ASPARAGUS TARTE

ASPARAGUS TARTE

 

INGREDIENTS

CRUST

  • 1 cup flour
  • 1⁄2 teaspoon salt
  • 1⁄4 cup olive oil
  • 1⁄4 cup ice water

FILLING

  • 1 medium red onion (sliced)
  • 2 tablespoons olive oil
  • 2 teaspoons brown sugar
  • 4 eggs
  • 1 cup Mountain High yoghurt
  • Salt and freshly ground pepper
  • 1 lemon zest
  • 6 trimmed asparagus
  • Fresh thyme 

GARNISH

  • 1/4 cup soft goat cheese crumbles
  • Fresh sage to taste
  • Fresh thyme to taste 

INSTRUCTIONS

  1. Mix together flour and salt. Beat in oil and water with whisk until dough consistency is reached
  2. Press dough into 9” pie crust pan or  or 8×4” rectangular crust pan and set aside 
  3. Preheat oven to 375
  4. Heat oil in skillet and slowly cook the onion slices and asparagus until they start to caramelize then sprinkle with sugar
  5. In large bowl beat eggs with yogurt, salt, pepper, and lemon zest 
  6. Pour egg mixture inside of crust. Spread caramelized onions, asparagus and fresh sage on top of that. 
  7. Bake for 25-35 minutes, depending on your oven. 
  8. Serve hot or cold with sprigs of fresh thyme and sage.

 

AsparagusTarte

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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A Present for Your Pooch

A Present for Your Pooch

A treat for your fur kids this holiday season.

INGREDIENTS

  • 2 cups rice flour
  • ⅓ cup peanut butter
  • 3 tablespoons unsalted butter
  • 3 bananas, mashed
  • ½ cup plain yogurt
  • 1 teaspoon vanilla extract
  • 2 large eggs

INSTRUCTIONS

  1. Preheat oven to 350°
  2. Grease cookie sheet
  3. Combine the yogurt, mashed bananas, and peanut butter in a large bowl
  4. Warm the peanut butter and butter together, until melted and let cool
  5. In a separate bowl, add the mashed banana, yogurt, eggs, and vanilla extract
  6. Add the wet ingredients to the rice flour, and fold together
  7. Pour into cupcake tins
  8. Bake about 20 minutes or until you can insert toothpick with no residue

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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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Fillet of beef with cranberry sauce

FiLLet of beef with cranberry sauce

When you want a quick holiday meal without having to prepare a large bird, or an additional choice for a bigger crowd, this delicious and easy recipe does the trick.

INGREDIENTS

  • 1/2 medium onion
  • 2 stalks celery
  • 1 cup sliced mushrooms
  • 1/2 cup sweetened, dried cranberries
  • 1/4 cup walnut halves
  • 2 slices potato bread
  • 1/4 teaspoon salt
  • 1/4 teaspoon poultry seasoning
  • 1 tablespoon Italian seasoning
  • 2 teaspoons olive oil
  • 1/2 cup Mountain High® original plain yoghurt
  • 1 beef filet (4 lb)
  • 2 tsp butter or olive oil and seasonings (for beef)

INSTRUCTIONS (FILLET OF BEEF)

  1. Preheat oven to 425°
  2. Prepare beef by letting meat rest at room temperature 15 minutes
  3. Sprinkle butter and seasonings to taste and rub in to cover entire surface
  4. Place filet in a shallow roasting pan with the fattiest side of the fillet face-up
  5. Bake 45 min (rare) to 60 min (well-done) according to preference

INSTRUCTIONS (CRANBERRY SAUCE)

  1. Place the onion, celery, mushrooms, cranberries, walnuts, bread, salt, and seasonings in a food processor. Pulse several times until chopped.
  2. Heat olive oil in a 10-inch skillet over medium heat. Transfer cranberry mixture to the skillet. Cook and stir about 5 minutes or until vegetables are softened. Remove from heat; stir in yoghurt.

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Yoghurt Frosting

Yoghurt Frosting

After you’ve baked up some of your favorite sweet treats try topping them with this healthy alternative to traditional frosting.  simple to make and equally as decadent and delicious as the other stuff.

INGREDIENTS

  • 3 cups powdered sugar
  • 1/4 cup  softened butter
  • 3/4 cup Plain Mountain High Yoghurt (low-fat for a lighter version or original vanilla for an extra sweet and creamy version)
  • 1 teaspoon vanilla

INSTRUCTIONS

  1. In large bowl mix butter and powdered sugar together until combined
  2. Stir in yoghurt and vanilla until smooth and creamy
  3. (optional) Use natural food dyes to add a pop of color to your frosting

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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 >

 

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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

Holiday Cinnamon Yoghurt Soap

Holiday Cinnamon Yoghurt Soap

For those who love the scents of the snowy season try making this cinnamon soap recipe. Great for gifts or to enjoy yourself!

