Resource Type: Recipes

Before you turn off the grill, throw on a few peach halves for a quick dessert that’s complex in flavor and easy to prepare.

To take your crêpes up a notch with the addition of zesty whipped cream and fresh strawberries for a dessert that’s both light and satisfying.

Masala Chaas is a popular Indian beverage that tastes refreshing and includes healthful ingredients. This version, by @milkandcardamom, is made with our Organic Whole Plain Greek Yogurt.

Try @SpoonForkBacon’s Spicy Creamy Dilly Dip made with our Organic NonFat Plain European Style Yogurt and Sour Cream.

Kitchen-by-the-sea Maddie & Jules’ new favorite ice cream flavor—Straus Organic Caramel Swirl. They sandwiched the ice cream between fudgy brownies to make this sea salt caramel ice cream sandwich.

This citrusy pound cake will liven up your post-dinner treat any day of the week with its blood oranges and our yogurt’s tangy and rich flavor.

Chef Sara Tane said, “I could probably eat a tuna melt for lunch every day. It’s so satisfying (chock full of protein!) and keeps me full and energized for the rest of the day.”

This little gem salad is a perfect crowd pleaser. Our Organic Whole Plain European Style Yogurt shines in this creamy ranch recipe and balances the heat from the zesty chickpeas.

This roasted carrots recipe is versatile and easy to make. It is topped with a flavorful sauce made with our Organic Whole Milk European Style Yogurt.

This Indian yogurt rice also known as thayir sadam is a recipe from our collaboration with Shri Repp.

Take your favorite winter soups to the next level with a dollop or drizzle of yogurt.

Inspired by @feelgoodfoodie. This is a healthy frozen treat that will be a new family favorite!

This hefty, absolutely unbelievable crust is what we all grew up on. We love it! This pie crust is thick and tastes almost like shortbread.

Author Janet Fletcher’s note from cookbook Yogurt: I like to serve this panna cotta parfait style, from clear glasses, with the ruby-red fruit puree on the bottom.

The recipe is adapted from one given to Cookbook Author Janet Fletcher by Bill Corbett, former executive pastry chef for the Absinthe Group in San Francisco.

This classic German streusel is like the best part of a coffee cake in tart-shape form. Swap out the poppy seed filling for your favorite fresh fruit, chopped, tossed with a little sugar, and cooked until softened.