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Good Food: Blue Hill Sweet Potato Yogurt

Good Food: Blue Hill Sweet Potato Yogurt

Eating healthy should still be delicious.

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by Kate Malin

In New York and beyond, Blue Hill is a household name. The farm-centric restaurants opened by chef Dan Barber are known for an unwavering focus on taste and local sourcing and that extends to the Blue Hill Yogurt brand, which was born in the kitchens at the Blue Hill restaurants. Using milk from 100% grass fed cows, ­­­­­the team at Blue Hill created a line of savory yogurts, flavored with vegetable puree from crops harvested locally in the Hudson Valley. The result is a collection of brightly colored yogurts both sweet and savory, in a range of flavors from Beet to Tomato to Parsnip.

If the idea of Parsnip yogurt seems a bit intimidating, the Sweet Potato flavor is an accessible point of entry into the realm of savory yogurts. Opening a cup reveals silky yogurt in a gorgeous shade of orange and a spoonful yields a savory but slightly sweet flavor with a subtle earthiness. A highly nutritious treat, the yogurt is low in sugar, high in anti-inflammatory Omega-3 fatty acids, and loaded with calcium, protein, and probiotics. The yogurts are wonderful on their own but for anyone in need of a little inspiration, the sleekly designed labels on each cup can be peeled back to reveal recipes (sweet potato cheesecake, anyone?), suggestions for mix-ins, and even the name and breed of the cow that produced the milk.

Blue Hill Sweet Potato Yogurt is available in stores across the country. Blue Hill Yogurt is part of the Good Food Awards, a project to honor food and drink producers making the sort of food we all want to eat – tasty, authentic and responsible, and a proud member of the Good Food Merchants Guild, national association uniting American craft food businesses to connect, convene and promote Good Food businesses of all sizes.


From her grassroots work at the Good Food Awards to her continued education at NYU’s Food Studies Master’s Program, Kate Malin brings an unparalleled passion for great food and good people.

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Basic fondant potatoes

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Asparagus with peas, mint & Jersey Royals in wild garlic butter

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Jacket potato with whipped feta & sumac

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Sweet Potato Pie with a Cream Cheese Swirl

It might be heresy to admit at this time of year, but pumpkin pie isn’t really my thing. I make one every year, but it’s only out of a sense of duty. I’ve used canned pumpkin and I’ve roasted and pureed my own. I’ve spiced it up with ginger and with maple whipped cream and I’ve gone rogue and served pumpkin cheesecake instead. Pumpkin pie’s…okay.

No more, my friends. Farewell, so-so pumpkin desserts. Hello, sweet potato pie.

The proprietress of my local coffee shop also happens to own the pie shop I mentioned the other day, and also happens to have written the Cutie Pies cookbook. So when she talked up her sweet potato pie recipe while making my latte the other day, I listened.

If you’re a sweet-potato-and-marshmallow-traditionalist, you’ll love the original recipe. But I couldn’t help tinkering as I went, and I divided the filling to make two smaller pies, omitting the marshmallows from this version (so it’s less sweet) and swirling a sugared cream cheese and yogurt drizzle on top instead. I liked both versions so much that I had a piece of each. Isn’t that what Thanksgiving is all about?

Note: If you don’t have a deep 9″ pie plate, you will end up with extra filling. Consider baking it into hand pies by scooping a few Tbsp. filling into 6″ pie crust rounds. Brush the edge with egg and press with a fork to crimp and seal. Cut 2 or 3 slits in the top and bake alongside your pie until golden (20-30 minutes).

Sweet Potato Pie with a Cream Cheese Swirl (adapted from Cutie Pies): Peel 4 medium sweet potatoes and cut them into 1″ chunks. Boil until tender when pierced with a fork, about 10 minutes. While they’re cooking, mash together 1/4 c. softened cream cheese, 1/4 c. greek yogurt, and 1/4 c. powdered sugar. (If the cream cheese is lumpy, I try warming the mixture briefly in the microwave or pushing it through a sieve to break up the lumps–anyone have a better technique?) Set the cream cheese mixture aside and preheat your oven to 375.

