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PRETZELS BITES AND SPICY QUESO

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pretzels-bites-and-spicy-queso
Title
PRETZELS BITES AND SPICY QUESO
Subtitle
Short Description

BY: @Nutrition_By_Meagan#1

Prep time: 5 minutes 
Cook time: N/A
Yields: 1 serving

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INGREDIENTS

FOR THE PRETZEL BITES 
  • 1 ¼ cups self-rising flour (or 1 ¼ cups all purpose flour, 1.5 tsp baking powder, ¾ tsp sea salt)
  • 1 cup Oikos Pro® Plain
  • 1 egg 
  • Sea salt
FOR THE QUESO DIP WITH OIKOS PRO®
  • 2 tbsp olive oil
  • 1 jalapeno, diced + more to taste
  • 1 tomato, diced + more to taste
  • 2 tbsp all-purpose flour
  • 1.5 cups nonfat milk
  • 8oz shredded Mexican cheese
  • 1 tbsp chili powder
  • 2 tsp paprika
  • ½ cup Oikos Pro® Plain
  • Cilantro, to taste
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DIRECTIONS

PRETZEL BITES WITH OIKOS PRO® PLAIN:
  1. Preheat oven to 425°F. 
  2. Mix self-rising flour with OIKOS Pro® Plain until a firm dough forms.
  3. Roll dough on a floured surface into a 1" thick rope, cut into ~15 pieces.
  4. Place on a parchment-lined baking sheet, brush with egg wash (1 egg + 1 tbsp water), sprinkle with everything bagel seasoning or sea salt.
  5. Bake for 15-17 mins until golden brown.
  6. Optional: Add melted butter and enjoy!
SPICY QUESO DIP WITH OIKOS PRO®:
  1. In a pan over medium heat, add olive oil, diced jalapeno, diced tomato, and all purpose flour.
  2. Whisk in nonfat milk, shredded Mexican cheese, chili powder, and paprika.
  3. Turn off heat, fold in OIKOS Pro® Plain.
  4. Garnish with cilantro, diced tomato, sliced jalapenos.
  5. Dip pretzel bites into spicy queso and enjoy!

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COOKIE DOUGH BOWL

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cookie-dough-bowl
Title
COOKIE DOUGH BOWL
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Short Description

By: @Kaydenncee_#1

Prep time: N/A
Cook time: N/A
Yields: N/A 

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INGREDIENTS 

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DIRECTIONS

  1. Add all ingredients to a cup of Oikos Triple Zero® Vanilla
  2. Pair with mix-ins like graham crackers, fruit, or any other favorite toppings. 
  3. Enjoy your delicious creation! 
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OIKOS PARFAIT

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oikos-parfait
Title
OIKOS PARFAIT
Subtitle
Short Description

By: @KayDeenncee_#2

Prep time: N/A 
Cook time: N/A
Yields: N/A

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INGREDIENTS

  • Oikos Pro®  Plain or Vanilla 
  • Granola
  • Fruit (such as bananas, blueberries, or strawberries)
  • Chia seeds
  • Honey, to drizzle
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DIRECTIONS

  1. In a bowl, layer all ingredients over Oikos Pro®
  2. Finishing with a drizzle of honey and any of your other favorite toppings to create an incredible high-protein Oikos® parfait.
  3. Enjoy your parfait!
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WARM ARTICHOKE AND ONION DIP

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warm-artichoke-and-onion-dip
Title
WARM ARTICHOKE AND ONION DIP
Subtitle
This a perfect party dip and is sure to be a crowd pleaser. Serve warm with fresh, crusty bread and vegetables.
Short Description

Prep time: 20 minutes
Cook time: 30 minutes
Yields: 6 servings  

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INGREDIENTS

  • 1 cup Oikos® Plain Yogurt
  • 1 Tablespoon butter
  • 2 yellow onions, chopped
  • 1 Tablespoon honey or maple syrup
  • 1 Tablespoon Worcestershire sauce
  • 1 170 ml jar of artichokes in oil, drained and chopped
  • ⅓ cup mayonnaise
  • 1½ cup cheese of your choice, grated
  • Sea salt and freshly ground pepper to taste
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DIRECTIONS

  1. In a skillet over medium heat, melt the butter, then sauté the onions for 10 minutes, stirring occasionally.
  2. Add the honey, Worcestershire sauce and artichokes, then continue cooking for 4 to 5 minutes so that the onions are well colored.
  3. Transfer to a bowl and place in the refrigerator to cool completely.
  4. Combine the yogurt, mayonnaise and cheese in a blender for a few seconds until well mixed.
  5. In a bowl, mix the yogurt and onion mixtures. Season generously with salt and pepper.
  6. Pour into an oven dish, then set aside in the refrigerator until ready to serve.
  7. To serve, preheat the oven to 375°F and place the rack in the middle. Bake for 20 to 25 minutes, then serve with fresh bread, crackers and vegetables.
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BAKED CREAMY YOGURT POLENTA

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baked-creamy-yogurt-polenta
Title
BAKED CREAMY YOGURT POLENTA
Subtitle
Baked Creamy Yogurt Polenta with fresh herbs, Parmesan and diced Prosciutto.
Short Description

Prep time: 30 minutes
Cook time: 30 minutes
Yields: 8 servings 

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INGREDIENTS

  • 1 cup Oikos® Plain Greek Yogurt
  • 1 Tablespoon olive oil
  • 1 cup cornmeal
  • ½ teaspoon kosher salt and pepper
  • 3 cup water
  • ½ cup shredded Parmesan
  • 2-3 Tablespoons mixed fresh herbs (thyme, rosemary, chives, parsley)
  • ¼ cup chopped prosciutto
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DIRECTIONS

  1. Preheat oven 350°F.
  2. Lightly grease a 3 qt. casserole dish, then combine cornmeal, salt and pepper. Mix together 3 cups water, yogurt, and olive oil. Pour mixture over cornmeal and stir until blended.
  3. Bake cornmeal mixture uncovered for 25-30 Minutes. (Do not worry if the mixture does not look blended it will!) Stir cheese, herbs and prosciutto into the polenta (taste and add salt if needed).
  4. Serve polenta within 5-6 minutes from removing from oven. If you are not ready for the polenta, turn oven off and let stay in oven until you are ready.
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BANANA BERRY BREAKFAST CRUMBLE

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banana-berry-breakfast-crumble
Title
BANANA BERRY BREAKFAST CRUMBLE
Subtitle
This quick and easy crumble is wonderful for breakfast or dessert.
Short Description

Prep time: 10 minutes
Cook time: 15-20 minutes
Yields: 4 servings  

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INGREDIENTS

  • 1 instant oatmeal packet, any flavor, sweetened
  • 2 Tablespoons ground flaxseed
  • 1 banana, chopped
  • 2 cups frozen mixed berries (such as blueberries, blackberries, strawberries and/or raspberries), unthawed, no syrup or sugar added
  • 4 teaspoons butter, diced
  • 2 cups Oikos® Strawberry Greek Yogurt
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DIRECTIONS

  1. Preheat the oven to 400°F. Spray 4 individual ramekins with oil, or for one large crisp, spray the bottom and sides of an 8-inch or 9-inch square baking dish.
  2. Empty the oatmeal packet into a mixing bowl and mix in the flaxseed. Place about one-half cup of berries in each individual ramekin, or place all the berries in one baking dish. Add banana slices.
  3. Sprinkle oat mixture evenly on top of banana and berries (about 2 Tablespoons per ramekin), then dot the tops evenly with butter and lightly spray top with cooking spray oil. Bake for 15 to 20 minutes until the topping is golden brown.
  4. Serve warm, topped with Oikos Greek Yogurt.
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BANANA MANGO BREAKFAST POPSICLES

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banana-mango-breakfast-popsicles
Title
BANANA MANGO BREAKFAST POPSICLES
Subtitle
A super cool breakfast treat made from fruit puree and Greek yogurt.
Short Description

Prep time: 30 minutes
Cook time: N/A
Yields: 2 servings

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INGREDIENTS

  • 1 cup frozen mango, no added syrup or sugar
  • 1 cup Oikos® Vanilla Greek Yogurt
  • 1 ripe banana, peeled and chopped
  • ¼ cup orange puree
  • 1 to 2 Tablespoons sugar
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DIRECTIONS

