Creamy Coconut Mango Popsicles

These Creamy Coconut Mango Popsicles are the perfect way to cool off while still feeling like a treat. Made with sweet mango, hydrating coconut water, and Nounós Coconut Mango Yogurt, these pops are creamy, tropical, and naturally sweet without any fuss. Keep a batch in your freezer for an easy, feel-good snack all summer long.

Makes 8 small pops.

Ingredients

Steps

  1. In a food processor or blender, blend the frozen mango and coconut water until smooth.

  2. In a small bowl, mix the Nounós Coconut Mango Yogurt to combine the yogurt and fruit at the bottom.

  3. Layer in the mango and yogurt mixtures into your popsicle molds until full. Using a chopstick or butterknife, swirl each pop mixture before adding in the stick.

  4. Freeze for several hours or ideally overnight. Enjoy!

Fresh Herb Chicken Salad with Greek Yogurt

Looking for a light, protein-packed lunch that’s full of bright, fresh flavors? This Fresh Herb Chicken Salad with Greek Yogurt swaps in creamy Nounós for mayo and combines True Story Foods Roasted Garlic Chicken, AeroFarms’ vibrant Rainbow Mix Microgreens, and Freestyle Snacks Lemon Garlic Green Olives for a zesty, herb-forward twist on the classic. It’s the perfect refreshing meal to scoop onto toast, wrap in lettuce, or enjoy by the spoonful.

Ingredients

  • 1 cup Nounós Creamery Classic Plain Greek Yogurt

  • 1 package True Story Foods Roasted Garlic Chicken Protein Toppers

  • 1 package Freestyle Snacks Lemon Garlic Green Olives

  • ¾ cup Aerofarms Rainbow Mix Microgreens

  • ¼ cup fresh dill, mint, and basil

  • Juice of ½ lemon

  • Salt and pepper, to taste

Steps

  1. Add all ingredients to a large bowl and mix until well combined. Store leftovers in an airtight container in the refrigerator for up to three days.

Creamy Mediterranean Pasta Salad

This Creamy Mediterranean Pasta Salad is everything you want in a warm-weather dish—cool, crisp, tangy, and satisfying. Made with our Nonfat Greek Yogurt, the herby lemon dressing is light yet creamy, giving each bite a refreshing lift. Tossed with juicy tomatoes, cucumbers, shredded chicken, briny olives, and fresh herbs, it’s the kind of pasta salad that’s just as good for a backyard barbecue as it is for a weekday lunch.

Pasta Salad Dressing Ingredients

  • 1 cup Nounós Creamery Nonfat Greek Yogurt

  • 1 tsp garlic powder

  • 2 tsp fresh dill, roughly chopped

  • Juice of one meyer lemon

  • 2 tbsp extra virgin olive oil

  • Pinch of salt

  • Optional: 1 tsp honey

Pasta Salad Ingredients

  • 1 box pasta, cooked and drained

  • 1 cup cherry tomatoes, sliced into quarters

  • 2 small persian cucumbers, diced

  • 1 cup shredded chicken

  • ¼ cup castelvetrano olives, sliced in half

  • ¼ red onion, diced

  • ¼ cup fresh mint, roughly chopped

  • ½ cup crumbled feta cheese

Steps

  1. Make the dressing. Add all ingredients to a small bowl and whisk until combined. Taste and adjust flavors to your personal preference.

  2. In a large bowl, add all the pasta salad ingredients. Top with the dressing, then toss until evenly coated. Store leftovers in an airtight container in the refrigerator for up to three days.

Vanilla Bean Greek Yogurt Ice Cream

No fancy equipment or long list of ingredients needed—just creamy Greek yogurt, a touch of cream, and a little sugar. This Greek Yogurt Vanilla Ice Cream is a lighter twist on a classic treat, made with our Vanilla Bean yogurt for extra flavor and protein. Perfect for warm days, slow weekends, or whenever your sweet tooth calls.

Ingredients

Steps

  1. Freeze the bowl of your ice cream maker at least 24 hrs in advance.

  2. Add the yogurt, heavy cream, and granulated sugar to the bowl of a stand mixer and whisk on high speed for two minutes.