Drain sweet potatoes well, then puree in a food processor. In a large bowl, whisk 3 eggs, then beat in 3/4 c. brown sugar, 1 1/2 tsp. vanilla extract, 2 Tbsp. melted butter, 1 Tbsp. cinnamon, 1 tsp. salt, and a few pinches each of ground cloves and nutmeg (or use your own favorite pumpkin sweet potato pie spices). Add the pureed sweet potatoes and stir to thoroughly combine. Roll out your favorite pie crust and line a deep pie dish, folding and pinching the edge into a fancy shape. Fill with the sweet potato filling. Dollop the cream cheese mixture on top and use a toothpick to create a swirl design.

Bake at 375 until the crust is golden and the filling has set.* It can be tricky to tell when the pie is done, but the center should no longer appear wobbly and a knife inserted midway between the crust and the pie’s center should come out moist but clean. This usually takes 50-60 minutes for a pumpkin pie, but since I made smaller pies I didn’t test the baking time for the full-sized sweet potato pie I’d advise you to start checking it after 40 minutes.

*If the crust starts to darken before the middle is cooked, take a square of aluminum foil big enough to cover the pie and fold it in half. Tear a circle out of the center of the square about the right size to expose the middle of the pie but not the crust. Now you can fold the square over the pie, leaving the center uncovered while preventing the crust from overbaking.

Suggestions for Chipotle Lime Dip

This sweet potato fries dip is my absolute favorite! And it’s really easy to throw together!

  • For extra heat, add a few shakes of cayenne pepper.
  • You can sub out the fresh lime for a couple of tablespoons of lime juice from a bottle, but I think the fresh lime juice tastes better.
  • Keep calories down by using light mayo or substitute all or part of the mayonnaise for light sour cream or plain Greek yogurt.
  • Cover up any leftover dip and store it in the refrigerator for up to a week.

50 Things to Make with Yogurt

This refrigerator staple is the key ingredient in these dips, dinners, desserts and more.


1: Tangy Guacamole Mash 2 ripe avocados with 1/2 cup plain Greek yogurt. Stir in 1/2 chopped small red onion and 1/2 chopped small jalapeno, 1/4 cup chopped cilantro, the juice of 1 lime and 1/2 teaspoon kosher salt.


2 : Lemon Hummus Puree 1/2 cup plain Greek yogurt with one 15-ounce can chickpeas (drained and rinsed), 2 tablespoons tahini, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt.


3 : Cilantro-Lime Yogurt Dip Puree 1/2 cup plain yogurt with 1/4 cup each chopped scallions and cilantro, 1 teaspoon each lime zest, lime juice and hot sauce and 1/2 teaspoon kosher salt.


Blue Cheese Wedge Salad (No. 19)

Blue Cheese Wedge Salad (No. 19)

4 : Tzatziki Mix 2 cups plain Greek yogurt with 1 grated Persian cucumber, 1 grated garlic clove, 3 tablespoons each chopped dill and mint and 2 teaspoons red wine vinegar season with salt and pepper.


Chilled Cucumber-Watercress Soup (No. 23)

Chilled Cucumber-Watercress Soup (No. 23)

5 : Ranch Dip Puree 1/2 cup plain Greek yogurt with 1/4 cup each mayonnaise and sour cream, 2 tablespoons each chopped chives and dill and 1 garlic clove season with salt and pepper.

Pesto Pasta with Shrimp (No. 26)

Pesto Pasta with Shrimp (No. 26)

6 : Light Caesar Dressing Puree 1/2 cup nonfat plain Greek yogurt, 2 tablespoons each grated parmesan and olive oil, 1/2 teaspoon Dijon mustard, 2 anchovies and the juice of 1/2 lemon.


Two-Ingredient Pizza Dough (No. 27)

Two-Ingredient Pizza Dough (No. 27)

7 : Pimiento Cheese Dressing Puree 3/4 cup plain yogurt with 1/2 cup each shredded cheddar and chopped pimientos. Stir in 2 tablespoons chopped chives season with salt and pepper.