  1. Put all ingredients in a blender and puree on high (add a little more yogurt if needed to make a smooth puree).
  2. Pour into popsicle molds, insert stick, and freeze for at least 30 minutes.
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BREAKFAST DOUGHNUTS

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breakfast-doughnuts
Title
BREAKFAST DOUGHNUTS
Subtitle
Your breakfast doughnuts will be popular all day if you swap butter for Greek yogurt. For guaranteed results: garnish the center of the doughnuts with Greek yogurt and decorate with berries! A great idea for brunch.
Short Description

Prep time: 20 minutes
Cook time: 10 minutes
Yields: 12 servings  

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INGREDIENTS

  • 1½ cup flour
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • Pinch of salt
  • ½ brown sugar
  • 1 egg, beaten
  • ¾ cup Oikos® Vanilla Greek Yogurt
  • ¼ cup milk
  • Extra Greek yogurt for garnish
  • Berries for garnish
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DIRECTIONS

  1. Preheat the oven to 350°F.
  2. In a big bowl, mix the flour, baking powder, baking soda and salt.
  3. Using a hand or stand mixer, whisk the egg with brown sugar until the mixture is pale and thick.
  4. Add the dry ingredients alternately with Greek yogurt and milk.
  5. Grease the doughnut molds and spread the preparation in the molds. Cook in the oven for about 10 minutes or until a toothpick inserted at the center of the dough comes out clean. Unmold by flipping the doughnuts on a parchment paper or on a clean cloth. Let cool.
  6. Garnish the center of the doughnuts with Oikos Greek Yogurt and berries.
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CHOCOLATE YOGURT BANANA BREAD

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chocolate-yogurt-banana-bread
Title
CHOCOLATE YOGURT BANANA BREAD
Subtitle
For a chocolate banana bread that’s exceptionally soft, swap in Oikos Greek Yogurt instead of sour cream. Everybody will want your recipe!
Short Description

Prep time: 20 minutes
Cook time: 50 minutes
Yields: 12 servings  

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INGREDIENTS

  • 1½ cup flour
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ cup dark chocolate chunks
  • ½ cup melted butter or vegetable oil
  • 1 cup brown sugar
  • 1 egg
  • 3 ripe bananas, mashed
  • ½ cup Oikos® Vanilla Greek Yogurt
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DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Line a bread pan with parchment paper and set aside.
  3. In a bowl, mix the flour, baking soda, baking powder and dark chocolate chunks. Set aside.
  4. In another bowl, mix the butter or oil with the sugar and egg. Stir in the bananas, mix well, and add the vanilla Greek yogurt.
  5. Add the dry ingredients, mix well and pour in the bread pan.
  6. Put in the oven for 50 minutes. Let cool and enjoy.
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FRUIT SCONES

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fruit-scones
Title
FRUIT SCONES
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Start your day with rich, satisfying breakfast treats studded with dried fruit.
Short Description

Prep time: 15 minutes
Cook time: 12-15 minutes
Yields: 16 servings

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INGREDIENTS

  • 3 cups all-purpose flour
  • ½ cup granulated sugar
  • 2 Tablespoons baking powder
  • 1 teaspoon baking soda
  • ½ cup unsalted butter (1 stick)
  • 1⅓ cups Oikos® Plain (or your favorite flavor) Greek Yogurt
  • 1 cup dried cranberries, cherries blueberries or raisins, softened*

*To soften dried fruit, simply cover with warm water and let stand for 5 to 8 minutes, Drain well and use as directed.

Note: Other dry fruit like diced dried apricots or currants can be used in this recipe.

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DIRECTIONS

  1. Heat the oven to 350°F. Mix the flour, sugar, baking powder and baking soda in the bowl of a mixer. Add the butter and mix until it resembles coarse cornmeal. Add the yogurt and cranberries and mix gently to create dough. (If using a Fruit on the Bottom flavor, mix before incorporating.)
  2. Turn the dough onto a lightly floured board and divide in half. Pat each dough half into a circle approximately 6 to 7 inches in diameter. Cut each circle into eighths, and place on a parchment-lined cookie sheet. Bake the scones for 12 to 15 minutes. Cool and serve as desired.
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GREEK YOGURT BANANA CRANBERRY BREAD

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greek-yogurt-banana-cranberry-bread
Title
GREEK YOGURT BANANA CRANBERRY BREAD
Subtitle
Greek Yogurt Banana Cranberry Bread that is delicious for an after dinner treat with tea or coffee or as a snack during the day.
Short Description

Prep time: 20-15 minutes
Cook time: 55 minutes
Yields: 10 servings 

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INGREDIENTS

  • 2 cups all purpose flour
  • 1 cup sugar
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup butter, melted
  • 2 large eggs
  • 1½ cups mashed bananas (about 3 large bananas)
  • ⅔ cup Oikos® Plain Greek Yogurt
  • ½ cup chopped walnuts
  • ½ cup dried cranberries, such as Craisins
  • 1 teaspoon vanilla extract
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DIRECTIONS

  1. Preheat oven to 350°F.
  2. Spray a loaf pan with nonstick cooking spray and set aside.
  3. In a large bowl, mix all of the above ingredients, stirring well. Pour batter into prepared pan and bake for 55 minutes or until a cake tester or toothpick comes out clean.
  4. Cool for 10 minutes in the pan on a wire rack. Remove from pan and cool completely on wire rack.
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PUFFED GREEK YOGURT PANCAKE

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puffed-greek-yogurt-pancake
Title
PUFFED GREEK YOGURT PANCAKE
Subtitle
Try our Puffed Greek Yogurt Pancake, using Oikos Greek Yogurt as a substitute ingredient for your recipes.
Short Description

Prep time: 15 minutes
Cook time: 20-25 minutes
Yields: 6 servings 

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INGREDIENTS

  • 2 Tablespoons butter
  • 3 eggs
  • ¾ cup all-purpose flour
  • ⅔ cup (or a 5.3oz container) Oikos® Plain Greek Yogurt
  • 2 Tablespoons granulated sugar
  • 2 teaspoons pure vanilla extract
  • Pinch salt
  • Confectioners’ sugar
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DIRECTIONS

  1. Heat the oven to 400°F. Place the butter into a 10-inch nonstick oven-to-table sauté pan and place in the oven.
  2. In a blender, combine the eggs, flour, yogurt, sugar, vanilla extract and salt and blend on medium-high speed until well mixed.
  3. Carefully remove the hot pan from the oven. The butter should be melted. Swirl the butter around the pan to coat the bottom completely. Pour the batter into the hot pan and return the pan to the oven. Bake until the pancake is puffed in the center and golden brown along the edges, 20 to 25 minutes.
  4. Using a spatula, remove the entire pancake from the pan. Sprinkle with the confectioners’ sugar and cut into wedges.
STRAWBERRY AND CREAM
  1. Slice 1 pint of strawberries and sprinkle with 2 to 3 Tablespoons granulated sugar. Serve with the pancake and a dollop of Oikos Strawberry Greek Nonfat Yogurt (mixed before using).
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YOGURT, FRUIT & ALMOND PARFAITS

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yogurt-fruit-and-almond-parfaits
Title
YOGURT, FRUIT & ALMOND PARFAITS
Subtitle
A pretty parfait is perfect for breakfast or anytime.
Short Description

Prep time: 10 minutes
Cook time: N/A
Yields: 2 serving 

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INGREDIENTS

  • 4 almond cookies or macaroons, coarsely chopped (½ cup)
  • 2 cups Oikos® Plain or Vanilla Greek Yogurt
  • 1 cup diced fresh fruit (berries, peaches, apricots)
  • 2 Tablespoons sliced almonds, toasted
  • 2 teaspoons honey
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DIRECTIONS

  1. Place 2 Tablespoons of crushed cookie in the base of two sundae or parfait style glasses.
  2. Layer with: ½ cup yogurt, ½ cup fruit and 1 Tablespoon more of the cookies.
  3. Top with ½ cup yogurt, remaining cookies, toasted almonds and a drizzle of honey.
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CHEESECAKE WITH LEMON CURD

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cheesecake-with-lemon-curd
Title
CHEESECAKE WITH LEMON CURD
Subtitle
Cheesecake lovers rejoice! Transform any gathering into a celebration with this delicious cheesecake.
Short Description