WHAT YOU NEED

  • 12oz Distilled Water
  • 7oz Lye
  • 23oz Olive Oil
  • 16oz Coconut Oil
  • 7oz Sunflower Oil
  • 4oz Castor Oil
  • 1oz Lemon Essential Oil
  • .3 oz Lavender Essential Oil
  • .2 oz Cinnamon bark essential oil
  • 1.5mL Clary Sage Essential Oil
  • .5mL Marjoram Essential Oil
  • 2 tbsp oatmeal, roughly chopped in a coffee grinder
  • 7oz Plain Mountain High Yogurt

INSTRUCTIONS

  1. Line soap mold with freezer paper or coat thoroughly with mineral oil
  2. With gloves on and in a well vented space pour lye slowly into distilled water and stir until dissolved, set aside (out of reach of children)
  3. Combine and heat all oils on stove until liquid then set aside to let cool (keep oils at 105 – 110 degrees)
  4. When both the lye, water and oils have cooled pour oils into mixing bowl and combine with yoghurt
  5. Slowly add the lye water to the oil and yoghurt mixture and blend thoroughly with stick blender or by hand for 5 minutes
  6. Pour into mold and top with a sprig of lavender, marjoram or sunflower sprigs or whatever you have in your garden for a beautiful, personal touch
  7. Cover with plastic wrap
  8. Wrap your covered mold in old towel or sheet to keep in heat and speed up the saponification process and let set for 24 hours
  9. After being insulated for 24 hours check your soap. If it is still hot let cool for an additional 12 hours
  10. When soap is cooled remove from mold and cut into desired bar shape
  11. Let soap cure on baking rack for 4-5 weeks then wrap with hemp, cinnamon sticks and dehydrated flowers

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Fresh Fettuccine Alfredo Sauce

Fresh Fettuccine Alfredo Sauce

When you think of Alfredo sauce you  don’t typically associate the word “fresh,” but this recipe is just that. By incorporating fresh veggies from your garden or co-op and by replacing cream with yoghurt this recipe is a refreshing take on an indulgent classic. Delicious, light and simple… yummy.

INGREDIENTS

  • 2 tablespoons butter
  • Salt and pepper to taste
  • 2 teaspoons paprika
  • 1 red bell pepper, chopped
  • 1 green bell pepper, sliced
  • 1 tablespoon minced shallots
  • 1 teaspoon chopped garlic
  • 1/2 cup sour cream
  • 1 cup Plain Mountain High Yoghurt
  • 4 tablespoons fresh large basil leaves

INSTRUCTIONS

  1. Heat butter in a large skillet. 
  2. Stir in salt and pepper to taste and paprika. 
  3. Add red and green bell peppers, shallots, garlic 
  4. Cook, stirring, about 3 to 4 minutes over medium high heat. 
  5. Add sour cream and yogurt and blend all together. 
  6. Add fresh basil bring to a simmer for about 30 seconds. (Do not boil or sauce will separate.)
  7. Serve over cooked fettuccine and garnish with a cracked black pepper

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Gingerbread House

Gingerbread House

The fun festive house is a great excuse to gather and make with the entire family. Make sure to pick up assorted cookies and candies for decoration. If decorating with kids, let them pick out the candies or create a theme together.

INGREDIENTS (GINGERBREAD)

  • 6 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 1/2 teaspoons baking powder
  • 1/2 cup butter, softened
  • 1 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup Mountain High® original or lowfat plain yoghurt
  • 1/2 cup molasses

INGREDIENTS (ROYAL FROSTING)

  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 2 teaspoons water
  • 5 to 6 cups powdered sugar (divided)

INGREDIENTS (HOUSE DECORATIONS)

  • Assorted cookies & nuts
  • Colorful candies (gummies, candy canes, liquorish for trees, roof, siding etc…)
  • Marshmallows (for extra snow)
  • Sprinkles

INSTRUCTIONS (GINGERBREAD)

  1. Whisk together the dry ingredients
  2. Beat on butter and brown sugar until fluffy on medium until fluffy then add eggs, molasses and yoghurt until well blended.
  3. Beat half of dry mixture into wet mixture, then stir and knead in remaining dry mixture
  4. Wrap dough and refrigerate for 2 hours – 3 days
  5. Sprinkle flour over surface and dough. Roll dough to 1/4” thick sheet and cut out your pieces using a template, kit or imagination.
  6. Bake at 350° for 10-15 minutes and cool for 15 minutes

