Peach Passionfruit Greek Yogurt Muffins

Peach Passionfruit Greek Yogurt Muffin Recipe


  • 1 container Nounós Peach Passionfruit Low Fat Yogurt

  • 2 eggs

  • 2/3 c flour

  • 1/2 c sugar + 1 Tbsp

  • 4 Tbsp coconut oil

  • 1 tsp baking powder

  • 1 tsp vanilla

  • 1/4 tsp kosher salt

  • 1/3 passion fruit juice (ideally fresh)


  1. Preheat oven to 350°.

  2. Sift together flour, baking powder, and salt into a bowl.

  3. In a separate bowl, whisk together the yogurt, sugar, eggs, vanilla, and oil.

  4. Slowly whisk the dry ingredients into the wet.

  5. Pour mixture into lightly greased muffin cavities. Bake for 15-18 mins. Check to see if done with a toothpick.

  6. While muffins are baking, cook the passion fruit juice and remaining Tbsp  of sugar in a small pan until the sugar dissolves and the mixture is clear and has thicken into a syrup; set aside.

  7. Place baked muffins on a cooling rack over a sheet pan and allow to cool  slightly. While the cake is still warm, brush the passion fruit syrup over the muffins and allow it to soak in. Repeat 2 - 3 times (poking little holes with a toothpick in the muffins allows them to absorb more of the syrup!)

  8. Enjoy! @mataharley

Makes twenty 3 WW SmartPoint servings

Banana Raspberry Greek Yogurt Pudding Jars



  • 1 container Nounós Banana Raspberry Low Fat Yogurt

  • 1 box Sugar-free instant vanilla pudding

  • 5 oz cold water

  • 5.5 oz heavy whipping cream

  • 2 bananas, sliced

  • 30 mini nilla wafer cookies

  • 6 empty Nounós Yogurt jars



  1. Mix yogurt and water; then add instant pudding and beat until smooth. Refrigerate for at least an hour.

  2. Whip heavy cream until stiff peaks form. Gently fold half of the whipped cream into the pudding; fold in remaining whipped cream until blended. Set aside.

  3. Place 3 mini nilla wafers in the bottom of each empty Nounós jar; layer with sliced banana and pudding; repeat until all six jars are filled. Return to the refrigerator for at least an hour.

  4. Enjoy! @mataharley

Makes Six 7 WW SmartPoint servings


Vadouvan Spiced Butternut Squash Soup




  • 8 oz Nounós Plain Low Fat Yogurt

  • 2 lbs cubed butternut squash

  • 32 oz vegetable broth

  • 1/2 c of mirepoix (mix of chopped onion, carrots & celery)

  • 2 Tbsp vadouvan


  1. Preheat oven to 400°.

  2. Spread butternut squash on a baking sheet in a single layer; drizzle & toss with a little olive oil. Lightly sprinkle with salt. Bake for approximately 20 minutes or squash is tender enough to be cut with a fork.

  3. In a stock pot, sauté mirepoix over medium heat until onions become translucent; reduce heat.

  4. Sprinkle cooked squash with vadouvan; toss. Add to stock pot and sauté for 2 mins.

  5. Add vegetable broth to pot. Bring to a boil. Reduce heat and simmer for 10 mins. Allow soup to cool to room temperature. 

  6. With an immersion blender, purée the soup until smooth. Add 1 1/2 jars of yogurt and blend until fully incorporated. (Reserve 1/2 of second jar for garnishing.)

  7. Heat, garnish & enjoy! @mataharley

Makes Six 2 WW SmartPoint servings

Cherry Vanilla Noodle Kugel


Noodle Kugel is a simple, classic noodle casserole that can be enjoyed as a sweet or savory dish. In this “sweet” version, Harley Scheck’s simple, Weight Watchers friendly recipe is a crowd-pleaser that only requires a few simple ingredients and is sweetened with Swerve and just two jars of Nounos Cherry Vanilla yogurt! Makes Twelve 6 WW SmartPoint servings.


  • 2 containers Nounós Cherry Vanilla Low Fat Yogurt

  • 12 oz extra wide egg noodles

  • 4 eggs

  • 2 Tbsp Swerve all natural sweetener

  • 2 tsp cinnamon

  • 2 tsp vanilla extract

  • 1 tsp nutmeg

  • 1 cup unsweetened dried cherries, roughly chopped


  1. Cook noodles according to instructions on package. Drain and set aside.

  2. Preheat oven to 400°. Mist a 15” x 9” baking dish with cooking spray.

  3. Beat yogurt, eggs, Swerve, cinnamon, vanilla, and nutmeg until light and mixture increases in volume.

  4. Pour egg mixture over noodles and mix; stir in cherries.

  5. Transfer mixture to baking dish; cover with vented aluminum foil and bake for approx. 45 mins. Remove aluminum foil sprinkle the top with a little cinnamon and sugar and bake for an additional 15 minutes.

  6. Enjoy!