Prep time: 60 minutes
Cook time: 2 hours
Yields: 10 servings  

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INGREDIENTS

CHEESECAKE
  • 2½ cups Shortbread cookies, finely ground
  • ½ stick unsalted butter melted
  • 1½ cups Oikos® Plain Greek Yogurt
  • 4 large eggs
  • 2 8oz. packages fat free cream cheese
  • 1 cup superfine sugar
  • 1 Tablespoon cornstarch
  • Juice and zest of 1 lemon
LEMON CURD
  • Juice and zest from 2-3 lemons
  • 1 sticks of butter (cut into cubes)
  • ¼ cup of superfine sugar
  • 5 eggs
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DIRECTIONS

CHEESECAKE
  1. In a medium sized bowl mix ground cookies and butter.
  2. Press into 9"springform pan and refrigerate for 15 minutes.
  3. Preheat oven 300°. Add all ingredients for filling in bowl and combine using a food processor or hand mixer.
  4. Pour into cooled crust. Bake in 300°F oven for 2 hours. Let cool overnight in refrigerator.
LEMON CURD
  1. In a double boiler heat lemon, zest, butter, and sugar over simmering water.
  2. Leave until butter is melted and sugar dissolved stirring on occasion with a wooden spoon.
  3. Lightly mix eggs and slowly drizzle into lemon butter mixture, continue stirring until curd coats wooden spoon, 30-35 minutes.
  4. Once cooled, spread lemon curd over cheesecake and serve. Leftover Lemon curd can be refrigerated and used for up to 6 weeks.
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CLASSIC YOGURT BUNDT CAKE

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classic-yogurt-bundt-cake
Title
CLASSIC YOGURT BUNDT CAKE
Subtitle
A perfectly balanced Bundt cake is like a blank canvas. Try our exciting variations!
Short Description

Prep time: 20 minutes
Cook time: 55-65 minutes
Yields: 12 servings 

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INGREDIENTS

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking sod
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, cut into 1-inch pieces
  • 1 cup sugar
  • 3 large eggs
  • 1½ teaspoons vanilla extract
  • 1⅓ cup Oikos® Plain Greek Yogurt
  • Confectioners’ sugar
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DIRECTIONS

  1. Heat the oven to 350°F. Grease a 10-inch Bundt pan (12-cup capacity).
  2. Sift the flour, baking powder, baking soda and salt in a bowl. Set aside.
  3. Cream the butter on medium-low speed in the large bowl of an electric mixer. Increase the speed to medium-high and beat until smooth and light in color, about 1 1/2 to 2 minutes. Gradually add the sugar and blend in well. Add the eggs, 1 at a time, at 1-minute intervals, scraping the sides of the bowl as necessary. Beat for about 1 minute longer. Blend in the vanilla extract.
  4. Reduce the speed to low. Add the flour mixture, alternating with the yogurt, beginning and ending with the flour mixture. (3 parts flour/2 parts yogurt). Mix only until incorporated after each addition. Scrape the sides of the bowl and mix for 10 seconds longer.
  5. Spoon the batter into the pan, smoothing the surface with the back of a spoon. Bake for 60 to 65 minutes or until the cake is golden brown on top and it begins to come away from the sides of the pan. A toothpick inserted into the center should come out clean. Cool the cake on a rack for 10 to 15 minutes. Invert and gently remove the pan. Before serving, dust the top with the confectioners’ sugar.
Variations:
  1. Cinnamon Pecan: Combine 1 teaspoon cinnamon, 1 cup chopped pecans and 3 Tablespoons sugar and fold into prepared batter just before baking.
  2. Chocolate Fleck Cake: Fold in 1/2 cup finely chopped semi-sweet chocolate just before baking.
  3. Citrus Cake: Add the zest of one orange and one lemon when creaming the butter.
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FLUFFY BISCUITS WITH STRAWBERRIES

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fluffy-biscuits-with-strawberries
Title
FLUFFY BISCUITS WITH STRAWBERRIES
Subtitle
Fluffy Oikos Plain Greek Nonfat Yogurt Biscuits.
Short Description

Prep time: 30 minutes
Cook time: 15 minutes
Yields: 6 servings 

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INGREDIENTS

BISCUITS
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup granulated sugar plus more for sprinkling
  • 7 Tablespoons unsalted butter, cut into small cubes and kept cold
  • 1 cup Oikos® Plain Greek Yogurt, plus more for brushing
  • 1/4 cup whole milk
  • Zest of 1 lemon
STRAWBERRIES
  • 3 cups sliced fresh strawberries
  • ¼ cup granulated sugar
  • Juice of 1 lemon
WHIPPED CREAM
  • 8 oz. heavy cream
  • ¼ cup powdered sugar
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DIRECTIONS

BISCUITS
  1. Preheat the oven to 450°F.
  2. Combine the flour, baking powder, baking soda, salt, sugar and lemon zest. Add the cubed butter and work it into the flour mixture until it resembles coarse crumbs.
  3. In a small bowl, whisk together the Oikos Plain Greek Yogurt and milk. Then add it to the flour and butter mixture.
  4. Stir just until the dough comes together then knead it the rest of the way, being sure not to over work it. The dough will be slightly sticky when finished.
  5. Turn the dough out onto a floured surface and press it out to 3/4 inch thickness then cut it into rounds, pressing straight down and not twisting. You can use a circle cutter for this or a drinking glass.
  6. Lay the biscuits out onto a baking sheet and brush the tops with a little bit of Oikos Plain Greek Nonfat Yogurt then sprinkle them with sugar. Bake for 12-15 minutes, or until light golden brown.
  7. To serve, slice open a biscuit in half. Spoon some of the strawberries and juice onto the bottom half. Spoon some whipped cream on top of the strawberries, and then top with the other half of the biscuit.
STRAWBERRIES
  1. Combine all ingredients and let sit at room temperature for 20 minutes, until the strawberries release their juices.
WHIPPED CREAM
  1. Using the whisk attachment to your mixer, whip the cream and the sugar together in medium speed until soft peaks form. Refrigerate until ready to use.
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GOLDEN YELLOW CUPCAKES

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golden-yellow-cupcakes
Title
GOLDEN YELLOW CUPCAKES
Subtitle
The perfect cupcake has a million frosting possibilities!
Short Description

Prep time: 15 minutes
Cook time: 20 minutes
Yields: 16 servings 

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INGREDIENTS

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DIRECTIONS

  1. Preheat oven to 350°F. Line cupcake pans with paper liners.
  2. Sift together flour, baking soda and salt; set aside.
  3. Cream the butter and the sugar together with an electric mixer until very light and fluffy, about 5 minutes. Add the eggs and vanilla, beating well to blend.
  4. Add the flour mixture in three parts, alternating with the yogurt, but do not overbeat.
  5. Divide the batter among the prepared pans. Bake cupcakes for about 20 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
  6. Top with frosting as desired.

VARIATIONS

  1. Red Velvet cupcakes: add 1/4 cocoa powder to the flour mixture and 3-4 Tablespoons red food coloring with the eggs.
  2. Chocolate Flecked cupcakes: stir 1/2 cup finely chopped semisweet chocolate to the batter after mixing.
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GREEK KEY LIME PIE

Key
greek-key-lime-pie
Title
GREEK KEY LIME PIE
Subtitle
This quick and easy Key Lime Pie recipe featuring Oikos Greek Yogurt is a refreshing and tangy dessert that will transport you to the tropics.
Short Description

Prep time: 10 minutes
Cook time: 15-18 minutes
Yields: 8-10 servings  

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INGREDIENTS

  • 5 egg yolks
  • 1 cup Oikos® Vanilla Greek Yogurt
  • 14-oz sweetened condensed low fat milk
  • ¼ cup freshly squeezed lime juice or key lime juice
  • 1 Tablespoon lime zest
  • 9-inch prepared graham crust
  • Low-fat whipped cream for topping
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DIRECTIONS

  1. Preheat oven to 350°F.
  2. Blend or whisk together the egg yolks, Oikos Greek yogurt, condensed milk, lime juice and zest. Pour filling into graham cracker crust and bake for 15 to 18 minutes until set.
  3. Cool in refrigerator for at least one hour before topping with whipped cream and a slice of lime.
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RASPBERRY YOGURT CHOCOLATE ROLL

Key
raspberry-yogurt-chocolate-roll
Title
RASPBERRY YOGURT CHOCOLATE ROLL
Subtitle
Decadent chocolate roll with cinnamon and ginger and yogurt raspberry filling
Short Description

