Learn more about substituting with Mountain High Yoghurt by clicking the links below!

Substitution Basics
Replace Mayonnaise
Frozen Yoghurt
Make Mountain High Yoghurt Cheese
Use Mountain High Yoghurt Cheese
Bake with Mountain High Yoghurt
Get Recipes

Lighten Up: Substitution Basics

Plain Mountain High Yoghurt is a perfect one-to-one substitute for high-fat ingredients like sour cream, mayonnaise, cream cheese, cream, butter, or milk in:

• dips
• spreads
• sauces and marinades
• cream soups
• tuna, pasta, potato, and fruit salads
• salad dressings
• mashed potatoes and other potato dishes
• casseroles
• baked goods
• desserts

Plain Mountain High Yoghurt also makes a healthy garnish for:

• appetizers and canapes
• baked potatoes
• soups
• casseroles
• tacos, burritos, and other Mexican dishes

Use Vanilla Mountain High Yoghurt as a substitute for whipped cream on:

• cakes
• pies
• puddings
• desserts
• fruit
• parfaits
• trifles
• waffles
• crepes

Other tips:

     To add beneficial probiotic cultures to instant pudding mixes, replace half the milk with Vanilla Mountain High Yoghurt and prepare as usual.

     When making macaroni and cheese, use Plain Mountain High Yoghurt as a healthy replacement for milk and butter.

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Have You Tried Yonaise™?

“Yonaise” is an easy way to reduce fat and calories. Just mix one part mayonnaise and one part yoghurt and use in place of 100% mayonnaise in your favorite dishes like tuna salad, pasta salad, and potato salad.

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Make Your Own Frozen Yoghurt

Blend equal parts Plain Mountain High Yoghurt with frozen fruit chunks until it’s the consistency of soft-serve frozen yoghurt. For extra sweetness, add a small amount of honey or maple syrup while blending. Serve immediately or place in the freezer to reach desired consistency.

For a guilt-free ice cream substitute, put a glass or plastic bowl of Vanilla Mountain High Yoghurt mixed with your favorite jam in your freezer for 30 to 60 minutes. Add sprinkles and kids will love it!

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Make Mountain High Yoghurt Cheese

Plain Mountain High Yoghurt makes a rich yet healthy substitute for cream cheese when you strain out the liquid. The taste and texture are very similar to Greek yoghurt.

   Set a strainer or colander inside a deep pan or bowl so base of strainer is at least 2 inches
   above pan  bottom. Line strainer with two layers of cheesecloth, a clean linen towel, or a
   large coffee filter. Pour one 32-oz. container of Plain Mountain High Yoghurt into lined strainer.
   Tightly cover entire strainer and pan set-up with plastic wrap. Chill 24 to 48 hours, pouring
   off liquid as it accumulates. Unwrap yoghurt cheese and scrape from cloth or coffee filter.
   Store in an airtight container for up to four days. Makes about 1 pound (16 oz.) Yoghurt
   Cheese. (To make 8 oz. of Yoghurt Cheese, strain 2 cups of Mountain High Yoghurt.)

To learn how to make a Greek-style dessert with yoghurt cheese, check out our Yoghurt Cheese--Greek Style recipe in the Desserts section.

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How to Use Mountain High Yoghurt Cheese

Use Mountain High Yoghurt Cheese as a substitute for cream cheese in dips and spreads. Mountain High Yoghurt Cheese is much lower in fat and calories than cream cheese. For best results, use Mountain High Yoghurt Cheese in recipes that do not require you to beat the cream cheese, but rather to fold it into the other ingredients, such as with sandwich spreads.

Mountain High Yoghurt is also a great “extender” in recipes that do require beating cream cheese, allowing you to use less cream cheese without sacrificing texture. For examples, try our Easy No-Bake Cheesecake or our Pumpkin Spice Cheesecake recipes!  

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Bake with It!

Plain or Vanilla Mountain High Yoghurt is a terrific substitute for milk, butter, or oil in cakes, breads, and other baked goods. Yoghurt keeps them moist, enhances their texture, and reduces fat and calories. Use Plain in savory recipes, Vanilla in sweetened ones.

Butter and oil: Bake with less fat but keep your baked goods light and moist. Replace most of the butter or oil in baked goods by using 3 parts Mountain High Yoghurt to 1 part oil or butter. For example, if your recipe for a quick bread calls for 1 cup of oil, use ¾ cup Mountain High Yoghurt and ¼ cup oil.

   TIP: Add 1 to 2 tablespoons of Mountain High Yoghurt to your favorite rolled dough recipe
   (such as sugar cookies) to make the dough moist and elastic. You’ll find the dough won’t
   crack as much and is much easier to work with. When you roll out the “scraps” for a second
   cutting, add a couple teaspoons of Mountain High Yoghurt again, to help it stay moist
   and manageable.

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Learn More!

Looking for other creative ways can you substitute with yoghurt? Browse our Recipes for great dishes that use Mountain High Yoghurt.  

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