Frosted Grapes

Frosted Grapes by Nibbles n Feast’s Ericka Sanchez

This delicious recipe takes 20 minutes start to finish and serves 10.

INGREDIENTS

  • 1 cup Mountain High Yoghurt vanilla flavor
  • ¾ cup cream cheese, room temperature
  • ¼ cup granulated sugar
  • 1 tablespoon vanilla extract
  • 3 pounds red and green grapes, rinsed and dried
  • 1/3 cup (packed) dark brown sugar
  • 1/3 cup pecans, roughly chopped

INSTRUCTIONS

  1. Combine yoghurt and cream cheese in a large mixing bowl. Mix with a hand mixer for 10 seconds, add granulated sugar and vanilla extract. Continue mixing until smooth.
  2. Add grapes to yoghurt and cream cheese mixture. Stir to coat grapes evenly with mixture.
  3. Place dark brown sugar and pecans in a small bowl. Stir to combine. Set aside.
  4. To serve: Place coated grapes in parfait dishes. Top with brown sugar and pecan mixture.

Nibbles & Feasts >Serve and garnish with red onion and chopped cilantro.

FrostedGrapes

Apple Green Salad

Apple green salad with Honey Lemon Vanilla Yoghurt Dressing by Nibbles n Feast’s Ericka Sanchez

This delicious recipe takes 15 minutes start to finish and serves 4.  Quick Tip, Omit turkey for a vegetarian option.

INGREDIENTS

  • 1 cup Mountain High Yoghurt vanilla flavor
  • 3 key limes, juiced
  • 1 tablespoon honey
  • 4 cups salad greens
  • 1 Granny Smith apple, sliced
  • 1 Honey Crisp apple, sliced
  • 2 cups cooked turkey breast, chopped
  • 1 cup pomegranate arils
  • 1/3 cup chopped almonds
  • salt to taste

INSTRUCTIONS

  1. In a small bowl, combine yoghurt, lime juice and honey. Whisk until mixed well. Set aside.
  2. Divide salad greens on 4 serving plates, top with apple slices, chopped turkey pomegranate arils and almonds. Drizzle with honey lemon vanilla yoghurt dressing. Season with salt.
Nibbles & Feasts >

 

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Enchiladas Suizas

Enchiladas Suizas by Nibbles n Feast’s Ericka Sanchez

Tip: Replace turkey meat with cooked pork, chicken or roasted mushrooms for a tasty variation. This delicious recipe Serves 6 and takes 40 minutes.

INGREDIENTS

  • 4 tomatillos, husked and rinsed
  • 2 Serrano peppers
  • 5 tablespoon grape seed oil, divided
  • ½ cup white onion, chopped
  • 1 garlic clove
  • ½ teaspoon powdered bouillon chicken flavor
  • 4 ounces cream cheese, room temperature
  • 1 cup Mountain High Yoghurt, plain
  • 6 cilantro sprigs, rinsed and roughly chopped, plus 2 tablespoons for garnish
  • 12 corn tortillas
  • 3 cups cooked turkey, shredded
  • ¾ cup Oaxaca cheese, shredded
  • 1/3 cup red onion, sliced in rounds

INSTRUCTIONS

  1. Combine tomatillos and Serrano peppers in a medium saucepan with enough water to cover. Boil for 15 minutes or until the tomatillos begin to change in color. Drain.
  2. Heat 1 tablespoon oil in medium skillet over medium heat. Add onion and sauté for 2 minutes. Remove from heat.
  3. Combine drained tomatillos, Serrano peppers, sautéed onion, garlic clove and bouillon in a blender container. Blend until smooth. Add cream cheese, yoghurt and cilantro. Pulse until all ingredients have combined.
  4. Heat remaining oil in a large sauté pan over medium heat. Fry each tortilla 30 seconds on each side. Remove from heat and place in a large plate.
  5. Preheat oven to 350° F.
  6. Place ¼ cup cooked turkey in fried tortilla. Roll and arrange in a 9×13 oven safe baking dish. Repeat until all ingredients are used.
  7. Pour creamy tomatillo sauce over rolled tortillas, evenly distributing sauce. Sprinkle with Oaxaca cheese and place in oven for 10 minutes or until cheese melts and begins to bubble.
  8. Serve and garnish with red onion and chopped cilantro.

Nibbles & Feasts >Serve and garnish with red onion and chopped cilantro.

