Black and Blueberry Yogurt Panna Cotta by @mataharley

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Six 4 sp servings
• 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
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 ***
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)  


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.

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


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)

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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


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


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

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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


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


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

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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


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


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

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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


1 tablespoon 10% plain Nounos

1 tablespoon natural peanut butter


1) Mix ingredients together until fully blended.

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


Greek Yogurt Frozen Yogurt

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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


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!)


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.


Tarragon Chicken Salad with Walnuts and Grapes

This chicken salad is delicious over baby greens or on sandwiches made with a seeded whole wheat bread. Tarragon has such a fresh, light flavor while the grapes bring a touch of sweetness. I added walnuts and celery for a little crunch!

Serves 4


1 Pound boneless, skinless chicken breasts

Olive Oil

1/2 cup 10% plain Nounos low-fat or whole milk yogurt

1 tablespoon fresh chopped tarragon

1/4 cup diced celery

1/4 cup grapes, cut in half

3 tablespoons walnuts, chopped

1/4 teaspoon salt


1) Preheat oven to 350 degrees Fahrenheit.

2) Lightly rub chicken breasts with olive oil and place on a roasting pan. Bake in the oven at 350 degrees Fahrenheit for about 25 minutes or until cooked through, depending on thickness. Remove and set aside to cool.

3) When chicken has cooled, shred breasts using a fork or clean hands. Place in a bowl.

4) Add other ingredients and mix until combined evenly. Serve on sandwiches, salads, crackers, or in wraps.

Peanut Butter and Jelly Yogurt Bowl

Who didn’t love eating peanut butter and jelly as a kid?

One of my favorite lunches was a peanut butter and jelly sandwich with kettle cooked potato chips stuffed inside. It was the perfect blend of salty and sweet, crunchy and creamy. I probably didn’t think about these flavor and texture combinations when I was young but I knew it was good. When I went to summer camp there was always a peanut butter and jelly option if you didn’t like the meal (or even if you did, because everyone loves PB&J). There was something comforting about having a PB&J while I was so far away from home. I don’t dig into classic PB&J sandwiches too often now—salads are more my lunch staple now—but there’s always a jar of natural peanut butter in my pantry. One of my favorite ways to channel the nostalgic PB&J flavors while kicking the nutrition up a notch is to make what I call PB&J Yogurt. This super simple breakfast tastes delicious and is packed with protein and healthy fats. I add some sliced banana (because I love bananas) and top it with a sprinkle of unsweet cereal for a little crunch. You can make it with wholesome jam, or you can use fresh berries or sliced grapes instead.


1 jar or serving size of plan Nounos whole milk or low-fat yogurt

1 tablespoon natural peanut butter

2 teaspoons natural jam (or berries or sliced grapes)

1 small banana, sliced

1 small handful "unsweet" cereal (think bran flakes)


Empty the yogurt into a bowl and top with remaining ingredients. For that "Instagrammable" swirl, use a butterknife to make circular motions in the yogurt, swirling around the bowl 2-3 times.

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Spinach and Artichoke Yogurt Dip


Who doesn’t love a good dip? Spinach-artichoke always seems to be the star of a party. This version is so easy to make for a few reasons. First, it uses 10% Plain Nounós in place of cream cheese, sour cream, or a combination of those and yogurt. It’s thick and creamy and you sacrifice no flavor by opting for yogurt in place of cream. Second, you can make this all on the stove top in about 15 minutes flat. We guarantee this dip will be a hit at parties, but it’s easy enough to make when your jonesing for a good dip on a random Tuesday night.

Stovetop Spinach Artichoke Dip


  • 1 teaspoon olive oil

  • 3 cloves garlic, minced

  • 10 ounces frozen chopped spinach

  • 14 ounces canned (in water) artichoke hearts, drained and chopped

  • 1 cup Plain 10% Nounós

  • ¼ cup parmesan cheese, freshly grated

  • ¼ cup feta cheese, crumbled


  1. Heat olive oil in a medium sauce pan. Add garlic and cook for one minute.
  2. Add frozen spinach. When it begins to thaw, add artichokes. Continue to cook and stir until spinach is fully thawed.
  3. Transfer mixture to a finely meshed strainer and strain out excess water. Return strained mixture to sauce pan.
  4. Add Nounós yogurt and stir until combined. Add cheeses and stir until combined. Serve dip warm with fresh pita, pita chips or vegetables, and enjoy!

Stay in the know on all things Nounós! Find us on Instagram @nounoscreamery!