Turkey Balls with Yogurt Sauce
Created by Amie Valpone, Culinary Nutritionist and author of The Healthy Apple at www.thehealthyapple.com

Turkey Ball Ingredients
Directions

• Preheat oven to 375 degrees.
• In a large bowl, combine all turkey ball ingredients; mix well using your hands.
• Form into small balls (approximately 3 tsp. each) and place on a baking sheet.
• Bake for 15 minutes or until turkey balls are no longer pink in the center.
• In the meantime, in a small bowl, combine all yogurt ingredients and season with sea salt and ground pepper, to taste.
• Serve warm turkey balls atop a bed of arugula greens with yogurt dressing.
• Enjoy!

Sweet Potato, Chickpea and Parsnip Soup
Created by Amie Valpone, Culinary Nutritionist and author of The Healthy Apple at www.thehealthyapple.com

Ingredients
Directions

• In a large skillet over a medium flame, heat olive oil until hot; add onion, fennel seeds, sweet potato, parsnips, garlic and ginger. Gently stir.
• Reduce heat to a low flame; cover and let sit for 15 minutes.
• Add cinnamon, chickpeas, tomatoes and vegetable broth.
• Bring to a boil and reduce to a simmer for 35-45 minutes or until the sweet potatoes and parsnips are tender and chickpeas are soft.
• Season with sea salt and white pepper, to taste.
• Place the mixture into a blender; add Greek Gods yogurt and lime juice; blend well leaving some chunky parts of the vegetables.
• Serve soup warm; top with fresh mint.
• Enjoy!

Spinach Cheese Bake


In a large bowl beat eggs; add yogurt, flour, and nutmeg. Beat until smooth. Drain spinach well, squeezing out any surplus moisture. Microwave spinach for two minutes if using fresh spinach, add to egg mixture with feta cheese and mix well. Pour into a 9 inch pie plate; arrange sliced tomatoes on top, sprinkle with parmesan cheese. Bake at 350F for at least 50- minutes or until a knife inserted in the middle of the pie comes out clean. Cut in wedges and serve with toast for breakfast or as a side dish to a main meal. Serves six to ten. Can be microwaved easily to re-heat.

Annastasia's Greek Eggplant

• 1 Large Eggplant - cut into 1/2 inch slices
• Salt
• Olive Oil

For the sauce:

• 1 onion chopped
• 1 cup tomato puree
• 1 cup Greek Gods Greek Yogurt-Plain
• 1 cup water
• 1 tsp dried oregano crushed or 1 tsp fresh chopped fine
salt and freshly ground pepper to taste 1 cup freshly grated kefalotiri or parmesan cheese

Sprinkle the eggplant slices with salt and place in a colander for about 15 minutes. Pat the eggplant with paper towels to remove moisture. Place the eggplant slices on a greased baking sheet and brush generously with olive oil. Place under a preheated broiler and broil until golden brown about 5 minutes per side. Combine the remaining ingredients (except cheese) for the sauce in a blender and puree until smooth. Layer half the eggplant slices in a greased baking dish and spread half the sauce over them. Repeat with the remaining eggplant and sauce. Top with the grated cheese. Bake in a preheated 350f oven until golden brown about 45 minutes.

Serves 4

Sensuous Greek Gods
Seafood Salad

*Make one day ahead of time

• 1 loaf White bread (remove crust)
• 1/2 tsp. Onion Minced
• 1 can Crab Meat Cubed
• 4 Whole Eggs (Hard boiled)
• 2 cups Greek Gods Greek Yogurt-Plain
• 1 cup Mayonnaise
• 2 cups Shrimp (Cooked)
• 1 cup Cherries (pitted) and chopped

Butter bread and cut into cubes. Dice up Whole Eggs. Mix All items together, and chill. Either serve alone, or as a topping on your favorite lettuce. Add dressing to liking.