INSTRUCTIONS (ROYAL FROSTING)

  1. Whisk 1/2 of the powdered sugar and all other ingredients
  2. If you’d like to eat your gingerbread house, heat or microwave the mixture 30-40 seconds or until it reaches the temperature of 160°
  3. Beat in remaining powdered sugar until thick combined texture is reached

INSTRUCTIONS (ASSEMBLY)

  1. Find a base for your house, this can be a platter, cookie sheet, cutting board or even a piece of cardboard.
  2. Pipe frosting along bottom edge of the foundational pieces of the gingerbread house (the 4 walls).  Hold these
  3. Fill pastry or plastic bag to pipe/connect (frosting is the glue) the base of your gingerbread house and all pieces until sturdy
  4. Use the remaining frosting to glue on your house’s decorations. Split into mini bags for multiple decorators.

 

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Vanilla Chai Eggnog

Vanilla Chai Eggnog

A festive holiday treat without all of the calories. Try this recipe for a thick, creamy cup of spiced eggnog without the guilt.

INGREDIENTS

  • 1 cup Mountain High® lowfat vanilla yoghurt
  • 1 cup eggnog
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • Dash nutmeg
  • 2 teaspoons sugar
  • Whipped cream topping (from an aerosol can), if desired
  • Additional ground cinnamon, if desired

INSTRUCTIONS

  1. In a small bowl, combine yoghurt, eggnog, ground cloves, the 1/4 teaspoon cinnamon, ginger, nutmeg and sugar, mixing well
  2. Pour into punch cups
  3. Garnish with whipped cream topping and sprinkle additional cinnamon

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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)

YOGHURT SWIRL POPS

YOGHURT SWIRL POPS

INGREDIENTS

  • 3 cups Mountain High® original/vanilla or low-fat yoghurt
  • 1/4 cup strawberry preserves
  • 1/4 cup fresh blueberries

INSTRUCTIONS

  1. Mix 1 1/2 cups of yoghurt with 1/8 cup of strawberry preserves until yoghurt is tinted red
  2. Layer 1 large spoonful of tinted yoghurt into the bottoms of 6 (4-oz) popsicle molds or paper cups
  3. Layer one small spoonful of preserves and 2 additional blueberries to each popsicle mold
  4. Layer one spoonful of plain yoghurt to each
  5. Repeat steps 2-5 until molds are filled and/or ingredients are gone
  6. Insert a popsicle stick into each, and place in the freezer
  7. Freeze until solid, about two hours. Remove cones from cups before serving

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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 >

 

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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 >

 

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CREAMY TARRAGON SEAFOOD SAUCE

CREAMY TARRAGON SEAFOOD SAUCE

This unexpected yoghurt sauce is a delicious creamy topper for your favorite catch of the day.

INGREDIENTS

  • 1 teaspoon olive oil
  • 1 tablespoon finely chopped shallot 1 teaspoon cornstarch
  • 1/3 cup chicken broth
  • 1 cup Mountain High® original or low-fat plain yoghurt
  • 1 teaspoon sugar
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon finely chopped fresh tarragon leaves
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon fresh cracked pepper

INSTRUCTIONS

  1. In a large bowl, stir together all ingredients. Place desired meat, poultry or fish in a gallon-size resealable bag. Pour yoghurt mixture into bag. Seal bag; turn to coat meat. Place bag in a bowl in refrigerator.
  2. Marinate fish for 15 to 30 minutes; most chicken, pork, or beef for 4 to 6 hours; lamb cubes for 6 to 8 hours; and tougher cuts like flank steak or top round roasts for up to 24 hours. Turn occasionally to ensure all pieces get covered.
  3. Drain meat; discard marinade. Grill, broil, or roast meats and fish as desired.

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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 >

 

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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 >

 

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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 >

 

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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 >

 

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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 >

 

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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 >

 

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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.

 

AVOCADO CUCUMBER SOUP

AVOCADO CUCUMBER SOUP

INGREDIENTS

  • 2 medium avocados
  • 1 tablespoon fresh lemon juice 1 green onion
  • 1 1/2 cups Mountain High®
  • original or low-fat plain yoghurt 1/2 cup water
  • 1/3 cup chicken or vegetable broth 1/2 teaspoon grated lemon peel
  • 1 teaspoon grated lime peel 1 teaspoon olive oil
  • 1 teaspoon honey
  • 1/4 teaspoon finely chopped fresh mint leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground coriander 1/4 teaspoon dry mustard
  • 1/4 teaspoon red pepper sauce 1/4 teaspoon black pepper
  • 1/2 cup finely chopped
  • seedless cucumber
  • Finely chopped red bell pepper, if desired
  • Additional Mountain High® original or low-fat plain yoghurt, if desired (for topping)

INSTRUCTIONS

  1. In a large bowl, mash avocados and lemon juice to make a paste.
    Cut green portion from green onion; finely chop and reserve for garnish.
  2. Finely chop white portion; add to avocados with the yoghurt, water, broth, lemon and lime peel, olive oil, honey, mint, salt, coriander, dry mustard, pepper sauce and black pepper. Mix well with a wire whisk. Stir in cucumber. Cover and chill 2 to 3 hours to blend flavors.
  3. To serve, top bowls of chilled soup with reserved green onion, bell pepper and additional yoghurt.

