Triple Cream Yogurt Savory Dip

A staple to the healthy Mediterranean cuisine, this easy-to-make dip will be the must-have on your menu!

Ingredients

• Nounós Creamery Triple Cream Yogurt

• Salt

• Lemon

• Green olives

• Black olives

• Olive oil

• Parsley

• Your favorite herbs

• Pita (to dip!)

Recipe

• Add a pinch of salt, and zest of lemon in the Nounós Creamery Triple Cream yogurt. Mix the two in slowly, as not to break the structure of the yogurt (to keep the yogurt’s thickness we enjoy so much!).

• Top the Nounós Creamery Triple Cream yogurt with green and black olives, and add in your favorite herb, parsley and olive oil.

• Serve the dip with fresh pita bread.

Easter Strawberry Vanilla Dirt Cups

Do dirt cups ever get old? A creamy, airy pudding filling covered in crushed oreos. A delicious and fun treat every kid loves! This one is a little different - instead of cream cheese, our recipe creator Sam Florio from QuarterSoulCrisis used a strawberry vanilla greek yogurt to keep it light, yet perfectly tangy. Happy Easter, and enjoy!

Ingredients

●      3 5oz Nounos Strawberry Vanilla Greek Yogurt

●      1 cup heavy cream

●      1tsp vanilla extract 

●      1 3.4oz package instant vanilla pudding

●      2 cups cold milk

●      1 package of oreos, crushed

●      1 lb strawberries, sliced thin (set some full ones aside for “carrot top” garnish)

●      Full strawberries + orange candy melts

[instruction below]

Instructions 

1. Make Filling: In a large bowl, make pudding according to the directions on the box with 2 cold cups milk. In another bowl beat one cup cold heavy cream to soft peaks. Add yogurt to pudding once pudding is set. Whisk to combine. Gently fold in the whipped cream with a rubber spatula until combined. Set aside.

2. Assemble: Clean out your yogurt jars. You can also use small mason jars, glasses or even a trifle dish. Layer thin sliced strawberries, crushed up oreos, ½ cup of your strawberry vanilla pudding mixture and top with oreos.

3. Carrot Top Garnish: To make carrot top garnish, melt orange candy melts according to package. Dip whole strawberry leaving the green top. Lay on parchment or silpat. Once set, remove and set on top of dirt cups.

4. Serve & enjoy!

Turkish Eggs With Crispy Brown Rice

A twist on Turkish Eggs with the addition of Crispy Brown Rice. Traditional Turkish eggs are known as Çılbır. They are poached eggs over a herby yogurt and are a Turkish recipe that goes back years and years, and it is now common to drizzle delicious melted chili butter over top. Not only is this visually beautiful, but it's SO delicious.

Ingredients

Tzatziki

●      1 5oz Nounós Plain Greek Yogurt

●      salt & pepper to taste

●      1/4 cup cucumber grated

●      1 small garlic clove grated

●      2 tbsp fresh dill

●      juice of 1 lemon

Crispy Rice & Chili Butter

●      3 tbsp unsalted butter

●      1/4 tsp smoked paprika

●      pinch red pepper flake or cayenne for heat

●      1 cup cooked brown rice

●      1 tsp olive oil

●      2 large eggs

●      3/4 cup tzatziki recipe above*

Instructions

1.     Make Crispy Rice: add a sliver butter or oil into the skillet. Add your rice. Toss rice lightly & then press down flat along the bottom of the pan like a rice pancake. We are going to cook this on medium heat 8 minutes or so until the brown rice is crispy and golden on the bottom. Do not stir. Instead, use a spatula or spoon to occasionally press the rice flat while it cooks.

2.     Make tzatziki: In the meantime, make tzatziki. In a small bowl, add 5oz Nounós Plain Yogurt, 2tbs minced dill, 1/4 cup grated cucumber (packed), salt, pepper, & lemon. Stir. Taste. Add more of whatever you want until it's perfect!

3.     Make Chili Butter: In another small skillet, make chili butter. Add 3tbs unsalted butter, 1/4 tsp smoked paprika, red pepper flake, cayenne to skillet on medium heat. Melt butter and heat until bubbly/foamy, orange in color and fragrant. Stir occasionally. This will bloom your spices. Pour into small bowl or dish and set aside. Keep skillet off the heat & do not clean it off. Finally, fry your eggs in buttery spices.

