5 Easy Recipes Made with Yogurt

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

It’s March 1, which means my time as a Stonyfield Ambassador has officially ended (although I’ll always be an UNofficial ambassador).

Stonyfield Organic

What a fantastic three months, trying new recipes, eating lots and lots of their yummy yogurt, and spreading the word about the benefits of organic dairy products. Along the way I’ve also spent time developing recipes using yogurt that have been featured here and also on Stonyfield Organic’s blog “The Yogurt Dish.”

It’s been a terrific whirlwind!

After three months of cooking with yogurt, I’ve discovered that it’s a wonderful addition (and substitution!) as an ingredient in variety of sweet and savory dishes, and also works well in place of toppings an dishes that call for sour cream.

Curious? Wish you could find all the recipes in one place? Well, you’re in luck – I’m sharing the recipes!

5 Easy Recipes Made with Yogurt

5 Easy Recipes Made with Yogurt

1. Mini Frozen Yogurt Pies

This may be the easiest way to whip up a dessert in a flash! In this post, I shared two different frozen yogurt mini pie recipes: Mini Key Lime Pies and Mini Chocolate Frozen Yogurt Pies, and the hardest part about making them is waiting for them to freeze up! Although, I must say, they’d probably be pretty terrific even if they were just simply chilled.

2. Cranberry Almond Roasted Chicken Salad

I whipped up this Cranberry Roasted Chicken Salad recipe for a family gathering during the holidays, and everyone devoured it! A little sweetness from the cranberries, a wonderful crunch from the almonds and a tartness from yogurt that added a great layer of flavor. Mmmm…. As you can see in the photo, I served the chicken salad as an appetizer with little, crunchy Melba toasts; however, it would definitely be great in its traditional sandwich form too.

3. Brown Sugar Cookies

I’ve been making homemade cookies every week instead of buying them from the store, this way I know what ingredients go into them, plus homemade cookies taste better. AND? Cookie dough. So, a couple weeks ago I came up with this recipe for Brown Sugar Cookies. They’re light and fluffy and have a hint of what makes us love chocolate chip cookies so much (from the brown sugar) – even without the chocolate.

4. Mini Chocolate Cupcakes

Who doesn’t like a chocolate cupcake? This recipe was loosely based on a recipe my daughter found online from Martha Stewart, and I decided to work my magic with some tweaks, one of which was using yogurt. If you’ve never used yogurt in a baked good, now’s your time to try it – it makes the the texture fluffy and moist, and I hardly bake anything without adding a hearty scoop anymore!

5. Homemade Vanilla Waffles

I make either waffles or pancakes every weekend at our house. They’re a staple because not only are they delicious (I mean, who doesn’t love buttery pancakes with real maple syrup??), they also work great as easy weekday breakfasts before school. I shared this recipe for Homemade Vanilla Waffles over on “The Yogurt Dish” – a waffle recipe that quick and easy, and doesn’t involve whipped egg whites or yeast. Yay!

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

Mini Chocolate Cupcakes

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

Mini Chocolate Cupcakes

My daughter just turned 9 years old, and one of her presents from us was an inexpensive desktop printer for her computer. She was crazy excited when she saw it, and immediately started printing out pages from the interwebs. (With warnings, of course, that the INK for her new printer doesn’t magically grow on trees.)

One of those printouts included a beautiful and lengthy two-page recipe for chocolate cake. MARTHA STEWART’S chocolate cake, no less.

The girl has taste, what can I say?

Her point of printing it out was to show me exactly the cake she wants for her birthday party. Because, you know, her mother who has never claimed to be a baker can certainly whip up Martha Stewart’s chocolate cake to a sweet, cocoa-y perfection.

Mini Chocolate Cupcakes


Clearly a trial run was in order. And obviously I couldn’t just try to make Martha’s exact recipe. No, no. I had to tweak it, of course!

And so with a little Stonyfield Greek vanilla yogurt and a splash of brewed hazelnut coffee, I made my version of Martha Stewart’s chocolate cake in the form of mini chocolate cupcakes this past weekend.

Mini Chocolate Cupcakes

I didn’t have buttermilk on hand AND I was out of vanilla extract (a travesty!), so I hoped that the yogurt would satisfy both of those missing ingredients.

The cake turned out moist, and the mini chocolate cupcakes are perfect little desserts for my kids, and will also pack well (unfrosted!) for my daughter’s school lunch.

Looks like I’ll be giving this another go ’round for the party! The birthday girl is pleased.

