1 large onion peeled, quartered
3 carrots, trimmed and peeled
1 medium acorn squash, seeded, peeled and cut into 8 pieces
1 medium Yukon gold or red potato scrubbed and quartered
6 large unpeeled garlic cloves
2 teaspoons fresh chopped thyme
1 tablespoon olive oil
3 cups vegetable broth
3 cups fresh chopped spinach
1 tablespoon prepared basil pesto
1 15oz can rinsed and drained Northern White beans
1 cup Stonyfield Farm plain nonfat yogurt
Salt & Pepper to taste
1 1/2 oz piece of Romano or Parmesan cheese

Preheat oven to 400°F. Place the first 6 ingredients in a 9" x 13" x 2" baking dish. Drizzle the oil over then toss to coat. Cover with foil and bake covered for 20 minutes. Remove foil and bake 30 minutes more. Cool slightly and squeeze garlic cloves into a blender or large food processor. Add the rest of the vegetables and 2 cups of the broth. Puree until smooth then transfer to a large stockpot. Pour remaining broth into the baking dish that was used. Scrape up any browned bits then pour into the stock pot and heat soup over medium with the spinach, pesto, beans, salt and pepper. Whisk in the yogurt and stir until soup in heated through then ladle into soup bowls. With a vegetable peeler, shave cheese over top of each. Yields 6 servings.

Light N’Lazy Layered Dip

Honorable Mention
Jennifer Honeycutt
Nashville, Tennessee

1 1/4 cups Stonyfield Farm plain yogurt divided
8 ounces prepared hummus
1 teaspoon cumin
1/2 cup peeled and chopped cucumber
Salt and pepper to taste
1 cup seeded and chopped tomato
1 teaspoon fresh lemon juice
1/2 cup avocados
1/4 teaspoon garlic powder
1/2 cup roasted red peppers, chopped
4 oz crumbled feta cheese
2 tablespoons minced kalamata olives

Line a strainer with cheesecloth and place 1 cup of yogurt on top of the cheesecloth; strain for 2 – 3 hours. Just before removing the strained yogurt, combine the remaining 1/4 cup of yogurt with the hummus and spread the mixture on the bottom of a 9-inch pie dish. In a small bowl, combine the yogurt and cumin and spread over the hummus layer. Add a layer of cucumbers and sprinkle with a bit of salt and pepper. Toss together the tomatoes, avocado, lemon juice, garlic powder and salt. Spread over the cucumbers. Add a layer of roasted red pepper and then a layer of feta cheese. Finish by sprinkling the olives on top. Chill 1 hour and serve with Pita chips.

Sautéed Chicken in a Lemon-Mango Chutney Sauce

Honorable Mention
Judy Armstrong
Prairieville, Louisiana

2 lbs. boneless skinless chicken, breasts or thighs, cut in 2-inch cubes
2 tablespoons extra virgin olive oil
2 leeks, cleaned and thinly sliced crosswise, including the tender green leaves
1 9oz bottle hot mango chutney
4 cloves garlic
1 cup Stonyfield Farm fat free Lotsa Lemon yogurt
4 Roma tomatoes, diced
1 lbs. pasta, cooked according to package directions

Step 1: Preheat oven to 200°F.
Step 2: Heat the extra virgin olive oil in 3-quart skillet over medium high heat. Brown chicken pieces in skillet for approximately 10 minutes. Remove chicken to serving platter, cover and keep warm in oven.
Step 3: Add the sliced leeks to the skillet and sauté for 3 minutes.
Step 4: In a food processor, blend together the hot mango chutney, garlic and Stonyfield Farm fat free Lotsa Lemon yogurt. Stir this into the skillet and simmer for 2-3 minutes. Add the diced Roma tomatoes and simmer an additional 2 minutes.
Step 5: Remove the chicken pieces from the oven and cover with the Lemon Mango Chutney Sauce.
Step 6: Garnish with additional sliced leeks and diced tomatoes. Serve over cooked pasta (or rice).