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Roasted Carrots with Lemon Yoghurt Drizzle

Moroccan Roasted Carrots with Lemon Yoghurt Drizzle by A Cozy Kitchen’s ADRIANNA ADARME

Beautiful rainbow carrots ready to be roasted in the oven with earthy spices and paired with tangy Mountain High Yoghurt. This delicious recipe serves 4.

INGREDIENTS (CARROTS)

  • 1 pound (2 bunches) of carrots, tops trimmed
  • 1 teaspoon olive oil
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground coriander

INGREDIENTS (YOGHURT DRIZZLE)

  • 3 tablespoons plain Mountain High Yoghurt
  • 1 teaspoon fresh lemon zest
  • Pinch of salt
  • 1 tablespoon minced cilantro, as garnish

INSTRUCTIONS

  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment. In a small bowl, whisk together the olive oil, lemon juice, cumin, salt and coriander. Place the carrots on the parchment and pour the marinade on top of the carrots. Toss until evenly coated. Transfer to the oven to roast for 35 to 40 minutes, until tender when poked with a fork.
  2. Place carrots on a serving plate. In a small bowl, mix the Mountain High Yoghurt, lemon zest and salt together. Top the roasted carrots with a drizzle of the lemon-y yoghurt and a sprinkling of minced cilantro.
A Cozy Kitchen >

 

Roasted-Carrots_1

Fall Pumpkin-Yoghurt Dip

Fall Pumpkin-Yoghurt Dip by A Cozy Kitchen’s ADRIANNA ADARME

The beginnings of an easy fall dip, perfect for any dinner party. This delicious recipe serves 6-8

INGREDIENTS

  • 3/4 cup plain Mountain High Yoghurt
  • 1/2 cup pure pumpkin puree
  • 1/4 cup maple syrup
  • 1/4 teaspoon ground cinnamon, plus more for topping
  • Pinch of ground cloves
  • Pinch of ground ginger
  • Pinch of salt
  • Apple slices and crackers, to serve

INSTRUCTIONS

  1. In a large bowl, whisk together the Mountain High Yoghurt, pumpkin puree, maple syrup, spices and salt until smooth and completely combined. Place in a serving bowl and serve with slices of apple and crackers.
A Cozy Kitchen >

 

PumpkinDip_1

Ginger Carrot Soup with Yoghurt

Ginger Carrot Soup with Yoghurt by Jessica Comingore

INGREDIENTS

  • 1/2 cup unsalted, shelled, raw pistachios 2 tbsp. sesame seeds
  • 2 tsp. coriander seeds
  • 2 tsp. cumin seeds
  • 1/2 tsp. fennel seeds
  • 1/4 tsp. whole black peppercorns
  • 1 tsp. kosher salt
  • 2 lb. carrots, peeled and cut into 1” pieces 2 tbsp. unsalted butter
  • Ground pepper
  • 1 qt. vegetable broth
  • Mountain High Yoghurt

INSTRUCTIONS

  1. Toast pistachios in a skillet over low heat, stirring occasionally, until golden brown. Transfer the pistachios to a small bowl to cool.
  2. In a small bowl, mix sesame seeds, coriander seeds, cumin seeds, fennel seeds, and peppercorns. Toast mixture in skillet for about 1-2 minutes.
  3. Add spices and one teaspoon of salt to the pistachios. Transfer to a food processor and grind coarsely. This mixture can be made up to a week ahead of time and stored in an airtight container at room temperature.
  4. Preheat oven to 425°. Spread the carrot pieces on a baking sheet and drizzle with melted butter. Add salt and pepper to season and toss to coat.
  5. Roast the carrots for about 25 minutes or until they are tender and begin to brown. Remove from the oven and let cool.
  6. Put the vegetable broth into a blender with the carrots and blend until smooth. Pour the mixture into a sauce pan and bring to a simmer. Add water to soup for a thinner consistency, if desired.
  7. Season with salt and pepper and serve. Add a dollop of yogurt to the top of each bowl and sprinkle with dukkah seasoning.
Jessica Comingore Studio >

 

JCS-MHY-FallRecipes-5

Fattoush Salad with Yoghurt Dressing

Fattoush Salad with Yoghurt Dressing by Jessica Comingore

INGREDIENTS

  • 4 cups torn naan
  • 1 cup Mountain High Yoghurt 3 tbsp. fresh lemon juice
  • 3 tbsp. extra virgin olive oil
  • 1 tbsp. sumac
  • 1/2 tsp. sea salt
  • 2 garlic cloves, minced
  • 1/2 cup chopped parsley
  • 1 cup cherry tomatoes, halved 1 cup thinly sliced radishes
  • 1 cucumber peeled and chopped 2 green onions, chopped
  • 1/2 cup fresh torn mint

