Ingredients:
2 lbs fresh asparagus
Sauce ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
3 cloves garlic, minced OR 2 tsp. granulated garlic
2 Tbsp. lemon juice
1 tsp. prepared mustard
2 Tbsp. parsley, finely chopped
1 Tbsp. dill, finely chopped
Salt and pepper to taste
Directions:
Mix sauce ingredients together and allow to stand 20 to 60 minutes before serving. Serve sauce over steamed asparagus.
Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
1½ c. warm water
1 tsp. salt
2 pkg. yeast, dry
1 c. rye flour
¼ c. favorite bran or whole grain breakfast cereal
1 c. different favorite cereal (mix & match to taste; use one with nuts & dried fruit, too!)
1½ c. unbleached white flour
¾ c. whole wheat flour
1 Tbsp. fennel seeds
4 Tbsp. butter, softened
Glaze:
4 Tbsp. melted butter or margarine
Directions:
In a mixing bowl stir the yeast and warm water to activate the yeast. Stir in the yogurt, cereal, salt, butter, rye flour, whole wheat flour and 1 cup of the unbleached white flour. You can use your hands to blend the ingredients together or use a mixing bowl with the dough hook attachment. Turn out onto a lightly floured surface using the rest of the unbleached white flour and knead for 5 minutes. Let the dough rest 5 minutes. Knead the dough a second time and knead in the fennel seeds, using additional flour to combat the stickiness. Place in a bowl covered with plastic wrap until dough doubles in size. Punch dough down and cut it in half. You can make rolls, croissants, braids, etc. Brush the tops with butter before putting the dough into the oven. Place on a sheet pan covered with a sheet of parchment or wax paper. Bake at 350º for 25 minutes, or until brown.
Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
4 c. fresh fruit (strawberries or a combination of berries, kiwifruit, peaches, and bananas)
1 Tbsp. orange juice
2 Tbsp. liquid honey
1 tsp. grated orange rind
½ tsp. vanilla or almond extract
Directions:
Yogurt: mix together yogurt, honey, orange juice, orange rind, and extract. Wash and peel fruit. If large, slice into bite-sized pieces. At serving time, spoon fruit into individual bowls and top with yogurt mixture, or combine fruit with sauce. Refrigerate at least 1 hour.
Ingredients:
Filling:
1 c. White Mountain Foods Bulgarian Yogurt
2 eggs or egg substitute
3 Tbsp. honey
3 Tbsp. fresh lemon juice
1 tsp. pure vanilla extract
2 c. blueberries, fresh or frozen
Crust:
⅓ c. butter
¼ c. honey
1 egg or egg substitute
½ c. unbleached white flour
½ c. whole wheat flour
½ tsp. baking powder
Directions:
Preheat the oven to 350º. Grease and flour a 9 or 10-inch pie pan. Using an electric mixer or by hand, cream the butter and honey. Add the egg, and blend well. Combine the flour and baking powder and mix them into the wet ingredients to form a soft dough. With flour dusted fingers, pat the sticky dough into the bottom of the buttered and floured pie pan. Push the dough up to cover the sides of the pan. Refrigerate for at least as long as it takes to make the filling. Mix all the filling ingredients, except the blueberries, until smooth. Put the berries into the pie shell and gently pour in the filling so the berries are coated and evenly distributed. Bake for 50 – 60 minutes, until the crust is browned and the custard has set. Chill well before serving.
Ingredients:
5 c. White Mountain Foods Bulgarian Yogurt
5 cardamom pods
6 Tbsp. honey
1 Tbsp. rose water
⅛ tsp. nutmeg
Directions:
Remove seeds from cardamom pods and crush seeds. Blend 3 cups yogurt, cardamom, and honey in an electric blender. Beat remaining yogurt well in a bowl. Add to contents of blender and mix well. Add rose water to yogurt and mix well. Serve in individual glasses and sprinkle with nutmeg. Serves 4.
Ingredients:
24 oz. White Mountain Foods Bulgarian Yogurt
1 c. fresh blueberries (or other fresh berries)
1 c. granola cereal
whipped cream, optional
Directions:
Use chilled dessert cups/dishes. Spoon yogurt into each cup. Follow with berries, and granola. Top with a spoonful of whipped cream, if desired. Chill or serve immediately.