Mini Chocolate Cupcakes
Prep time
Cook time
Total time
Adapted from Martha Stewart's Chocolate Cake Recipe
  • 1-1/2 cups unsweetened cocoa powder
  • 1-1/2 teaspoons salt
  • 3 cups all-purpose flour
  • 1 tablespoon baking soda
  • 1-1/2 teaspoons baking powder
  • 3 cups sugar
  • ¾ cup vegetable oil
  • ½ cup whole milk
  • 1 cup Stonyfield Greek vanilla yogurt
  • 3 large eggs
  • 1-1/2 cups hot water
  • ¼ cup brewed hazelnut coffee
  1. Preheat the oven to 350°F and grease a non-stick mini muffin pan.
  2. Sift the cocoa, flour, baking soda, baking powder, salt and sugar into the bowl of a stand-up mixer. With the mixer set on low and fit with a paddle attachment, add the oil, followed by the milk, yogurt, eggs, water and coffee - one at a time, in that order. Increase the speed to medium-low and continue mixing until the batter is smooth, about 2 minutes.
  3. Pour the batter into the mini muffin pan, filling each about ¾ of the way. Bake them for 15-20 minutes, or until a toothpick inserted in the middle comes out clean, and the tops bounce back when gently pressed.
  4. Let the mini muffins cool for 5 minutes in the pan, then use a knife to loosen the mini chocolate cupcakes around the edges and then lift them out. Cool them completely on a wire rack. Frost them with your favorite chocolate icing.
  5. Makes 48 mini cupcakes.

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

I’m a Stonyfield Ambassador

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

Stonyfield Organic Ambassador

I first discovered Stonyfield Organic™ yogurt eight years ago when my daughter was about 6-months old and moving into the world of eating solids. My mother made her own yogurt, but I felt overwhelmed by the mere thought of what’s involved with making homemade yogurt (which I’ve since learned isn’t terribly difficult with the proper tools).

I’ve grown a bit in the kitchen since then, wouldn’t you say?

Anyway, standing in the supermarket isle, staring at the rows and rows of yogurts, Stonyfield’s YoBaby caught my eye. Made with whole milk? Check. Made with organic whole milk? Check. I was hooked. And so was my daughter.

Stonyfield Organic uses Organic Valley Co-op

Photo via Stonyfield.com

Back in 2005 I wasn’t focused on eating organically. Heck, at that point I was just starting to learn how to really cook from scratch, in addition to managing a baby and working full-time. But I knew that this growing little person needed the best I could get, especially for a first food. I consider this my tipping point into the world of understanding the importance of supporting local farmers, eating organic whenever possible, and spreading the word.

Fast-forward to 2013 and I’d say my family eats organic, local or clean about 70% of the time. And we’re all feeling great!

Organic vs. Natural

Have you ever wondered what the difference is between organic and natural?

Organic vs. Natural Chart

Photo via Stonyfield.com

This chart from Stonyfield Organic™ explains why we try to eat organic whenever possible. Something labeled “natural” can be a bit…deceiving…wouldn’t you say? Right now there are many battles being fought over just how deceptive labeling can be, and the fact that consumers think they’re buying the healthy choice, when in fact their not.

Strides are being made to label our foods properly, but if you either look for organic foods, or you buy from farmers who are farming organically (even if they’re not able to afford to be “Certified Organic” by FDA), then you’re making the right choices.

A Stonyfield Ambassador?

When I applied to be a Stonyfield Organic™ ambassador via Mamavation earlier this year, I spent the month of October following daily photo prompts centered around fighting pesticides. Or, as we called it, Cow-Fu!

Stonyfield Fight Pesticides Cow-Fu

I snapped shots of everything from my kids enjoying time outside and veggies I got at the farmers’ market, to organic blueberries for Saturday pancakes and a bee loaded with pollen that landed on my finger on a warm day. (No, the bee didn’t sting me – but I know you’re wondering.)

Here’s a compilation of my #FightPesticides Instagram pics that tell the story:

(a)Musing Foodie Stonyfield Ambassador

Other Organic Facts

Organic farming means pesticides are forbidden, and instead the farmers use natural means to keep their crops healthy and delicious. One way? Bugs – the good guys!

Ladybugs in Organic Farming

Photo via Stonyfield.com

We invite the ladybugs.

The organic farmers who supply us with milk, fruit and veggies control pests with people-and-Earth-friendly methods, like releasing ladybugs and other beneficial organisms that prey on pests.

Organic cows have a happy life filled with lots of fresh pastures, GMO-free food, and no toxic pesticides.

Pesticides and Dairy Infographic

Photo via Stonyfield.com

Cows need hugs, not drugs.

Our farmers treat cows with kindness, not artificial hormones or antibiotics.

Stonyfield’s organic blueberries are wild!

We’re wild about organic blueberries.

About a third of ours are handpicked in the wilds of Quebec.

It’s important to understand how buying organic helps our farmers!

Support Organic Farmers

Photo via Stonyfield.com

A passion for pasture.

When you support organic family farmers, you help protect rural beauty, rural economies, and the health of our food system.

What’s next?

Through February, you’ll find me posting about Stonyfield Organic™ here, and also on Instagram, Twitter and Facebook – follow along with the #organic and #obsessivelyorganic hashags!

And, I’ll be contributing a recipe once a month to The Yogurt Dish, the Stonyfield Organic™ blog. This month I submitted my Cranberry Almond Roasted Chicken Salad made with Stonyfield’s whole milk plain yogurt – yum!

Chicken Salad with Yogurt

I’m super excited to be working with Stonyfield Organic™, and I look forward to sharing more over the next couple of months!

Disclosure: As a Stonyfield Organic™ ambassador, I am being compensated. All opinions are always my own!

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