Caramel Fig Frozen Yogurt

Honorable Mention
Lillian Julow
Gainesville, Florida

1 1/2 cups sugar
1 3/4 cups cold water
2 cups packed soft dried California white figs (10oz) with stems removed
1 32 oz container whole milk plain yogurt (approx 3 1/2 cups)
2 1/2 teaspoons unflavored gelatin (from a 1/4 oz envelope)

Special equipment: ice cream maker

Bring sugar and 1 cup water to a boil in a 2 1/2 to 3-quart heavy saucepan over moderately high heat, stirring until sugar is dissolved. Add figs and then reduce heat and simmer, covered until plump and very soft, 25-30 minutes. Drain figs in a sieve set over a bowl, and then return syrup to pan. Cook syrup over moderate heat, swirling pan occasionally, until a deep caramel, 4-5 minutes. (Syrup will bubble, so remove from heat periodically to check color.)
Carefully add 1/2 cup water to caramel (mixture will bubble and steam vigorously), and then cook over moderate heat, stirring until caramel is dissolved. Puree figs and caramel in a food processor until almost smooth, then cool to room temperature.

Whisk together fig puree and yogurt in a large bowl until combined well and chill, covered until cold, about 4 hours.

Sprinkle gelatin over remaining 1/4 cup water in a very small saucepan and let stand 1 minute to soften. Heat gelatin over moderate heat, stirring until dissolved, then immediately whisk into fig mixture. Freeze fig mixture in ice cream maker. Transfer to an airtight container and put in freezer to harden. Makes about 1 1/2 quart.

Coconut French Toast with Pineapple Yogurt Syrup

Honorable Mention
Jennifer Honeycutt
Nashville, Tennessee

Syrup:
1 egg
1/4 cup pineapple juice
1 tablespoon honey
1 teaspoon ground cardamom
1 8oz container Stonyfield Farm plain yogurt

In a small saucepan, combine egg, pineapple juice, honey and cardamom. Cook over medium heat, stirring constantly until mixture thickens, about 5 minutes. Cook and stir 2 minutes longer over low heat. Cool for 20 minutes, stir in yogurt.

Toast Cakes:
4 eggs
2 tablespoons skim milk
1/2 teaspoon almond extract
10 (1/2 inch) slices of pound cake
1 1/2 cups flaked coconut
6 tablespoons butter divided

While syrup is cooking, prepare toast cakes. In a shallow dish, with a fork, beat together the eggs, milk and almond extract until thoroughly blended. Soak the slices of cake, several at a time, for 1 minute per side in the egg mixture. Meanwhile, in another shallow dish, spread coconut evenly. Place the cake slices on the coconut, turn and coat the other side. In a large skillet over medium heat, heat 3 tablespoons of the butter. Lay as many slices as possible in the pan with enough room for all to lay flat and cook until lightly browned, about 3-4 minutes. Turn and repeat on the other side. Remove from pan; keep warm and repeat procedure with remaining cake slices. Serve with syrup.

Stilton Savories with Spicy Strawberry Salsa

Honorable Mention
Mary Louise Lever
Rome, Georgia

4 oz Stilton or other rich mild bleu cheese, softened
1 cup Stonyfield Farm plain nonfat yogurt
2 teaspoons grated Vidalia or other sweet onion
1/4 teaspoon freshly ground white pepper
3 boxes mini-filo tart shells

Spicy Strawberry Salsa
1 cup diced fresh strawberries
1/2 cup diced hothouse cucumber
1/4 teaspoon finely chopped seeded jalapeno pepper
2 tablespoons strawberry preserves
1 teaspoon seasoned rice vinegar
Flat leaf parsley

Combine cheese, yogurt, onion and pepper in a medium bowl, mixing well. Place in zip lock plastic bag, snip a corner and pip mixture into shells or use pastry bag or spoon into shells.
Combine salsa ingredients in a bowl. Adjust seasoning to taste. Spoon onto top of filling just before serving. Garnish with parsley. Makes 45 hors d’oeuvres.