4.     Finally, using same pan, fry eggs. Add extra sliver of butter or splash oil to the skillet. Heat for 1 minute. Crack both eggs into the pan. Fry until whites are firm, & flip. Cook to desired doneness (but I like mine extra runny)

5.     Assemble: put tzatziki on the bottom of bowl & top with both eggs. Add crispy rice in the bowl. Drizzle everything with chili butter. Add fresh herbs or cucumber slices if you’d like, maybe a squeeze of lemon. Serve immediately.

Notes

●      Chili butter: feel free to use regular paprika. Any chili flake will do, traditionally it is Aleppo Pepper. If you have Aleppo pepper it is a lovely addition.

●      Make the eggs however you want! Traditionally they are poached, but that’s not a requirement!

Baked Pita Chip Chicken Fingers & Tzatziki Ranch

Thinly sliced chicken breast breaded in crushed up pita chips and seasoning, baked to crispiness & dipped in a tzatziki dipping sauce with some added ranch seasonings. Need we say more? Follow this delicious recipe created by our friend at Quarter Soul Crisis.

INGREDIENTS

Chicken Fingers

-       1lb thin sliced chicken breast

-       5.3oz plain yogurt (Nounós yogurt)*

-       ⅓ cup any milk

-       ½ tsp garlic powder

-       ½ tsp Onion powder

-       ¼ tsp Dill weed

-       Salt & pepper

-       4 cups crushed pita chips

-       Olive oil

-       Optional Garnish: crumbled feta, fresh dill 

Tzatziki ranch

-       5.3oz plain yogurt (Nounós yogurt)*

-       Juice of one lemon

-       ½ cucumber, grated fine

-       1 small clove garlic, grated fine

-        tsp Dill weed

-       ½ tsp Fresh chives or dried chives

-       ½ tsp onion powder

-       Salt & pepper

INSTRUCTIONS

1. Preheat oven to 425°

2. Make Tzatziki Ranch: Add everything to small bowl and stir until combined. Add water to thin if you’d like & make sure you TASTE. Add salt & taste and then add more if you need.

3. Make Pita Chip Chicken Fingers: Pat the thin sliced chicken breast dry. Cut in half vertically to make chicken tenders. Trim ends if you need to or cut in half horizontally if the chicken is very long. In a large bowl, yogurt, ⅓ cup milk, ½ tsp garlic powder, ½ tsp onion powder, ¼ tsp Dill Weed, salt, pepper. Stir until combined and then add chicken. Toss until all chicken is fully coated.

4. Add crushed pita chips to a flat plate or dish. Line a baking sheet with parchment or silpat. Pull chicken from yogurt marinade & coat each piece of seasoned chicken in the pita chip crumbs, pressing lightly to get as many on there as possible. Repeat with each chicken tender and lay on baking sheet. Drizzle all pieces with olive oil.

5. Bake Chicken Fingers until totally cooked through and browned and crispy. 10 minutes, then flip and 10-12 more minutes. Broil and let sit on baking sheet for 5 mins before serving. Serve with extra chopped cucumber and tomato, crumbled feta and a side of tzatziki ranch.

TIPS FROM QUARTER SOUL CRISIS:

Pita Chip Crust

“Crusting the chicken tenders is very simple. I personally prefer to buy thin sliced chicken breast & cut that into strips. Buying chicken tenders tends to require some trimming & let's be honest, for a recipe like this I don't want to spend any extra time on it. Making your pita chip crust is easy. I actually like varying chunks, so I crush the pita chips in a freezer bag, but a food processor also works!

Toss the chicken in the yogurt and seasonings. This will ensure all of the seasoning soaks into your chicken and we don't lose any in the crust or baking process. Then finally coat in the pita chips. Drizzling with olive oil gives us a golden, crispier look & then we just bake in the oven at a high temperature until they are perfect.”

 Tzatziki Ranch

“There is so much overlap in some of these flavors. A more traditional tzatziki uses a yogurt base, grated cucumber and grated garlic. I absolutely love the fresh, slightly garlic-spiced taste of that. Adding dill, chives and a bit of onion powder is how I made that "ranch" combo. And it takes literally 5 minutes to make while your chicken fingers bake.”

Apple Pie Frozen Yogurt

Discover @quartersoulcrisis’s take on Apple Pie Frozen yogurt. Made with delicious chunks of pie crust, you will not resist this incredible cold & warm dessert!

INGREDIENTS

For the Froyo Base

●      10oz Nounós Apple Pie à la Mode Greek Yogurt*

●      ½ c heavy whipping cream

●      ½ can condensed milk

●      1 sheet frozen pie crust (I like pilsbury. Or you can use leftover pie crust!)