Ingredients:
1 part White Mountain Foods Bulgarian Yogurt
1 part frozen fruit or veggies
1 part apple or vegetable juice
Optional: 1 part ice
Directions:
Blend until smooth.
Ingredients:
2 Tbsp. White Mountain Foods Bulgarian Yogurt
1 c. milk
½ c. whole wheat flour
½ c. unbleached white flour
Directions:
Heat milk until it reaches 100ºF on a thermometer. Remove from heat and stir in yogurt. Pour mixture into a clean plastic container, cover tightly and let stand in a warm place for 18 to 24 hours. Be sure to punch a small hole in container lid to allow gases to escape. Mixture should resemble the consistency of yogurt. A curd should form and the mixture should not flow readily when the container is slightly tilted. If clear liquid rises to the top of mixture, simply stir it back in. If liquid or starter turns pink, discard mixture and start again.
Mix flour. After curd has formed, gradually stir 1 cup flour into the starter until smoothly blended. Cover tightly and let stand in a warm place 85F (30C) until mixture is full of bubbles and has a good sour smell, approximately 2 to 5 days. If clear liquid forms on top of mixture, stir it back into starter.
Each time you use part of your starter replenish it with equal amounts of warm milk (100ºF) and flour. Cover and let stand in a warm place several hours or overnight until it is full of bubbles. Store in refrigerator until needed. Starter should always be at room temperature before using. Low fat or skim milk may be used in place of whole milk. Always be consistent in type of milk used.
Ingredients:
1 c. White Mountain Foods Nonfat Bulgarian Yogurt
16 oz. pineapple chunks in juice
2 med. oranges
2 bananas
¾ c. coconut
¼ c. honey
Directions:
Mix together yogurt, honey, and coconut. Drain pineapple, peel and separate
orange sections, and slice bananas; mix fruit together. Pour yogurt-honey
mixture over fruit and stir.
Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
1 banana, sliced
1 tsp. vanilla
1 c. fruit juice OR fruit chunks
Directions:
Blend all ingredients together and pour into small paper cups. Freeze cups. Place plastic spoon or pop stick into each cup when yogurt mixture is half frozen. To serve, turn cup upside down and run hot water over it until pop slips out. Let children keep cups to use as holders to prevent messes.
Ingredients:
2 c. White Mountain Foods Bulgarian Yogurt
3 cucumbers, finely diced
½ c. walnuts, ground or chopped
3-4 cloves garlic, crushed
dill, finely chopped
¼ c. olive or sunflower oil
salt
Directions:
Beat the yogurt, add the crushed garlic, ground or chopped walnuts, finely diced cucumbers, oil and salt to taste. Stir and slightly dilute with cold water to desired consistency. Serve sprinkled with finely chopped dill. Makes 3-4 servings.
Ingredients:
1½ c. White Mountain Foods Bulgarian Yogurt
3 eggs, beaten or egg substitute
2 c. cooked pumpkin
¾ c. maple syrup
2 Tbsp. apple juice
1 tsp. pumpkin pie spice
½ tsp. vanilla
pinch of salt
one 8” pie crust
Directions:
If using fresh pumpkin, drain in cheesecloth to remove excess liquid. In the bowl of an electric mixer, combine ingredients. Pour filling into pie crust. Bake at 425°F for 15 minutes. Reduce heat to 350°F and continue to bake until custard sets (about 1 hour more).
Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
1 Tbsp. butter
¼ c. water
2 tbsp. honey
1 pkg. active dry yeast1
1 c. unbleached white flour
1 c. whole wheat flour.