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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.

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Lemon Bread

LEMON BREAD

INGREDIENTS

  • 1½ cups all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp salt
  • 1 cup low-fat Mountain High Yogurt
  • ½ cup Truvia (or 1 cup granulated sugar)
  • 3 large eggs
  • zest from 2 lemons
  • ½ tsp. vanilla extract
  • ½ cup coconut oil, melted (or canola oil)
  • ⅓ cup lemon juice
  • 2 Tbsp. + 2 tsp. Truvia (or1/3 cup granulated sugar)
  • powdered sugar
  • water

INSTRUCTIONS

  1. In a large bowl, cream butter and granulated sugar with electric mixer on medium speed until light and fluffy. Beat in the eggs, lemon juice, and lemon peel.
  2. In another bowl, combine flour, baking powder, and salt. Gradually add flour mixture into butter mixture on low speed alternately with yoghurt, beating well after each addition.
  3. Pour into a greased 8×4-inch loaf pan. Bake at 350° F for 45 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes; run spatula along edges of bread; remove bread from pan to cooling rack. Mix lemon juice and powdered sugar in small bowl until smooth and drizzling consistency. Drizzle over warm bread. Cool completely before slicing.

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American Tart

American Tart

Celebrate the 4th of July or heck, any day of the week with this refreshingly fruity dessert.  Do it up red white and blue for your July 4th-themed party or let the kids decorate their own tarts with for a fun and fresh edible craft!

INGREDIENTS

  • 1/2 cup butter, softened
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1/4 cup quick-cooking oats
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1 package (8 oz) cream cheese, softened
  • 1 cup Mountain High® original or low-fat vanilla yoghurt
  • 1 teaspoon vanilla
  • About 3 cups assorted red and blue fruit (strawberries, raspberries and blueberries) slices or chunks 

INSTRUCTIONS

  1. In large bowl, beat butter and sugar on medium speed about 2 minutes or until fluffy. Add flour, pecans, oats, baking powder, and cinnamon on low speed, scraping bowl occasionally.
  2. On lightly greased 12-inch pizza pan or baking sheet, spread dough into a 12-inch circle. Bake at 375ºF for 10 to 12 minutes or until golden brown. Allow to cool completely.
  3. In a small bowl, beat cream cheese until fluffy; fold in yoghurt and vanilla. Spread evenly over cooled crust. Arrange fruit on top. Cover and chill for 1 to 2 hours before serving. Refrigerate leftovers.

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Good Morning

Good Morning

Start your morning the old-fashioned way with a bit of granola, topped with fresh berries and honey.

CLASSIC GRANOLA + YOGHURT INSTRUCTIONS

  • 1 cup Mountain High Yoghurt (any flavor!)
  • 1/2 cup your favorite granola
  • 1/2 cup fresh berries
  • Drizzle honey to taste

PERFECT PARFAIT

MAKE THE PERFECT PARFAIT

This simple parfait is great to enjoy for breakfast, snack or even a satisfying dessert.  Simply layer your favorite granola and fruit to fit your taste.

INSTRUCTIONS

  • Layer 1: 1/2 cup Mountain High original or low-fat vanilla
  • Layer 2: 1/4 cup granola
  • Layer 3: 1/2 cup Mountain High original or low-fat vanilla
  • Layer 4: 3/4 cup fresh berries

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Shrimp & Herb Tacos

Shrimp and Herb Taco Topper

INGREDIENTS

  • 1 medium yellow onion, small-diced
  • 1/4 cup minced fresh parsley
  • 3-4 fresh thyme sprigs, leaves removed 1/4 cup minced fresh basil leaves
  • 2 teaspoons ground paprika
  • 2 tablespoons fresh minced garlic
  • 2 tablespoons fresh lemon juice 1/4 cup olive oil
  • 1/2 teaspoon ground black pepper 2 tablespoons brown sugar, packed 2 pounds large shrimp (21-25 per pound), peeled and deveined

INSTRUCTIONS

  1. Combine seasonings and coat shrimp
  2. Grill or pan fry raw shrimp in olive or coconut oil
  3. Chop veggies and combine for salsa
  4. Top with original or low-fat plainMountain High® yoghurt
  5. Garnish with lime and fresh herbs

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GARDEN DINNER PARTY

GARDEN DINNER PARTY

It’s time to celebrate the the fruits (and veggies) of your labor with a garden dinner party this season. Gather your loved ones to help pick their favorite veggies and fruits from your garden, prepare dishes together using your garden ingredients, set up a table setting outside and share all of the delicious joys of a job well done.

