Ingredients

• 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

Instructions

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

Ingredients

• 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

Instructions

Ingredients:

• 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

Preparation:

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

Ingredients:

• 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)

Preparation:

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.

Ingredients

• Streusel Topping
• 1/3 cup granulated sugar
• 1 tablespoon all-purpose flour
• 1 tablespoon butter, softened
• 1/2 teaspoon ground cinnamon

Coffee Cake

• 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

Eggnog Glaze

• 1/2 cup powdered sugar
• 1 to 2 tablespoons eggnog

Preparation

Ingredients

Cake

• 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

Spiced Glaze

• 1 cup + 3 tablespoons powdered sugar
• 2 tablespoons milk
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• Instructions

Cake