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Frosty Pineapple-Orange Smoothies

Frosty Pineapple-Orange Smoothies

Egg white powder adds protein to his smoothie, but it also helps whip and froth the texture. Look for powdered egg whites (sometimes called meringue powder) in the baking aisle of a supermarket.

  • 1 1/2 cups chilled orange juice
  • 1/2 cup pineapple chunks, drained
  • 1 1/4 cups vanilla yogurt
  • 1/2 cup ice
  • 1 teaspoon powdered egg whites
  1. Combine the orange juice, pineapple, yogurt, and ice in a blender. Blend on high speed for 2 minutes. Add the egg white powder and blend until frothy.
  2. Divide between two glasses and serve immediately.
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Greek-Style Yogurt Substitution Guide

Greek-Style Yogurt Substitution Guide


1 cup sour cream or creme fraiche = 1 cup 2% or 10% Plain Greek-Style Yogurt

1 cup mayo = 1/3 cup mayo + 2/3 cup 2% or 10% Plain Greek-Style Yogurt

1 cup butter or margarine = 1/2 cup butter or margarine + 1/4 cup 2% or 10% Plain Greek-Style Yogurt

1 cup oil = 1/3 cup oil + 2/3 cup 2% or 10% Plain Greek-Style Yogurt

1 cup heavy cream = 1/2 cup heavy cream + 1/2 cup 2% or 10% Plain Greek-Style Yogurt

1 cup milk or half-and-half or light cream = 3/4 cup milk or half-and-half or light cream + 1/4 cup 2% or 10% Plain Greek-Style Yogurt

1 cup buttermilk = 1/3 cup milk + 2/3 cup 2% or 10% Plain Greek-Style Yogurt

8 oz. cream cheese or mascarpone = 4 oz. cream cheese or mascarpone + 1/2 cup 2% or 10% Plain Greek-Style Yogurt

1 cup ricotta cheese = 1/2 cup ricotta cheese + 2% or 10% Plain Greek-Style Yogurt


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Recipe: Creamy Greek Yogurt Alfredo Sauce

Creamy Greek Yogurt Alfredo Sauce


  • 4 tbsp butter
  • 4 tbsp all-purpose flour
  • 2 cups chicken stock
  • 3/4 cup plain Greek yogurt
  • 1/2 cup milk
  • 6 tsp minced garlic
  • 1 1/2 cups shredded Parmesan cheese
  • 2 tsp fresh Italian parsley
  • 1 pound pasta, cooked
  • Salt & pepper, to taste


  1. In a sauce pan over medium heat, melt the butter.
  2. Add the garlic and cook a few minutes until it is fragrant.
  3. Add the flour, stirring/whisking constantly until nice and bubbly.
  4. Add chicken stock while continuing to stir. Turn heat to low and gradually add milk, Greek yogurt and Parmesan cheese.
  5. Stir until smooth and the cheese is melted. Add salt and pepper, to taste. If you let the sauce cool down a little it thickens a lot.
  6. Serve over your choice of cooked pasta noodles. Sprinkle with parsley.
  7. Store any leftover sauce in the fridge and add a little bit of milk before heating it up as it will be very thick once chilled. Enjoy!

Prep time: 5 minutes

Cook time: 20 minutes


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Recipe: Low-Fat Chocolate Mousse

Low-Fat Chocolate Mousse


  • 1/2 cup water plus 6 tablespoons
  • 1/2 sugar
  • 3 egg whites
  • 1/4 teaspoon white vinegar
  • 4 ounces 60% dark chocolate
  • 1/3 cup semi-sweet chocolate chips
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 1/2 cup low-fat Greek yogurt, plain
  • Fresh raspberries (optional)
  • Fresh mint (optional)


  1. In a small saucepan, add 1/2 cup water and sugar. Heat on medium until sugar has dissolved and bubbles begin to form on the surface. Remove from heat. Beat egg whites in a standing mixer until frothy. Add vinegar and continue to beat until stiff peaks appear. Slowly pour the sugar and water mixture down the side of the bowl into egg whites with the mixer on. Beat an additional 2-3 minutes until thick and shiny.
  2. In a double boiler on the stove top, melt the chocolate, remaining 6 tablespoons water and coco powder. Stir occasionally  until chocolate mix is glossy and smooth. Remove from heat and add vanilla extract. Once the chocolate mixture has cooled slightly, stir in Greek yogurt. Add a third of the egg whites to the chocolate, folding gently. Add the remainder of the egg whites, folding until mostly combined. Be sure not to over mix or mousse will fall flat.
  3. Spoon into desired serving dishes (individual ramekins work well) and cover tightly with plastic wrap. Chill at least 5 hours. Serve garnished with berries and fresh mint, if desired.

