Get Delicious Meals made with Moofresh Dairy products and Yogurt.
Rich, creamy Moofresh yoghurt is the star ingredient of these delicious recipes.
Yogurt isn’t just for serving as a drink anymore. Make dressing creamier, baked goods more moist, and smoothies—well—smoother. We’ve already given you all the facts you need to know about yogurt. This time, we’re bringing you the best recipes to utilize this creamy, cultured milk. We’ll start you off with a MooFresh Yogurt with Warm Black and Blueberry Sauce. Sweet, frozen berries make this a year-round treat to be enjoyed on tangy MooFresh yogurt. A fan of dessert for breakfast? This recipe packs the protein, so don’t feel bad if you decide to start your day with an indulgence.
Moofresh Yogurt with Warm Black and Blueberry Sauce
When making this Moofresh Yogurt with Warm Black and Blueberry Sauce in the summer, substitute fresh berries for frozen. This sauce also pairs well with biscuits or as a stand-in for syrup on pancakes.
Yield: 4 servings
2/3 cup frozen blueberries
2/3 cup frozen blackberries
1/2 cup water
1/4 cup sugar
2 tablespoons fresh lemon juice
1 tablespoon butter
2 cups plain Moofresh yogurt
- Combine first 5 ingredients in a small saucepan. Bring mixture to a boil. Reduce heat to medium-low; gently boil 10 minutes or until sauce thickens. Stir in butter.
- Spoon 1/2 cup yogurt into each of 4 bowls; top each serving with about 1/4 cup sauce. Serve immediately.
Spiced Oranges with Moofresh Yogurt
Complete your meal with a simple dessert of Spiced Oranges with Moofresh Yogurt. For a delicious treat, swap normal yogurt for frozen Moofresh yogurt.
Yield: Serves: 4
1 cup dry red wine
1/4 cup sugar
1 cinnamon stick
12 whole cloves
1 cup plain whole-milk MooFresh yogurt
2 large oranges, peeled (white pith removed), sliced crosswise
- Combine wine, sugar, cinnamon stick and cloves in a small saucepan. Bring wine mixture to a boil over medium-high heat. Reduce heat to medium-low and simmer until mixture has reduced and thickened, about 20 minutes. Strain into a bowl, cover and refrigerate until cold. Discard cinnamon stick and cloves.
- Divide yogurt among four dessert bowls. Spoon orange slices on top, drizzle with spiced syrup and serve immediately.
Quick MooFresh Yogurt Yeast Rolls
These rolls are perfect: nicely browned, evenly shaped and delicious.
Ready in: 1 hr. 20 mins Level: Medium
Prep: 1 h r Cook: 20 mins Yields: 24 Servings
4 to 4 1/2 cups unbleached all-purpose flour
2 packages yeast (0.25oz each)
2 T sugar
1 t salt
1/2 t baking soda
1 1/2 c Stonyfield Organic Low Fat Plain Yogurt
1/2 c water
1/3 c butter
Step 1-In a large bowl, whisk together 1 1/2 cups of the flour with the yeast, sugar, salt and baking soda; mix well. Heat the yogurt, water and butter to 120-130°, but do not simmer. Add yogurt mixture to the flour mixture and blend well, then beat with an electric mixer at medium speed for 4 minutes. Gradually stir in enough of the remaining flour to make a stiff dough. Knead on a floured surface until the dough is smooth and elastic.
Step 2-Place the dough in a greased bowl and turn the dough over to grease the top. Cover and let rise in a warm place until doubled in bulk (about 20 to 30 minutes). Punch down the dough, divide it into 24 pieces and form the pieces into balls. Place the balls on a greased baking sheet, cover and let rise in a warm place for about 20 minutes or until almost doubled in bulk.
Step 3-Bake in a preheated 400° oven for 20 minutes or until nicely browned. Remove from pan and brush with butter then ready to serve.
Moofresh Yogurt-Marinated Grilled Chicken
Marinating chicken in yogurt is a technique that adds flavor, acidity, and tenderness.
½ cup plain whole-milk Moofresh yogurt
¼ cup vinegar-based hot sauce (such as Crystal)
2 tablespoons olive oil
4 finely chopped garlic cloves
1 tablespoon finely chopped fresh oregano
1 teaspoon freshly ground black pepper
½ teaspoon garam masala
Combine yogurt, hot sauce, olive oil, garlic, oregano, pepper, and garam masala in a large resealable plastic bag. Add chicken, backbone removed, and turn to coat. Seal bag, pressing out air; chill chicken 8–24 hours. Prepare grill for medium heat; lightly brush grate with vegetable oil. Remove chicken from marinade, wiping off any excess, and grill, skin side down, until skin is lightly charred and releases from grate without tearing, 10–15 minutes. Give bird a quarter turn and continue to grill until skin is nicely charred and crisp and thighs are starting to firm up (they should be springy when pressed), 15–20 minutes. Turn chicken over and grill until an instant-read thermometer inserted into the thickest part of thigh registers 165°, 10–15 minutes.
Place chicken on a platter skin side up; let it rest for 10 minutes before serving.