Cran-Brie Salad with Green Mountain Dressing

Honorable Mention
Julie DeMatteo
Clementon, New Jersey

8 oz Brie cheese
6 sheets phyllo dough
Cooking spray
2 slices bacon, chopped
2 tablespoons minced shallots
1 cup Stonyfield Farm plain nonfat yogurt
1/4 cup pure maple syrup
4 teaspoons lemon juice
1/2 teaspoon salt
2 (10 oz) bags baby salad greens
3/4 cup dried sweetened cranberries
1/2 cup toasted walnut halves

Heat oven to 400°F. Slice Brie into 6 equal portions. Spray 1 sheet phyllo with cooking spray. Fold in half from 1 short end and spray. Fold in half again from 1 short end and spray. Place 1 portion of brie near bottom of 1 short side; fold in sides then roll up to form a cylinder; spray. Place on a small-sprayed baking sheet and bake until golden brown, 10 – 12 minutes.

Meanwhile, in a small skillet, cook bacon until crisp; drain. Discard all but 1 teaspoon fat and sauté shallots until tender, 3-4 minutes. Remove from heat and stir in the yogurt, maple syrup, lemon juice and salt. Toss salad greens with enough dressing to coat and divide among 6 salad plates. Place a Brie packet on each and sprinkle with bacon, cranberries and walnuts. Makes 6 servings.

Creamy Strawberry Cheesecake Bites

Honorable Mention
Renata Stanko
Lebanon, Oregon

3 cups Stonyfield Farm plain nonfat yogurt
3/4 cup sugar
2 tablespoons flour
1/2 teaspoon baking soda
3 eggs
1 teaspoon vanilla extract
Pinch of salt

Topping:
2 Stonyfield Farm 6 oz fat free Strawberry Cheesecake yogurts
1 cup sliced strawberries

Place plain nonfat yogurt into a sieve to drain overnight in the refrigerator. Preheat oven to 300°F. Line 3 dozen 1 3/4 inch mini muffin pans with baking cups and set aside. In a mixing bowl combine drained yogurt, sugar, flour, baking soda, eggs, vanilla and salt. Beat until combined. Spoon into muffin cups, about 1 tablespoon per cup. Bake at 300°F for 27 – 30 minutes or until set. Cool in pans on wire wrack. Tops will sink slightly as cakes cool. Carefully remove liner from cooled cakes. Top with Strawberry Cheesecake yogurt and strawberry slices. Makes 36 1 3/4 inch cheesecakes. Store in refrigerator.

Moroccan Chicken with Confetti Couscous

Honorable Mention
Selange Gianetto
St. Charles, Illinois

1 cup Stonyfield Farm lowfat plain yogurt
1/4 cup orange juice (fresh) & Zest or one orange minced
1 tablespoon cumin
1 tablespoon coriander
1 tablespoon paprika
1 tablespoon cinnamon
1 tablespoon cayenne
1 tablespoon garlic powder
1/2 tablespoon ground ginger or galangal
1/2 tablespoon curry powder
1/2 tablespoon fresh ground pepper
1/4 cup honey
1/4 cup olive oil
3 tablespoons (to taste) kosher salt
4 chicken breast quarters (wings attached)

Step 1: Combine all spices, salt and pepper and mix well in a bowl.
Step 2: In a separate bowl, combine orange juice, zest, honey, 1/4 cup oil and yogurt until combined.
Step 3: Whisk together yogurt mixture and spices well. Add chicken and coat well. (Best if done overnight).
Step 4: In a large roasting pan, coat with remaining oil and place chicken in pan allowing at least 1/2" between pieces.
Step 5: Place in the oven at 374°F and bake for 20 minutes or until chicken has reached an internal temperature of 160°F and is no longer pink inside.

Note: Due to honey, chicken will brown quickly so cover with foil at the beginning and remove for the final ten minutes, until brown.
Serve with Confetti Couscous and garnish with cilantro and orange.

Confetti Couscous

1 box instant Israeli couscous
Hot chicken stock or water
1/4 cup melted butter
1/2 cup (total of mixture) chopped dried apricots and currents
1/4 cup (total of mixture) cilantro, mint, green onion, basil
Kosher Salt and pepper to taste

Prepare couscous per instructions on box. Fluff with a fork and add remaining ingredients. Season to taste and serve.

Return to Home Page