INSTRUCTIONS

  1. Drizzle a skillet with a bit of olive oil, and crisp the naan until golden and crunchy on the outside, and dried throughout.
  2. Mix together the Mountain High Yoghurt, lemon juice, olive oil, salt and sumac in a medium bowl.
  3. Combine the remaining ingredients in a large bowl and toss wit the yoghurt dressing, finishing with more sumac to your liking.
Jessica Comingore Studio >

 

JCS-MHY-FallRecipes-13

Carnitas Tostadas

Carnitas Tostadas with Chipotle Lime Yoghurt Sauce by Nibbles n Feast’s Ericka Sanchez

This delicious recipe takes 15 minutes start to finish and serves 6.  Quick Tip, Replace pork meat with cooked pork or salmon for a tasty variation.

INGREDIENTS (CARNITAS)

  • 2 medium avocados, pitted
  • 6 5-inch corn tostadas
  • 1 pound pre-cooked pork carnitas, warmed
  • 1/3 cup red onion, thinly sliced in rounds
  • 1 cup red cabbage, shredded
  • 1 Roma tomato, diced

INGREDIENTS (CHIPOLTE LIME YOGHURT SAUCE)

  • 1 cup Mountain High Yoghurt, plain
  • 1 chipotle chile plus 1 tablespoon adobo sauce
  • 1 key lime, juiced
  • ½ teaspoon chicken bouillon powder

INSTRUCTIONS (CARNITAS)

  1. Remove flesh from avocados and mash with a fork. Spread mashed avocado evenly on tostadas.
  2. Top each tostada with carnitas, onion rounds, shredded red cabbage, tomato and drizzle with Chipotle Lime Yoghurt Sauce.

INSTRUCTIONS (CHIPOLTE LIME YOGHURT SAUCE)

  1. Place Mountain High Yoghurt, chipotle chile with adobo, key lime juice and chicken bouillon powder in a blender container. Blend until smooth. Transfer to a small bowl or salsa dish to serve.
Nibbles & Feasts >

Carnitas_Tostada

Gelatina Mosaico

Gelatina Mosaico by Nibbles n Feast’s Ericka Sanchez

Tip: Replace colored gelatin with a can of fruit cocktail, drained, for a fruity variation of this recipe. This delicious recipe Serves 16 and takes a minimum of 480 minutes to set.

INGREDIENTS

  • 5 ½ cups boiling water, divided
  • 1 (3 ounce) package strawberry or cherry flavor gelatin
  • 1 (3 ounce) package lime flavor gelatin
  • 1 (3 ounce) package orange flavor gelatin
  • 1 (3 ounce) package blueberry flavor gelatin
  • 2 envelopes unflavored gelatin
  • ½ cup cold water
  • ¾ cup sweetened condensed milk
  • 1 cup Mountain High Vanilla Yoghurt

INSTRUCTIONS

  1. Add 1 cup boiling water to each flavored gelatin mix in separate bowls. Stir until gelatin has dissolved; about 2 minutes. Spray 4 shallow containers with non-stick cooking spray then pour each flavored gelatin in each container. Refrigerate 2 hours or until gelatin firms.
  2. In a medium bowl, sprinkle unflavored gelatin over cold water. Let stand 1 minute then stir in remaining boiling water. Add condensed milk; mix well and let cool for 5 minutes. Stir in yoghurt.
  3. Spray 10-inch bundt cake mold with non stick cooking spray.
  4. Cut flavored gelatin into 1-inch cubes and place them in mold in a random pattern. Pour condensed milk and yoghurt mixture in mold. Refrigerate for 3 hours or until firm.
  5. To unmold: Place a large plate over mold. Invert, shaking gently until the gelatin unsticks from mold.
Nibbles & Feasts >

 

Gelatina 2 (B)

Crostini with Pea Puree & Yoghurt

Crostini with Pea Puree & Yoghurt by Jessica Comingore

INGREDIENTS

  • 1/2 cup Mountain High Yoghurt 1/3 cup olive oil
  • 3 tbsp. sea salt
  • 1 grated lemon peel
  • 1/2” French baguette slices
  • 2 cups shelled English peas
  • 2 tbsp. minced garlic
  • Mint for garnish

