In a small saucepot, combine 2 cups water, 1 cup granulated sugar, bay leaves, and juice of half a lemon. Bring to a boil over medium heat. Add the peaches and reduce heat to maintain a bare simmer. Cover and simmer the peaches for 5 minutes, flip, then simmer for 5 minutes more or until easily pierced with a knife. Transfer the peaches to a plate to cool. If preparing ahead, cool and store the peaches submerged in poaching liquid in the refrigerator for up to 3 days.
In a blender, combine the raspberries, 2 Tbsp granulated sugar, and 1 Tbsp lemon juice. Blend until liquid, then pass through a fine mesh strainer to remove seeds. Sauce can be stored in the refrigerator for up to 3 days.
To serve, gently peel the skins off the peaches. Place peaches in the bottom of each serving bowl and top with a scoop of vanilla bean ice cream and spoon over raspberry sauce.
This creamy, dessert-inspired yogurt cup packs 40 grams of protein to power your morning or curb an afternoon craving. Made with Straus Organic Nonfat Greek Yogurt—slowly cultured and traditionally strained with no gums or stabilizers—it’s blended with vanilla protein powder, chia seeds, and berries, then topped with dark chocolate and flaky sea salt for a simple, satisfying treat.
A dinner we’re dreaming about: Yogurt-spiced marinated chicken skewers topped with fresh herbs and smoky charred lemons — all made better with our Organic Whole Milk Greek Yogurt. Ultra-thick, perfectly tangy, and packed with probiotics and protein, it creates a rich, flavorful marinade that keeps every bite tender and juicy. Serve with an extra spoonful of yogurt for dipping and a bright squeeze of charred lemon to bring it all together.
A zesty, fresh take on tiramisu – without any eggs! Our European Style yogurt adds body to the lemony filling with just the right amount of tanginess.
