Tag Archive: Stonyfield

Divine White Chocolate Raspberry Brownies

Written on February 13, 2016 by in Dessert

Divine White Chocolate Raspberry Brownies

The best part of Valentine’s Day is undoubtedly the chocolate, so I was excited when Stonyfield asked their bloggers to make a dessert that paired yogurt with Divine chocolate. Yogurt’s a great addition in brownies to replace some fat and keep them moist. Like the chocolate, these brownies will melt in your mouth. 

My local grocery store only had Divine’s white chocolate in stock. White chocolate can be difficult to bake with because cheaper brands melt of burn but the chocolate chunks came out smooth and full of flavor. Spreading the jam in a layer in the middle instead of mixing it into the batter adds a little bit in every bite. 

Divine White Chocolate Raspberry Brownies

Divine White Chocolate Raspberry Brownies

Prep time: 15 minutes

Cook time: 35 minutes

Ingredients(Makes 1 8 x 8 pan):

  • 1 1/3 cup all-purpose or gluten-free flour
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 3/4 cup sugar
  • 2 large eggs
  • 1 5.3oz Stonyfield vanilla greek yogurt
  • 1 3.5oz Divine White Chocolate bar, roughly chopped
  • 1/2 cup vegetable oil
  • 1/2 cup raspberry jam
  • 2 Tablespoons water

Method:

  1. Preheat your oven to 350 degrees.
  2. Mix together the flour, cocoa powder, baking powder, and sugar.
  3. Beat in the eggs, Stonyfield yogurt, oil, and 2 Tablespoons of jam.
  4. Add in the chopped chocolate and mix. 
  5. Pour half of the batter in a greased 8 x 8 pan.
  6. Mix the remaining raspberry jam with 2 Tablespoons of water. Spread the jam over the top of the brownie batter covering all parts.
  7. Add the rest of the batter layered on top of the jam. 
  8. Bake for 30 minutes or until a toothpick poked into the center comes out clean. Let these cool completely before cutting in.
1 Comment - Leave a comment!

Sweet & Spicy Pineapple Cornbread

Written on November 30, 2015 by in Side Dish

Sweet & Spicy Pineapple Cornbread

Happy week after Thanksgiving! I don’t have an online sale or coupon code to share this Cyber Monday but I do have a darn good cornbread recipe.

Stonyfield asked their Clean Plate Club to make a side better with yogurt. As a vegetarian, vegetables usually end up in whatever main dish I’m eating, so especially on Thanksgiving my favorite side is gluten-free cornbread and stuffing. 

My favorite cornbread falls in between savory and sweet. The sugar and pineapple help intensify the flavors of the cornmeal and spices. It’s much lighter than most cornbread recipes because of the yogurt so feel free to add a warm square of butter on top. 

Sweet & Spicy Pineapple Cornbread

Prep time: 10 minutes

Cook time: 35 minutes

Ingredients(Makes 12 servings):

  • 1 cup all-purpose regular or gluten-free flour
  • 1 cup ground corn meal
  • 1/3 cup sugar
  • 3/4 tsp baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon paprika
  • 2 eggs
  • 1/2 cup Stonyfield whole milk plain yogurt
  • 1/4 cup milk
  • 1/4 cup vegetable oil
  • 1/2 cup crushed pineapple

Method:

  1. Preheat your oven to 350 degrees.
  2. In a large bowl, sift together the flour, corn meal, sugar, baking powder, and seasonings until completely mixed.
  3. Add in the eggs, yogurt, milk, and oil and stir until it makes an even batter.
  4. Add in the crushed pineapple and mix it in.
  5. Grease an 8×8 pan and pour in the batter.
  6. Bake for 35 minutes or until the center has set and the edges start to brown.
  7. Remove from the oven and let cool before slicing. 
1 Comment - Leave a comment!

Healthy Pumpkin Lentil Soup

Written on September 21, 2015 by in Entree, Side Dish

Yogurt and Lentils

This summer I spent very little time cooking and baking. For me Fall squashes and pumpkin spice make much more exciting recipes. When Stonyfield asked their Clean Plate Club bloggers to make a recipe using Bob’s Red Mill‘s lentils, I knew I wanted it to use pumpkin, too. 

I eat beans pretty much every day and it’s almost always the kind from a can. As much as I’d prefer cooking my own, it can take a long time and yield way too much beans for one person. These red lentils were perfect because they only took 15 minutes and you don’t have to cook the whole bag all at once.