Blueberry Coffee Cake (No. 33)

Blueberry Coffee Cake (No. 33)

8 : Pimiento Cheese Cornbread Make Pimiento Cheese Dressing (No. 7). Mix 1 cup each flour and cornmeal, 1/2 cup sugar, 3/4 teaspoon baking soda, 1/2 teaspoon salt and 1/4 teaspoon baking powder stir in the dressing and 2 eggs. Bake in an oiled 9-by-13-inch baking dish at 375 degrees F until a toothpick comes out clean, 25 minutes.


9 : Olive Biscuits Pulse 3 cups flour, 4 teaspoons baking powder and 1 teaspoon each baking soda and salt in a food processor. Pulse in 1 1/2 sticks cold cubed butter until the mixture looks like coarse meal. Transfer to a large bowl stir in 1 cup chopped black olives. Whisk 3/4 cup plain yogurt with 1/2 cup water stir into the flour mixture. Drop 12 biscuits, 2 inches apart, onto 2 parchment-lined baking sheets. Bake at 425 degrees F until golden, 20 minutes.


Strawberry Cupcakes (No. 49)

Strawberry Cupcakes (No. 49)

10 : Garlic-Herb Butter Pulse 4 tablespoons softened butter with 1 small garlic clove in a food processor. Pulse in 1/2 cup nonfat plain Greek yogurt and 2 teaspoons each chopped rosemary and thyme until smooth season with salt and pepper.

11 : Chipotle Marinade Puree 1/4 cup plain yogurt with 1 chipotle in adobo sauce, 1 garlic clove, the juice of 2 limes and 1/2 teaspoon each ground cumin and kosher salt. To use: Marinate 1 1/2 pounds steak or chicken, 1 to 4 hours. Wipe off the excess marinade before cooking.

12 : Tandoori Marinade Mix 1 cup plain yogurt with 1/4 cup tandoori paste and 2 teaspoons each grated garlic and ginger season with salt and pepper. To use: Marinate 1 1/2 pounds chicken, 1 to 4 hours. Wipe off the excess marinade before cooking.

13 : Tandoori Potatoes Make Tandoori Marinade (No. 12). Toss 2 pounds cubed russet potatoes with 1/2 cup of the marinade and 1 tablespoon melted coconut oil. Spread on a rimmed baking sheet and roast at 425 degrees F until crisp, 30 minutes. Drizzle with the remaining marinade and sprinkle with chopped cilantro, scallions, toasted coconut and salted cashews. Serve with lime wedges.

14 : Greek Meatballs Make Tzatziki (No. 4). Mix 1 pound ground lamb, 1 egg and 1/2 cup each breadcrumbs and tzatziki with your hands. Form into 1-inch balls. Bake on a rimmed baking sheet at 425 degrees F until browned, about 15 minutes. Serve with the remaining tzatziki top with herbs. (Makes about 24.)

15 : Buffalo Wings Toss 2 pounds split chicken wings with 1 tablespoon vegetable oil season with salt and pepper. Roast on a rack set on a rimmed baking sheet at 450 degrees F until golden, 1 hour. Whisk 1/4 cup each plain yogurt and Buffalo hot sauce in a large bowl add the wings and toss.

16 : Fried Chicken Mix 1 cup plain yogurt with 1 teaspoon each hot sauce and fresh thyme and 1/2 teaspoon each minced garlic, onion powder and kosher salt in a large bowl. Add 3 pounds skin-on, bone-in chicken pieces marinate 1 hour. Season 1 cup flour with salt and pepper. Wipe off the excess marinade and dredge the chicken in the flour. Deep-fry in 350 degrees F vegetable oil until golden and cooked through, 15 to 20 minutes.

17 : Crispy Fish Sticks Combine 1 1/2 cups cake flour, 1 teaspoon each paprika and kosher salt and 1/2 teaspoon each baking soda and pepper in a bowl transfer half to a plate. Whisk 1/4 cup plain yogurt and 1/3 cup seltzer into the remaining flour mixture. Dip 1 pound of finger-size pieces firm white fish in the batter, then roll in the flour mixture. Working in batches, deep-fry in 350 degrees F vegetable oil until crisp and golden, 4 minutes. Season with salt and serve with tartar sauce.