  3. Add the yogurt mixture to the pre-frozen bowl of the ice cream maker. Churn for at least 20 minutes, until the mixture becomes the texture of a thick milkshake.

  4. Transfer to a shallow container and cover the surface of the ice cream with a piece of parchment paper. Freeze for at least four hours.

  5. Serve and enjoy!

Lemony Fava Bean & Greek Yogurt Dip

This bright and creamy dip brings together fresh fava beans, Greek yogurt, and herbs for a seasonal dip that’s full of protein and flavor. Whether you're entertaining or just snacking solo, it’s a fresh take on a classic Mediterranean combo—cool, tangy, and endlessly dippable. We love it served with crisp veggies, crackers, or warm pita for a light bite that still satisfies. The best part? It’s made with our Nonfat Greek Yogurt, giving you a nutritious boost with every scoop.

Ingredients

  • 2 cups fresh shelled fava beans

  • 1 cup Nounós Nonfat Greek Yogurt

  • ½ cup fresh dill

  • Handful of fresh basil leaves

  • 2 cloves garlic

  • Juice of 1 lemon

  • Salt and pepper, to taste

  • Optional:

    • 1 tsp hot honey

    • Extra virgin olive oil, for topping

Steps

  1. Prepare an ice bath and set aside.

  2. Add the fava beans to a medium pot and cover with an inch of water. Bring to a boil and cook until very tender, about 4 to 8 minutes depending on size. Drain the fava beans in a mesh sieve then transfer to the ice bath to cool. Drain, then squeeze beans from skin.

  3. Add the cooked fava beans and the remaining ingredients to a food processor and blend until combined. Taste and adjust flavors to your personal preference. Serve with fresh veggies and crackers. Store leftovers in an airtight container in the fridge for up to two days. Enjoy!

Roasted Carrots with Garlic Yogurt & Chili Oil

A simple side dish with layered flavor and stunning presentation, these Roasted Carrots with Garlic Yogurt and Chili Oil strike the perfect balance between creamy, spicy, and fresh. The sweet, caramelized carrots pair beautifully with tangy garlic yogurt, a swirl of bold chili oil, and crisp herbs for a vibrant, Mediterranean-inspired dish that’s just as fitting for a weeknight dinner as it is a special gathering.

Ingredients

  • 2 bunches of carrots, peeled and cut in half

  • 1 tbsp olive oil

  • Salt, to taste

  • 1 16oz container Nounós Classic Plain Yogurt

  • 1 clove garlic

  • Zest of 1 lemon

  • Pepper, to taste

  • 2-3 tbsp chili oil

  • 4 scallions, thinly sliced

  • 8-10 fresh mint leaves, roughly chopped

  • 2 tbsp toasted sesame seeds

Steps

  1. Preheat oven to 400 degrees. Add carrots to a baking sheet (or two if needed) and toss in olive oil and salt. Bake for 30-40 minutes, until soft and golden.

  2. Add the yogurt to a medium bowl. Using a microplane, grate the garlic over the bowl. Add the lemon zest and pepper, then stir until well combined.

  3. Add the garlic yogurt to your serving plate, evenly covering it. Drizzle with chili oil. Add the roasted carrots, then top with the scallions, fresh mint, and sesame seeds. Enjoy!

Greek Yogurt Protein Cookie Dough Bites

Looking for a high-protein treat that tastes like dessert? These Greek Yogurt Protein Cookie Dough Bites made with Nounós Creamery Vanilla Bean Greek Yogurt are the perfect no-bake snack—creamy, nutty, chocolatey, and packed with protein from yogurt, peanut butter, and (optional) protein powder. Keep a batch in the freezer for a satisfying bite anytime.

Makes six cookie dough bites.