Prep time: 60 minutes
Cook time: 10 minutes
Yields: 6 servings  

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INGREDIENTS

INGREDIENTS FOR THE CAKE:
  • ⅓ cup (40 grams) all-purpose white flour
  • 2 Tablespoons (20 grams) cornstarch
  • 2 Tablespoons (20 grams) cocoa powder
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • 4 large eggs
  • A pinch of salt
  • ½ cup and 2 Tablespoons (120 grams) white granulated sugar
  • 2.8 oz 70% dark chocolate
INGREDIENTS FOR THE RASPBERRY FILLING:
INGREDIENTS FOR THE CHOCOLATE FROSTING:
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DIRECTIONS

MAKING THE CAKE:
  1. Preheat the oven to 435°F.
  2. Sift together the flour, cocoa powder, cornstarch, ground ginger, and ground cinnamon in a bowl.
  3. Separate the egg yolks from the egg whites into two separate large bowls, and make sure that there are no traces of egg yolks in the egg whites.
  4. Using an electric beater mix -at a high speed- the egg yolks and sugar for around 5 minutes or until you get a thick white mixture that can form a thick ribbon if you drizzle the mixture with a spoon.
  5. In a separate bowl, beat the egg whites with a pinch of salt until you get thick white peaks. Make sure that the beaters are clean and dry.
  6. Using a spatula, gently fold the egg white mixture into the egg yolk mixture.
  7. Add the flour mixture to the egg mixture and continue folding gently using the spatula.
  8. Melt the dark chocolate and add it to the cake batter. Continue mixing with the spatula until all the ingredients are well integrated.
  9. Place parchment paper in a buttered baking sheet (10" x 15" size) and butter the parchment paper. Pour the batter in the baking sheet and spread evenly using a spatula. Bake for 5-7 minutes.
  10. Gently press on the surface of the cake to check if it is done — it should feel smooth and firm. Make sure not to over-bake the cake otherwise it will become dry.
  11. Once done, cover the cake with a damp towel and flip the baking pan. Remove the baking pan and the parchment paper covering the cake. The cake should be lying on the damp towel at this point.
  12. Gently roll the damp towel and the cake together as if you were rolling a carpet. Let it sit on your kitchen counter until completely cooled down.
MAKING THE RASPBERRY FILLING:
  1. Cut the raspberries in half.
  2. In a large bowl mix the raspberries with the Oikos Plain Greek Yogurt.
  3. Place in the fridge until ready to use.
MAKING THE CHOCOLATE ICING:
  1. Melt the chocolate.
  2. Mix the chocolate with the Oikos® Plain Greek Yogurt.
  3. Keep at room temperature so it can easily be spread.
FINAL STEPS:
  1. Gently unroll the cake. The cake should be completely cooled down at this point. Do not worry if the cake breaks a bit, it will be covered once the cake is rolled again.
  2. Spread the raspberry filling into the cake.
  3. Gently roll the cake back as if you were rolling a carpet. Place the cake in the fridge for 30 minutes.
  4. Once the cake cools down, cut both edges of the cake using a sharp knife.
  5. Spread the chocolate icing over the cake.
  6. Decorate with whole raspberries and powdered sugar.
  7. Place the cake in the fridge. Remove the cake from the fridge 15 minutes before serving.
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SPICE CAKE

Key
spice-cake
Title
SPICE CAKE
Subtitle
Serve with a scoop of ice cream or as brunch on its own! This spice cake recipe with Oikos Greek Yogurt is great anytime.
Short Description

Prep time: 20 minutes
Cook time: 45 minutes
Yields: 12 servings 

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INGREDIENTS

  • 2¼ cups all-purpose flour
  • 1½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 stick unsalted butter
  • ⅓ cup sugar
  • 2 large eggs
  • ½ cup molasses
  • 1 cup Oikos® Plain Greek Yogurt
  • Confectioners’ sugar
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DIRECTIONS

  1. Heat the oven to 350°F. Lightly grease and line a 9x9-inch baking pan with parchment paper.
  2. On a piece of wax paper, sift together the flour, baking soda, salt and spices.
  3. In an electric mixer equipped with a paddle, on medium high-speed, cream the butter until light. Slowly add the sugar and mix until fluffy. Add the eggs and mix well. Add the molasses and mix to combine (the mixture will look curdled).
  4. Reduce the mixer speed to low. Add the flour mixture and yogurt alternately, beginning and ending with the flour mixture. Pour the batter into a pan and bake for 45 minutes or until firm to the touch.
  5. Cool the cake on a rack, then unmold and dust with the confectioners’ sugar.
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VANILLA POUND CAKE

Key
vanilla-pound-cake
Title
VANILLA POUND CAKE
Subtitle
A classic cake you can modify at will by adding seasonal berries or lemon zest. Give a light touch to your pound cake: swap butter for Oikos Vanilla Greek Yogurt.
Short Description

Prep time: 15 minutes
Cook time: 50 minutes
Yields: 12 servings  

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INGREDIENTS

  • 1 cup Oikos® Vanilla Greek Yogurt
  • 1½ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch of salt
  • ½ cup vegetable oil
  • 1 cup brown sugar
  • 3 eggs
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DIRECTIONS

  1. Preheat the oven to 350°F.
  2. Line a bread pan with parchment paper and set aside.
  3. In a big bowl, mix the flour, baking powder, baking soda and salt.
  4. In another bowl, combine the yogurt, oil, sugar and eggs. Whisk well.
  5. Incorporate the wet mix to the dry mix.
  6. Pour the preparation in the pan and put in the oven for 50 to 55 minutes. Verify doneness with the tip of a knife. Let cool completely before eating.
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WAFFLE SANDWICHES

Key
waffle-sandwiches
Title
WAFFLE SANDWICHES
Subtitle
Make your waffle work harder as the bread in this fruit–ful treat!
Short Description

Prep time: 10 minutes
Cook time: N/A
Yields: 2 servings 

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INGREDIENTS

  • 1 cup fresh or frozen mixed berries (such as blueberries, blackberries, strawberries and/or raspberries), unthawed, no syrup or sugar added
  • ½ cup Oikos® Greek Yogurt, (select your favorite flavor)
  • 2 teaspoons honey or sugar, optional
  • 4 whole grain waffles, toasted
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DIRECTIONS

  1. Fill bowl of food processor with frozen fruit and pulse several times to start the puree.
  2. Add yogurt and sugar and puree on high until smooth, stopping if needed to scrape down the sides of the bowl and push contents to the bottom.
  3. Frozen mix will be soft - spoon about 1/2 cup onto a warm waffle, top with another waffle, and serve immediately, or freeze yogurt mixture (without waffles) to use later (keeps in freezer for up to 3 months).
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WHOLE GRAIN GREEK YOGURT PANCAKES

Key
whole-grain-greek-yogurt-pancakes
Title
WHOLE GRAIN GREEK YOGURT PANCAKES
Subtitle
Try our Blender Whole Grain Greek Yogurt Pancake, using Oikos Greek yogurt as a substitute ingredient for your recipes.
Short Description

Prep time: 15 minutes
Cook time: 35 minutes
Yields: 6 servings 

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INGREDIENTS

  • 1 cup old-fashioned oats
  • ½ cup all purpose flour
  • 2 Tablespoons flax seeds
  • ¼ teaspoon sal
  • 2 cups Oikos® Greek Yogurt (Plain or Vanilla)
  • 2 large eggs
  • 2 Tablespoons agave or honey
  • 2 Tablespoons canola oil
  • Syrup
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DIRECTIONS

  1. Preheat oven to 250°F.
  2. Combine first five ingredients in a blender and pulse process for 30 seconds. Add yogurt, eggs, oil and agave and blend until smooth. Let batter stand to thicken, about 20 minutes. (Batter can be prepared up to 1 day in advance; cover batter and refrigerate).
  3. Heat large non-stick skillet over medium heat. Brush skillet with oil. Working in batches, ladle batter by ¼ cupfuls into skillet. Cook pancakes until bottoms are golden brown and bubbles form on top, about 2 minutes. Turn pancakes over; cook until bottoms are golden brown, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Repeat with remaining batter, brushing skillet with more butter as necessary. Serve with syrup and fresh fruit.
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YOGURT BERRY TRIFLE

