StonyField Recipes: From Sweet To Tangy
How could I resist sharing these fab recipes I learned earlier in the week from Stonyfield Yogurt? They look as good as they taste!
POT DE CREME
Makes: 6 servings
1 cup Stonyfield Farm 1% Milk
2oz. milk chocolate, coarsely chopped
2oz. bittersweet chocolate, coarsely chopped
5 large egg yolks
1/3 cup sugar
1/4 tsp. salt
2 tsp. pure vanilla extract
1 cup Plain or Chocolate Oikos
Organic Greek Yogurt
whipped cream, for garnish (optional)
Preheat oven to 325°F with a rack in the lower third. Place six 4oz. ramekins in a medium roasting pan; set aside. In a medium saucepan add milk, milk chocolate and bittersweet chocolate over medium heat. Bring almost to a simmer; remove from the heat. Set aside, stirring occasionally, until chocolate is melted.
In a medium bowl, whisk together egg yolks, sugar, and salt. While whisking, add a little of the hot milk mixture to the egg mixture to combine. Add the remaining milk mixture, and whisk to combine. Whisk in
vanilla. Fold in yogurt. Strain through a fine-mesh sieve into a large liquid measure. Pour approximately 1/2 cup of the mixture into each ramekin.
Transfer the roasting pan to the oven. Fill pan with enough boiling water to come halfway up the sides of the ramekins. Bake until the custards are just set in the center, about 35 minutes. Remove the roasting pan
from oven. Remove the ramekins from the water, and place on a wire rack to cool. When completely cooled, cover, and transfer to refrigerator. Chill for at least 4 hours and up to overnight. Serve with a dollop of whipped cream, if desired.
Makes: 12 servings
1 cup unbleached all purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup Stonyfield Organic Low Fat Plain Yogurt
1 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup sugar
1 teaspoon vanilla
1 cup blueberries
(fresh or frozen and lightly thawed)
Preheat oven to 350°F. Lightly grease a 12-muffin tin. Sift together the flour, baking powder and salt. In a seperate bowl, combine the yogurt with soda; set the mixture aside.
Beat the egg in a third bowl, then add the oil, sugar, and vanilla, and stir to combine. Add the flour mixture and the yogurt mixture alternately to the egg mixture and stir just until blended. Gently fold in the blueberries. Pour the batter into the muffin tin and bake for 25 to 30 minutes until the muffins are golden
brown. Remove from the tin and cool on a wire rack. Makes a dozen muffins.
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