Greek Yogurt Chicken

Ingredients:

• 1 cup Greek Gods Greek yogurt-Plain
• 2 tablespoons lemon zest, finely grated peel of a lemon
• 1 1/2 tablespoons lemon juice (preferably fresh squeeze)
• 2 tablespoons oregano, finely chopped, fresh
• 2 tablespoons freshly chopped parsley
• 2 wholes clove garlic, peel and dice
• 1/4 teaspoon salt
• 1/8 teaspoon pepper, freshly ground or to taste
• 4 whole chicken breasts without skins

Directions:
1. Combine our Greek Gods Greek Yogurt, lemon peel and juice, oregano, parsley, garlic, salt and pepper.

2. Put the chicken into a dish and spread about 1/4 cup of our Greek Gods Greek Yogurt over the chicken. Cover with plastic wrap and refrigerate several hours or overnight. Cover and refrigerate the remaining Greek Gods Greek Yogurt.

3. Place the chicken on a rack in a baking pan and bake in a preheated 375 degree F oven 30 minutes. Turn the oven to broil and continue cooking about 5 minutes, until the chicken is browned on top and cooked through.

4. Spoon the Greek Gods Greek Yogurt over the chicken and serve.

Ready to eat!

Serves 4

Greek Yogurt Tabouli Salad

Preparation time: 15 minutes
Cook time: 15 minutes

• 1 cup Greek Gods Greek Yogurt-Plain
• 1 cup whole wheat bulgur
• 1 cup boiling water
• 1 medium tomato, chopped into bite size pieces
• 1 cucumber, peeled and chopped into small pieces
• 2 scallions, finely diced
• 1/4 cup parsley, finely chopped
• 1/4 cup mint, finely chopped
• 3 Tbsp. lemon juice
• 3 Tbsp. olive oil
• 1/4 tsp. salt

Bring water to boil. Stir in bulgur, cover and let stand for 15 minutes. Fluff grain with a fork. Combine chopped vegetables, scallions, parsley and mint and then add to cooled bulgur. Whisk lemon juice, olive oil and salt together. Pour over bulgur and vegetables and toss. Spread Greek Gods Greek Yogurt over the tob of tossed tabouli.

Serve immediately or store in refrigerator in covered container.

Makes 4 servings

Banana Decadence Pie

Ingredients:

• 2 Containers Honey Flavored Greek God Yogurt
• 1 Pint Heavy Cream
• 1 Container Caramel Ice Cream Topping
• 1 Pre-Baked Pie Shell
• 1 Banana (or Two)
Sliced Marchino Cherries for Garnish or Banana Slices.

In Pre-baked Pie Shell, pour the Caramel sauce to cover. Slice Bananas lengthwise to cover bottom in one direction. Cut to fit so bottom is completely full of banana. Whip cream until peaks form. It should be stiff. Gently fold in Greek God Yogurt.
Chill for an hour or two. Don't pre-make this the day before as it will get soggy. Garnish with halved Marchino Cherries or Banana slices or both. Slice and serve!

You can even stripe this with chocolate fudge sauce for a banana split Pie.

Tortilla Pinwheels from
Mt Olympus

Ingredients:

• 1 package Flour Tortillas (10 in)
• 4 oz Greek Gods Greek Yogurt-Plain
• 16 oz Cream Cheese
• 1 lb bacon
• 10 oz Spinach Chopped
• 4 oz Greek Gods Feta Cheese
• 1 Onion Small Chopped fine

Fry bacon to a crisp and crumble. Mix all ingredients (except tortillas). Spread mixture into tortillas as desired. Roll Tortilla up tightly. Chill for 30 minutes, slice, and serve.

