until set. Break into bits and enjoy!
Savory Salmon Topping
A local favorite! Start by chopping a small to medium onion and a clove of garlic and sauté in a skillet until onions are transparent and slightly soft. At the same time, bake your salmon filet, skin side down at 375 degrees for 12-15 minute (until it flakes). I usually drizzle olive oil and season lightly with salt and pepper. Now take a pint of our yogurt and add 2 tablespoons of capers, 1 teaspoon of dill, 1 teaspoon of cracked pepper, and pinch of salt and the onions and garlic. When the salmon is finished, plate and top with sauce liberally. Enjoy!!!!
Peanut Butter Fruit Dip
In a small bowl, whisk together 3 tablespoons peanut butter, 3 tablespoons honey, and 2/3 cup yogurt. Chill and garnish with honey and pumpkin seeds if desired.
Cream Cheese Fruit Dip
In a medium sized bowl, warm 4 oz of cream cheese until soft, mix in 1 cup of yogurt, 1/2 tsp. vanilla extract, and 1 small package of cheesecake flavored pudding mix. Chill and enjoy!
Yogurt Cheese
While it’s not truly a cheese, it’s very similar to a delicious goat cheese. Start by putting a quart of our yogurt in 3 layers of cheese cloth (make sure the cloth is large enough to fold over the top and twist). Set the cheese cloth in a bowl strainer over a medium sized bowl. Then place a small teacup saucer on the wrapped cheese cloth and place a 15 ounce can on top of the saucer. Leave in your fridge for 3-4 days. You may have empty the whey half way through. When finished, dump the strained yogurt in a bowl, add 1-2 tablespoons of olive oil, a pinch of salt and your favorite fresh herb (my favorite is freshly chopped rosemary), dried chopped berries or nuts. Mix together and serve from a bowl or place on a piece of parchment paper and roll into a cheese log. Now spread on your favorite cracker, bread, bagel and enjoy!!!!!
Have other recipes you love and want to share? Send them to us at stephanie@freedomhillfarm.net