No matter what you have growing, there are endless tasty recipes to try out. Here are a few of our favorites…

STARTER: GARDEN SALAD WITH BLUE CHEESE DRESSING

INGREDIENTS

  • Quartered lettuce head
  • Garden onions
  • Garden tomatoes
  • Garden peppers
  • Garden chives
  • 1/2 cup Mountain High® original plain yoghurt
  • 1/4 cup mayonnaise or salad dressing
  • 1/4 cup buttermilk
  • 1/3 cup crumbled blue cheese
  • 1/2 teaspoon vinegar
  • 1 dash Worcestershire sauce
  • 1/4 teaspoon sugar, if desired

INSTRUCTIONS

  1. Combine yoghurt, mayonnaise or dressing, buttermilk, blue cheese, vinegar, Worcestershire sauce, blue cheese and sugar. Mix well.
  2. Chop tomatoes, peppers, chives, onions and lettuce to desired consistency. Combine all ingredients, toss and serve.

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MAIN COURSE: GARDEN VEGETABLE TART

INGREDIENTS

  • 1 tablespoon olive oil
  • 1 cup chopped onion
  • 1 large zucchini, sliced into 1/8-inch thick and cut into quarters
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper
  • 1 teaspoon dried mint leaves
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup chopped walnuts
  • 1/2 cup golden raisins
  • 3 large eggs, beaten
  • 1/2 cup Mountain High® plain yoghurt
  • 3 tablespoons olive oil
  • 10 sheets phyllo dough

Directions

  1. Heat olive oil in a 10-inch skillet over medium-high heat. Cook and stir onions for 4 to 5 minutes. Add zucchini, red and yellow peppers, mint, salt, and pepper. Cook for an additional 2 minutes. Remove from heat and add  walnuts and raisins. Mix well.
  2. In a medium bowl, combine eggs with yoghurt. Stir into vegetable mixture.
  3. Brush a nonstick 10-inch tart pan with a removable bottom with olive oil. Place one sheet of the phyllo dough on a work surface and brush with olive oil. Drape over tart pan and press down to fit center of sheet in pan. The edges of the phyllo sheet will hang over the edge of the pan. Prepare the next sheet of phyllo dough the same way and place perpendicularly over first sheet. Continue alternating phyllo sheets the same way until 6 sheets have been used.
  4. Pour vegetable mixture evenly into the pan over the dough. Continue layering the dough sheets in the same way for 3 more sheets. Brush the last sheet of phyllo dough with the oil, then rip it into shreds, distributing it evenly over the top of the tart.
  5. Beginning at one corner of the overhanging phyllo, roll up the dough to the pan’s edge, rotating the pan until you have a thick rolled edge all the way around the tart pan. Place the tart pan on a large baking sheet.
  6. Bake tart at 375°F for 15 to 20 minutes or until the crust is golden brown and a knife inserted in the center comes out clean. Let cool slightly before carefully removing tart from side of pan. Serve warm.

tart

DESSERT: POACHED PEARS WITH SWEET CREAM (ALTERNATIVELY APPLES AND PEACHES)

Ingredients

RASPBERRY SAUCE

  • 1 cup fresh raspberries
  • 2/3 cup sugar
  • 1/2 teaspoon fresh lemon juice

POACHED FRUIT

  • 1 750-ml bottle dry red wine
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • 1/8 teaspoon ground cloves
  • 6 fresh pears

SWEET CREAM

  • 1/2 package (8-oz size) cream cheese, softened
  • 1/4 cup powdered sugar
  • 1 cup Mountain High® original, lowfat or fat free plain yoghurt