Ingredients

  • 1 cup Nounós Vanilla Bean Greek Yogurt

  • ½ cup peanut butter, plus more for topping

  • ½ cup oat or almond flour

  • ¼ cup crushed roasted salted peanuts, plus more for topping

  • 2 tbsp chocolate chips, plus 2 tbsp melted for topping

  • Optional: ¼ cup protein powder of choice

Steps

  1. Line a baking sheet with parchment paper.

  2. Add all ingredients to a medium sized bowl and mix until well combined.

  3. Using a cookie scoop, form the dough into six even cookies and place on the parchment-lined baking sheet. Top with a drizzle of melted chocolate, a drizzle of peanut butter, and a sprinkle of crushed peanuts. Freeze for 45 minutes, then enjoy! Store leftovers in an airtight container in the freezer and enjoy as a frozen treat.

Herby Yogurt Breakfast Bowl with Soft-Boiled Eggs & Crunchy Chickpeas

This savory yogurt bowl is a fresh, protein-packed way to start your day. Made with Nounós Creamery Classic Plain Greek Yogurt, soft-boiled eggs, crisp veggies, and crunchy chickpeas, it’s the perfect balance of creamy, vibrant, and satisfying. Sprinkle with everything bagel spice and fresh herbs for a flavorful morning upgrade.

Ingredients

  • 1 ½ cups Nounos Creamery Classic Plain Greek Yogurt

  • 1 tsp garlic oil

  • 5 cherry tomatoes, sliced in half

  • ½ small cucumber, sliced

  • ½ watermelon radish, cut into matchsticks

  • 2 eggs, soft boiled and cut in half

  • ¼ cup crispy chickpeas

  • 2 tbsp fresh herbs (chives, dill, mint - use whatever you like!)

  • 1 tsp everything bagel spice

Steps

  1. Add all ingredients to a bowl and enjoy!

Strawberry Coffee Cake Muffins

If a coffee cake and a strawberry muffin had a love child, it would be these Strawberry Coffee Cake Muffins. Made with creamy Nounós Vanilla Bean Greek Yogurt for extra moisture and richness, this recipe brings together juicy strawberries, a buttery crumb topping, and a tangy yogurt glaze for the perfect not-too-sweet treat. Whether you're hosting brunch, need a mid-morning pick-me-up, or just want to bake something that feels a little special, these muffins strike the ideal balance of comforting and indulgent.

Ingredients

  • 2 cups all-purpose flour, plus 2 tsp for coating strawberries

  • 2 tsp baking powder

  • ½ tsp salt

  • ½ cup unsalted butter, at room temperature

  • ¾ cup granulated sugar

  • 2 large eggs, at room temperature

  • ½ cup Nounós Vanilla Bean Greek Yogurt, at room temperature

  • ⅛ cup 2% or whole milk

  • 1 ½ cups strawberries, diced

Crumb Cake Topping Ingredients

  • 6 Tbsp butter, melted

  • ½ cup brown sugar

  • ⅔ cup all purpose flour

Yogurt Glaze Ingredients

  • ½ cup Nounos Vanilla Bean Greek Yogurt

  • ¼ cup powdered sugar, sifted

Steps

  1. Preheat oven to 375 degrees. Line a muffin pan with liners, and spray each with cooking spray.

  2. Make the yogurt glaze. Whisk together the Nounós Vanilla Bean Greek Yogurt and powdered sugar until smooth. Refrigerate for at least 30 minutes.

  3. In a medium bowl, whisk together the 2 cups of flour, baking powder, and salt. Set aside.

  4. In the bowl of a stand mixer, beat the butter and sugar together until light and fluffy, about 2 minutes. Add the eggs and vanilla extract. Mix until combined.

  5. Add the Nounós Vanilla Bean Greek Yogurt and mix until combined. Add the dry ingredients and mix on low until just combined. 

  6. In a small bowl, toss the strawberries in the 2 tsp of flour, then gently fold into the batter.

  7. Fill each muffin cup ⅔ of the way into the liners. Set aside.

  8. Make the crumble topping. In a separate bowl, mix the flour and brown sugar together. Pour in the melted butter and mix until crumbs form. 