1 tsp. salt
¼ tsp. baking soda
1 egg or egg substitute
Directions:
Mix flour together. In saucepan, heat together yogurt, butter, water, honey and salt until butter is melted. Cool to lukewarm (not cooler than 100º, or yeast won’t activate, but not warmer than 115º or yeast will die). In large bowl, combine yeast, baking soda and ½ cup of the mixed flour. Add liquid ingredients. Beat at low speed of electric mixer for 30 seconds. Beat 3 minutes at high speed. Stir in the rest of the mixed flour. Dough will be moist and sticky. Place on floured board and knead lightly. Add flour in small amounts as needed. Be careful not to add too much or biscuits will be too dense. Place in greased bowl, turning once. Cover and let rise until double, about 1½ hours. Divide into 12 even pieces, form into round balls and place on well greased baking sheet. Cover, let rise about 40 minutes. Preheat oven to 400º. Bake 10 to 12 minutes until nicely browned, checking frequently. Biscuits freeze well.
Ingredients:
½ c. White Mountain Foods Bulgarian Yogurt
1 ½ c. whole wheat flour
2 tsp. aluminum-free baking powder
2 tsp. cinnamon
1 tsp. nutmeg
1 tsp. baking soda
½ tsp. salt
3 eggs (or equivalent amount of egg substitute)
1 c. molasses
¼ c. honey
¾ c. vegetable oil
1½ to 2 c. unpeeled zucchini, shredded
2 bananas, diced or mashed
Directions:
Preheat oven to 350º F. Sift dry ingredients. Beat in the eggs, then gradually beat in
the molasses and honey. Slowly beat in the oil. Stir in the flour mixture alternately
with the yogurt. Gently stir in the zucchini and bananas. Pour into a greased tube or
Bundt pan. Bake for 50 to 60 minutes. This recipe also works with shredded apples or carrots or applesauce substituted for zucchini.
Ingredients:
½ c. nonfat White Mountain Foods Bulgarian Yogurt
2 c. apple cider
1 apple, chopped into tiny chunks
1 Tbsp. cinnamon
1 Tbsp. honey
Directions:
Combine the apple cider, apple, cinnamon, and honey. Bring it to a boil over medium-high heat, stirring occasionally, until the mixture is reduced to one-half cup. Cool the mixture, and stir it into the yogurt.
Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
1 c. regular, soy or almond milk
1 Tbsp. hemp oil or flax seed oil
1 Tbsp. lecithin granules
fresh or frozen strawberries
honey, to taste
Directions:
Put all ingredients in the blender and blend until mixed.
Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
¾ c. whole wheat flour
½ tsp. aluminum-free baking powder
1 tsp. baking soda
1 Tbsp. honey
1 tsp. salt
1¼ c. milk
2 eggs, beaten (or equivalent amount of egg substitute)
¼ c. vegetable oil
Directions:
Sift together flour, baking powder, soda, honey, and salt. Combine yogurt, milk,
eggs, and oil. Pour liquids into dry ingredients; mix until combined. Ladle batter onto hot
greased griddle. Fry until golden brown, flip pancake, and repeat with remaining batter. Serve with your favorite toppings.
Ingredients:
⅔ c. White Mountain Nonfat Bulgarian Yogurt
⅓ c. reduced-calorie mayonnaise
Directions:
Combine ingredients and refrigerate. Using this condiment regularly instead of plain yogurt will help integrate this powerful health food as a staple food in your diet, maximizing both the nutritional and probiotic benefits.
Ingredients:
½ c. White Mountain Foods Bulgarian Yogurt
½ c. butter OR margarine, softened
1¼ c. granulated honey
2 egg whites OR 1 egg or egg substitute
juice and zest of 1 lemon
½ tsp. vanilla
2 c. uncooked oats (quick or old-fashioned)
½ c. whole wheat flour
½ c. unbleached white flour
1 tsp. aluminum-free baking powder
½ tsp. baking soda
Directions:
Lightly spray or oil cookie sheet. Beat butter and rice syrup until fluffy. Add yogurt, egg whites, lemon juice, zest, and vanilla; mix until well blended. Gradually add combined remaining ingredients; mix well. Cover and refrigerate for 1 to 3 hours. Heat oven to 375º F. With lightly floured hands, shape dough into 1-inch balls and place on prepared cookie sheet. Using bottom of glass, press into 1/8-inch thick circles. Bake 10 to 12 minutes or until edges are lightly browned. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely. Store tightly covered.