Artemis Mango Honey Greek Yogurt Dessert

Ingredients:

• 1 Whole Mango-Ripe and ready to eat
• 6 oz Greek Gods Greek Yogurt-Plain
• 1 oz Chocolate Bar-eg Hersheys Chocolate
• 2 Tbsp Clover Honey
• 1 Mint Leaf

First peel the skin off of the Mango. Either scoop out the center shell to create a cavity or slice the Mango into equal pieces. Scoop 2-3 equal helpings (about 6 ozs) of The Greek Gods Greek Yogurt-Plain and place on top of Mango fruit. Use cheese grater or edge of table knife to create chocolate shavings on top of Greek Gods Greek Yogurt and Mango fruit. Drizzle Honey over the top of everything, garnish with mint and enjoy! Serves 2 (Double/Triple recipe for extra company)

The Simple and Delicious Greek Gods Greek Yogurt Dessert

After dinner, the Greek Gods claimed this to be one of their favorite desserts. Some used to eat it for breakfast. Others called it a healthy ice cream alternative. They simply picked up a spoon and dug in. Serving Size: 1-2 people or 1 Greek God

Ingredients:

• 8 ounces of the Greek Gods Greek Style Yogurt
• 2 to 3 Tablespoons clover or Greek Honey

Preparation instructions:
Place Greek Gods Greek Style Yogurt in middle of plate or bowl 1. Add honey on the Greek Gods Greek Style Yogurt 2. Stir or eat as is with a spoon (if you were Zeus you would be eating it with your hands). **Great hot or cold**

Greek Tiramisu


Ingredients:

• LADYFINGERS, 24
• ESPRESSO COFFEE, 2 cups, cooled
• EGGS, 6, separated
• SUGAR, 3 to 6 tablespoons to taste
• GREEK GODS TRADITINAL PLAIN YOGURT, 1 pound
• MARSALA WINE, 2 tablespoons
• TRIPLE SEC, 2 tablespoons
• BRANDY, 2 tablespoons
• ORANGE EXTRACT, 2 tablespoons
• BITTERSWEET CHOCOLATE, 8 ounces, finely chopped

Directions:
1.Toast ladyfingers in a 375-degree oven for 15 minutes. 2.Arrange the ladyfingers on a plate and lightly soak them with the cooled espresso. Put half of the soaked ladyfingers in one layer in a rectangular serving dish. 3.While the ladyfingers are soaking, beat the egg yolks with the sugar until the yolks turn pale in color. 4.Add the mascarpone, the liquors, and the extract, and stir gently. 5.In a separate bowl, beat the egg whites with a wire whisk until they are stiff. 6.Gently fold the whites into the mascarpone mixture. 7.Use half of this mixture to make a layer on top of the ladyfingers in the serving dish. 8.Sprinkle with half of the chopped chocolate. 9.Repeat the procedure with another layer of soaked ladyfingers, the mascarpone mixture, and chocolate. 10.Cover with aluminum foil and refrigerate for at least 1 hour before serving.

Pineapple Apple Smoothie
Created by Amie Valpone, Culinary Nutritionist and author of The Healthy Apple at www.thehealthyapple.com

Ingredients

• 1 cup pineapple juice
• 1 large apple, sliced and cored
• 1 small ripe banana
• 4 oz. Greek Gods Vanilla Yogurt
• 1 cup ice
• 1 tsp. cinnamon
• 1 tsp. ground flax seeds
• 2 fresh basil leaves

Directions

• In a blender, combine all ingredients; blend until smooth.
• Enjoy!

Hercules Flax Smoothie


Ingredients: (serves 1)

• 1 large banana
• 4 oz. Cranberry or Raspberry juice
• 6 oz. Greek Gods Honey Yogurt
• 1 tablespoon flax seeds
• 3 ice cubes

Method - Place all ingredients into the blender, mix for approximately 30 seconds.

Power Smoothie


Ingredients: (serves 2)

• 150/6oz fresh frozen berries
• 250ml/8.5fl oz Greek Gods yogurt
• 250ml/8.5fl oz cranberry juice
• 50g/2oz ground walnuts
• 3 tbsp wheat germ
• pinch of ground cinnamon

Directions- put all the ingredients in a blender and blend until smooth. Pour into glasses and serve with a straw.

Strawberry Banana Smoothie


Serves 1-2

• 4 ounces - Greek Gods Honey Yogurt
• 4 ounces - Fresh Strawberries
• 2 Bananas

Wash the strawberries and place them in the freezer overnight.

When ready put the frozen strawberries in to a blender, and then add the yogurt and bananas. Give it a final blend and pour into a glass to serve.