  9. Generously sprinkle crumbs into each muffin tin, pressing the crumbs down lightly into the batter.

  10. Bake for 16-18 minutes, or until muffins are just golden brown and a toothpick comes out clean when inserted into the center. Allow the muffins to cool for 5-10 minutes, then top with the yogurt glaze. Enjoy!

Homemade Bagels with Greek Yogurt

Skip the bagel shop run—these homemade Greek yogurt bagels are easy, delicious, and require just a few simple ingredients! Made with Nounós Nonfat Greek Yogurt, they’re perfectly chewy, high in protein, and ready to be topped with your favorites—think cream cheese, lox, and crunchy cucumbers. No yeast, no waiting—just fresh, warm bagels in under an hour!

Ingredients

  • 2 ¼ cups all purpose flour

  • 1 ¼ tsp baking powder

  • 1 pinch salt

  • 1 container Nounós Nonfat Greek Yogurt (make sure to use nonfat)

  • Everything bagel seasoning

  • 1 egg, beaten, for egg wash

Recommended Bagel Sandwich Toppings

  • Cream cheese

  • Fresh dill

  • Sliced cucumbers

  • Lox

  • Pickled onions

  • Capers

Steps

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

  2. In a large bowl, whisk together the flour, baking powder, and salt. Add the Nounós Nonfat Greek Yogurt and knead with your hands until well combined. Form the dough into a log, and use a pastry cutter to cut the dough into five equal pieces.

  3. Going one by one, form the dough into round but flat balls, and use your thumb to poke through the middle to make a bagel hole. If the dough is sticking to your hands add a bit of olive oil to your palms. Place each bagel on the parchment-lined sheet.

  4. Sprinkle each bagel with everything bagel spice, then use a pastry brush to cover with egg. Add another sprinkle of bagel seasoning, then bake for 15 minutes. Reduce the oven temperature to 350 degrees, flip each bagel, and bake for another 15 minutes.

  5. Remove from the oven and let cool until safe enough to handle. For best results enjoy while warm. Slice and freeze your leftovers as needed.

High Protein French Toast

Upgrade your French toast game with this high-protein, custardy twist! Made with Nounós Vanilla Bean Greek Yogurt, this baked French toast is packed with protein and warm cinnamon flavor, making it the perfect cozy breakfast. Top it off with whipped cream, fresh raspberries, and a sprinkle of cinnamon for a deliciously satisfying start to your day.

Ingredients

Toppings

  • Whipped cream

  • More cinnamon

  • Fresh raspberries

  • Fresh mint

Steps

  1. Preheat your oven to 350°F and line a bread pan with parchment paper.

  2. In a medium bowl, whisk together Nounós Vanilla Bean Greek Yogurt, eggs, cornstarch, cinnamon, and a pinch of salt until smooth. Pour the mixture into the prepared bread pan.

  3. Bake for about an hour, or until the top is golden brown. Let it set for 10 minutes before removing from the pan. Add your favorite toppings and enjoy!

Greek Yogurt Cup Banana Bread: Measuring Ingredients with a Greek Yogurt Cup

Banana bread just got even easier! This simple, delicious recipe uses a Nounós yogurt cup to measure ingredients—no extra measuring tools needed. Made with our creamy Vanilla Bean Greek Yogurt, ripe bananas, and a touch of cinnamon, it’s moist, flavorful, and perfect for any time of day. Grab a spoon (and a yogurt cup), and let’s bake! 🍌

Ingredients

  • 2 large bananas, mashed, plus one cut in half for topping

  • 2 eggs

  • 1 container Nounós Creamery Vanilla Bean Greek Yogurt

  • 2 containers granulated sugar

  • ½ container canola oil

  • 4 containers flour

  • 1 ½ tsp baking soda

  • 1 tsp salt

  • 1 tsp ground cinnamon

Steps

  1. Preheat oven to 350 degrees. Grease a bread loaf pan generously.

  2. In a large bowl, mix together the bananas, eggs, Nounós Creamery Vanilla Bean Greek Yogurt, sugar, and canola oil until well combined. Set aside.