INSTRUCTIONS

  1. In a small bowl, mix 1 Tbsp olive oil, pinch of salt, and grated lemon peel with 1/2 cup of Mountain High Yoghurt.
  2. Brush the bread with olive oil and lightly toast. Blanch the peas for about 3 minutes in boiling water with 2 Tbsp salt.
  3. Blend the warm peas in a food processor with 2 Tbsp minced garlic, pinch of sea salt and 2 Tbsp olive oil.
  4. Spread pea pesto on baguette slice, top with a dollop of the yogurt mixture and sprinkle with minced mint.
Jessica Comingore Studio >

 

JCS-MHY-FallRecipes-11

Creamy Chicken Tortilla Soup

Creamy Chicken Tortilla Soup by A Cozy Kitchen’s ADRIANNA ADARME

Corn tortillas, yoghurt, limes and onion. Just a few things that go into my favorite Creamy Chicken Tortilla Soup.  This delicious recipe serves 4

INGREDIENTS

  • Olive oil
  • 2 corn tortillas, sliced into strips and halved
  • 1/2 yellow onion, peeled and roughly chopped
  • 2 garlic cloves, peeled and roughly chopped
  • 1/4 jalapeno, seeds removed
  • 1 (15-ounce) can diced or whole tomatoes
  • 4 cups chicken broth or vegetable broth
  • Salt
  • 1/4 cup Mountain High Yoghurt, plus more as garnish
  • 2 chicken breasts, boiled and shredded
  • Lime wedges, as garnish

INSTRUCTIONS

  1. In a small sauté pan, set over medium-high heat, add 3 tablespoons of olive oil. When hot, add the tortilla strips and pan-fry until crispy. Drain on a paper towel and set aside.
  2. To a medium pot, set over medium heat, add 1 tablespoon olive oil. When hot, add the onion and cook until softened, about 5 minutes. Next, add the garlic cloves, jalapeño, crushed tomatoes. Cook until fragrant, about 5 minutes. Transfer to a blender (in batches, if needed) and process until smooth. (Be sure to allow steam to escape.). Transfer back to the pot and pour in the broth. Bring to a gentle boil and then immediately turn to low heat and simmer for 15 minutes.
  3. Meanwhile, boil 2 chicken breasts until cooked. Shred the chicken with two forks. Set aside. To the soup, mix in the Mountain High Yoghurt until thoroughly combined. Add the shredded chicken to the soup. Give it a taste and adjust the salt according to your liking.
  4. Divide the soup amongst bowls and top with a few crispy tortilla strips and a dollop of Mountain High Yoghurt. Serve with a side of limes.
A Cozy Kitchen >

 

TortillaSoup_1

Mexican Fruit Cocktail

Mexican Fruit Cocktail with Sweet Lime Yoghurt by YVETTE MARQUEZ-SHARPNACK

INGREDIENTS (Sweet Lime Yoghurt)

  • 1 cup Mountain High plain yoghurt
  • 1/4 cup coconut milk
  • 1 tablespoon honey
  • Zest and juice of 1/2 lime

INGREDIENTS (Fruit Cocktail)

  • 1 small ripe papaya, peeled, seeded, and chopped
  • 1 large ripe mango, peeled, pitted, and chopped
  • 1 Pineapple, peeled, and chopped
  • Pomegranate seeds

INSTRUCTIONS (Sweet lime yogurt)

  1. Mix together the yoghurt, coconut milk, honey, and lime zest and juice in a medium bowl.
  2. Cover and refrigerate until ready to serve.

INSTRUCTIONS (Fruit cocktail)

  1. Add the papaya, mango, pineapple, and pomegranate seeds in a large bowl.
  2. Gently mix the fruit and serve with the sweet lime yoghurt.
Muy Bueno >

 

Fruit

Yoghurt Pumpkin Muffins

Yoghurt Pumpkin Muffins by A Cozy Kitchen’s ADRIANNA ADARME

Fall means pumpkin! Yoghurt, autumnal spices and a preheated oven is my favorite way to spend an afternoon. This delicious recipe makes 10 muffins.