Ingredients:
½ c. White Mountain Foods Nonfat Bulgarian Yogurt, room temperature
1 lb. parsnips
½ c. vegetable broth
1½ Tbsp. butter, margarine, or oil
2 Tbsp. unbleached white flour
1 tsp. paprika
1 clove garlic, minced
1 Tbsp. fresh dill, chopped
salt and pepper to taste
Directions:
Peel parsnips and cut into 2-inch lengths. Quarter wide ones and trim woody centers. Put into a pot of water, bring to a boil, and simmer 15–20 minutes. Drain, reserving ½ cup cooking liquid. Combine with stock. Keep parsnips warm. Heat butter in saucepan. Add flour and paprika. Cook over low heat, whisking, for 1 minute. Remove from heat and whisk in broth. Bring to a boil, whisking. Add garlic, cook over low heat, whisking often, for 2 minutes. Stir yogurt until smooth in bowl. Gradually stir sauce into yogurt. Return to pan and whisk until smooth. Gently heat through—do not boil. Stir in dill. Add parsnips and heat through without boiling. Serve hot.
Ingredients:
16 oz. White Mountain Foods Bulgarian Yogurt
½ c. cottage cheese
10 oz. frozen spinach, thawed
½ onion, chopped
½ c. shredded cheddar cheese
12 oz. cooked noodles
Directions:
Preheat oven to 400º. Combine the yogurt and cottage cheese; then combine the noodles, spinach, and onion with the cottage cheese mixture. Pour into a one-quart baking dish; top with cheddar cheese. Bake covered for 20–25 minutes; uncover and bake until cheese is melted and brown.
Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
½ c. unbleached white flour
½ c. whole wheat flour
½ tsp. baking soda
2 tsp. aluminum-free baking powder
½ c. honey
½ c. milk
½ tsp. salt
¾ c. yellow cornmeal
1 egg, beaten, or egg substitute
Directions:
Preheat oven to 400º. Combine dry ingredients. Add milk, honey, egg, and yogurt. Stir until combined. Bake in greased 9” pan or muffin tins for 15–20 minutes.
Ingredients:
1¼ c. White Mountain Foods Bulgarian Yogurt
1½ c. whole wheat flour
1½ c. unbleached white flour
1 c. maple syrup
1 c. honey
2½ tsp. baking soda
1¼ tsp. aluminum-free baking powder
1 tsp. cinnamon
½ tsp. allspice
1 tsp. salt
¼ tsp. cloves
½ c. applesauce
1 c. raisins
2 eggs or egg substitute
⅓ c. vegetable oil
Glaze:
1½ c. White Mountain Foods Bulgarian Yogurt
3 Tbsp. honey OR rice syrup
1 tsp. vanilla extract
Directions:
Preheat oven to 325º F. In a large bowl, thoroughly combine flour, rice syrup, baking soda, baking powder, cinnamon, allspice, salt, and cloves. Add applesauce, yogurt, eggs, and oil; blend well using a spoon. Stir in raisins. Pour into greased and floured 12-cup Bundt pan or 13” x 9” pan. Bake for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes. Loosen cake from sides of pan with knife. Invert onto plate. Cover loosely with foil or wax paper; cool completely.
Slice and serve with quick yogurt glaze: in a small bowl combine yogurt, light brown rice syrup, and vanilla. Beat with a fork or wire whisk until smooth and drizzle over cake.
Ingredients:
½ c. White Mountain Foods Bulgarian Yogurt
2 sweet potatoes, cooked & sliced
2 Tbsp. butter
½ onion, minced
½ tsp. paprika
2 Tbsp. minced parsley
1 Tbsp. lemon juice
salt, pepper to taste
Directions:
In a heavy saucepan, melt butter and sauté onions until tender. Stir in paprika, salt, and pepper. Remove from heat. Stir in yogurt, parsley, and lemon juice. Heat. Gently add to cooked sweet potatoes, toss lightly, or use as a dip.