Directions

  1. To make the raspberry sauce, heat raspberries, sugar, and lemon juice in 1-quart saucepan over medium-high heat. Cook about 5 minutes or until berries start to break down. Remove from heat and strain mixture through a fine sieve or cheesecloth-lined strainer into a measuring cup. Use a spoon to help force juice through the strainer. Pour sauce into a squirt bottle and chill completely.
  2. To make the sweet cream, beat the cream cheese with the powdered sugar in a 1-quart bowl. Stir in yoghurt. Cover and chill while preparing pears.
  3. To make the pears, peel pears and core from bottom leaving stems attached. Cut slice (if necessary) from bottom of each pear so it will stand upright when served.
  4. Combine wine, granulated sugar, cinnamon, and cloves in a 4-quart saucepan or narrow stockpot. Bring mixture to a boil, stirring occasionally; add pears. Heat to boiling, reduce heat. Cover and simmer approximately 50 to 60 minutes, gently rotating pears and spooning sauce over pears several times to color evenly (use tongs to grasp the stems and move them), until pears are tender when pierced with tip of sharp knife.
  5. To assemble, ladle 1 / 4 of the sweet cream onto the center of each of 6 dessert plates. Place dots of raspberry sauce on the sweet cream, around the pears. Using a toothpick and in a continuous clockwise motion, drag the tip of the toothpick through the middle of the raspberry sauce drops to create red hearts.

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BEST BBQ Sides

Best BBQ Sides

Make Mountain High part of your spread at your next barbecue.  It’s a yummy, lighter spin on traditional mayo-based summer fare.

#1 | TOASTED Cumin Yoghurt Dip

INGREDIENTS

  • 1 cup Mountain High Plain Yoghurt (any variety)
  • 1 tsp. whole cumin seeds
  • 1 clove garlic, minced
  • 1/4 tsp. fine sea salt
  • 1/4 tsp. cayenne

INSTRUCTIONS

  1. Heat a small frying pan over high heat. Once the pan is ready, add cumin seeds and toast for one minute. Remove from heat and set aside to cool.
  2. Add yoghurt, garlic, salt and cayenne in a medium bowl and stir to combine.
  3. Grind cumin with an electric grinder or mortar and pestle. Stir cumin into the dip.
  4. Cover and chill overnight to allow flavor to develop.
  5. Enjoy within 2 days.

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#2 | Cucumber Yoghurt Salad

INGREDIENTS

  • 3 large cucumbers, peeled
  • 1/2 tsp. salt
  • 1.5 cups Mountain High Plain Yoghurt (any variety!)
  • 2 tsp. lemon juice
  • 2 cloves garlic, minced
  • Ground pepper (to taste)
  • 2 tbsp. chopped fresh parsley
  • 1 tablespoon extra-virgin olive oil
  • 1 sliced radish
  • 1/4 cup chopped chives
  • Chopped dill to taste

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Yoghurt Lemon Raspberry Muffins

Yoghurt Lemon Raspberry Muffins

INGREDIENTS

  • 1 lemon
  • 1/2 cup sugar
  • 1 cup plain or low-fat Mountain High Yoghurt
  • 1/3 cup canola oil
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups white whole-wheat flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 cups fresh raspberries

INSTRUCTIONS

  1. Preheat oven to 400o F. Coat 12 large (1/2-cup) muffin cups with cooking spray, or line with paper liners.
  2. Combine lemon zest and sugar in a food processor; pulse until blended.
  3. Add yoghurt, oil, egg, and vanilla. Pulse until blended.
  4. 4. Combine whole-wheat flour, baking powder, baking soda, and salt in a large bowl. Add the yoghurt mixture, and fold until almost blended. Gently fold in raspberries. Divide the batter (it will be thick) among the muffin cups.
  5. Bake the muffins until the edges and tops are golden, 18 to 25 minutes. Let cool in the pan for five minutes before turning out onto a wire rack. Serve warm.

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EGG SALAD

EGG SALAD

INGREDIENTS

  • 6 large eggs
  • 1/3 cup Mountain High® original or low-fat plain yoghurt
  • 1 tablespoon mayonnaise or salad dressing 1/2 teaspoon mustard powder
  • 1/2 teaspoon chopped fresh dill weed (or 1/8 teaspoon dried dill weed)
  • 1/4 teaspoon kosher (coarse) salt 1/4 teaspoon sugar
  • 1 tablespoon finely chopped dill pickle 1 stalk celery, chopped
  • 4 sesame sub rolls, if desired
  • Torn lettuce, if desired

INSTRUCTIONS

  1. Place eggs in a single layer in a 2-quart saucepan. Cover with cold water at least 1 inch above eggs. Cover saucepan; heat to boiling. Remove from heat for 15 minutes, then drain.
  2. Fill a large bowl with ice cubes and add water. Place the eggs in the ice bath.
  3. When eggs are cool, peel and slice in half. Place the yolks in a small bowl; mash with a fork. Stir in the mayonnaise, mustard powder, dill weed, salt and sugar. Chop the egg whites and place in a large bowl. Add the egg yolk mixture, pickle and celery.
  4. Cover and chill 1 to 2 hours to blend flavors. Serve on a sandwich roll or a bed of salad greens.