INGREDIENTS (STREUSEL TOPPING)

  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • Pinch of cinnamon
  • Pinch of nutmeg
  • 4 tablespoons unsalted butter, melted
  • 1/2 cup all-purpose flour
  • 1/3 old-fashioned oats

INGREDIENTS (MUFFINS)

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cups of sugar
  • 3/4 cup pumpkin puree
  • 1/4 cup plain Mountain High Yoghurt
  • 1/3 cup coconut oil
  • 2 large eggs
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg
  • Pinch of ground ginger
  • Pinch of cloves

INSTRUCTIONS

  1. To make the streusel, mix together the sugars, spices, butter, flour and oats. The mixture will be clumpy. Set aside.
  2. Preheat oven to 350 F. Place 10 muffin liners inside the muffin cups and set aside.
  3. In a medium bowl, whisk together flour and baking powder, baking soda and salt.
  4. In a large bowl, combine the sugar, pumpkin puree, Mountain High Yoghurt, coconut oil, eggs and spices. Add the dry ingredients to the wet and mix until barely combined. Fill up each muffin cup about 3/4 of the way with batter. Top each muffin with a handful of the streusel mixture.
  5. Transfer to the oven to bake for 10 to 12 minutes, until muffins are puffed and the tops are lightly golden brown. Cool muffins in pan for about 5 minutes then transfer to rack to cool.
A Cozy Kitchen >

 

PumpkinMuffins_1

Mexican-Style Baked Potatoes

Mexican-Style Baked Potatoes by YVETTE MARQUEZ-SHARPNACK

This delicious recipe serves 4.

INGREDIENTS (Tangy Yoghurt)

  • 2 cups Mountain High lowfat yoghurt
  • Zest and juice of 1 lime
  • 1 teaspoon salt
  • ½ teaspoon ground pepper

INGREDIENTS (Baked Potatoes)

  • 4 Russet Potatoes
  • 4 teaspoons olive oil
  • 2 teaspoons margarita salt or Kosher salt
  • 4 tablespoons butter
  • 1 cup shredded Mexican-blend cheeses
  • 1 (4.5 ounce) can chopped green chiles
  • 1/4 cup chopped green onions

INSTRUCTIONS

  1. Preheat oven to 425 degrees F.
  2. Combine yoghurt, lime zest, lime juice, salt, and pepper in a bowl and refrigerate.
  3. Pierce each potato several times with a fork. Rub each potato with olive oil and sprinkle with course salt and wrap individually with aluminum foil.
  4. Bake on rack, about 1 hour and 30 minutes. Remove aluminum foil and bake for an additional 20 minutes or until tender.
  5. Top baked potatoes with butter, tangy yoghurt, cheese, chile, and onions.
Muy Bueno >

 

potato2

Yoghurt Apple Crumb Coffee Cake

Yoghurt Apple Crumb Coffee Cake by A Cozy Kitchen’s ADRIANNA ADARME

When the weather drops, all I want to do is bake…and drink coffee. Yoghurt lightens up my favorite Yoghurt Apple Crumb Coffee Cake.

INGREDIENTS (STREUSEL TOPPING)

  • 1/4 cup granulated sugar
  • 1/4  cup light brown sugar, lightly packed
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 8 tablespoons unsalted butter, melted
  • 1 1/3 cups all-purpose flour

INGREDIENTS (CAKE)

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, at room temperature
  • 3/4 cups granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 cup plain Mountain High Yoghurt
  • 1 teaspoon pure vanilla extract
  • 1 cup diced apple (about 2 small apples)

INSTRUCTIONS

  1. Preheat the oven to 350F. Spray a spring-form pan with cooking spray and set aside.
  2. To make the streusel: In a medium bowl, mix together the sugars, spices, butter and flour. The mixture will be clumpy and moist.
  3. To make the cake: In a medium bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, and salt. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugars; beat until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated. Next, add the Mountain High Yoghurt and vanilla. Add the dry ingredients, in two batches, until barely combined. Lastly, fold in the chopped apples. Pour the batter into the prepared spring-form pan and smooth out the top so it’s nice and even. Top with the streusel topping. Transfer to the oven to bake for 40 to 45 minutes, until a skewer comes out clean when inserted into the center.
A Cozy Kitchen >

 

AppleCrumbCake_1

Yoghurt Banana Bread

Yoghurt Banana Bread by Jessica Comingore

INGREDIENTS

  • 1 1/2 cup flour
  • 1 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 eggs
  • 2 large, ripe bananas
  • 1/2 cup Mountain High Yoghurt
  • 1/4 cup maple syrup
  • 1/4 cup brown sugar
  • 1/2 cup chocolate chips or nuts (optional)

