Roasted Garlic Parmesan Dip by Harley Scheck

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

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

Makes Six 2 WW SmartPoint servings


  • 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


  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

Photo Dec 10, 9 10 02 PM.jpg

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.