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HOMEMADE YOGHURT

HOMEMADE YOGHURT

We make our own yoghurt and you can too. This is an easy activity to enjoy with little sous-chefs as they whisk yoghurt into creamy deliciousness. Because our yoghurt is made like you would make it at home and cultured in the cup, it makes a perfect starter for your homemade yoghurt recipes. 

INGREDIENTS

  • 4 cups milk (whole or 2% milk for creamier yoghurt and 1% or skim for lower fat yoghurt)
  • 1/4 cup original or low-fat Mountain High Yoghurt

INSTRUCTIONS

  1. Put milk in a pot and heat to near boiling (about 190-200) for 1 minute
  2. Allow the milk to cool around 110 F 
  3. Pour the warm milk into a bowl and whisk in 1/2 cup of  your favorite Mountain High Yoghurt
  4. Return the yogurt/milk mixture to the pot of warm milk

YOGHURT SWAP GUIDE

Yoghurt Swap Guide

Did you know that you can substitute plain yoghurt for dairy and oils in all kinds of recipes, including milk, sour cream, and mayonnaise? Follow the guide below to make your recipes more wholesome and fresh.

Substitutions

  • 1 cup butter = 1/2 cup plain yoghurt + 1/2 cup butter
  • 1 cup oil = 3/4 cup plain yoghurt
  • 1 cup sour cream = 1 cup plain yoghurt
  • 1 cup mayonnaise = 1 cup plain yoghurt
  • 1 cup cream cheese = 1 cup plain yoghurt
  • 1 cup crème fraîche = 1 cup plain yoghurt
  • 1 cup heavy cream = 1 cup plain yoghurt
  • 1 cup milk = 1/2 cup plain yoghurt + 1/2 cup milk
  • 1 cup buttermilk = 2/3 cup plain yoghurt +3/4 cup milk

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CHICKEN POT PIE

CHICKEN POT PIE

Cozy up with this comfort food staple.

INGREDIENTS

  • 2 teaspoons olive oil
  • 1/2 cup chopped onions
  • 1/4 cup chopped celery
  • 1 clove garlic, finely chopped
  • 4 boneless, skinless chicken breasts (1 lb), cut into 1/2-inch pieces
  • 1/4 teaspoon pepper
  • 1/2 teaspoon poultry seasoning
  • 2 tablespoons heavy whipping cream 2 tablespoons all-purpose flour
  • 1/4 cup vegetable broth
  • 1 1/2 cups Mountain High® original plain yoghurt
  • 2 cups fresh mixed vegetables 18 oz of puff pastry

INSTRUCTIONS

  1. In a 10-inch skillet, heat
    olive oil over medium heat.
    Add onion, celery, garlic, chicken breast, salt, pepper, and poultry seasonings. Cook and stir for 5 minutes until chicken is no longer pink in center.
  2. In a 2-quart saucepan over medium heat,
    whisk together whipping cream and flour. Whisk well and cook for about 1 minute or
    until thickened. Whisk in broth and cook for
    an additional 2 minutes. Add yoghurt and frozen vegetables and mix well.
  3. Remove from heat and combine with chicken mixture. Transfer ingredients to a greased casserole dish. Cover
    the top of the dish with the puff pastry. Trim overhanging pastry 1 inch from rim, and then crimp over the edges of the dish. Using a small pairing knife, cut four slits into the top of the dough. Decorate the top with cutouts made from the dough trimmings, if desired.
  4. Bake uncovered at 400oF about 20 minutes, or until top is golden brown and filling is bubbly. Allow to cool slightly before serving.

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Ginger Soy Marinade

Ginger Soy Marinade

Yoghurt makes a great tenderizer, and works fast on fish or chicken breasts. Tougher meats, however, will benefit from a longer marinating time. Use as a marinade for up to 1 1/2 pounds of fish, chicken pieces, beef, pork or lamb.

INGREDIENTS

  • 1 1/2 cups Mountain High original or low-fat plain yoghurt
  • 3/4 cup pineapple juice
  • 1/4 cup soy sauce
  • 3 tablespoon grated ginger-root

INSTRUCTIONS

  1. In large bowl, stir together all ingredients. Place desired meat, poultry or fish in a gallon-size resealable bag. Pour yoghurt mixture into bag. Seal bag; turn to coat meat. Place bag in a bowl in refrigerator.
  2. Marinate fish for 15 to 30 minutes; most chicken , pork or beef for 4 to 6 hours; lamb cubes for 6 to 8 hours; and tougher cuts like flank steak or top round roasts for up to 24 hours. Turn occasionally to ensure all pieces get covered.
  3. Drain meat; discard marinade. Grill, broil or roast meats and fish as desired.

