- ¼ pound strawberries
- 1/2 cup coconut milk
- 1/2 cup Pavel’s Yogurt
- 1/2 tsp Vanilla
- 1 tbsp Honey
- 1/3 cup black chia seeds
- ¼ cup shaved unsweetened coconut
The night before: Remove the green hulls from the strawberries; cut the berries in half. To a blender, add the strawberries and and season lightly with salt. Add the coconut milk, yogurt, vanilla, honey & chia seeds. Blend until smooth.
Transfer to individual bowls, jars, or glasses. Cover and refrigerate overnight.
The next day: Top the puddings with the shaved coconut and serve
- 1 tablespoon parsley, minced
- 1 tablespoon fresh chives, minced
- 1 clove fresh garlic, minced
- 1 teaspoon garlic powder
- 2 teaspoons onion powder
- 1/4 teaspoon ground black pepper
- 1 teaspoon sea salt
- 1 cup Pavel’s yogurt
- 1/3 cup low-fat buttermilk
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
Place all ingredients into a food processor and pulse until the ingredients have been fully incorporated, add salt and pepper to taste. Scrape down the sides, if needed, and pulse again. Refrigerate. Serve over mixed greens or as a dip with fresh veggies.
- 1/2 cup reduced-fat cream cheese, at room temperature
- 2 tablespoons powdered sugar
- 1/2 cup Nonfat Pavel’s Yogurt (liquid strained)
- 1/2 teaspoon vanilla extract
- Vegetable oil cooking spray
- 3/4 cup unbleached all-purpose flour
- 1/4 cup unsweetened cocoa powder, plus more for dusting (optional)
- 1/2 teaspoon baking soda
- 1/2 cup bakers sugar
- 3 tablespoons unsalted butter
- 1 egg white
- 1/2 cup skim milk, divided
Beat cream cheese and powdered sugar in a bowl on high with an electric mixer until smooth. Add strained yogurt and vanilla; beat until well combined. Coat 3 baking sheets with cooking spray. Heat oven to 400º.
In another bowl, whisk flour, cocoa powder and baking soda. Beat sugar and butter with an electric mixer on high in a third bowl until combined; add egg white and beat until mixture is thick and pale yellow. Add half the flour mixture to sugar and butter mixture; beat until just combined. Add 1/4 cup milk; beat on low speed until combined. Repeat with remaining flour mixture and remaining 1/4 cup milk.
Spoon batter into a large resealable bag; squeeze batter into a corner of the bag and clip 1/4 inch off corner to make a piping bag. Squeeze 16 1 1/2 inch circles of batter about 1 inch apart, onto each baking sheet. Bake until centers spring back to the touch, 5 to 7 minutes. Remove from oven and cool on a wire rack. Spread 24 of the cakes with cream cheese filling; top with a second cake to make sandwiches and dust with cocoa powder or powdered sugar, if desired. Serve immediately, or store in the refrigerator for up to 3 days
Makes: About 5 pancakes
- 2/3C Pavel’s Low Fat Vanilla Russian Yogurt
- 1 large egg
- 1/2 cup All-Purpose Flour
- 1 teaspoon baking soda
- 1/2 cup fresh or frozen blueberries (plus more for serving)
TOTAL TIME:15 MIN
Mix yogurt and egg in a medium bowl until blended and smooth. Add flour and baking soda and stir until incorporated. The batter will be thick.
Preheat a griddle or large pan to medium heat. Spray with nonstick cooking spray. Using a 1/4 measuring cup, scoop the batter into the hot pan, spreading into an even circle. Evenly distributing the blueberries, dot on top of each pancake. Cook for about 2-3 minutes or until golden brown, then flip and cook for an additional 2 minutes. Serve with additional blueberries and/or syrup.
- Streusel Topping
- 1/3 cup granulated sugar
- 1 tablespoon all-purpose flour
- 1 tablespoon butter, softened
- 1/2 teaspoon ground cinnamon
- 1 cup granulated sugar
- 1/2 cup butter, softened
- 1 cup eggnog
- 1 cup Pavel’s vanilla low fat yogurt
- 1 teaspoon rum or rum extract extract
- 2 eggs
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup powdered sugar
- 1 to 2 tablespoons eggnog
Generously grease rectangular pan, 13x9x2 inches, with cooking spray.
In small bowl, mix all Streusel Topping ingredients with fork until crumbly; set aside.
In large bowl, beat 1 cup granulated sugar and 1/2 cup butter with electric mixer on medium speed. Beat in 1 cup eggnog, the yogurt, rum and eggs until blended. Stir in 2 1/2 cups flour, the baking powder, baking soda and salt. Spread in pan. Sprinkle Streusel Topping over batter. Cover and refrigerate overnight.
Heat oven to 350°F. Uncover pan; bake 35 to 40 minutes or until toothpick inserted in center comes out clean. Cool 20 minutes.