Greek Island Banana Smoothie

Ingredients: (serves 2)

• 1/4 cup milk
• 1/4 cup Greek Gods Pomegranate Yogurt
• 1/4 cup crushed ice
• 1 banana (chopped)
• 1/2 teaspoon honey
• 1 cup pineapple chunks

Method - Put all ingredients into the blend (except for the honey). Blend for 20 seconds, then add the honey and whirl for a further 10 seconds. Enjoy!

Banana Oatmeal Yogurt Muffins
Created by Amie Valpone, Culinary Nutritionist and author of The Healthy Apple at www.thehealthyapple.com

Ingredients

• 3/4 cup whole wheat flour
• 3/4 cup all purpose flour
• 2/3 cup brown sugar
• 1 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 4 Tbsp. wheat germ
• 4 Tbsp. ground flax seeds
• 1 cup steel cut oats
• 3 large ripened bananas, mashed
• 4 oz. Greek Gods Honey Yogurt
• 2 eggs, beaten
• 1/4 cup oil
• 2 1/2 tsp. vanilla
• 1/2 tsp. cinnamon
• Additional oats for topping

Directions

• Preheat oven to 350 degrees.
• In a large bowl, combine all dry ingredients; set aside.
• In a separate large bowl, combine all wet ingredients.
• Slowly combine the dry mixture with the wet mixture.
• Prepare muffin trays with non-stick cooking spray.
• Fill each muffin tin 3/4 way full and sprinkle with additional oats.
• Bake for 15-20 or until golden brown and fully cooked in the center.
• Enjoy with an additional dollop of Greek Gods Yogurt!

Yogurt Soup

• 3 cup (750 ml) Greek Gods Traditional Plain or Nonfat Plain Greek yogurt
• 2 cucumbers, finely chopped
• 2 scallions (spring onions), green and white parts, finely chopped
• 2 sprigs fresh basil, finely chopped
• 2 sprigs fresh mint, finely chopped
• 1/2 cup (125 ml) chopped dates or raisins
• 1/4 cup (60 ml) chopped walnuts
• Salt and freshly ground pepper to taste

Stir the yogurt with a spoon or whisk until smooth, adding a little milk to thin if desired. Stir in the remaining ingredients, reserving some of the chopped herbs for garnish, and refrigerate until ready to serve. Garnish with reserved herbs. Serves 4 to 6.

Atremis Dijon Potato Salad

Ingredients:

• 2 lbs Red Potatoes (Boil, drain, cube and chill)
• 3/4 cup Green Pepper Chopped
• 5 Tbsp. Dill Pickles Chopped
• 1/2 cup Mayonnaise
• 1/2 cup Greek Gods Greek Yogurt-Plain
• 1/3 cup Honey Dijon Salad Dressing
• 3 Tbsp. Vinegar balsamic
• 1/2 cup Onion Chopped
• 1 tsp. Seasoning Salt
• 2 Tbsp. Dijon Mustard
• 2 Whole Eggs Hard boiled (GARNISH)

Mix all items together, slice and chop eggs and add to top of salad for decoration. Chill and Serve

Serves 8

The Powerful Greek Yogurt Snack

The Greek Gods used to eat this up as a light snack whenever they got hungry during their long days being Gods. Some Greek Gods like Poseidon ate it as an appetizer. Serving Size: 1-2 people or 1 Greek God
Ingredients:

• 8 ounces of the Greek Gods Greek Style Yogurt
• 1 pinch Oregano
• 2 Tablespoons Olive Oil
• 1 clove Garlic diced
• 1 Pita Bread

Preparation instructions
Place Greek Gods Greek Style Yogurt in middle of plate 1. Add diced garlic on top of the yogurt 2. Pour 2 tablespoons of Extra Virgin Olive Oil on top of the Greek Gods Greek Style Yogurt and garlic 3. Sprinkle oregano on top 4. Cut (Whole Wheat or White) pita bread into quarters or triangles. Note, this recipe is not limited to pita bread. You may use a wide variety of items as a dipper such as carrots, celery, broccoli, bread and so on. 5. Brush pita bread with olive oil and warm up by preferably grilling. **Great hot or cold**