Warm Apple Pie Topping

●      1 large Granny Smith apple

●      1 tbs butter

●      1 tbs brown sugar

●      ½ tsp Apple pie spice

INSTRUCTIONS

1. Bake Pie Crust: preheat oven to 425. Cut your pie crust up into strips or squares. It doesn’t matter how you do it we are breaking them up anyway. Bake crust pieces until golden brown and flaky. Remove from oven and let cool until able to touch with hands. Measure half cup pie crust pieces and set aside for frozen yogurt base.

2. Frozen Yogurt Base: In a large bowl, whip heavy cream to soft peaks with a whisk or hand mixer. Pour in ½ can of condensed milk and empty both Nounós yogurts into whipped cream. Whisk or mix until everything is combined. Pour base into large freezer safe container or bowl. Add crumbled pie crust pieces and fold in. Press sheet of Saran Wrap against the yogurt (goal is to get as little air as possible) and cover the container with tight lid. Add to freezer for 8 hours or overnight.**

3. Warm Apple Pie Topping: you can make this ahead of time or right before serving! To reheat, just microwave until warm. Peel and chop Granny Smith apple to small cubes. In a large skillet on medium heat, melt one tablespoon of butter. Toss apple cubes & apple pie spice in the skillet. Cook until apples have softened. Add brown sugar and toss again until brown sugar is dissolved and apples are cooked through. All together this step should take about 10 mins. Serve over top of froyo.

NOTES:

** if you can’t find the apple pie Nounós, or if it is no longer in season - that’s okay. Substitute with 10oz of any our Vanilla flavor. You can be creative!

**Pro tip: Stir up the frozen yogurt base during the freezing process from time to time.

Pumpkin Spice Cheesecake Bars

This Fall season, we partnered with Sam from Quarter Soul Crisis to create a decadent fall-themed dessert using our Seasonal Pumpkin Spice whole milk Greek yogurt. Her Pumpkin Spice Cheesecake Bars recipe is to die for, and we hope you’ll enjoy baking it at home too!

INGREDIENTS

For the Crust

●      12 sheets graham crackers

●      6tbs melted unsalted butter

●      ¼ cup brown sugar

●      Pinch Salt

For the Filling

●      14oz cream cheese

●      2X 5oz Pumpkin Spice Nounós Greek Yogurt

●      ½ tsp pumpkin spice

●      ¼ cup brown sugar

●      ¾ white sugar

●      1 tsp vanilla

●      2 eggs + 1 yolk

INSTRUCTIONS

1. All of your dairy ingredients need to be room temperature. Preheat oven to 350°. Grease an 8x8 baking dish very well. Set aside. Grab rimmed baking sheet & set aside.

2. Make the Crust: In food processor (or trusty ziploc bag & rolling pin) add all of the graham crackers. Break up or process the graham crackers as fine as possible. In a small bowl, add melted butter, graham crackers and ¼ cup brown sugar. Mix until butter is completely incorporated and you see no dry pieces of graham cracker. Press mixture into 8x8 pan. Tamp down with flat glass to make sure the crust is really pressed in to the baking dish*. Bake crust for 8 minutes, remove from oven and set aside.

3. Make the Filling: In large bowl with hand mixer OR stand mixer with whisk attachment, add cream cheese. Beat until smooth & creamy. Add 2 Pumpkin Spice Nounós Greek Yogurts & beat again until smooth & creamy with no clumps. Add sugars, pumpkin pie spice and vanilla extract. Beat again. Be sure to scrape the sides and bottom of your bowl! Finally add eggs one at a time beating on low until the egg is just incorporated. Stop as soon as it is mixed in!

4. Hot Water Bath: Pour filling into baked crust (it is okay if it’s hot). Place cheesecake on rimmed baking sheet and add to oven. Boil about 5 cups of water in a small pan. Pour boiling water into the rimmed baking dish (NOT onto the cheesecake) letting the water surround the cheesecake.

5. Bake for 50 minutes to an hour until there is a light jiggle in the center. Remove from oven. Let sit until room temperature-ish before refrigerating 4-8 hours or overnight.

6. Cut into bars & serve!

Head to our Instagram Reels to see a step by step video of the recipe!

