Blueberry Lemon Tartlets

Makes: 30

Blueberry Lemon TartletsIngredients:
1 cup whipped cream
1/4 cup Pavel’s vanilla yogurt
1 Tbsp bakers sugar
1 Tbsp lemon zest
1 Tbsp fresh lemon juice
30 mini Phyllo shells
3 cups fresh blueberries


Preheat oven to 350°F. Place prebaked phyllo shells on a cookie sheet; bake until crispy, about 5 minutes. Set aside to let cool.

Whip cream until peaks form, set aside.

Place yogurt in a bowl and lightly whisk until you reach a smooth consistency. Add sugar and lemon zest and lemon juice, stir to combine. Gently and evenly fold in whipped topping until just combined.

Divide lemon mixture evenly between shells. When ready to serve, garnish each with a berry.

Decadent Yogurt Brownies

Makes: 12

Decadent Yogurt BrowniesIngredients: 1 cup all-purpose flour
1/2 tsp. baking powder
1/4 tsp. salt
1 cup semisweet chocolate chips, divided
6 Tbsp. unsalted butter
1 cup bakers sugar
1/2 cup cocoa powder
1 tsp. vanilla extract
1 cup plain whole milk Pavel’s yogurt


Preheat oven to 350 degrees. Line a 9x9x2-inch metal baking pan with aluminum foil hanging over the edge and spray with cooking spray for easy brownie removal.

Whisk flour, baking powder, and salt in a large bowl. Combine 1/2 cup chocolate chips and butter in a large bowl. Microwave to melt chocolate according to chocolate package directions. Stir until chocolate is melted and smooth; whisk in sugar, cocoa powder, vanilla, and yogurt. Fold wet ingredients into dry ingredients. Fold in remaining 1/2 cup chocolate chips. Pour mixture into prepared pan.

Bake until a tester inserted into center of brownie comes out with a few moist crumbs attached, 25-28 minutes. Let brownies cool completely. Use overhang of aluminum foil to easily remove brownies from pan. Cut into 12 squares with a sharp knife.

Green Gazpacho

Serves: 6

Green GazpachoIngredients:
1/4 cup white wine vinegar
2 tablespoons fresh lime juice
1-1/2 cups whole-milk plain Pavel’s yogurt, divided
1/2 cup olive oil, plus more for drizzling
1 ripe large avocado, smashed
1 medium English hothouse cucumber, halved lengthwise, seeds removed, cut into large pieces
1 green bell pepper, coarsely chopped
1 12 oz. can tomatillos
4 scallions, cut into 1” pieces
2 jalapeños, seeds removed, chopped
2 garlic cloves, finely grated
3/4 teaspoon kosher salt, plus more
1/4 teaspoon cayenne pepper


Whisk vinegar, lime juice, 1 cup yogurt, and ½ cup oil in a large bowl until smooth. Add smashed avocado, cucumber, bell pepper, tomatillos, scallions, jalapeños, garlic, and ¾ tsp. salt.

Working in batches, purée vegetable mixture in a blender until very smooth; transfer to a large bowl and season gazpacho with salt to taste.

Whisk remaining ½ cup yogurt with 1/4 teaspoon cayenne pepper in a small bowl, thinning with water a tablespoonful at a time, until the consistency of heavy cream; season with salt.

Serve soup in chilled bowls. Drizzle with thinned yogurt and more oil.

Grilled Peaches with Yogurt, Granola and Maple Drizzle

Makes: 6

Grilled Peaches with Yogurt, Granola and Maple DrizzleIngredients:
3 ripe peaches, halved pits removed
1 1/2 cups Pavel’s whole milk yogurt
3/4 cup granola
Maple syrup for drizzling


Preheat a clean grill or grill pan over medium-high heat. Oil grill grates to prevent peaches from sticking.

Place peaches skin side up and grill for about 3-5 minutes (until peaches are slightly softened and show nice grill marks). Remove from grill and top each peach with 1/4 cup yogurt, 2 Tbsp. granola and drizzle with maple syrup.
Serve warm.