Key
yogurt-berry-trifle
Title
YOGURT BERRY TRIFLE
Subtitle
Angel food cake cubes float on clouds of Greek yogurt and assorted berries.
Short Description

Prep time: 20 minutes
Cook time: N/A
Yields: 6 servings  

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INGREDIENTS

  • 4 cups fresh sliced strawberries, or assortment of berries (raspberries, blueberries, sliced strawberries)
  • 2 Tablespoons sugar
  • The juice and zest of one Navel orange
  • 4 cups cubed angel food or pound cake
  • 3 cups Oikos® Vanilla Greek Yogurt
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DIRECTIONS

  1. Mix together the berries, sugar, and the juice and zest of orange, tossing to coat. Set aside for 15-20 minutes.
  2. In one of 6 wine glasses or glass bowls, place 1/3 cup cake cubes, 1/3 cup berries and 1/4 cup yogurt, repeat process ending with yogurt. Repeat with the remaining glasses. Refrigerate trifles until ready to serve. Top with a mint if desired.
    One large trifle can be made if desired.
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BUFFALO YOGURT DIP

Key
buffalo-yogurt-dip
Title
BUFFALO YOGURT DIP
Subtitle
Turn up the heat with a spicy buffalo dip. It’s a crowd–pleaser with a kick!
Short Description

Prep time: 10 minutes
Cook time: N/A
Yields: 1½ cups 

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INGREDIENTS

  • 1 cup Oikos® Plain Greek Yogurt
  • ¼ cup crumbled blue cheese
  • 2 Tablespoons chopped parsley
  • ½ teaspoon hot sauce
  • Vegetables, chicken fingers or popcorn shrimp
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DIRECTIONS

  1. In a bowl combine yogurt, blue cheese, parsley, and hot sauce, mix well.
  2. Serve dip with vegetables, chips or chicken fingers.
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CAESAR DRESSING RECIPE

Key
caesar-dressing-recipe
Title
CAESAR DRESSING RECIPE
Subtitle
Short Description

Prep time: 10 minutes
Cook time: N/A
Yields: 8 servings  

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INGREDIENTS

  • 6 oz. Oikos® Plain Greek Yogurt
  • 1 oz. anchovy puree
  • 1 oz. Dijon mustard
  • 1½ oz. red wine vinegar
  • ¾ oz. freshly squeezed lemon juice
  • ½ oz. chopped garlic
  • ¼ teaspoon Tabasco
  • ¼ teaspoon Worcestershire sauce
  • 8 oz. extra virgin olive oil
  • 2 teaspoons steak seasoning
  • 1½ oz. shredded Parmesan cheese
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DIRECTIONS

  1. Combine all listed ingredients in a food processor. Pulse until completely smooth and emulsified, about 1 minute. Remove and hold cold for serving.
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CRAB DIP

Key
crab-dip
Title
CRAB DIP
Subtitle
Delicious crab dip appetizer that is a great for a party or any get-together and a great addition for a holiday party.
Short Description

Prep time: 15 minutes
Cook time: 30 minutes
Yields: 10 servings 

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INGREDIENTS

  • 2 (6 oz.) cans lump white crab, drained
  • 2/3 cup Oikos® Plain Greek Yogurt
  • 2 (8 oz.) low fat cream cheese or Neufchatel cheese, softened
  • 4 green onions, chopped
  • 2 cups shredded Swiss cheese
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DIRECTIONS

  1. Mix all of the above ingredients together. Pour into a baking dish that has been sprayed with cooking spray. Bake at 350°F for 30 minutes or until hot and bubbly.
  2. Serve with crackers of your choice.
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CREAMY AVOCADO DIP

Key
creamy-avocado-dip
Title
CREAMY AVOCADO DIP
Subtitle
For an avocado dip that will make history, swap cream cheese for Greek yogurt. The result? A lighter dip with an authentic taste!
Short Description

Prep time: 10 minutes  
Cook time: N/A 
Yields: 4 servings 

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INGREDIENTS

  • 1 ripe avocado
  • ¾ cup Oikos®Plain Greek Yogurt
  • 1 teaspoon lemon juice
  • ½ teaspoon smoked paprika
  • Sea salt and freshly ground pepper
  • 1 finely chopped green onion 
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DIRECTIONS

  1. In a bowl, mash the avocado, add the yogurt, lemon juice and smoked paprika; add salt and pepper generously.
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CREAMY SPICED HUMMUS

Key
creamy-spiced-hummus
Title
CREAMY SPICED HUMMUS
Subtitle
An impressive Greek classic that whips up in less than 15 minutes. Perfect for dipping!
Short Description

Prep time: 15 minutes
Cook time: N/A
Yields: 12 servings  

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INGREDIENTS

  • 1 15 oz can garbanzos beans, drained and rinsed
  • 1 Tablespoon sesame oil or sesame tahini
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 cloves garlic
  • ¼ teaspoon red pepper flakes
  • 1 x 5.3 oz cup Oikos® Plain Greek Yogurt
  • 2 Tablespoons chopped parsley or cilantro
  • Salt and cracked black pepper
  • Pita chips, carrots, cucumber slices and red pepper strips
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DIRECTIONS

  1. In a food processor blend garbanzos, sesame oil, lemon juice, garlic and red pepper flakes to a smooth paste. Transfer to a bowl and stir in yogurt and parsley until blended. Season with salt and pepper.
  2. Serve hummus with vegetables and pita chips.
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GREEK-STYLE FETA DIP

Key
greek-style-feta-dip
Title
GREEK-STYLE FETA DIP
Subtitle
Find snack inspiration in your must-see destinations! Explore mouth-watering Greek flavors by simply garnishing classic Oikos yogurt with cucumber, oregano, olives, and feta.
Short Description

Prep time: 5 minutes
Cook time: N/A
Yields: 1 serving  

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INGREDIENTS

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DIRECTIONS

  1. Measure all ingredients to your liking and combine in a bowl.
  2. If you prefer the freshness of cucumber over the tang of feta, reduce the amount of feta you mix in.
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TUSCANY HARVEST DIP

Key
tuscany-harvest-dip
Title
TUSCANY HARVEST DIP
Subtitle
A layered dip with white beans, arugula, and all the flavors of Tuscany.
Short Description

Prep time: 20 minutes
Cook time: N/A
Yields: 16 servings  

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INGREDIENTS

  • 1 15.5-ounce can white beans, drained and rinsed
  • 1 cup Oikos® Plain Greek Yogurt
  • 2 plum tomatoes diced (1 cup)
  • 1 cup chopped arugula
  • ½ cup chopped Kalamata olives
  • Salt and cracked pepper to taste
  • 1 loaf Italian bread, sliced
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DIRECTIONS

  1. In a bowl mash beans to break the surface and blend. Add yogurt, tomatoes, arugula, olives, salt and peppers, mix well, let dip stand 20 minutes before serving.
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CARROT GINGER SOUP

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carrot-ginger-soup
Title
CARROT GINGER SOUP
Subtitle
Creamy and smooth, our Carrot Ginger Soup warms you from the inside out. It has a perfect balance of sweet and savory.
Short Description

Prep time: 20 minutes
Cook time: 25 minutes
Yields: 6 servings  

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INGREDIENTS

  • 2 Tablespoons butter
  • 1 Tablespoon olive oil
  • 1 cup diced onion
  • ½ cup diced celery
  • ¼ cup minced ginger
  • 1 Tablespoon minced garlic
  • ½ pound carrots, peeled and roughly chopped
  • 5 cups vegetable or chicken stock
  • 1 teaspoon salt
  • ½ teaspoon freshly ground white pepper
  • 1 bay leaf
  • 1 cup Oikos® Plain Greek Yogurt
  • 3 Tablespoons chopped chives, for garnish
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DIRECTIONS

  1. In a 4-quart stockpot over medium-high heat, add butter and oil. Once butter is melted add onions and celery. Cook until onions are translucent, about 3-4 minutes. Add ginger and garlic to the pot and cook for about 30 seconds. Add the carrots, stirring occasionally, until carrots are slightly caramelized, 7-8 minutes. Add stock, salt, pepper, and bay leaf, bring to a boil and then reduce heat to a simmer. Cook for 20-25 minutes until carrots are soft.
  2. Remove the stockpot from burner and take the bay leaf out. Using an immersion blender, puree soup. (You can also let soup cool and puree in a food processor or blender.)
  3. Add more salt and pepper to taste. Stir in 3/4 cup yogurt. Return to burner and reheat over medium. Ladle into serving bowls and garnish with remaining yogurt and chopped chives.
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CHICKEN GYROS ROLLS AND HOMEMADE TZATZIKI WITH GREEK YOGURT