18 : Thai Peanut Chicken Salad Puree 1/2 cup plain yogurt with 2 tablespoons each miso paste, peanut butter and lime juice and 2 teaspoons Sriracha. Toss with 3 cups shredded rotisserie chicken, 1 cup shredded carrots and 2 tablespoons each chopped peanuts, scallions and cilantro season with salt and pepper.

19 : Blue Cheese Wedge Salad Mix 1 cup plain yogurt with 1/4 cup each mayonnaise and crumbled blue cheese, 2 teaspoons white wine vinegar, 1/4 teaspoon kosher salt and a dash each of Worcestershire sauce and hot sauce. Spoon over 4 iceberg lettuce wedges top with chopped chives and candied walnuts.

20 : Smoked Turkey Salad Puree 1/4 cup each plain yogurt, water, fresh basil and chopped scallions, 1/2 avocado, 1 garlic clove, 1 tablespoon lemon juice and 1/2 teaspoon kosher salt. Toss with 1 head torn Boston lettuce, 8 ounces diced smoked turkey, 1/2 pint cherry tomatoes, 1/2 diced avocado and 5 slices crumbled cooked bacon season with salt and pepper.

21 : Herbed Egg Salad Hard-boil 12 eggs chop, reserving 2 yolks. Mash the reserved yolks with 1/2 cup low-fat plain yogurt and 1/2 teaspoon Dijon mustard. Mix with the chopped eggs and 2 tablespoons each chopped chives and parsley season with salt and pepper.

22 : Spicy Veggie Wraps Whisk 1/2 cup plain Greek yogurt with 2 tablespoons harissa (Moroccan chile paste) and 1/2 teaspoon each ground coriander and cumin. Spread on 2 tortillas top each with 1/2 cup canned chickpeas (drained and rinsed) and some chopped cucumber, shredded carrots and crumbled feta. Sprinkle with chopped scallions, cilantro and mint. Fold in the sides, then roll up to enclose.

23 : Chilled Cucumber-Watercress Soup Puree 1 cup each plain yogurt and watercress with 1 seeded peeled English cucumber and 2 tablespoons each chopped dill, white wine vinegar and olive oil season with salt and pepper. Chill. Drizzle each serving with olive oil.

24 : Roasted Beet Salad Wrap 4 medium beets individually in foil with a drizzle of olive oil. Roast at 400 degrees F until tender, 1 hour. Cool peel and cut into chunks. Whisk 1/3 cup plain Greek yogurt with 2 tablespoons each whole-grain mustard, white wine vinegar, minced shallots and chopped dill. Toss with the beets season with salt and pepper.

25 : Turkish Tortellini Whisk 1 cup plain yogurt with 1 tablespoon lemon juice, 1 small grated garlic clove and 1/4 teaspoon kosher salt. Warm 1 tablespoon each butter and olive oil with a pinch each of cayenne, dried mint and kosher salt in a saucepan. Toss 9 ounces cooked tortellini with the yogurt sauce drizzle with the spiced butter.

26 : Pesto Pasta with Shrimp Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

27 : Two-Ingredient Pizza Dough Mix 1 cup each self-rising flour and plain Greek yogurt, using your hands to form a shaggy dough. Knead on a floured surface until smooth. To use: Preheat a pizza stone or inverted baking sheet in a 475 degrees F oven. Spread the dough into a 10-inch round on a separate floured inverted baking sheet. Top as desired. Slide onto the stone bake about 12 minutes.

28 : Curried Creamed Spinach Saute 1 each minced onion and garlic clove in 4 tablespoons butter over medium heat until softened, 7 minutes. Add 1 tablespoon each tomato paste and curry powder cook 1 minute. Stir in 2/3 cup water, 1 pound frozen chopped spinach (thawed and squeezed dry), 1/2 teaspoon kosher salt and a pinch of cayenne cook until warmed through. Stir in 1/2 cup plain yogurt.