Ingredients:
1 c. White Mountain Foods Bulgarian Yogurt
2 lbs. cream cheese
4 eggs or equivalent egg substitute
1 c. maple syrup
2 Tbsp. cornstarch
1 tsp. vanilla
Crust:
2 c. graham cracker crumbs
2 Tbsp. honey
½ c. butter, melted
Directions:
In a bowl, place crumbs, butter and 2 Tbsp. honey; blend well. Press mixture onto bottom and sides of greased 9” springform pan. Chill in freezer while preparing filling. In mixer bowl, beat cream cheese and maple syrup until smooth and light. Beat in eggs, vanilla and cornstarch, just until blended. Fold in yogurt. Pour mixture into prepared crust and bake for 10 minutes at 450º. Reduce temperature to 200º and bake forty-five minutes. Check and bake in 5 minute increments if additional time is needed. Cheesecake should have a slight wobble in the center still. Turn oven off; allow cheesecake to cool inside with oven door slightly open for three hours. Remove cheesecake from pan; chill.
Ingredients:
⅔ c. White Mountain Foods Bulgarian Yogurt
¾ c. unbleached white flour
¾ c. whole wheat flour
¼ c. rice syrup
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
⅔ c. skim milk
1 small banana, mashed OR ½ c. chopped fruit
Directions:
In large mixing bowl, combine flour, rice syrup, baking powder, baking soda, and salt. Gently stir in yogurt and milk, blending just until dry ingredients are moistened. Fill lightly greased muffin cups three-quarters full. Bake at 400° for eighteen minutes or until well browned. Serve warm.
Ingredients:
½ c. White Mountain Foods Bulgarian Yogurt
⅔ c. butter
1⅓ c. rice syrup
1 tsp. baking soda
2 eggs or 4 egg whites or egg substitute
1 tsp. aluminum-free baking powder
1½ c. banana, mashed
1¾ c. unbleached white flour
1 c. whole wheat flour
½ tsp. salt
1 c. walnut pieces
Directions:
Whisk together the liquids in one bowl: butter (at room temperature), rice syrup (at room temperature), eggs, and yogurt. In a separate bowl, mix the solids: flour, baking soda, baking powder, and salt. Fold the liquid mixture into the solid mixture. Fold in banana and walnut pieces. Bake in a pre-heated oven at 350º for 25 minutes or until fork comes out clean.
Ingredients:
⅔ c. White Mountain Foods Bulgarian Yogurt
1 Tbsp. lemon juice
1 tsp. honey
½ tsp. Dijon mustard
Directions:
Combine and season to taste. Beat together until well blended.
Ingredients:
2 c. White Mountain Whole Milk Bulgarian Yogurt
Also need:
cheesecloth
Directions:
1. Fold the cheesecloth over a few times so the yogurt won’t just pour through the spaces between the weave. The clear whey should just wick out very slowly.
2. Spoon yogurt into the cheesecloth.
3. Tie cheesecloth at the top and hang the bag over a bowl to catch the whey.
4. Refrigerate. Allow to drain 8 – 10 hours. Keep refrigerated until ready to use.
You can also make yogurt cheese in a paper coffee filter with the holder placed over a mug or glass. Yogurt cheese is a nutritious cheese substitute with the consistency of cream cheese. You can easily make it overnight. It is a wonderful substitute for sour cream, cream cheese, mayonnaise, or ricotta.
Ingredients:
1½ c. White Mountain Foods Bulgarian Yogurt
1 Tbsp. unbleached white flour
1 Tsp. Dutch process cocoa
1 c. unbleached white flour and 1 c. whole wheat flour
⅔ c. Dutch process cocoa
1½ tsp. baking soda
½ c. butter or margarine, softened
1½ c. rice syrup
2 eggs or egg substitute
1 tsp. vanilla extract
Directions:
Mix one tablespoon of flour with one teaspoon of cocoa, and dust the inside of a greased nine-inch bundt or tube pan with this mixture, shaking out any excess. Sift two cups of flour and two-thirds cup of cocoa together with the baking soda; set aside. In a large mixing bowl, cream the butter, vanilla, and rice syrup together. Beat in the eggs, one at a time. Add the flour mixture alternately with the yogurt in three parts. Do not overmix. Pour the batter into the prepared pan, and bake at 350º for 45–55 minutes. Cool for 10 minutes before inverting onto a rack to cool completely.
