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Additional Greek Yogurt Recipes

Mac and Cheese

YIELD: 8-10 servings*
INGREDIENTS

  • Pasta (elbows, rotini or medium shells)—1 lb.
  • Butter, unsalted, divided—4 Tbsps.
  • Flour—3 Tbsps.
  • Chicken broth—2 cups
  • White cheddar cheese, shredded—8 ozs. or 2 cups
  • Feta cheese, crumbled, divided—2 cups
  • Greek yogurt, plain—2 cups
  • Panko crumbs—1 cup
  • Oregano, dried*—1 tsp.

DIRECTIONS

  1. Cook the pasta according to the package directions; drain.
  2. Preheat the oven to 350°F.
  3. Melt 3 Tbsps. of the butter in a large pot; add the flour and cook for 2-3 minutes.
  4. Add the chicken broth, whisking to blend. Bring to a boil and allow to thicken slightly. Remove from heat.
  5. Add the cheddar cheese and 1 1/2 cups of the crumbled feta cheese, stirring to blend.
  6. Stir in the yogurt.
  7. Add the cooked pasta to the sauce mixture and stir to coat. Transfer to a 3-qt. baking dish.
  8. Melt the remaining butter, stir in the panko crumbs, oregano and remaining feta. Sprinkle the mixture over the top of the pasta and sauce.
  9. Bake for 30 minutes or until hot and bubbly.
  10. Portion into 8-10 equal servings.

Recipe: Oikos®

*Notes: 1 Tbsp. of fresh oregano can be used in place of dried oregano. If this recipe passes the test with a small number of students, adjust the quantities for batch preparation and conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as appropriate to meet current meal pattern requirements.

hummus

Hummus

YIELD: 50 servings
INGREDIENTS

  • Garbanzo beans/chickpeas, canned—8 1/2 lbs. or 5 qts., 1 cup or 2 No. 10 cans
  • Lemon juice concentrate, frozen, reconstituted—3 cups
  • Tahini—1 1/2 lbs. or 2 1/2 cups
  • Garlic cloves—5 ozs. or 1 cup, 1 Tbsp.
  • Greek yogurt—2 cups
  • Water—1 1/4 cups
  • Pepper, black or white, ground—1 Tbsp.
  • Cumin, ground—1 Tbsp.

DIRECTIONS

  1. Drain the garbanzo beans/chickpeas. Peel the garlic cloves.
  2. Combine the garbanzo beans/chickpeas, lemon juice concentrate, tahini, garlic cloves, Greek yogurt, water, pepper and cumin in a food processor and purée to a smooth consistency.
  3. Spread 5 lbs., 1/2 oz. (approximately 3 qts., 1 cup) into each of two shallow pans (12x20x2 1/2-in.) to a product depth of 2 in. or less.
  4. Critical Control Point: Chill to 41°F or lower within four hours. Cover. Refrigerate until service.
  5. For each serving: Portion with a #8 scoop (1/2 cup or 4 ozs.). Serve with pita chips, vegetables or other foods as desired.

Photo & recipe: Chobani

*Notes: If this recipe passes the test with a small number of students, conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as necessary to meet current meal pattern requirements.

Cinnamon Dip.jpg

Cinnamon Dip

YIELD: 50 servings
INGREDIENTS

  • Cream cheese, reduced-fat—3 1/4 cups
  • Greek yogurt, vanilla—3 qts.
  • Brown sugar, dark—1 1/2 cups
  • Vanilla extract—3 Tbsps.
  • Cinnamon, ground—1/4 cup
  • Nutmeg, ground—1 1/2 Tbsps.

DIRECTIONS

  1. Whip the cream cheese in a food processor until smooth.
  2. Add the Greek yogurt, brown sugar, vanilla extract, cinnamon and nutmeg and whip until fully incorporated.
  3. Cover and refrigerate until ready to serve.
  4. Critical Control Point: Hold at 40°F.
  5. For each serving: Portion into a 2-oz. serving and serve with apple slices or other foods as desired.

Photo & recipe: Chobani

*Notes: If this recipe passes the test with a small number of students, conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as appropriate to meet current meal pattern requirements.

Peach Smoothie--California Milk Advisory Board.jpg

California Peach Smoothie

YIELD: 24 servings
INGREDIENTS

  • Greek yogurt, peach, nonfat—18 cups
  • Milk, nonfat—18 cups
  • Peaches, sliced, fresh or frozen—18 cups

DIRECTIONS

  1. Place all ingredients in a blender or food processor and blend until smooth.
  2. For each serving: Portion 16 ozs. of the smoothie.

Photo & recipe: California Milk Advisory Board

*Notes: If this recipe passes the test with a small number of students, conduct a nutrient analysis. If serving as part of the reimbursable meal, adjust the serving size as appropriate to meet current meal pattern requirements.