Cheddar Tv: Nounós Creamery Take On Greek Yogurt Trend With Premium Products

Nounós Creamery co-founders John Belesis and Steven Ioannou discuss the next steps for Nounós as they secure the company’s first round of investment and plan to take on major Greek yogurt manufacturers as industry trend grows.

Peach Passionfruit Greek Yogurt Muffins

INGREDIENTS

• 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)

DIRECTIONS

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

INGREDIENTS

• 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

DIRECTIONS

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

VADOUVAN SPICED BUTTERNUT SQUASH SOUP

INGREDIENTS

• 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

DIRECTIONS

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.

INGREDIENTS

• 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

DIRECTIONS

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!

Roasted Garlic Parmesan Dip by Harley Scheck

Roasted Garlic Parmesan Dip recipe Nounos Creamery by Harley Scheck, @mataharley

Makes Six 2 WW SmartPoint servings

INGREDIENTS

• 2 containers Nounós Plain Low Fat Yogurt

• 2 heads of garlic

• 1 tsp olive oil + more for drizzling

• 1/4 c grated parmesan cheese

• 1 Tbsp Dijon mustard

• 1 Tbsp Worcestershire sauce

• Fresh ground pepper to taste

DIRECTIONS

1. Preheat oven to 400 degrees.

2. Remove the outer skin from garlic bulb and cut the top off so the garlic is exposed; drizzle with olive oil; wrap in tin foil; place on baking sheet; roast in the oven for ~30 mins or until garlic is soft.

3. Once garlic is cool enough to handle, squeeze cloves into food processor; add all the other ingredients and process until everything is incorporated and smooth. Refrigerate until ready to serve. 

4. Serve as dip with roasted root veggie fries, sauce on chicken or whatever else you think will be yummy!

Makes Six 2 WW SmartPoint servings

Black and Blueberry Yogurt Panna Cotta by @mataharley

Six 4 sp servings
-
INGREDIENTS
• 2 5oz containers of Nounós Whole Milk Black & Blueberry Yogurt
• 1 c, plus 3 tbsp unsweetened almond milk (I used vanilla)
• 1 packet unflavored gelatin
• 1 tbsp honey
• 1 tsp vanilla extract
-
DIRECTIONS
1. Pour the 3 tablespoons of milk into a small bowl. Sprinkle the gelatin evenly over the surface; let it sit for 5 minutes.
2. Heat the remaining cup of milk in a saucepan over medium heat (or microwave), taking care not to let it come to a boil.
3. Remove it from the heat; stir in the honey and vanilla extract until well blended.
4. Whisk in the softened gelatin and then the yogurt until smooth; you’ll see the mixture thicken a bit.
5. Divide it evenly among individual cups or bowls or molds. Cover and refrigerate for 3 to 4 hours or until set.
6. Top with blueberry coulis, fresh or macerated fruit. Enjoy! 💋 @mataharley

*** OPTIONAL ***
BLUEBERRY COULIS
Eight 1 sp servings
-
• 1/2 c blueberries
• 1 Tbsp lemon juice
• 2 Tbsp sugar
-
1. Combine all the ingredients together; nlend with a hand mixer until smooth (about 60 seconds).
2. Add the mixture to a pot and place on the stove over medium heat. Bring to a boil, then simmer for around 5 mins until it thickens to desired consistency.
3. Strain the mixture through a sieve by rubbing the mixture through with the back of a spoon or spatula. (The only tedious part of the recipe)
4. Cool at room temperature. Reserve the mixture in the refrigerator for use. The mixture keeps well in an airtight container in the refrigerator for 3-5 days. Bring back to room temp to pour.

Blood Orange Tahini Mint Dressing with Greek Yogurt by Little Leaf Kitchen

This recipe is 2 serving sizes (depending on how much dressing is preferred, or can be doubled by simply adding more of everything)  

INGREDIENTS

1 jar (150 grams) of Nounos Creamery Whole Milk Greek yogurt

1 tbsp of Tahini

1 Bunch of Fresh Mint (use your judgement)

1/2 Squeezed Blood Orange (if it needs more to blend just squeeze the other half slowly in)

A Pinch of Salt

1 tsp of Chia Seeds (Optional)

Combine ingredients into a bullet, a blender, or use an immersion blender. If you prefer chopping mint very finely, then mix all ingredients in a bowl.

For more recipes by Little Leaf Kitchen, click to visit Natalya’s Instagram page!

Smoked Salmon and Truffle Honey Yogurt Hors D'oeuvres

Keep things interesting this Halloween with a salty, savory, surprisingly sweet bite made with Nounos Creamery’s exclusive partnership with Urbani Trufflets and presented by Whole Foods New York City.

