• Strawberry Cashew Yogurt

    Weekly Recipe: 

    1 1/2 cups fresh strawberries (about 12) hulled

    1/2 cup soaked cashews

    1 tablespoon maple syrup or agave nectar

    1 teaspoon freshly squeezed lemon juice

    Sliced fresh strawberries, for serving (optional)

    Put all the ingredients in a blender and process on medium speed until smooth. Serve with sliced strawberries if desired. Stored in a sealed container in the refrig­erator. Strawberry Cashew Yogurt will keep for three days. Source: Raw Food Made Easy for 1 or 2 People by Jennifer Corn­bleet, images courtesy of Warren Jefferson

  • USDA Urged to Update Nutritional Guidelines on Greek Yogurt

    The US Department of Agriculture (USDA) has been urged to update its nutritional guidelines to differentiate Greek from other traditional types of yogurt and reclassify it as a high-protein product.

  • Health News: Adding Fish Oil to Yogurt May Help People Meet Nutrition Requirements

    A study published in the Journal of Dairy Science shows that it may be possible to achieve the suggested daily intake of omega-3 fatty acids by incorporating them into a serving of savory-flavored yogurt.

  • Strawberry Yogurt Shake

    You might find it hard to believe this delectable shake is made from yogurt and not ice cream.

    Serves 4

    4 cups plain yogurt
    2 bananas, peeled and frozen
    1 tablespoon vanilla
    2 tablespoons maple syrup
    2 1/2 cups hulled, fresh strawberries
    4 strawberries for garnis

    Combine all ingredients except the garnish in a blender and mix until thoroughly combined. Divide equally between four glasses and add a whole or sliced strawberries as a garnish on each.

    Combine all ingredients except the garnish in a blender and mix until thoroughly combined. Divide equally between four glasses and add a whole or sliced strawberries as a garnish on each.

  • Yogurt Parfait

    At last—the perfect snack! Easy on the eyes and good for the body, this is one delicious treat that couldn’t be easier to assemble.

    serves 1

    2 containers of plain yogurt*
    1 cup your favorite fresh fruit(s)
    1/4 cup low-fat granola or crunchy, high-fiber cereal

    *add vanilla extract to plain yogurt to give it more flavor if desired

    Layer all ingredients in a serving dish or glass.

  • Greek Yogurt and Avocado Dip

    Weekly Recipe: 
    Amp up the munchies at your next gathering with this easy guacamole recipe made memorable with the delicious addition of Greek yogurt.

    Makes 2 cups

    2 ripe avocados
    1/3 cup Greek yogurt
    Juice of one lime
    1/2 medium red onion, chopped
    Salt and pepper or Abodo and garlic pepper to taste

    1. Peel avocado and remove seed. Mash avocado in a medium bowl, then add the Greek yogurt and mash again until smooth.

    2. Mix in the onion, lime, Abodo, and garlic pepper (or salt and pepper) to taste. Then serve with chips or sliced vegetables and enjoy!

  • Blueberry Yogurt Muffins

    Weekly Recipe: 
    The addition of yogurt to this classic blueberry muffin recipe not only adds calcium and protein, but extra moisture as well.

    Makes 12 muffins 

    2 cups all-purpose flour
    1 teaspoon baking powder
    1 teaspoon baking soda
    1/4 cups sugar
    1/2 teaspoon salt
    1 teaspoon cinnamon
    2 eggs
    1 1/4 cups plain yogurt
    1/2 stick of melted butter
    1 cup of fresh or frozen blueberries

    1. Preheat oven to 375 degrees; grease muffin tins and set aside.

    2. In a small bowl, mix together flour, baking powder, baking soda, and salt.

    3. Combine the sugar, yogurt, eggs, melted butter, and cinnamon, in a second bowl and beat until completely mixed.

    4. Next, add the dry ingredients and mix together until blended, taking care not to over-mix. Gently stir in the blueberries and then spoon the batter into the muffin tins, filling each cup about two-thirds full.

    5. Bake for 15 minutes, or until tops are browned and a toothpick stuck in the middle is clean when removed. Let cool in the pan, but be sure to serve warm!

  • Easy Yogurt Cake

    This simple yogurt cake is incredibly easy to make and perfect for almost any occasion. Add a mound of fresh berries to the top and you’ve made a healthy and memorable treat.

    2 cups all-purpose flour
    1 1/2 teaspoons baking powder
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup plain, non-fat yogurt
    1 cup cane sugar
    3 large eggs
    1/3 cup expeller-pressed canola oil, and a little more for oiling the pan
    1/2 teaspoon pure almond extract
    1/2 teaspoon pure vanilla extract
    2 cups fresh berries as a garnish

    1. Preheat your oven to 350 degrees. Oil a 9-inch cake pan and cover the bottom with a circle of parchment paper. Don’t forget to oil the paper as well; set the pan aside.

    2. Next, mix the flour, baking powder, baking soda, and salt together in a medium bowl.

    3. In a second bowl, whisk together the yogurt, sugar, eggs, oil, and the almond and vanilla extracts. Then, gently blend the flour mixture into the yogurt mixture and whisk until smooth.

    4. Pour the batter into the pan and bake for 45 minutes, or until the top has formed a thin, golden-brown crust. Cake should be just firm in the middle when finished.

    5. Cool for ten minutes on a wire rack, then remove from pan and peel off the parchment paper. Allow it to continue cooling before slicing and serving with fresh berries.

  • Why We Love Yogurt!

    That’s right, we’re talking about yogurt—not frozen, heat-treated, or heavily sweetened varieties; but plain, simple, deliciously natural yogurt.

    Did you know that the dairy aisle in your local supermarket is home to one of the healthiest foods in the grocery store?
  • Apple Maple Yogurt

    Serves 4
    1 teaspoon ghee (Indian clarified butter), or butter
    1 large apple, unpeeled, chopped into 1/2 inch pieces
    1 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1 tablespoon apple juice
    2 tablespoons maple syrup
    2 cups low-fat vanilla yogurt

    Heat ghee in a small saute pan. Add the apple, cinnamon, and nutmeg. Saute for 3 to 4 minutes. Add the apple juice when the mixture gets dry. Remove from the heat and place in a mixing bowl. Cool slightly. Spoon the maple syrup and yogurt over the apples and stir until well combined.