INSTRUCTIONS

  1. Drizzle a skillet with a bit of olive oil, and crisp the naan until golden and crunchy on the outside, and dried throughout.
  2. Mix together the Mountain High Yoghurt, lemon juice, olive oil, salt and sumac in a medium bowl.
  3. Combine the remaining ingredients in a large bowl and toss wit the yoghurt dressing, finishing with more sumac to your liking.
Jessica Comingore Studio >

 

JCS-MHY-FallRecipes-8

Papaya Mango Smoothie

Papaya Mango Smoothie by YVETTE MARQUEZ-SHARPNACK

INGREDIENTS

  • 1 small ripe papaya, peeled, seeded, and chopped
  • 1 large ripe mango, peeled, pitted, and chopped
  • Juice of 2 oranges
  • 1 cup coconut milk
  • 1 cup Mountain High lowfat yoghurt
  • 2 tablespoons honey

INSTRUCTIONS

  1. In a blender add all the ingredients and blend until smooth.
  2. Add ice and blend.
  3. Serve chilled.
Muy Bueno >

 

smoothie

Mini Yoghurt Trifles

Mini Mountain High Yoghurt Trifles by A Cozy Kitchen

INGREDIENTS (POUND CAKE)

  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoons fine-grain sea salt
  • 1 cup Mountain High Yoghurt
  • 3/4 cup white granulated sugar
  • 1/4 cup light or dark brown sugar
  • 3 large eggs
  • 1/2 cup olive oil

INGREDIENTS (BERRY YOGHURT PUREE)

  • 1/2 pound strawberries
  • 2 tablespoons white granulated sugar
  • Pinch of salt
  • 2 cups Mountain High Yoghurt

INGREDIENTS (TOPPINGS)

  • 1/2 cup pistachios, chopped
  • 1 tablespoon dried rose petals

INSTRUCTIONS

  1. Preheat the oven to 350 degrees F. Grease an 8 x 5-inch or 9 x 5-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
  2. In a medium bowl, whisk together the flour, baking powder, and salt. In another medium-sized bowl, whisk together the yoghurt, white sugar, brown sugar and eggs. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the olive oil into the batter, making sure it’s completely incorporated. Pour the batter into the prepared pan and bake for about 40-45 minutes, or until a cake tester placed in the center of the loaf comes out clean. Allow to cool completely.
  3. Meanwhile, let’s make the berry yoghurt puree. In a food processor, add the strawberries, sugar and salt and pulse until pureed. Run the strawberry puree through a fine-mesh strainer and discard the seeds and pulp. In a medium bowl, combine the yoghurt and strawberry puree.
  4. To assemble, start by cutting the pound cake into small cubes. Add a handful of pound cake cubes to a glass. Top with a liberal dollop of strawberry yoghurt, a sprinkling of pistachios and rose petals. Repeat until you have about 3 layers. Repeat with the remaining trifles.
A Cozy Kitchen >

 

Raita

Raita by Maharani

INGREDIENTS (CARROTS)

  • 2 cups Mountain High Yoghurt
  • 1 cucumber grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon black salt
  • 1/3 teaspoon ground pepper
  • 1/3 teaspoon red paprika
  • 1/2 teaspoon roasted ground cumin

INSTRUCTIONS

  1. In a medium bowl whisk yoghurt for 1-2 minutes.
  2. Add spices to mixture and stir.
  3. Add grated cucumber and gently fold into the mixture.
  4. Garnish with chopped cilantro and serve.

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Yoghurt Smoothie Bowl

A Cozy Kitchen’s Yoghurt Smoothie Bowl

Great food styling is an essential component to inspiring others with your own ideas and creations. Follow these 5 simple tips by Jessica Comingore and watch the video tutorial below to see just how quickly these small tips make a big difference.

INGREDIENTS

  • 1/4 cup Mountain High Yoghurt
  • Splash of almond milk or water
  • 2 cups frozen strawberries
  • 2 frozen bananas
  • 1 cup fresh strawberries, hulled and sliced
  • 1/2 cup granola
  • 1/2 cup goji berries
  • 1/2 cup coconut flakes
  • 1/4 cup chia seeds
  • 1/4 cup bee pollens

INSTRUCTIONS

  1. Add the yoghurt, almond milk, frozen strawberries and banana to a blender.
  2. Pulse until mixture is smooth and thick yet pourable.
  3. Divide between two bowls.
  4. Top with the toppings, neatly and in an organized fashion. (Option to top mixture with granola, goji berries, coconut flakes, chia seeds, bee pollen and sliced bananas).
A Cozy Kitchen >

 

Corn in a Cup

Corn in a Cup by YVETTE MARQUEZ-SHARPNACK

This delicious recipe serves 6.