  3. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt. Slowly mix the dry ingredients into the wet ingredients then pour into the greased loaf pan. Bake for about 55 minutes, until a toothpick inserted in the center comes out clean. 

  4. Cool for at least 15 minutes on a wire rack, then remove from the pan to cool completely. Slice and store in an airtight container for up to three days.

Valentine's Rocky Road Yogurt Bars

A fun and festive take on the rocky road trend, these Valentine’s Yogurt Bars are creamy, crunchy, and completely customizable! Made with Nounós Nonfat Plain Greek Yogurt, they pack 20g of protein per serving, making them a deliciously satisfying treat. With a mix of freeze-dried raspberries, Valentine’s chocolates, and M&Ms, you can add as much or as little sweetness as you like. Perfect for sharing—or keeping all to yourself!

Ingredients

  • 2 containers Nounós Nonfat Plain Greek Yogurt (or Nounós Vanilla Bean Greek Yogurt if you prefer sweet instead of tart bars)

  • ½ cup freeze dried raspberries, crushed, plus more for topping

  • 1 small box Valentine’s chocolates, roughly chopped

  • ½ cup m&ms, plus more for topping

Steps

  1. Line a baking dish with parchment paper, leaving an overlay.

  2. Add the yogurt, crushed dried raspberries, Valentine’s chocolates, and m&ms to the baking dish, making sure to set aside some of each topping to place on top.Using a spoon, mix everything together until evenly combined. Use the pieces set aside to sprinkle on top of the yogurt mixture. Freeze for at least three hours.

  3. When ready to eat, remove the bars from the baking dish using the parchment overlay. Using a chef’s knife, gently mark the frozen yogurt where you will cut it into bars, and then actually cut the bars. If the frozen yogurt feels too tough, wait 5 minutes for it to thaw slightly before cutting. Enjoy frozen, and store leftovers in an airtight container in the freezer for up to one week.

The Ultimate Guide to Building the Perfect Yogurt Bowl (Winter Edition)

Creating the perfect yogurt bowl is all about balance—creamy, crunchy, sweet, and nutritious. Follow these simple steps to build a delicious and nourishing bowl, using our winter-inspired version as an example!

🔹 Step One: Choose Your Base
Start with a thick, creamy foundation. Nounós Creamery Greek Yogurt is hand-strained using time-honored techniques, making it the ideal choice for a rich and satisfying bowl.

🔹 Step Two: Add Seasonal Fruit
For natural sweetness and a boost of antioxidants, winter calls for pomegranate seeds. Their vibrant color and juicy crunch make them the perfect seasonal addition.

🔹 Step Three: Bring in the Crunch
A mix of textures makes every bite exciting. We love toasted granola and pistachios for that perfect contrast to the smooth yogurt.

🔹 Step Four: Elevate with Extra Toppings
For a pop of color and added nutrients, sprinkle on bee pollen. It’s a small but mighty superfood that ties everything together beautifully.

🔹 Step Five: Enjoy the Moment
Take a spoonful, pair it with your favorite breakfast sides, and savor a slow, cozy morning.

Ready to build your own? Use this as inspiration, or customize with your favorite flavors of the season!

Meyer Lemon Pudding with Greek Yogurt

There’s something so satisfying about a dessert that’s both simple and full of flavor. This Meyer Lemon Pudding comes together with just a few ingredients, but the result is rich, creamy, and perfectly tangy. Made with Nounós Creamery Vanilla Greek Yogurt, it’s a refreshing treat that’s easy to make and even easier to enjoy. Top it off with fresh raspberries, crumbled graham crackers, and a sprinkle of lemon zest for the perfect finishing touch.

Ingredients

Toppings

  • 3-5 raspberries

  • 1-2 graham crackers, crumbled

  • Additional zest

Steps

  1. In a food processor or with an immersion blender, blend together the yogurt, lemon juice and zest, and corn starch for about one minute. Place the pudding in a ramekin or bowl and cover with plastic wrap. Chill for at least an hour to set. When ready to eat, remove plastic wrap and top with the raspberries, graham crackers, and lemon zest and enjoy.