29 : Potato Blini Cook 1 pound chopped peeled Yukon Gold potatoes in boiling salted water until tender, 10 minutes. Drain and pass through a ricer mix with 2 tablespoons each flour and plain yogurt, 2 eggs, 1/2 teaspoon kosher salt and some pepper. Cook tablespoonfuls in a hot buttered skillet or griddle over medium-low heat until browned, 2 1/2 minutes per side. Top with plain yogurt and chives.

30 : Twice-Baked Potatoes Pierce 4 russet potatoes with a fork bake at 400 degrees F until tender, 1 hour cool slightly. Slice 1/4 inch off a long side of each. Scoop out most of the filling mash with 3/4 cup plain Greek yogurt, 1/2 cup shredded dill havarti, 4 tablespoons butter and 1/2 teaspoon kosher salt. Return the filling to the potatoes top with more cheese. Return to the oven until hot and bubbling, 20 minutes.

31 : Raspberry-Almond Scones Combine 1 3/4 cups all-purpose flour, 1/4 cup each almond flour and sugar, 2 teaspoons aluminum-free baking powder and 1/4 teaspoon each baking soda and salt work in 1 stick cubed cold butter with your fingers until crumbly. Stir in one 6-ounce container raspberry yogurt and 1 beaten egg. Drop 6 scones, 2 inches apart, onto a parchment-lined baking sheet. Brush with more beaten egg sprinkle with sugar and sliced almonds. Bake at 375 degrees F until golden, about 25 minutes.

32 : Banana–Chocolate Chip Muffins Whisk 1 stick melted butter with 3/4 cup brown sugar, 1/2 cup each plain Greek yogurt, mashed overripe banana and chocolate chips, 2 eggs and 1 teaspoon vanilla. In a separate bowl, whisk 2 cups flour with 1 teaspoon baking powder, 1/2 teaspoon each cinnamon and salt and 1/4 teaspoon each baking soda and ground ginger whisk in the banana mixture. Divide among 12 lined muffin cups. Bake at 350 degrees F until golden and a toothpick inserted into the centers comes out clean, 20 to 25 minutes.

33 : Blueberry Coffee Cake Beat 1 1/4 sticks softened butter and 1 cup granulated sugar with a mixer until light and fluffy, 3 minutes. Beat in 2 eggs and 2 teaspoons vanilla. In a separate bowl, whisk 2 cups flour with 1 teaspoon baking powder and 1/2 teaspoon each baking soda and salt beat into the butter mixture in batches, alternating with 1 cup plain Greek yogurt. Fold in 1 1/2 cups blueberries. Pour into an oiled 9-inch springform pan. Mix 3/4 cup flour with 2/3 cup brown sugar, 1/2 teaspoon cinnamon and a pinch of salt work in 5 tablespoons cubed cold butter with your fingers and sprinkle over the batter. Bake at 350 degrees F until golden brown, 1 hour.

34 : Blueberry Pancakes Whisk 1 cup blueberry yogurt with 1/4 cup water, 3 tablespoons vegetable oil and 1 egg. In a separate bowl, whisk 1 1/2 cups flour, 1 teaspoon baking powder and 1/2 teaspoon salt whisk into the yogurt mixture. Fold in 1 cup blueberries. Cook 1/4 cupfuls in a hot buttered skillet. (Makes 8 to 10.)

35 : Granola Waffles Whisk 2 cups flour with 2 tablespoons sugar, 2 teaspoons baking powder, 1 teaspoon baking soda and 1/2 teaspoon salt. Whisk in 1 1/2 cups plain yogurt, 1/2 cup water, 2 beaten eggs and 1 stick melted butter. Stir in 1 cup granola. Cook in an oiled waffle maker until golden and crisp. (Makes about 10.)

36 : Smoothie Bowls Puree 2 cups cubed honeydew, 1 chopped peeled kiwi, 1 cup ice, 1/2 cup plain Greek yogurt, 2 tablespoons honey and 1 tablespoon lime juice. Pour into 2 bowls and top with chia seeds, shredded coconut, berries or other toppings.