I liked this soup a little chunky so I didn’t blend up the lentils. For a thick and creamy soup, you could continue blending until smooth. If you want to turn it into more of a meal than a side add a cup and a half of cooked quinoa at the end.

Healthy Pumpkin Lentil Soup

Healthy Pumpkin Lentil Soup

Prep time: 10 minutes

Cook time: 25 minutes

Ingredients(Makes 5-6 servings):

  • 1 cup uncooked Bob’s Red Mill red lentils
  • 2 cups vegetarian broth
  • 1 can pumpkin purée
  • 1/2 cup Stonyfield lowfat plain yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon paprika

Method:

  1. Cook the Bob’s Red Mill red lentils according to directions on the package.
  2. In a food processor or blender, combine the rest of the ingredients and blend until emulsified.
  3. Add in the cooked lentils and pulse gently until fully mixed. For a smooth soup, continue blending until fully puréed.
  4. Pour the soup into a large pot and heat on top of the stove.
  5. Season with extra salt and pepper to taste. Finish with a dollop of sour cream or plain yogurt.
1 Comment - Leave a comment!

Oh My Yog!

Written on April 29, 2015 by in Breakfast

Oh My Yog

This month Stonyfield offered everyone in their Clean Plate Club the opportunity to try their new line of yogurts. Since I really loved their last new product, Petite Cremes, I was eager to try this one, too. Being so new, these yogurts were tough to find but after some searching I brought home the Madagascar Vanilla Bean, Gingered Pear, and Wild Quebec Blueberry.

Unlike most yogurts that come pre-blended, the Oh My Yog! line is like fruit on the bottom with an extra kick. The pureed fruits and flavors are covered by whole milk yogurt and a noticeably thick cream top. In a world where Greek yogurt is the new norm, these are definitely lower on protein and higher in sugar, added and natural.

The first thing I noticed when I started trying them was that these didn’t feel like yogurts you’d have alongside breakfast or added to a lunchbox. The cream top and bottom layer of fruit had so many combined flavors and textures going on that it felt like a full-bodied meal compared to other varieties. Add some granola and fruit and you’re good to go.

IMG_7691-2

My favorite of the ones I tried was the Madagascar Vanilla Bean. While it looks syrupy-sweet at first with the vanilla bean-speckled layer at the bottom, the yogurt was more rich than sugary and brought out the better flavors vanilla has to offer. It felt more like a creamy dessert like panna cotta than it did a yogurt.

The one flavor I wished was sweeter was the Wild Quebec Blueberry Oh My Yog!. It fell a little flat as is even with whole blueberries swimming around. Like the cinnamon-y Gingered Pear I had hoped for more sugar or spice.

Lastly, if you’re worried about your daily commute or trip to the store ruining the layers, don’t be. I was really surprised after all the tossing and turning in bags these had how well the yogurt held its shape. Getting a taste of Oh My Yog! definitely made me want to try the rest of their flavors and keep some of these around the house for a healthy cool and creamy fix.

1 Comment - Leave a comment!

The New Petite Creme + A Smoothie

Written on September 12, 2014 by in Drink

IMG_7302_2

As someone who’s eaten Greek yogurt religiously for 5 years, I was suspicious when Stonyfield announced a new protein-packed non-yogurt.

In July I got to go to Stonyfield’s launch party and try them out. It was swanky, it was fun, and–most importantly–it was delicious. The Petite Creme(technically a cheese and not a yogurt) is just as velvety smooth and sweet as you could hope.

It comes in 7 flavors; my favorite were the vanilla, which tastes like a rich vanilla bean, the strawberry, which tasted like a strawberry cream candy, and the plain. I rarely use plain greek yogurt in savory dishes because of the strong tang it has but this is something I’d put regularly on soup, dips, or even tacos.

It was hard to make a recipe with any of these because I just wanted to eat them straight with a spoon. I thought this smoothie was a perfect compromise because it’s just as creamy and sweet as the yogurt itself.

Strawberry Banana Smoothie

You can try this recipe with any of their flavors and any sort of jam. They all taste delicious so you can’t go wrong and make a bad batch. I love using jam as a sweetener in smoothies instead of sugar or honey because it’s a little bit more “natural”(albeit that depends on the brand) and can add an extra subtle flavor.  