INGREDIENTS

  • 3 (15.25 ounce) cans whole kernel corn, drained
  • 6 tablespoons butter, per serving
  • 1 1/2 cups Mountain High plain yoghurt
  • 6 ounces crumbled queso fresco
  • Chili powder to taste
  • Salt to taste
  • Mexican hot sauce to taste
  • 1 lime wedge, per serving

INSTRUCTIONS

  1. Place ¾ cup of corn in a glass, cover, and heat in microwave 2 to 3 minutes.
  2. Add 1 tablespoon of butter and stir to melt the butter.
  3. Mix in ¼ cup yoghurt.
  4. Top with queso fresco.
  5. Sprinkle with chili powder and salt if desired.
  6. If you like spicy then add a few drops of some hot sauce
  7. Serve with a spoon and lime wedge.
Muy Bueno >

 

IMG_5608-edited

Waldorf Salad

Waldorf Salad by YVETTE MARQUEZ-SHARPNACK

INGREDIENTS

  • 2 celery stalks, diced
  • 2 apples, cored, and chopped
  • ½ cup raisins
  • ¼ cup pecan pieces
  • ½ cup Mountain High lowfat yoghurt

INSTRUCTIONS

  1. Combine celery, apples, raisins, and pecans in a medium bowl.
  2. Stir in yoghurt.
  3. Serve at room temperature or chilled.
Muy Bueno >

 

WaldrofSalad

Tandoori Chicken

Tandoori Chicken by Maharani

Beautiful rainbow carrots ready to be roasted in the oven with earthy spices and paired with tangy Mountain High Yoghurt. This delicious recipe serves 4.

INGREDIENTS

  • 1 whole chicken
  • 1 cup Mountain High Yoghurt
  • Juice of 1 lime
  • 2 teaspoons salt
  • 2 teaspoons coriander powder
  • 1 teaspoon red chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon garlic paste
  • 1 teaspoon ginger paste
  • ½ cup chopped cilantro
  • ¼ cup chopped mint

INSTRUCTIONS

  1. In a large bowl mix Mountain High Yoghurt, lime juice, salt, coriander, red chilli, garam masala, garlic paste, and ginger paste together.
  2. Stir in cilantro and mint.
  3. Generously brush chicken with marinade cover with plastic wrap and refrigerate for 8 hours or overnight.
  4. Bake the chicken in a glass dish or roasting pan at 450 degrees for 1- 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh.
  5. Remove the chicken to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve.

Blueberry Yoghurt Cake

Blueberry Mountain High Yoghurt Cake by Baker’s Royale

This delicious cake recipe serves 8-10.

INGREDIENTS (CAKE)

  • 3 eggs
  • 1 cup granulated sugar
  • ⅔ cups vegetable oil
  • ⅓ cup lemon juice
  • 2 teaspoons vanilla extract
  • 1⅓ cups whole wheat flour
  • 1½ teaspoons baking powder
  • 1¼ teaspoons cinnamon
  • ½ kosher salt (1/4 teaspoon if using regular salt)
  • ¾ cup Mountain High Yoghurt
  • 8 oz. fresh blueberries
  • 2 tablespoons lemon zest

INGREDIENTS (GLAZE)

  • 2 ounces of blueberries
  • 1 tablespoon water
  • 1 tablespoon sugar
  • 2 cups confectioner’s sugar

INSTRUCTIONS

  1. Heat oven 375 degrees F. Lightly cover a bundt pan with non-stick bake spray. Set aside.
  2. Prepare cake by sifting flour, baking powder, cinnamon and salt into a small bowl. Set aside.
  3. Place eggs and sugar into a stand mixer bowl fitted with a whisk attachment, beat on medium-high speed until light and fluffy, about 4 minutes. With mixer running, slowly drizzle oil down the sidewall of the bowl, then continue with lemon juice followed by vanilla. Turn off mixer.
  4. Gently fold in dry ingredients with a sturdy spatula or wooden spoon. Fold in yoghurt, blueberries and lemon zest. Pour batter into bundt pan. Bake for about 40-45 minutes or until toothpick inserted in the center comes out free of wet batter. Remove from oven and transfer to a wire rack. Cool for 10 minutes and remove cake from pan. Set aside to cool completely before glazing.
  5. Make glaze by placing blueberries, water and sugar in a pan and heat until mixture boils and blueberries bursts. Remove from heat and push mixture through a sieve; set aside to cool. Once cooled sift confectioner sugar into mixture and whisk until smooth. Add in 1 teaspoon of water at a time if needed to achieve a pouring consistency. Pour glaze on top of cake.
A Cozy Kitchen >

 

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Breakfast Strata

Breakfast Strata by Baker’s Royale

This delicious breakfast bake is the perfect dish to feed a full house. Serves 6.