37 : Stuffed Crepes Combine 1 cup flour, 3/4 cup plain yogurt, 1/2 cup water, 2 eggs and 3 tablespoons each sugar and melted butter in a blender. Heat a medium skillet over medium heat brush with butter. Add 1/4 cup batter for each crepe swirl to coat. Cook until golden, about 45 seconds per side. Fill each with 1 tablespoon fruit yogurt, then fold into quarters. Dust with confectioners' sugar and drizzle with honey. (Makes about 8.)

38 : Banana Fritters Whisk 1 cup cake flour with 3/4 cup cold seltzer and 1/2 cup vanilla yogurt. Cut 2 firm bananas in half crosswise, then quarter each lengthwise. Working in batches, dip the bananas in the batter and deep-fry in 350 degrees F vegetable oil, stirring occasionally, until golden, about 5 minutes. Remove with a slotted spoon and drain dust with confectioners' sugar.

39 : Chocolate Mousse Pie Microwave 2 cups mini marshmallows in a microwave-safe bowl until melted, about 1 1/2 minutes. Stir in 1 cup chocolate chips until melted cool. Add 2 1/4 cups low-fat chocolate yogurt and beat with a mixer until smooth and fluffy, about 3 minutes. Gently fold in 1 cup sweetened whipped cream. Pour into a 9-inch prepared chocolate pie crust. Freeze until firm, about 3 hours.

40 : Low-Fat Brownies Whisk 1 cup each self-rising flour and sugar with 1/2 cup unsweetened cocoa powder in a large bowl. Stir in 1 1/2 cups low-fat vanilla yogurt and 1/4 cup each water and vegetable oil. Fold in 3/4 cup chocolate chips. Pour into an oiled foil-lined 9-inch square baking dish. Bake at 350 degrees F until a toothpick inserted into the center comes out mostly clean, 30 to 35 minutes.

41 : Chocolate-Hazelnut Truffles Pulse 1/2 cup toasted hazelnuts in a food processor with 1/3 cup unsweetened cocoa powder until finely ground. Add 3/4 cup chocolate-hazelnut spread and 1/2 cup plain Greek yogurt pulse until smooth. Refrigerate until firm, 4 hours. Roll into 1/2-inch balls roll in more cocoa powder. (Makes about 24.)

42 : Rum Mango Lassi Blend 1 1/2 cups frozen mango chunks with 1 cup coconut water, one 6-ounce container coconut-milk yogurt, 1/4 cup rum, the juice of 1/2 lime and a pinch of ground cardamom.

43 : Acai-Pomegranate Smoothies Blend 1 frozen unsweetened acai smoothie pack (such as Sambazon brand) with 1/2 cup each nonfat vanilla yogurt, frozen blueberries and pomegranate juice, 1 tablespoon chia seeds and 2 teaspoons each grated fresh turmeric and ginger. (Makes 2.)

44 : Peanut Butter–Coffee Protein Shake Blend 1 frozen sliced banana with 1/2 cup vanilla yogurt, 1/4 cup chilled brewed coffee, 2 tablespoons peanut butter, 1 tablespoon chocolate protein powder and some ice.

45 : Plain Frozen Yogurt Whisk 3 cups 2% plain Greek yogurt with 1/2 cup each sugar and low-fat milk and 1 tablespoon lemon juice. Churn in an ice cream maker until the consistency of soft-serve.

46 : Orange Cream Frozen Yogurt Make Plain Frozen Yogurt (No. 45), replacing the lemon juice with 2 tablespoons orange juice and adding 1 1/2 teaspoons grated orange zest and 1 teaspoon vanilla.