Strawberry Banana Cream Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 servings):

  • 1 5.3oz cup strawberry Petite Creme
  • 1 medium banana
  • 1 Tablespoon strawberry jam
  • 1/2 cup milk
  • 3-4 ice cubes

Method:

  1. Combine all of the ingredients in a blender.
  2. Blend until thick and smooth. Make sure not to over-blend.
  3. Poor into a glass and enjoy cool.

Stonyfield is also hosting an Instagram competition where you can win some Petite Creme from them! The contest is almost over but you can read how to enter here to win a case of Petite Creme or $1000 gift card. Look through the #cheatongreek hashtag for some inspiration. 

2 Comments - Leave a comment!

Chocolate Covered Strawberry Smoothie

Written on June 17, 2014 by in Drink

Chocolate Covered Strawberry Smoothie

Now that it’s no longer cold out it’s hard to get excited about a bowl of oatmeal or stove-cooked breakfast in the morning. It’s a lot easier to down a quick smoothie–especially if it’s chocolate. 

You’ll be surprised how much this smoothie tastes like a chocolate covered strawberry, especially since it’s fat-free. There are no chocolate chips in the recipe but I wouldn’t stop you from adding a few on top. 

Personally I think chocolate and raspberries or chocolate and blueberries go together just as well as chocolate and strawberries. I’d recommend trying this one out with any berry you love most. 

Chocolate Covered Strawberry Smoothie

If you‘re a grown-up and don’t have chocolate milk you can use regular milk and add a little cocoa powder and a tablespoon of sugar or honey. Adding protein powder or chia seeds will help make this more fulling for a complete meal.   

Chocolate Covered Strawberry Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

Method:

  1. Add all of the ingredients to a high-power blender. 

  2. Pulse briefly and then blend until the ingredients make a creamy smoothie.

  3. Pour into a tall glass and drink cold. 

2 Comments - Leave a comment!

Peanut Butter Banana Refuel Smoothie

Written on April 14, 2014 by in Breakfast, Drink

Peanut Butter Banana Smoothie

Marathon Monday is just a week away. Growing up in Massachusetts, it was always a big deal. I was shocked to find out it wasn’t actually a national holiday and most people work on Marathon Monday.

This year Stonyfield Greek is the official yogurt of the 2014 Boston Marathon. They asked their Clean Plate Club members to write how Stonyfield Greek helps us through the marathon of life.

When I was marathon training, there were 4 foods I constantly ate: Peanut butter, bananas, oatmeal, and greek yogurt. After so many weeks you learn the little ways to not make every snack or meal taste like the last.

Even though I haven’t registered for a marathon since 2011, I still make working out and running a routine. Making a smoothie instead of a meal is an easy, tasty way to refuel and move on to the next part of my day.

Peanut Butter Banana Smoothie

I never get tired of this recipe. It’s not too sweet or overly peanuty; it’s just the right balance of ingredients to be healthy and perfectly flavorful.

Peanut Butter Banana Smoothie

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 big or 2 small servings):

  • 1 banana, sliced
  • 1 Tablespoon peanut butter
  • 1 5.oz Stonyfield vanilla yogurt
  • 1/2 cup milk
  • 6-8 ice cubes

Method:

  1. Combine the banana, peanut butter, yogurt, and milk in a blender and mix until smooth.
  2. Add in the ice cubes and continue blending until they’re completely crushed and mixed in.
  3. Pour and serve cold.

Peanut Butter Banana Smoothie

1 Comment - Leave a comment!

Creamy Avocado Onion Dip

Written on January 27, 2014 by in Miscellaneous

Creamy Avocado Onion Dip

Stonyfield partnered with Late July this month to challenge their Clean Plate Club members to make a perfect dip recipe using Stonyfield Greek.

When it comes to dips, sour cream and onion is a clear winner for me. It’s just the right amount of sweetness and tag. But it’s also probably as unhealthy as you can go. This is a dip that’ll treat you just as nice and that you can really fill up on.

Using Stonyfield Greek in this dip gives you the creaminess and tang of sour cream but with protein instead of fat. The avocado and olive oil add richness but are both fats you can feel good about dipping into.

My favorites with the dip were the Mild Green Mojo and Red Hot Mojo tortilla chips. The Mild Green Mojo have a slight tang from sour cream powder that pairs well with the creamy Greek in the dip. The Red Hot Mojo’s the spiciest of their flavors(which automatically made it a favorite of mine) and adds a kick to the dip’s sweetness.