INGREDIENTS

  • 3 sweet sausage links
  • ⅓ cup thinly sliced leeks
  • 2 cups broccoli, cooked until firm
  • ½ cup drained crushed tomatoes
  • 5 eggs
  • ¼ cup milk
  • ½ cup finely grated parmesan
  • 1½ cup gruyere cheese
  • ½ teaspoon salt
  • 2 cups cubed rustic bread

INSTRUCTIONS

  1. Place large skillet over medium high heat and place sausage in pan, break-up and cook until browned. Add leeks and cook until softened. Remove from heat and mix in cooked broccoli and crushed tomatoes; set aside.
  2. Whisk together eggs, milk, parmesan, gruyere and salt. Pour an ⅛ inch of egg mixture onto the bottom of 2 quart casserole pan; set aside. Toss and mix cubed bread and into sausage mixture. Sprinkle bread and sausage mixture into casserole pan and pour remaining egg mixture on top. Gently press down so that bread absorbs egg mixture.
  3. Bake at 400 degrees until browned and center gently jiggles when pan is shaken, about 30-40 minutes. If top browns too quickly, place foil on top.
Bakers Royale >

 

strata

Food Styling with Jessica Comingore

Food Styling Tips with Jessica Comingore

Great food styling is an essential component to inspiring others with your own ideas and creations. Follow these 5 simple tips by Jessica Comingore and watch the video tutorial below to see just how quickly these small tips make a big difference.

SIMPLE TIPS

  1. Find a simple backdrop
  2. Be mindful of color
  3. Shoot overhead or at a 90° angle
  4. Don’t over style it
  5. Snap and Enjoy!

Chicken Curry

Chicken Curry by Maharani

INGREDIENTS

  • 3 chicken breasts cut into 6 pieces
  • 4 tablespoons olive oil
  • 1 yellow onion chopped
  • 6 garlic cloves chopped
  • 1 square inch ginger grated
  • 1 jalapeno chopped
  • 8 ounce can of tomato sauce
  • 2 teaspoon salt
  • 1 teaspoon turmeric
  • teaspoon red chili powder
  • teaspoon coriander,
  • 1 teaspoon cumin
  • teaspoon curry powder
  • 1/4 teaspoon garam masala
  • 1/3 cup Mountain High Yoghurt

INSTRUCTIONS

  1. On medium high heat warm 4 tablespoons of olive oil in a large pot.
  2. Add onion, garlic, ginger, jalapeno and brown for 3-4 minutes.
  3. Remove from heat and add one 8 ounce can of tomato sauce.
  4. Blend with an immersion blender or a hand blender.
  5. Add salt, turmeric, chili powder, coriander, cumin, curry powder and garam masala to mixture.
  6. On medium heat add 2 tablespoons olive oil in a nonstick pan and sear chicken for 1-2 minutes per side until light golden brown.
  7. Transfer chicken to pot of curry and add 1 cup of water. Bring to a boil and simmer for 10 minutes.
  8. Gently stir in 1/3 cup mountain high yoghurt and cook for another 5 minutes.
  9. Sprinkle with fresh chopped cilantro and serve.

 

Naan

Naan by Maharani

Beautiful rainbow carrots ready to be roasted in the oven with earthy spices and paired with tangy Mountain High Yoghurt. This delicious recipe serves 4.

INGREDIENTS

  • 2 cups all purpose flour
  • 2 tablespoons spoon vegetable oil
  • 1/2 teaspoon of sugar
  • 1 teaspoon salt
  • 1 tablespoon or 1/2 packet yeast
  • 1/3 cup room temperature Mountain High Yoghurt

INSTRUCTIONS

  1. Mix all ingredients and add a touch of warm water as needed to make the dough firm.
  2. Form a large ball and brush with oil. Cover and let it rise on counter top for 6 to 8 hours.
  3. Divide the dough into 8 balls. Roll out to egg shape and place on a baking sheet. Broil in oven for 3-4 minutes until top is golden brown.
  4. Brush with butter and turn naan for 1-2 minutes until done.
  5. Serve hot from the oven.

naan