Beet Salad with Herb & Garlic Yogurt Dressing

Bright, earthy, and packed with vibrant colors, this Beet Salad with Herb & Garlic Yogurt Dressing is as stunning as it is delicious. Roasted red and golden beets pair beautifully with a creamy, herb-packed yogurt dressing, crunchy pistachios, and tangy feta. Finished with a touch of edible flowers, this salad is a feast for both the eyes and the palate—perfect for any occasion!

Ingredients

  • 2 large red beets, peeled and cut into ⅛ths  

  • 2 large golden beets, peeled and cut into ⅛ths  

  • 2 tbsp extra virgin olive oil, plus more for topping

  • ¼ red onion, very thinly sliced

  • ¼ cup pistachios, roughly chopped

  • ¼ cup fresh feta, crumbled

  • 6-8 edible flowers

  • Salt and pepper, to taste


Herb & Garlic Yogurt Dressing Ingredients

  • 1 container Nounós Nonfat Plain Greek Yogurt

  • 2 cloves garlic

  • ½ cup fresh basil, stems removed

  • ¼ cup fresh dill, stems removed

  • ¼ cup fresh chives, minced

  • Zest of one meyer lemon

  • Juice of ½ meyer lemon

  • Generous pinch of salt

  • Optional: 1 tsp honey or hot honey

Steps

  1. Preheat oven to 400 degrees.

  2. On two separate baking sheets, add the red and golden beets, along with 1 tbsp each of olive oil and salt and pepper, to taste. Roast for about 30 minutes, tossing halfway through, until fork tender. Remove from oven and allow to cool until safe to handle.

  3. While the beets are roasting, make the dressing. Add all ingredients to a food processor and blend until well combined. Taste and adjust flavors to your personal preference.

  4. Plate the salad. Add the dressing to a plate and use the back of a spoon to create a large circular swoosh, setting aside a small amount for topping. Add a drizzle of olive oil over the yogurt dressing. Add the roasted beets, red onion, pistachios, feta, edible flowers, and salt and pepper to taste. Top with additional dollops of the yogurt dressing and serve!

Skillet Coffee Cake with Espresso Glaze

What if you started your morning (or afternoon pick-me-up) with a sweet treat that’s as indulgent as it is satisfying?

This Skillet Coffee Cake with Espresso Glaze combines the creamy richness of our Vanilla Bean Greek Yogurt with a buttery crumble topping and a bold espresso glaze. The result? A perfectly moist, flavor-packed cake that’s bound to impress at any holiday brunch or cozy coffee break.

Cake Ingredients

  • 1½ cups unsalted butter, softened

  • 3 cups white sugar

  • 3 eggs

  • 1½ cups Nounós Creamery Vanilla Bean Greek Yogurt 

  • 3 cups all-purpose flour

  • 1½ teaspoons espresso salt (use regular salt if you don’t have it)

  • 1½ teaspoons baking powder

  • ¾ teaspoon baking soda

Crumble Topping Ingredients

  • 1 cup all-purpose flour

  • ½ cup sugar

  • 3 tbsp powdered sugar

  • 1.5 teaspoon cinnamon

  • 1½ tsp salt

  • 9 Tablespoons cold butter, cubed

  • 1 tsp vanilla extract

Espresso Glaze Ingredients

  • ½ cup vanilla greek yogurt

  • 1 shot espresso or one oz cold brew

  • ¾ cup powdered sugar, sifted

Steps

  1. Preheat oven to 350 degrees. Grease a 13 inch cast iron pan and set aside.

  2. Make the cake. In a large bowl, cream together the butter and sugar. Add the eggs and yogurt and beat until combined. 

  3. In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Slowly add the dry mixture to the wet, stirring until just combined. Spread into the greased cast iron pan.

  4. Make the crumble topping. Add all ingredients to a medium bowl and use your hands to combine, forming crumbles with the butter. Evenly distribute on top of the cake. Bake for for about 40 minutes, or until a toothpick inserted in the center comes out clean.

  5. While the coffee cake is baking, make the espresso glaze. Mix together the ingredients until well combined. If the glaze is too runny, slowly add more powdered sugar until the desired consistency is reached.