Ingredients:
1/2 pound smoked salmon
1 jar Nounos truffle honey yogurt
Crostini, bread rusks, or crackers
Dill

Method:

Top each piece of bread or cracker with a small, folded piece of smoked salmon. Top the salmon cracker with a 1/2 tsp of Nounos Creamery Truffle Honey Greek yogurt, then garnish with dill. Serve immediately.

Traditional Tzatziki Sauce (Cucumber Dill Dip)

Tzatziki is a class, well known and loved Greek dipping sauce. We serve it on everything from traditional gyro pita sandwiches to lamb chops and salad.

Serves 4-6

Ingredients:

1 clove garlic

1 cup 10% or low-fat, classic plain Nounos yogurt

1 tablespoon olive oil

1 mini cucumber, peeled and grated

2 teaspoons dill

1/2 teaspoon lemon juice

1 teaspoon chives (optional)

1/8 teaspoon salt

1/8 teaspoon pepper

Directions:

1) Add all ingredients to a bowl and mix well. Serve with pita chips or fresh vegetables, or try pairing it with grilled meats or salad dishes!

Chipotle Avocado Crema

Chipotle Chili-Lime Avocado Cream is sort of a take on guacamole. By using a full-fat yogurt the mix stays nice and thick, and the lime and chipotle chili powder add unique, delicious flavor. I'd usually serve this with tacos (chicken, steak, or veggie will all pair well) but you can also just east it as a dip with tortilla chips or sliced veggies. If you prefer a little extra spice, feel free to add more chili powder. You can easily cut this recipe in half if only serving two, or double it to serve a crowd. 

Serves 4

Ingredients:

1 large avocado

1/4 cup Nounos Plain Whole Milk Greek yogurt

1 tablespoon lime juice

1/4 teaspoon chipotle chili powder

1/8 teaspoon salt

Directions:

1) Cut avocado in half. Remove seed and scoop out flesh into a bowl. Mash until smooth or allow to remain chunky, depending on your preference.

2) Add Nounos Greek yogurt to avocado and mix until combined. Add lime juice, chipotle chili powder and salt. Mix until combined. Serve with tacos, fajitas, tortilla chips, or your favorite crispy dipper!

Blueberry Chia Yogurt Pudding

Chia seeds are pretty incredible. They are just as small as poppy seeds but pack a whole lot of nutrition. Two tablespoons will give you 8 grams of fiber and 6 grams of protein for just 120 calories! You also get the minerals calcium, iron, zinc, and selenium. The most important reason to eat chia seeds is because they offer omega 3 fatty acids. Omega 3s are linked to hearth and brain health and aren't found in a ton of foods. Try our blueberry chia pudding as a simple on-the-go snack that literally makes itself! 

Serves 1

Ingredients:

2 tablespoons chia seeds

1/4 cup unsweetened almond milk

1/4 cup Nounos Blueberry blend or Black and Blueberry whole milk Greek yogurt

1/4 cup fresh blueberries

1/4 cup strawberries

Directions:

1) Combine chia seeds, almond milk, and yogurt in a jar or bowl. Stir well, then cover and refrigerate overnight.

2) Top with fresh berries in the morning and enjoy!

Peanut Butter Yogurt Spread

An apple with peanut butter is staff nutritionist Dr. Jenn LaVardera's favorite afternoon snack. It's the perfect blend of sweet and salty, crunch and creamy, and provides plenty of nutrition to get her through the day. This peanut butter and yogurt blend is a tasty, two step way to mix things up. Simply gather the ingredients and mix to enjoy! 

Serves 1

Ingredients:

1 tablespoon 10% plain Nounos

1 tablespoon natural peanut butter

Directions:

1) Mix ingredients together until fully blended.

2) Serve on apple slices, whole wheat crackers, or celery sticks.

Greek Yogurt Frozen Yogurt

This frozen yogurt recipe is simple to make, and requires simple ingredients you may already have  in the refrigerator! No clunky ice cream machines needed- just a food processor!

Serves 4

Ingredients:

4 cups of frozen fruit

1/2 cup whole milk vanilla bean or plain Greek yogurt

3 tablespoons of honey or natural sweetener (flavor to taste!)

Directions:

1) Combine frozen fruit, Greek yogurt, and sweetener in a food processor and blend until creamy.

2) Serve immediately or store in an airtight container and freeze.