Key
chicken-gyros-rolls-and-homemade-tzatziki-with-greek-yogurt
Title
CHICKEN GYROS ROLLS AND HOMEMADE TZATZIKI WITH GREEK YOGURT
Subtitle
Let’s fly to Greece with this summer classic: the gyro rolls with grilled chicken and tzatziki, a mild blend of yogurt and cucumber. A sandwich full of flavor and freshness.
Short Description

Prep time: 25 minutes
Cook time: 6 minutes
Yields: 4 servings  

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INGREDIENTS

FOR THE CHICKEN
  • ¼ cup olive oil
  • 2 Tablespoons lemon juice
  • 2 cloves of garlic, grated
  • 1 teaspoon cumin
  • ½ teaspoon smoked paprika
  • 2 boneless, skinless chicken breasts, sliced
FOR THE GREEK YOGURT TZATZIKI
  • 1 cup Oikos® Plain Greek Yogurt (0% or 2%)
  • 1 cucumber, peeled and cut into small cubes
  • 1 clove of garlic, grated
  • 2 Tablespoons lemon juice
  • 1 Tablespoon olive oil
  • 1 Tablespoon chopped mint
TO SERVE
  • Wheat tortillas
  • Lettuce leaves
  • Tomato slices
  • Cucumber slices
  • Red onion slices
  • Crumbled feta
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DIRECTIONS

  1. For the chicken preparation, combine all ingredients in a large bowl except for the meat. Add the chicken slices and coat them well.
  2. Let the chicken marinate while you prepare the homemade tzatziki.
  3. For the Greek yogurt tzatziki, combine all the ingredients in a bowl. Season generously with salt and pepper (adjust it if necessary) and keep refrigerated.
  4. Heat a non-stick skillet, cook chicken 3 minutes on each side until golden brown.
  5. To assemble each gyro, garnish a tortilla with lettuce leaves, tomato slices, cucumber, red onion and crumbled feta cheese.
  6. Add grilled chicken and generously coat with homemade Greek yogurt tzatziki.
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CHICKPEA AND CAULIFLOWER CURRY

Key
chickpea-and-cauliflower-curry
Title
CHICKPEA AND CAULIFLOWER CURRY
Subtitle
Delicious and fast, this vegetarian, spicy yet comforting curry makes it easy to get a nutritious meal on the table in no time at all.
Short Description

Prep time: 10 minutes
Cook time: 10 minutes
Yields: 1 serving  

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INGREDIENTS

  • 1 teaspoon grapeseed oil
  • ¼ cup coarsely chopped onion
  • ½ cup water
  • ½ cup canned chickpeas, rinsed and drained
  • ½ cup coarsely chopped cauliflower florets
  • ¼ cups baby carrots, cut into rounds
  • 1 Tablespoon dried currants or raisins
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon curry powder
  • ⅛ teaspoon ground turmeric
  • 1 Tablespoon light unsweetened coconut milk
  • 2 Tablespoons Oikos® Plain Greek Yogurt
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DIRECTIONS

  1. Heat the oil in a small saucepan over medium heat for about 1 minute. Add the onion and cook about 1 minute, or until softened. Reduce the heat to low.
  2. Add the water, chickpeas, cauliflower, carrots, currants, cinnamon, curry powder, turmeric, and coconut milk. Stir to combine.
  3. Cover and simmer, stirring occasionally, 8 to 10 minutes, or until the cauliflower is soft and the liquid is mostly absorbed.
  4. Season with salt and freshly ground black pepper to taste. Serve topped with plain Oikos Greek Yogurt and garnish with additional cinnamon, if desired.
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CHICKPEA SHAWARMA WITH LEMON DILL YOGURT SAUCE

Key
chickpea-shawarma-lemon-dill-yogurt-sauce
Title
CHICKPEA SHAWARMA WITH LEMON DILL YOGURT SAUCE
Subtitle
Chickpeas tossed with shawarma inspired spices and baked until crispy and golden brown. Enjoy in a pita topped with a creamy Greek-inspired yogurt sauce.
Short Description

Prep time: 20 minutes
Cook time: 25 minutes
Yields: 2-4 servings  

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INGREDIENTS

CHICKPEAS
  • 1 15-ounce can chickpeas (rinsed, drained and patted dry)
  • 1 Tablespoon olive oil or avocado oil
  • 1 teaspoon each cumin and garlic powder
  • ½ teaspoon each sea salt + black pepper
  • ½ teaspoon smoked (or regular) paprika
  • ¼ teaspoon each ground coriander + cinnamon
YOGURT SAUCE
  • ½ cup Oikos® Plain Greek Yogurt
  • 2 Tablespoons chopped dill
  • 2 Tablespoons fresh lemon juice
  • 1 pinch each cayenne pepper + salt
  • 2 cloves garlic, minced or pressed
  • Drizzle of olive oil
FOR SERVING
  • Pita or flatbread
  • Sliced tomato
  • Sliced red onion
  • Romaine lettuce (or any crunchy leafy green)
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DIRECTIONS

  1. Preheat oven to 400°F and line a large baking sheet with foil or parchment paper.
  2. In a small mixing bowl toss rinsed and dried chickpeas with oil and spices and spread on a baking sheet. Bake at 400F for 25 minutes or until slightly crispy and golden brown.
  3. While the chickpeas are roasting, prepare your sauce by adding 1/2 cup of Oikos Plain Greek Yogurt, 2 Tablespoons of chopped dill, 2 Tablespoons of fresh lemon juice, 1 pinch each of cayenne pepper and salt and a drizzle of olive oil to a mixing bowl. Whisk to combine.
  4. To serve, warm pitas or flatbread in the microwave for 15 -30 seconds (or the still warm oven for 1 minute) and top with desired amount of chickpeas, sauce, and vegetables of choice.
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CREAMY MAC AND CHEESE

Key
creamy-mac-and-cheese
Title
CREAMY MAC AND CHEESE
Subtitle
How can you make your mac and cheese legendary? Swap the traditional roux for Greek yogurt, add fresh spinach and some spices for a little kick. Guaranteed success!
Short Description

Prep time: 15 minutes 
Cook time: 20 minutes
Yields: 4 servings

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Date
2025-06-27 08:00
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INGREDIENTS

  • 2 cups short pasta
  • 1 cup Oikos® Greek Yogurt
  • 1½ Tablespoon flour
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • 1 pinch cayenne pepper
  • 1 pinch nutmeg
  • Sea salt and freshly ground pepper
  • 1½ cup shredded cheddar
  • ½ cup shredded mozzarella
  • 2 cups fresh spinach
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DIRECTIONS

  1. Cook the pasta in a large volume of boiling salted water according to the directions on the package. Drain and return the pasta to the saucepan.
  2. In a bowl, mix yogurt, flour, garlic powder, smoked paprika, cayenne and nutmeg.
  3. Add the yogurt mixture, cheese and spinach to the pasta. Mix on low heat until cheese melts. Season with salt and pepper. Add some of the pasta cooking water if sauce is too thick. Serve immediately.
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CREAMY MASHED POTATOES

Key
creamy-mashed-potatoes
Title
CREAMY MASHED POTATOES
Subtitle
Here’s the secret of your new mashed potatoes: Oikos Greek Yogurt! Your mashed potatoes have never been so creamy!
Short Description

Prep time: 10 minutes
Cook time: 20 minutes
Yields: 6 servings  

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INGREDIENTS

  • 8 russet potatoes, peeled and cut into chunks
  • 1 garlic clove
  • 2 Tablespoons olive oil
  • 1 cup Oikos® Greek Yogurt
  • Sea salt and freshly ground pepper, to taste
  • 3-4 sprigs of chive, chopped
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DIRECTIONS

  1. In a saucepan of salted water, cook the potatoes and garlic until tender, approximately 15-20 minutes. Drain.
  2. With a potato masher, crush the potatoes and garlic with the olive oil. Add the yogurt, salt, pepper and chives. Mix for a few more seconds, and it's ready!
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DIJON SALMON CAKES WITH ARUGULA AND LEMON-CAPER OIL