  6. Remove the cake from the oven and drizzle the glaze over it. Enjoy warm or cooled to room temperature.

Cheesecake Bars with Pistachio Graham Cracker Crust

If you're looking for a dessert that’s elegant, delicious, and perfect for any occasion, these Cheesecake Bars with Pistachio Graham Cracker Crust are just the thing. With a rich, creamy filling made with Nounós Vanilla Greek Yogurt and a nutty, buttery crust, they strike the perfect balance between indulgence and freshness. The pistachio crust adds a unique twist, while the touch of lemon in the filling keeps each bite light and flavorful.

Whether you’re bringing dessert to a gathering or enjoying a quiet treat at home, these cheesecake bars are sure to steal the show. Plus, they’re easy to make and even easier to love!

Ingredients

Crust

  • 4oz graham crackers

  • 1 1/4 cup shelled pistachios, plus more for topping

  • Pinch of salt

  • 5 tbsp unsalted butter, melted & slightly cooled

Filling

  • 2.25 cups Nounós Vanilla Bean Greek Yogurt, removed from the refrigerator 30 minutes prior

  • 1/2 8oz blocks cream cheese, softened to room temperature

  • 1 tsp cornstarch

  • 1/2 cup granulated sugar

  • 2 eggs, room temperature

  • 1/4 cup fresh squeezed lemon juice

Steps

  1. Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper leaving an overhang.

  2. Make the crust. Add the graham crackers and pistachios to a food processor and blend until well combined. Add the melted butter and pulse until combined. Firmly ress the crust into the pan using the bottom of a measuring cup. Bake for 10 minutes, and then cool completely. Reduce oven temperature to 325 degrees.

  3. Using a stand mixer, add the Nounós Vanilla Bean Greek Yogurt, softened cream cheese, and cornstarch to the bowl and mix until well combined. Add the sugar, eggs, and lemon juice, and beat until combined. Pour the filling over the crust and bake for about 30 minutes, until just set.

  4. Leave cheesecake bars on a wire rack for two hours, and then in the refrigerator for at least three hours. When ready to serve, remove from the pan using the parchment paper overhand. If you lose some of the crust, don’t worry - you can use that as a topping. Slice into bars and serve. Store in an airtight container in the refrigerator for up to five days.

Greek Yogurt Cookie Icing

Take your holiday cookies to the next level with this easy, tangy-sweet frosting! Made with just two simple ingredients—Greek yogurt and powdered sugar—this frosting adds a creamy twist to classic gingerbread cookies. Whether you’re decorating with family or whipping up a batch for a festive gathering, this light and versatile icing is the perfect way to add a touch of homemade charm. Add a pop of color with food dye or keep it simple with sprinkles, and let the holiday magic begin!

Ingredients

Steps

  1. Bake your favorite gingerbread cookies and cool completely.

  2. Make the icing by stirring the ingredients until well combined. If the icing is too runny, slowly add more powdered sugar until the desired consistency is reached. However, note it will thicken as it sits. 

  3. Ice each cookie and top with sprinkles. Enjoy!

Waldorf Salad with Greek Yogurt Dressing

A fresh twist on a timeless favorite, this Waldorf Salad features a creamy Greek yogurt dressing that perfectly balances sweet and tangy flavors. Juicy figs, crisp apples, and crunchy walnuts come together in a dish that's as wholesome as it is delicious. A hint of hot honey in the dressing adds just the right kick, making this salad an effortless standout for any table.

Dressing Ingredients

Salad Ingredients

  • 8 figs, sliced into quarters

  • ½ cup green grapes, sliced into quarters

  • 1 apple, sliced into 1 inch pieces 

  • 1 stalk celery, thinly sliced

  • 1 cup crushed walnuts

Steps

  1. Make the dressing. Add all ingredients to a small bowl and whisk until smooth. Taste and adjust ingredients to your personal preference.

  2. Make the salad. Add all the ingredients to a bowl and pour the dressing over. Toss until evenly coated.

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