In a small bowl, mix all Eggnog Glaze ingredients until smooth and thin enough to drizzle. Drizzle over coffee cake.
- 1/4 cup pitted Medjool dates (chopped)
- 1 cup almond milk
- 1/2 cup low fat Pavel’s yogurt
- 1/2 cup almonds
- 1/4 teaspoon cardamom
In a blender, combine the dates, almond milk, almonds, yogurt, cardamom, a pinch of salt, and 1 cup ice, and blend until smooth.
Pour the shakes into two glasses and serve.
- 3 cups all-purpose flour
- 1 tablespoon cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 and 1/2 cup sugar
- 4 large eggs
- 2 teaspoons vanilla
- 1 cup pumpkin puree
- 1 cup Pavel’s yogurt
- 1 cup + 3 tablespoons powdered sugar
- 2 tablespoons milk
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
Preheat oven to 350 F.
Generously butter a 12-cup bundt pan and set aside.
In a large bowl, combine flour, cinnamon, baking powder and salt.
In a stand mixer, beat butter and sugar for about 3 minutes, until fluffy. Beat in eggs, one at a time, add vanilla. Mix until well combined. Mix in pumpkin and yogurt.
Slowly add the flour mixture and mix just until incorporated, no longer.
Pour the batter into the bundt pan and bake for 1 hour or until a toothpick inserted in the center comes out clean.
Let cool for about 15 minutes. Remove the cake from the pan on a wire rack.
In a small bowl, whisk together the powdered sugar, milk, cinnamon and nutmeg. Using a spoon, drizzle the glaze over the bundt cake.
Grilled Pound Cake with Berries & Yogurt Cream
- 1 package pound cake, cut into 8 slices
- 2 pints fresh berries
- 4oz aged balsamic vinegar
- 3 tablespoons sugar
- Yogurt Cream
- 1 cup heavy cream, chilled
- 1/2 cup Pavel’s Plain Original Russian Yogurt – Whole Milk
- 1-2 tablespoons sugar (to taste)
Wash and dry berries and place them into a bowl.
Combine berries with vinegar & sugar, mix gently. Refrigerate for about 1 hour.
In the bowl of a stand mixer fitted with a whisk, beat heavy cream, yogurt and sugar on medium-high speed until soft peaks form.
Preheat grill to a medium-high heat and grill pound cake slices on both sides for about 1 minute or until lightly marked.
Top grilled pound cake with about 1/4 C of yogurt cream. Top yogurt cream with berry mixture and an additional dollop of yogurt cream.
Yogurt Cheesecake Parfaits with Strawberry Syrup
- 1 1/2 cups fine graham cracker crumbs
- 1/2 cup (1 stick) unsalted butter, melted, cooled slightly
- 1/4 cup sugar
- 2 teaspoons powdered gelatin
- 1 1/2 pounds cream cheese, room temperature
- 1 1/2 cups plain whole-milk Pavel’s Russian yogurt
- 3/4 cup sugar
- 2 teaspoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Strawberry Syrup And Assembly
- 2 cups fresh strawberries plus more for garnish
- 1 cup water
- 1 sugar
Mix all ingredients in a medium bowl until mixture holds together when pinched tightly. Pack into bottom of 6-8 individual glasses or jars. Chill until firm, about 1 hour.
Place gelatin and 1 1/2 tablespoon cold water in a heatproof bowl. Let stand until softened, 5-10 minutes. Pulse cream cheese, yogurt, sugar, lemon juice, vanilla, and salt in a food processor, scraping down sides as needed, until completely smooth.
Pour water to a depth of 1/2-inch into a small skillet over medium heat. Place bowl with gelatin in skillet; stir until gelatin dissolves, about 2 minutes. Remove bowl from skillet.
With food processor running, drizzle gelatin into cream cheese mixture; mix until well blended. Pour into prepared glasses or jars. Cover tightly with plastic wrap and chill for at least 6 hours before serving. Cheesecakes can be made 2 days ahead. Keep chilled.
Combine water and sugar in a saucepan over medium-high heat; stir until sugar is dissolved. Mix strawberries into saucepan and bring to a boil; boil for 10 minutes. Reduce heat to medium-low and simmer until strawberries are mushy and sauce is thick, about 10 minutes.
Drizzle strawberry syrup over each glass or jar and garnish with 1/2 of a fresh strawberry.
Blueberry season is upon us. Let’s celebrate these little beauties with this delicious blueberry smoothie recipe. You can use any of our Pavel’s yogurts in this recipe but we think it’s especially lovely with our Plain Original Russian Yogurt. If you are looking for something a little lighter our Nonfat or Low-fat are great too!
Blueberry Power Smoothie
- 2 cups fresh blueberries
- 4 medjool dates
- 1 cup baby spinach leaves
- 1 cup Pavel’s yogurt
- 1 cup ice
- 1/2 cup water
Place all ingredients in the blender…blend and enjoy!