Guiltless Chocolate Bundt Cake

Serves: 12

Guiltless Chocolate Bundt CakeIngredients:
1 package devil’s food cake mix
1-1/3 cups water
1 cup Pavel’s lowfat plain yogurt
1/2 cup cocoa powder
2 egg whites
1 whole egg
Confectioners’ sugar, for dusting cake


Preheat oven to 350°F.

In a large bowl, combine the cake mix, water, yogurt, cocoa, egg whites and egg. Beat until combined, about 2-3 minutes.

Pour into a 10-in. bundt pan generously coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick comes out clean.

Cool for 10 minutes before removing from pan to transfer to a wire rack, cool completely. Dust with confectioners’ sugar.

Morning Mango Smoothie

Serves: 2

Morning Mango SmoothieIngredients:
1/4 teaspoon ground cinnamon
1 1/2 cups Pavel’s yogurt
2 1/2 cups frozen mango chunks
1 tablespoon honey
1 tablespoon fresh lime juice
2 tablespoons milk or water


Place all ingredients in a blender and blend until smooth.

Mediterranean Chicken with Yogurt Mint Sauce

Serves: 4

Mediterranean Chicken with Yogurt Mint SauceIngredients:
2 tablespoons fresh lemon juice
2 teaspoons chopped fresh oregano
2 garlic cloves, minced
4 (6-ounce) boneless skinless chicken breasts
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons canola oil
1/2 cup plain Pavel’s yogurt
1 tablespoon chopped fresh mint
1/2 teaspoon fresh lemon juice
1/8 teaspoon kosher salt
1 garlic clove, minced


Combine the first 3 ingredients in a small bowl. Sprinkle chicken with 1/4 teaspoon salt and pepper; rub with oregano mixture. Heat a large skillet over high heat. Add oil to pan, swirling to coat. Add chicken, and cook for about 7 minutes on each side, or until juices run clear.

Combine yogurt and remaining ingredients in a small bowl. Serve sauce with chicken.

Strawberry Oatmeal Smoothie Bowl

Serves: 2

Strawberry Oatmeal Smoothie BowlIngredients:
2 cups frozen strawberries
1 cup frozen sliced banana
1 cup Pavel’s Yogurt
1/2 cup old fashioned rolled oats
1/4 teaspoon vanilla extract
1 tablespoon honey
1/8 cup milk or water


Place all ingredients in a blender, blend until smooth. Serve in bowl, top with fresh berries, oats and sliced almonds.

Spicy Asian Peanut Slaw

Serves: 8

Spicy Asian Peanut SlawIngredients:
1/2 cup plain Pavel’s yogurt
1/4 cup creamy peanut butter
1/4 cup rice wine vinegar
2 tsp Sriracha hot sauce
2 tsp dark sesame oil
1 tsp honey
1 pinch kosher salt
6 cups green cabbage, shredded
1 cups carrots, julienned
1/2 cup radishes, julienned
1/2 cup scallions, finely chopped, white and green parts
1/2 cup cilantro, leaves only


In a medium bowl, whisk together yogurt, peanut butter, vinegar, hot sauce, oil and honey until smooth. Season to taste with salt.

Add cabbage, carrot, radishes, scallions and cilantro to bowl. Toss to coat slaw with dressing. Refrigerate until ready to serve, toss again before serving.

Strawberry Semifreddo

Serves: 8

Strawberry SemifreddoIngredients:
1 pound strawberries, hulled, quartered
1/3 cup sugar
2 cups heavy cream
Pinch of kosher salt
2/3 cup sweetened condensed milk
1/2 cup plain whole-milk Pavel’s yogurt


Cook strawberries and sugar in a medium pot over medium heat, stirring occasionally, until strawberries have broken down into a thick, chunky jam (they should not be syrupy), 10–15 minutes. Let cool.

Whip cream and salt until cream holds a medium-stiff peak. Gently whisk in sweetened condensed milk and yogurt until completely blended. Gently fold in half of strawberry jam, just enough to create streaks, then gently fold in remaining jam (mixture should look marbled with pockets of jam).

Transfer to a medium bowl or loaf pan and freeze until firm, at least 4 hours and up to 3 days.