47 : Lemon–Poppy Seed Cheesecake Bars Combine 1 1/2 cups flour with 1/2 cup confectioners' sugar, 1 tablespoon poppy seeds and a pinch of salt work in 2 sticks softened butter with your fingers until clumps form. Press into a foil-lined 9-inch square baking dish. Bake at 350 degrees F until lightly browned, about 25 minutes. Cool. For the filling, puree 1 cup plain Greek yogurt with 6 ounces cream cheese, 1/2 cup each sugar and heavy cream and the grated zest and juice of 1/2 lemon in a food processor until thick and fluffy spread over the cooled crust. Refrigerate overnight to set.

48 : Lemon-Berry Tartlets Bake 6 puff pastry shells as the label directs cool. Beat 1/2 cup each lemon curd, lemon yogurt and heavy cream with a mixer on medium-high speed until smooth. Chill. Fill each shell with the lemon cream top with berries.

49 : Strawberry Cupcakes Whisk one 6-ounce container strawberry yogurt with 1/2 cup each granulated sugar and melted butter and 2 eggs until smooth. In a separate bowl, whisk 1 1/2 cups flour, 1/2 teaspoon baking powder and 1/4 teaspoon each baking soda and salt. Working in batches, add the dry ingredients to the wet ingredients, alternating with 1/4 cup milk. Divide among 12 lined muffin cups. Bake at 350 degrees F until golden, 20 minutes. For the frosting, beat 8 ounces softened cream cheese with 1/4 cup strawberry yogurt until smooth beat in 2 cups confectioners' sugar. Chill. Frost the cupcakes and top with sliced strawberries.

50 : Spiced Strawberry Dip Whisk 1 1/2 cups strawberry yogurt with 2 teaspoons grated ginger and a pinch of allspice in a bowl sprinkle with toasted coconut. Serve with sliced fruit.

Eat Your Veggies

We love this new line of vegetable yogurts created by chef Dan Barber and his team at New York’s Blue Hill restaurants and made from hormone-free, grass-fed milk from Blue Hill’s own farm and other small farms in the Northeast.

So far you can choose from six flavors: beet, carrot, sweet potato, butternut squash, tomato and parsnip. The yogurts are gently sweetened with touches of maple sugar, maple syrup or honey. And while typical fruit-flavored yogurts contain only about 6 to 8 percent fruit, Blue Hill’s line are comprised of 30 percent vegetables in each container.

You’ve raised an eyebrow. We, too, were skeptical before we tasted our first veggie yogurt. But after many happy bites we found that the puréed vegetables (no chunks, no stirring) made for a rich, custardy texture that reminds us of the Greek variety.

Aside from snacking, we’re finding other uses for the vegetable yogurts in our kitchen: You can whisk them into salad dressings, blend with fresh herbs to make a sauce for roasted vegetables, use them as a milk substitute in frittatas or dollop them on tacos in place of sour cream.

Blue Hill Launches Savory Yogurt in Flavors Like Tomato, Parsnip & Beet

We could all benefit from adding more vegetables into our diet. But in our yogurt? Bet you never thought about that. The recently launched line of yogurts by Blue Hill features six savory flavors that may make you raise an eyebrow (or two) — Carrot, Sweet Potato, Beet, Butternut Squash, Tomato and Parsnip.

“Blue Hill has dairy in its roots. Blue Hill Farm—our family farm in the Berkshires, and the original inspiration for our Blue Hill restaurant in New York City and Blue Hill at Stone Barns in Pocantico Hills, NY—was a working dairy from the 1860s through the 1960s. Three decades later, we refurbished the farm and brought the dairy back to life. The story of Blue Hill Farm is in many ways the story of the Blue Hill restaurants: sustaining the iconic landscape of the Northeast in pursuit of great flavor.”

The Upstate NY farm is cemented on the foodie pilgrimage map. Blue Hill’s chef, Dan Barber, is a well-known slow food advocate whose inspired TED talks have helped increase the general interest for considered eating.

The “know thy farmer” ethos informs every decision made at Blue Hill, and the yogurt venture is an extension of that, “supporting farms that raise dairy cows in the best possible way and using their well-pastured grass-fed milk sourcing delicious, local vegetables from neighbors in the region and preserving a dairy tradition that connects our family, Blue Hill, and the Northeast.”