Key
dijon-salmon-cakes-and-arugula-with-lemon-caper-oil
Title
DIJON SALMON CAKES WITH ARUGULA AND LEMON-CAPER OIL
Subtitle
Crispy salmon cakes served on a fresh bed of arugula with a bright and refreshing dressing.
Short Description

Prep time: 25 minutes
Cook time: 10 minutes
Yields: 2 servings  

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INGREDIENTS

  • 4 ounces boneless, skinless pink salmon, drained
  • 2 teaspoons minced scallion (green and white parts)
  • ¾ teaspoons lemon peel
  • 3½ teaspoons plain Oikos® Plain Greek Yogurt
  • 2 teaspoons whole grain Dijon mustard, divided
  • 2 teaspoons white horseradish, divided
  • 2 Tablespoons wheat germ
  • 3 Tablespoons diced celery
  • ½ teaspoon capers, chopped
  • 1 Tablespoon freshly squeezed lemon juice
  • 1 teaspoon extra virgin olive oil
  • 1 cup baby arugula
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DIRECTIONS

  1. Using a fork, combine the salmon, scallion, lemon peel, 3 Tablespoons plain Oikos Greek Yogurt, 1 teaspoon mustard, and 1 teaspoon of the horseradish in a medium bowl. Add the wheat germ and celery and season with salt and freshly ground black pepper. Mix well.
  2. Coat a medium nonstick skillet with canola oil cooking spray and place over medium heat about 1 minute. Mix the capers, lemon juice, and oil in a medium bowl.
  3. Add the arugula and toss to coat. Transfer to a serving plate, forming a bed of the arugula mixture. Set aside.
  4. Divide the salmon mixture into 2 round patties, each 1/2'' thick. Reduce the heat to low and add the patties to the skillet. Cook 2 minutes per side, then flip and cook 1 minute more, or until heated through and lightly browned.
  5. Place on top of the reserved arugula mixture.
  6. Combine the remaining ½ teaspoon plain Oikos Greek Yogurt, 1 teaspoon mustard, and 1 teaspoon horseradish in a small bowl. Spoon on top of the salmon cakes.
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MEDITERRANEAN BBQ CHICKEN

Key
mediterranean-bbq-chicken
Title
MEDITERRANEAN BBQ CHICKEN
Subtitle
Want a tasty idea for your barbecue dinners? A Greek yogurt sauce with dill and lemon to accompany your grilled Mediterranean chicken. It’s also delicious with BBQ salmon!
Short Description

Prep time: 30 minutes
Cook time: 20 minutes
Yields: 4 servings  

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INGREDIENTS

MEDITERRANEAN MARINADE
  • ½ cup olive oil
  • 1 teaspoon cumin
  • ½ teaspoon cardamom
  • ½ teaspoon smoked paprika
  • 2 cloves of garlic, grated
  • 2 Tablespoons lemon juice
  • Sea salt and ground pepper
  • 4 chicken thighs
GREEK YOGURT SAUCE WITH DILL AND LEMON
  • ½ cup Oikos® Plain Greek Yogurt
  • 1 clove garlic, grated
  • 2 Tablespoons chopped or dried dill
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice and its zest
  • 1 pinch of cayenne
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DIRECTIONS

  1. For the marinade, combine all ingredients in a freezer bag and add chicken to coat well. Marinate, ideally overnight, or at least for 4 hours to allow all flavors to develop (you can then freeze the chicken if desired).
  2. Barbecue for 20 minutes, turning thighs halfway through cooking.
  3. For the sauce, combine all the ingredients in a bowl. Season generously with salt and pepper. Adjust the seasoning if desired. Serve with Mediterranean BBQ chicken.
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ROASTED RED PEPPER SOUP WITH YOGURT PESTO SWIRL

Key
roasted-red-pepper-soup-yogurt-pesto-swirl
Title
ROASTED RED PEPPER SOUP WITH YOGURT PESTO SWIRL
Subtitle
Creamy and delicious, our Roasted Red Pepper Soup is topped with a yogurt pesto swirl. It’s warm, comforting and – best of all – easy!
Short Description

Prep time: 15 minutes
Cook time: 30 minutes
Yields: 4 servings  

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INGREDIENTS

  • 1 Tablespoon olive oil
  • 1 large sweet onion, sliced (2 cups)
  • 1 clove garlic, minced
  • 1-12 oz jar roasted red pepper
  • 3 cups chicken or vegetable broth
  • 1 x 5.3 oz cup Oikos® Plain Greek Yogurt
  • 1 Tablespoon prepared pesto
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DIRECTIONS

  1. In a soup pot heat oil. Add onions and sauté 4-5 minutes. Add garlic and cook 1 minute. Add red peppers and broth and bring to a boil. Reduce heat and simmer soup 30 minutes. Meanwhile combine yogurt and pesto until smooth.
  2. Blend soup until smooth. Add 1/4 cup yogurt pesto to soup and mix well. Ladle soup into bowls and top each with a dollop of pesto yogurt and serve.
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BERRY BANANA SMOOTHIE

Key
berry-banana-smoothie
Title
BERRY BANANA SMOOTHIE
Subtitle
Start your morning with a creamy, delicious berry banana smoothie. Swap in your favorite berries to customize the recipe to make it your own!
Short Description

Prep time: 5 minutes
Cook time: N/A
Yields: 1 serving 

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INGREDIENTS

  • 1½ cups Oikos® Vanilla Greek Yogurt
  • 1 large banana
  • 1½ cups sliced strawberries
  • 1 cup ice (6-7 cubes)
  • 1 cup any fruit juice*
  • 2 teaspoons honey
  • Grated nutmeg

* Lowfat milk can replace the fruit juice if desired

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DIRECTIONS

  1. Place all ingredients into a blender and process until smooth.
  2. Pour into glasses and enjoy!
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FRUIT SMOOTHIES

Key
fruit-smoothies
Title
FRUIT SMOOTHIES
Subtitle
Summer Fruit Smoothies in a variety of flavors using berries and fruit of the summer blended with yogurt.
Short Description

Prep time: 5 minutes
Cook time: N/A
Yields: 1 serving

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INGREDIENTS

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DIRECTIONS

  1. Combine all ingredients in a blender. Process until smooth. Serve immediately.
SEASONAL FRUIT
  1. Spring/Summer: berries, melon, peaches. nectarines, plums.
  2. Fall/Winter: Apple, pears, grapes, oranges, pomegranates.
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POWER BERRY FREEZE SMOOTHIE

Key
power-berry-freeze-smoothie
Title
POWER BERRY FREEZE SMOOTHIE
Subtitle
Boost your berry smoothie with Oikos Greek Yogurt.
Short Description

Prep time: 5 minutes
Cook time: N/A
Yields: 1 serving

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INGREDIENTS

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DIRECTIONS

  1. Combine all ingredients in a blender and process until smooth.
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SWEET SUMMER SMOOTHIE

Key
sweet-summer-smoothie-with-oikos
Title
SWEET SUMMER SMOOTHIE
Subtitle
Strawberry, banana, and peaches get a smooth makeover in this creamy drink.
Short Description

Prep time: 5 minutes
Cook time: N/A
Yields: 1 serving  

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INGREDIENTS

  • 1 cup Oikos® Vanilla Greek Yogurt
  • ½ cup frozen strawberries, unsweetened*
  • ½ cup frozen peach slices, unsweetened*
  • ½ medium banana, peeled
  • ½ cup of low-fat milk

*If using fresh fruit add ⅔ cup ice to the recipe

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DIRECTIONS

  1. Place all ingredients in a blender; process until smooth and serve immediately.
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PUMPKIN NUT CAKE

Key
pumpkin-nut-cake
Title
PUMPKIN NUT CAKE
Subtitle
Cinnamon, ginger and pumpkin combine to create a warm, comforting classic.
Short Description

Prep time: 20 minutes
Cook time: 60-70 minutes
Yields: 12 servings  

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INGREDIENTS

  • 3 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 3 eggs
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • 1 cup Oikos® Plain Greek Yogurt
  • 1 can (about 15 ounces) pumpkin puree
  • ¾ cup canola oil
  • 1 cup walnuts or pecans, toasted and chopped
  • Confectioners’ sugar
  • Ice cream
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DIRECTIONS