Ingredients
3 level Tbsp. unsalted butter, melted (or vegetable oil)
⅔ c. White Mountain Foods Bulgarian Yogurt, strained
¾ c. feta cheese
1 egg (or egg substitute)
filo pastry sheets (6-7)
¼ tsp. baking soda
Directions
Preheat oven to 400º. Put Feta cheese in a bowl and crumble it using a fork. Add the egg, strained Bulgarian yogurt and baking soda. Mix until all ingredients are well blended. Prepare a medium size cake pan by brushing bottome and sides with melted butter.
Place a clean kitchen towel on your counter or table top. Place one filo sheet onto the towel. Brush the exposed side of the filo sheet with melted butter, then spoon on small dollops of the feta mix. Once done, gently roll the filo sheet into a long tubular or sausage shape. Brush with butter a second time. Fit roll into the cake pan in a spiral shape following the edge inward. Continue filling up empty pan space and stacking rolls if necessary until feta mix is used up. Bake for 40 minutes or until golden brown. Scale up the ingredient amounts to make a deeper banista dish to serve more. Tastes great hot or cold!
Ingredients
6 Tbsp. extra-virgin olive oil
1 med. onion, sliced
2 bunches kale beetroot or collard leaves, sliced
1½ tsp. curry powder
1½ tsp. salt
1 tsp. black pepper
½ block feta cheese, sliced ½ inch thick
4 crushed garlic cloves
1 15-oz. can rinsed and drained chickpeas
½ c. White Mountain Foods Bulgarian Yogurt, strained
1 Tbsp. lemon juice
toasted bread
Directions
Preheat oven to 350°. Heat (medium setting) 2 Tbsp. oil in a large oven-safe skillet. Saute onions until softened 6–8 minutes. Add greens a bit at a time to get all in to the pan. Stir occasionally and cook about 5 minutes until tender but still crispy. Add ½ tsp. curry powder, 1/2 tsp. salt and 1/4 tsp. pepper. Stir, then add 1 cup water. Place feta on top of greens and put in oven. Bake until feta is soft, @10 minutes, until feta softens.
While baking, heat (medium) remaining 4 Tbsp. oil in a medium. Add garlic and stir, cooking about 2 minutes until fragrant and caramelized. Add chickpeas, 1/2 tsp. salt, 1/4 tsp. pepper and continue cooking 8-10 minutes, tossing occasionally, until chickpeas are browned and crisp around the edges. Season with remaining 1 tsp. curry powder.
Stir White Mountain Foods Bulgarian Yogurt and lemon juice and a pinch of salt in a small bowl. Pour chickpeas and toasted garlic over greens and feta. Dollop with seasoned yogurt and serve with toast..
Ingredients
1 ½ cups White Mountain Foods Bulgarian Yogurt
2 tablespoons olive oil
1 English cucumber
1 clove garlic
1 tablespoon choped fresh dill
1–2 tablespoons fresh lemon juice
salt and pepper
Directions
Peel, seed, and shred cucumber. Juice lemon and combine with remaining ingredients in a large bowl. Stir in cucumber. Salt and pepper to taste. Allow flavors to blend at least 30 minutes before serving. Serve cold. For a thicker consistency, strain the Bulgarian Yogurt overnight.
Ingredients:
4 cups shredded cabbage (both purple & green)
1 cup shredded carrots
½ cup thinly sliced green onions
⅔ cups nonfat plain White Mountain Foods Bulgarian Yogurt
1 tablespoon lemon juice
2 tbsp apple cider vinegar
2 tbsp honey, warmed
¼ tsp celery salt
pinch of salt and freshly cracked black pepper
Optional ingredients:
½ peeled & cored green apple, shredded
lemon zest
1 tbsp dill
Directions:
Combine the cabbage, carrot, and green onions in a large bowl, and toss to combine. In a separate bowl, whisk together yogurt, lemon juice, vinegar, honey, celery salt, and a pinch of salt and pepper until combined. Taste; season with extra salt and pepper if needed. Pour the Greek yogurt mixture into the cabbage mixture and toss until evenly combined. Serve immediately or cover and refrigerate for up to 4 hours.