Creamy Avocado Onion Dip

Creamy Avocado Onion Dip

Prep time: 10 minutes

Cook time: 1 minute

Ingredients(Serves about 4 people):

  • 1 medium-sized avocado
  • 2 Tablespoons plain 0% Stonyfield Greek
  • 1/2 teaspoon salt
  • 1 Tablespoons olive oil
  • 2 Tablespoons minced onions
  • 1/2 teaspoon onion powder

Method:

  1. Pit and seed the avocado and put the meet in a small mixing bowl.
  2. Mash the avocado with a fork until it’s smooth and uniform in color.
  3. Add in the Stonyfield Greek, salt, and olive oil and mix.
  4. In a small pan, heat some cooking oil and sauté the minced onions quickly until they turn brown(this shouldn’t take more than 30 seconds). Keep the pan moving so that they don’t burn.
  5. Add the onions and onion powder to the dip and mix until smooth.
  6. Transfer the dip to a serving bowl and serve with chips and crudités.
1 Comment - Leave a comment!

Healthy Mocha Frappe

Written on January 20, 2014 by in Drink

Healthy Mocha Frappe

As a Clean Plate Club member Stonyfield sent me their 2 newest flavors of Greek yogurt, cafe latte and black cherry, as well as their re-perfected traditional flavors. I was super excited because if there’s one flavor of yogurt I’ve been wanting for the past couple of years it’s coffee(seriously, just check my Twitter archive). You gotta try this #StonyfieldGreek!

The cafe latte won’t be for everyone but it was just what I was hoping for—sweet, slightly bitter from the coffee, and a little tangy. I liked the black cherry, too, but thought the cafe latte was more unique and delicious.

This mocha frappe is just like any fancy Starbucks drink you could get but just a little healthier. Using Greek yogurt instead of whole milk keeps the thick, rich consistency but with added protein and 0% of the fat. Try having it for dessert or as a breakfast drink when the weather starts heating up.

Healthy Mocha Frappe

Getting the right amount of ice to liquid is the hardest part of making a good smoothie. Play around to find what works best for the blender or food processor that you’re using.

Healthy Mocha Frappe

Prep time: 5 minutes

Cook time: 0 minutes

Ingredients(Makes 1 serving):

  • 1 container Stonyfield cafe latte Greek
  • 2 Tablespoons black coffee
  • 1 1/2 Tabespoons maple syrup
  • 2 Tablespoons cocoa powder
  • 8 ice cubes

Method:

  1. Combine all of the ingredients in a blender or food processer.
  2. Pulse until the ingredients are well-mixed and the ingredients are fluffy.
  3. Pour into a clean glass. Garnish with whipped cream as desired.
1 Comment - Leave a comment!

Low-Fat Butternut Squash Casserole

Written on October 14, 2013 by in Side Dish

October 13th 013

Stonyfield recently asked their Clean Plate Club members to help them with their latest challenge to squash pesticides out of diets with healthy squash recipes. All of Stonyfield’s yogurts are organic with no GMO or pesticides in the ingredients

Truthfully I don’t buy organic as much as I should, especially organic fruits or vegetables whose skin I usually eat. Living near an organic-only grocery store has gotten me into the habit of buying more organic. Maybe going all organic all the time can be unreasonable in today’s lifestyle, but focusing on making small changes every time you go to the grocery store makes it easy.

October 13th 002

Using greek yogurt in this casserole makes the dish a little lighter but just as creamy and adds a slight tang to the flavor. Use whatever your favorite herbs are whether that’s basil, rosemary, dill or a mix.

Low-Fat Butternut Squash Casserole

Prep time: 15 minutes

Cook time: 90 minutes

Ingredients(Makes 8 servings):

  • 2 medium-sized organic butternut squashes
  • 1 6oz container plain Stonyfield Greek
  • 6 Tablespoons butter
  • 1 Tablespoon dried herbs
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 ounces herbed goat cheese(optional)

Method:

  1. Preheat your oven to 375 degrees
  2. Prepare the squashes by removing the skin, stem, and seeds or roasting them whole and waiting to do this.
  3. Roast the squash for 45 minutes to an hour until it is soft and easy to poke with a fork.
  4. Move the squash to a big bowl. Add in the rest of the ingredients and mix until it forms an even batter.
  5. Pour the squash puree into a casserole dish. Level out the top.
  6. Bake for 30 to 45 minutes until a light crust forms and the squash is baked through.
  7. Remove from the oven and serve hot. Top with goat cheese or fresh herbs if desired.
0 Comments - Leave a comment!
« Older Posts