  1. Heat the oven to 350°F. Lightly grease a 10-inch Bundt pan (12-cup capacity).
  2. Sift together the flour, baking powder, baking soda and spices. Set aside.
  3. In the bowl of an electric mixer equipped with a paddle, add the eggs. Beat at medium speed for 2 to 3 minutes. Add the sugars 1 Tablespoon at a time over 6 to 7 minutes. Beat until the mixture is thick and pale. Add the pumpkin and beat for 1 minute. Pour in the oil in a slow, steady stream.
  4. Reduce the speed to low. Add the flour mixture and mix until just incorporated. Fold in the walnuts. Pour the batter into the pan and bake for 60 to 70 minutes. Cool the cake for 10 to 15 minutes and remove from the pan. Sprinkle with the confectioners’ sugar. Serve with the ice cream, if desired.
TO TOAST NUTS
  1. Place nuts on a cookie sheet in a single layer and bake in a preheated 350°F oven for 7 to 9 minutes.
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PUMPKIN SPICE TRIFLE

Key
pumpkin-yogurt-delight
Title
PUMPKIN SPICE TRIFLE
Subtitle
A simple yet tasty dessert with pumpkin flavor.
Short Description

Prep time: 15 minutes
Cook time: N/A
Yields: 2 servings

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INGREDIENTS

  • 2 cups (or 3 – 5.3oz cups) Oikos® Plain Greek Yogurt
  • ¼ cup of sugar
  • 1 teaspoon vanilla extract
  • dash of nutmeg
  • 3 Tablespoons whipped cream
  • 3/4 cup pumpkin pie filling
  • Graham crackers
  • Dash of cinnamon
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DIRECTIONS

  1. Put yogurt in a bowl. Mix in pumpkin, sugar, nutmeg and vanilla.
  2. Chill for at least 15 minutes.
  3. Take goblet glasses and line bottom with graham cracker pieces, then whipped cream, then chilled pumpkin yogurt, then whipped cream then one piece of graham cracker sticking out.
  4. Dust with cinnamon.
  5. Serve immediately.
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SPICED APPLE CAKE

Key
spiced-apple-cake
Title
SPICED APPLE CAKE
Subtitle
A beautiful Bundt cake studded with fresh apples and walnuts, made with whole wheat flour and Greek nonfat yogurt.
Short Description

Prep time: 20 minutes
Cook time: 60 minutes
Yields: 10 servings  

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INGREDIENTS

  • 2 cups sugar
  • 1 cup unbleached all-purpose flour
  • 1 cup whole-wheat flour
  • 4 teaspoons cinnamon
  • 1 teaspoon salt
  • 2 teaspoons baking soda
  • 2 eggs
  • 1 cup vegetable oil
  • ¼ cup orange juice
  • 1 cup Oikos® Vanilla Greek Yogurt
  • 4 cups Granny Smith apples (4-6 apples) cored, peeled, and chopped
  • 1 cup walnuts
  • Vanilla ice cream or frozen yogurt, to serve
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DIRECTIONS

  1. Preheat oven to 325°F.
  2. Prepare a bundt pan with cooking spray.
  3. In a large bowl combine dry ingredients and set aside.
  4. In a medium-size bowl, whip eggs until frothy (3-4 minutes).
  5. Add oil, orange juice, and yogurt. Mix together.
  6. Add wet ingredients to dry ingredients and fold together until well combined.
  7. Fold in apples and walnuts.
  8. Pour batter into cake pan.
  9. Bake for 1 hour or until toothpick inserted into the middle comes out clean.
  10. Let cool before removing from pan.
  11. Serve warm with a scoop of vanilla ice cream or frozen yogurt.
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SPICED APPLE CRUMBLE

Key
spiced-apple-crumble
Title
SPICED APPLE CRUMBLE
Subtitle
Spiced Apple Crumble is a dessert that can be made all through the fall and winter…and it’s perfect for the holidays.
Short Description

Prep time: 30 minutes
Cook time: 20-25 minutes
Yields: 4 servings  

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INGREDIENTS

APPLE FILLING
  • 3 Fuji apples
  • 6 Tablespoons brown sugar (3 for filling and 3 for crumble)
  • ½ cup flour
SPICED CRUMBLE
  • 1 Tablespoon cornstarch
  • 2 teaspoons nutmeg (1 for filling and 1 for crumble)
  • 3 teaspoons cinnamon (1 for filling and 2 for crumble)
  • 2 teaspoons ground clove (1 for filling and 1 for crumble)
VANILLA NONFAT YOGURT
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DIRECTIONS

APPLE FILLING
  1. Peel and dice the Fuji apples.
  2. In a medium bowl, add the apples, brown sugar, ground clove, nutmeg, cinnamon, and cornstarch. Roughly mix it with a spoon.
  3. Add the apple mixture into a small saucepan over medium heat, and cook for 10-15 minutes. Add a little water occasionally if the mixture becomes too dry.
  4. Taste an apple for your desired consistency (Soft, sweet, and tart) then take it off of the heat and let it rest for a few minutes.
SPICED CRUMBLE
  1. In a small bowl add the flour, spices, sugar, butter, and mix until it’s mealy.
  2. Put the spiced mix into a small sheet tray and bake at 400°F for 10 minutes.
  3. Take it out of the oven and let cool until it becomes crisp.
VANILLA NONFAT YOGURT
  1. Add the Oikos Plain Greek Nonfat Yogurt to a small bowl and mix in the vanilla and sugar.
  2. Dollop on top of the dessert for garnish.
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MINI PUMPKIN PIE BITES

Key
mini-pumpkin-pie-bites
Title
MINI PUMPKIN PIE BITES
Subtitle
These little pies are baked in muffin tins. Fun, single serving, and delish!
Short Description

Prep time: 20 minutes
Cook time: 30 minutes
Yields: 12 servings  

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INGREDIENTS

  • 6 Tablespoons wheat germ
  • 4 Tablespoons ground flax seed
  • 4 all natural ginger snap cookies, crushed
  • 2 large eggs
  • 1 (15 oz.) can plain pumpkin puree
  • 1 (2 oz.) can fat -free evaporated milk
  • ½ cup brown sugar
  • 1½ teaspoon pumpkin pie spice
  • 1 teaspoon vanilla extract
  • ¾ cup Oikos® Plain Greek Yogurt
  • ¼ cups pure maple syrup
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DIRECTIONS

  1. Preheat oven to 375°F. Coat a nonstick 24-cup mini muffin pan with canola oil cooking spray.
  2. Mix wheat germ, flaxseed, and ginger snaps in a bowl. Add a heaping teaspoon of the mixture to each muffin cup. Set aside.
  3. Whisk eggs in another bowl. Add pumpkin puree, evaporated milk, brown sugar, pumpkin pie spice, and vanilla extract. Whisk to combine.
  4. Pour mixture evenly into prepared muffin cups.
  5. Bake for 25 to 30 minutes or until sides are sturdy and filling is set. Let cool 10 to 15 minutes before using a knife to loosen and remove from pan.
  6. Combine plain Oikos Greek nonfat yogurt and maple syrup in bowl. Cover and chill.
  7. Top each with a dollop of yogurt mixture. Enjoy!
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PUMPKIN MERINGUE

Key
pumpkin-meringue
Title
PUMPKIN MERINGUE
Subtitle
Luscious layers of pumpkin and meringue put this classic above all others.
Short Description

Prep time: 20 minutes
Cook time: 60-70 minutes
Yields: 12 servings  

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INGREDIENTS

  • 3 large eggs
  • ½ cup granulated or brown sugar
  • 1 teaspoon ground cinnamon
  • 1 can (about 15 ounces) pumpkin puree
  • 1 cup Oikos® Plain Greek Yogurt
  • 1 prepared 9-inch pie crust
  • 3 Tablespoons egg white powder
  • ⅓ cup warm water
  • ½ cup granulated sugar
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DIRECTIONS

  1. Heat the oven to 350°F. In a bowl, combine the eggs, 1/2 cup sugar and cinnamon and mix well. Add the pumpkin puree and yogurt and mix until well blended. Pour the batter into the prepared pie crust.
  2. Bake for 55 to 60 minutes or until the filling is set and the crust is golden brown. Remove the pie from the oven and cool.
  3. In a mixer equipped with a whisk, beat the egg white powder and water on high speed until foamy. Gradually add 1/2 cup sugar in a slow steady stream, until the mixture is shining and firm.
  4. Spread the meringue over the pie. Just before serving, place the pie under the broiler and broil until the meringue is golden brown.
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