The Blue Hill team recommends eating the savory treats and you would any yogurt, but says they are also excellent for enhancing meals. Try, for example, “adding Blue Hill Beet Yogurt to a baked potato or the Squash Yogurt to curried chickpeas.” Or mix any flavor into salad dressings or sauces. Here are more ideas, recipes, and videos from Dan Barber and team, exploring the culinary possibilities of Blue Hill Yogurt.

If you’re intrigued, but can’t find these anywhere near you, experiment and make your own. Get good natural yogurt and mix it with anything your heart desires. May we suggest kale, cauliflower or spinach?

5. Froyoworld Breakfast French Toast Frozen Yogurt

What a delicious idea! The combination of yummy French toast mixed with the creaminess of frozen yogurt. That was the idea behind Froyoworld&rsquos Breakfast French Toast flavor, so delicious and odd that it deserves a category all of its own! It might sound odd to mix bread and frozen yogurt, but something magical has happened with this creation, and it&rsquos only 129 calories per serving! Froyoworld didn&rsquot stop with the French Toast flavor in its fat-free frozen yogurt. They offer a cotton candy flavor, a root-beer-float flavor, and a caramel turtle option!

Their low-fat variety offers another set of taste sensations including cake batter, birthday cake, and salted caramel pretzel. While we are on the subject of delicious low-fat options, Froyoworld makes sorbets as well. Along with the traditional lemon and orange flavors, treat lovers can taste devil&rsquos chocolate flavor sorbet or chocolate fudge sorbet with the same calorie content as the green apple variety! The pairing of French toast with yogurt is a popular one. Dannon offers a recipe suggestion for French toast stuffed with its Greek yogurt. The bread is soaked in the yogurt before being placed on the griddle, according to their website’s recipe selection.

Savory yogurt gamble pays off for Blue Hill: ‘We didn’t want to bring out another Greek or fruit yogurt we wanted to be different’

David Barber: We know a lot of yogurt companies are paying a lot of attention to our products

Related tags: Fruit

The yogurts - manufactured by a co-packer in New York with milk from 100% grass-fed cows from farms in the Northeast including Blue Hill’s own farm in the Berkshire Hills - come in butternut squash, beet, carrot, tomato, sweet potato, and parsnip variants.

They are now available in three Whole Foods Market regions and specialty grocers in the Northeast.

Ours have a fraction of the sugar, but are only slightly less sweet than regular yogurt

Made with 30% or more vegetable puree (whereas most fruit yogurts only contain around 6% fruit puree), the yogurts are blended (no big chunks of carrots or beets) and far less sugary than most yogurts on the market, Barber told FoodNavigator-USA.

And just three months after hitting shelves, they are already proving to be a hit, he said.

The yogurts work well as dips, dressings, ingredients, and accompaniments as well as snacks and desserts in their own right

“We didn’t want to bring out another Greek or fruit yogurt we wanted to be different.

“We’ve been honing the recipes for a few years because we’ve been serving the yogurts at Blue Hill’s restaurants in New York for a while. We were getting so much positive feedback that we decided to see if there was a wider market for something a bit less sweet.

“And it looks like there is because we are getting great repeat purchases and we’ve now expanded from an initial 12 Whole Foods stores to three Whole Foods regions: North East, North Atlantic and Mid Atlantic. They have been incredibly supportive - a great partner to work with. But we’re also talking to lots of other retailers.”

Consumers are also making shakes, using it for cooking, dressings or dips, adding it to baked potatoes

Weight Loss With Greek Yogurt

Eating Greek yogurt will not make you directly lose weight or burn fat. Non-fat, plain Greek yogurt, however, is a high-protein and low-calorie food that can be substituted for foods with high calories from saturated fat or simple sugars. Substituting regular yogurt with non-fat Greek yogurt may be a good start. For example, snack on a medium bowl of non-fat Greek yogurt with strawberries and bananas instead of potato chips dipped in a cheese dip to remove a significant amount of calories from your diet. Vicky Newman encourages you to experiment with Greek yogurt beyond as a breakfast food.

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