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DIP IN

DIP IN

Be honest, you know you double dip. Well, with Mountain High we don’t mind if you double, triple and even quadruple dip.  Actually, we even suggest it.

#1 | CREAMY BLUE CHEESE DIP | Suggested pairing : Apples from your local farmers market

INGREDIENTS

  • 1/2 to 3/4 cup crumbled blue cheese (about 2 to 3 ounces)
  • 1/2 cup mayonnaise
  • 1 pinch white pepper
  • 1/2 cup Mountain High® original, lowfat or fat free plain yoghurt

Directions

  1. Combine all ingredients and serve.

BlueCheese

#2 | EGGPLANT DIP | Suggested pairing : Toasted baguette slices or assorted raw vegetables

INGREDIENTS

  • 1 small eggplant (1 pound)
  • 2 large cloves garlic
  • 1/3 cup chopped red onion
  • 1/4 cup Mountain High® original or lowfat plain yoghurt
  • 1 tablespoon sesame tahini paste
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon coriander seed, crushed
  • 1/2 teaspoon salt
  • 1/8 teaspoon cracked black pepper

Directions

  1. Prepare the eggplant for baking by pricking all over with a fork. Place on a baking sheet with sides and bake at 400° F for about 30 to 40 minutes, or until the eggplant starts to collapse and the skin darkens. Cool to room temperature.
  2. Cut eggplant in half lengthwise. Scoop out the flesh into a colander (discard skin); let drain 5 minutes. There should be about 1 1 /2 cups of cooked eggplant.
  3. In a food processor, pulse garlic and onion a few times. Add eggplant, yoghurt, tahini, olive oil, lemon juice, coriander, salt, and pepper. Pulse a few times until creamy. Be careful not to over process. Spread immediately on toasted baguette slices or serve with vegetables.

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#3 | ROSEMARY FETA DIP | Suggested pairing : Pita wedges and grapes

INGREDIENTS

  • 1 cup Mountain High® original or lowfat plain yoghurt
  • 1 cup feta cheese, crumbled (4 oz)
  • 1/2 cup mayonnaise
  • 1 tablespoon finely chopped fresh rosemary leaves
  • 1/8 teaspoon pepper

Directions:

  1. Combine all ingredients and serve.

Rosemary

BERRY BANANA SMOOTHIE

BERRY BANANA SMOOTHIE

Improvise with the berries according to your whim, if you prefer a purple smoothie add blueberries.

INGREDIENTS

  • 1 1/2 cups Mountain High original, low-fat or fat free vanilla yoghurt
  • 1 teaspoon maple-flavored syrup
  • 1 medium banana
  • 1 cup frozen raspberries, strawberries or blueberries

INSTRUCTIONS

  1. Combine all ingredients in food processor and blend until smoooooth

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Yoghurt Ice Pops

Yoghurt Ice Pops

Fun, delicious and nutritious. Your children will love having ice pops in the morning, and you’ll love being able to able eat breakfast one-handed!

Ingredients

  • 1 pint fresh berries, chopped (around 2 cups chopped)
  • 1/4 cup honey
  • 1 cup Mountain High Yoghurt (any flavor or variety!)
  • 3/4 cups granola (optional)

Preparation

  1. Combine berries and honey in a small saucepan. Stir and let macerate for at least 10 minutes until the mixture is syrupy.
  2. Place the pan over medium-high heat. Bring to a rapid simmer. Cook for about 8 minutes, stirring often, until the mixture becomes jammy. Remove from heat and let cool.
  3. Once the fruit mixture has cooled, combine with yogurt and granola (if you are including it) and pour into ice pop molds.
  4. Insert sticks into ice pops and frees for 8 hours.

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GUAC-A-MOO-LE

GUAC-A-MOO-LE

Who knew guac could have even better moo-ves? This recipe is a creamy and delicious alternative to traditional guacamole and a perfect topping for fish tacos or as an appetizer at your next gathering.

INGREDIENTS

  • 1 large avocado
  • 1 cup Mountain High original or lowfat plain yoghurt
  • 1 tablespoon fresh lime juice
  • 1 clove garlic, finely chopped 
  • 1 medium tomato diced (Roma or from garden)
  • 1/2 teaspoon salt 
  • 1/8 teaspoon pepper 
  • 1/2 Red or Green jalapeño thinly sliced
  • 1 tbsp. chopped cilantro (from garden if you have one)

Instructions

  1. Cut avocado lengthwise in half, remove pit and peel
  2. Mash avocado gently (leaving chunks) with a fork
  3. Fold in yoghurt, tomato, salt, pepper, limejuice and garlic
  4. Garnish with sliced jalapeño and cilantro

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