Apple Horseradish Dip

• 2 apples, peeled, cored, and grated
• 1/4 cup (60 ml) Greek Gods Traditional plain or Nonfat Plain Greek yogurt
• 1 Tbs (15 ml) prepared horseradish
• 1 Tbs (15 ml) lemon juice
• 2 Tbs (30 ml) finely chopped walnuts

Combine all ingredients in a bowl and stir to combine. For a smoother dip, the ingredients can be pureed in an electric blender or food processor. Serve with crackers, potato chips, or raw vegetables. Makes about 1 cup (250 ml).

Greek Gods Smoked Salmon Spread

• 1 1/2 cups Greek Gods Greek Yogurt-Plain
• 2 tsp. Dijon Mustard
• Dash Salt and Pepper
• 8 oz Smoked Salmon (Diced)
• 2 Tbsp. Lemon Juice
• 2 Tbsp. Dill Fresh Chopped

Combine all ingredients (Except Salmon) into a blender until smooth. Stir Salmon into mix, chill and serve with crackers, pita bread, or vegetables.

Serves 4

Artemis Mango Honey Greek Yogurt Dessert


Ingredients:

• 1 Whole Mango-Ripe and ready to eat
• 6 oz Greek Gods Greek Yogurt-Plain
• 1 oz Chocolate Bar-eg Hersheys Chocolate
• 2 Tbsp Clover Honey
• 1 Mint Leaf

First peel the skin off of the Mango. Either scoop out the center shell to create a cavity or slice the Mango into equal pieces. Scoop 2-3 equal helpings (about 6 ozs) of The Greek Gods Greek Yogurt-Plain and place on top of Mango fruit. Use cheese grater or edge of table knife to create chocolate shavings on top of Greek Gods Greek Yogurt and Mango fruit. Drizzle Honey over the top of everything, garnish with mint and enjoy!

Serves 2 (Double/Triple recipe for extra company)

Feta/Greek Yogurt Fruit Dip

Ingredients:

• 8 oz Greek Gods Greek Yogurt-Plain
• 1 cup Greek Gods Feta Cheese
• 4 oz Cream Cheese
• 3 Tbsp. Milk

Place all items in a blender until smooth. Chill for at least 1 hour. Serve on sliced French or baguette bread with fruit on top. Cut up any kind of fruit and use as a dip. Nice with crackers, fruit, and your favorite wine.

Serve Chilled. Serves 4

Exceptional Greek Gods Onion Dip

Ingredients:

• 2 cups Greek Gods GreekYogurt-Plain
• 2 cups Mayonnaise
• 2 Tbsp. Onion Flake
• 1 tsp. Seasoning Salt
• 1 cup cottage Cheese
• 1 cup Greek Gods Feta Cheese
• 2 Tbsp. Parsley Fresh chopped
• 2 Tbsp Garlic Cloves Fresh people

Blend all ingredients together. Let blend chill for 2 hours so flavors emerge and bond. Serve with chips, crackers, or fresh vegetables.

Serves 6

Tzatziki Sauce


Ingredients:

• 24oz Greek Gods Traditional Plain Yogurt
• 1 medium English cucumber, peeled, seeded, and finely chopped
• Pinch kosher salt
• 4 cloves garlic, finely minced
• 3 tablespoons Greek Extra Virgin olive oil
• 2 teaspoons red wine vinegar
• Pinch of Dill

Greek God Chicken & Lemon Linguini
Ingredients:

• 1 lb. linguine noodles
• 4 boneless chicken breasts cut into bit size pieces
• 1/2 lb green beans (french cut frozen)
• 1/2 c whipped cream
• 1/2 c greek god plain yogurt
• 1 t lemon rind
• 2 t fresh lemon juice
• 1/2 c parmesan cheese
• 1 bunch of green onions chopped
• Salt and pepper to taste

Cook pasta according to package directions drain
Cook chicken in medium skillet until cooked through
For sauce: combine whip cream, greek god yogurt, lemon rind and juice, parmesan cheese, green onions, salt and pepper in a bowl stir well.
Cook green beans about 2 minutes drain.
Combine pasta, chicken, sauce and all ingredients toss thoroughly.