Makes approximately 10 servings.

Prep time is about 6 minutes.

Chill for about 5 hours.

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Buy Local: Milk, cheese, yogurt made in Arizona

Did you know the milk you buy at Frys, Safeway, Albertsons, Bashas, AJ’s and Food City, was produced by an Arizona dairy farm family within two days of it being bottled and delivered to the stores?

On 12 News Arizona Midday, Dairy Council of Arizona’s Terri Verason, RD, features delicious and nutritious dairy products made right here in Arizona, including: Shamrock Farms, Arizona Farms Cheese, Danzeisen DairyFranklin Foods, and Ehrmann USA. [Click for list of AZ-Local-Products]

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Berry Trifle

For a printable version of this recipe, click here: Berry-Trifle

Berry Trifle

This light and delicious trifle is so easy to make, and it’s a beautiful addition to any dessert table. For a more grown-up version, limoncello gives it a lemony zing!

Makes 8 Servings
Prep Time:   15 minutes
1 angel food cake
32 oz vanilla yogurt
1 quart strawberries, rinsed, hulled and halved
1 pint blackberries, rinsed
Optional: ½ cup limoncello


  1. Cut angel food cake into 1” cubes.
  2. Cover bottom of trifle dish with 1/2 of the angel food cake cubes.
  3. If using limoncello, drizzle ¼ cup on top of cake cubes.
  4. Arrange ½ of the berries on top of cake.
  5. Spread ½ of the yogurt on top of the berries and cake.
  6. Layer the remaining cake cubes on top of yogurt.
  7. If using, drizzle remaining limoncello on top of cake cubes.
  8. Spread with remaining yogurt.
  9. Arrange remaining berries for a beautiful dessert.
  10. Refrigerate until ready to serve.

Note: Use your favorite fruit and yogurt flavor, and a complementary liqueur – the combinations are endless.

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Featured Recipes on Arizona Midday: Yogurt Dressings

For downloadable and printable recipe, click here: Yogurt Dressings

Tzatziki Sauce
16 oz plain yogurt
2 cucumbers, peeled, seeded and diced
2 tbls olive oil
½ lemon, juiced
2 tbls fresh dill, minced
2 cloves garlic, peeled
Salt and pepper to taste
Combine all ingredients in food processor or blender. Process until well-combined. Add salt and pepper to taste. Transfer to a separate dish, cover and refrigerate for at least one hour for best flavor.

Yogurt Feta Dressing
1 cup plain Greek yogurt
4 oz feta cheese, finely crumbled
2 tbls fresh dill, minced
2 tbls fresh parsley, minced
1 garlic clove, minced
¼ cup milk
2 tsp lemon zest
2 tbls fresh lemon juice
Salt and pepper to taste
Stir together all ingredients. Add salt and pepper to taste. Refrigerate 30 minutes to allow flavors to blend.
Note: To adjust the thickness of the dressing, increase or reduce the amount of milk.

Creamy Raspberry Dressing
1 cup plain yogurt
½ cup raspberries
1 tbls red wine vinegar
2 tsp sugar
Blend all ingredients in blender or food processor until smooth. Refrigerate at least 30 minutes until chilled.

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Fruit Pizza


  • 1 (18 ounce) package refrigerated sugar cookie
  • 1 (8 ounce) package cream cheese, softened
  • 1 (7 ounce) container of vanilla yogurt or vanilla pudding


  1. Preheat oven to 350 degree F.
  2. On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake int he preheated over 10 minutes, or until edges are lightly browned and center is no longer doughy.
  3. In a medium bowl, blend the yogurt or vanilla pudding and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.
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Baked Spinach Artichoke Yogurt Dip Tailgating Recipe

1 can (14oz.) artichoke hearts, drained and chopped

1 (10 oz.) package frozen chopped spinach, thawed and drained

1 (8 oz.) container lowfat plain yogurt

1 cup shredded low-moisture part-skim Mozzarella cheese

1/4 cup chopped green onion1 garlic clove, minced

2 tbsp. chopped red pepper

Instructions: Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350 degrees for 20-25 minutes or until heated through and sprinkle with red peppers.