Serves 6

Greek God Cream Cheese Soup

Ingredients:

• 6 t. butter
• 4 celery stalks chopped
• 6 t flour
• 3 cups water
• 1 lb. cream cheese (warm in microwave slightly)
• 2 cups greek god plain yogurt (warm in microwave slightly)
• 4 egg yolks beaten
• 6 leeks white part only chopped
• 5 cups chicken stock
• 1 t. salt

Melt butter in dutch oven medium heat
Add leeks and celery saute
Stir in flour and cook for 3 minutes
Add stock, water, and salt and bring to boil
Reduce heat and simmer partially covered for 15 minutes
Blend cream cheese, greek god yogurt and egg yolks in separate bowl until smooth
Gradually add 2 cups of soup mixture blending thoroughly
Pour all back into dutch over and stir over low heat until soup is heated through
Do not boil
Season with salt and pepper
Serve with sour dough bread

Serves 6

Ham Salad Filling

Ingredients:

• 1 cup ground cooked ham
• 1/3 cup finely chopped celery
• 2 t pickle relish
• 1/2 t prepared horseradish
• 1/4 cup plain greek god yogurt

Makes about 1 1/2 cups

Serve as sandwich with your choice of bread

Egg Salad Filling

Ingredients:

• 4 hard boiled eggs chopped
• 1/3 cup chopped pimiento olives
• 2 t. finely chopped green onion
• 2 t. mustard
• 1/4 cup greek god plain yogurt

Mix all together serve as a sandwich with you choice of bread

Makes 1 1/2 cups

Orange Cake

Ingredients:

• 1/2 c soft butter
• 1 c sugar
• 2 eggs
• 2 t grated orange zest
• 1 t baking soda
• 1/4 c sour milk
• 2/3 c greek god honey yogurt
• 2 cups cake flour
• 1 cup chopped dates
• 1/2 c chopped walnuts
• 1/4 c flour

Beat butter, sugar , eggs, and orange zest together
Dissolve baking soda in sour milk
Add greek god honey yogurt and cake flour
Mix dates and walnuts with the 1/4 c of flour and stir into the batter.

Bake in a well greased 9x9 pan at 375 for 30 to 35 minutes.

Prepare glaze

In a small bowl combine
Juice of 1 orange
1 t orange zest
1/2 c powdered sugar
1 t brandy

When cake is done and still hot pour the glaze over the top

Yogurt Spice Cake

Syrup- prepare first


Ingredients:

• 1 1/2 cups sugar
• 1 cup water
• 1 t lemon juice


Bring to a boil reduce to simmer and cook 25 minutes and cool

Cake


• 2 cups flour
• 1 t cinnamon
• 1 t clove
• 1 cup melted butter cooled
• 2 cups sugar
• 6 eggs
• 1 c finely ground almonds
• 1 cup greek god honey yogurt
• 2 t baking soda
• 1/4 cup cognac

Combine flour and spices and set aside.
Beat butter and sugar until fluffy
Beat eggs until foamy and add to mixture
Add remaining items and mix well
Pour batter into buttered 13x9x2 inch baking pan. Bake at 350 for one hour
Pour syrup over hot cake and serve.

Almond Balls
No Bake

Ingredients:

• 1 cup semi sweet chocolate chips
• 1 cup butterscotch chips
• 3/4 cup sifted powder sugar
• 1/2 cup plain greek god yogurt
• 1 t grated lemon peel
• 1 3/4 cups vanilla wafer crumbled
• 3/4 cup chopped toasted almonds

Melt chocolate and butterscotch chips over hot water and remove from heat
Add sugar, greek god yogurt, lemon peel
Blend in vanilla wafer crumbs
Refrigerate 20 minutes
Shape into 1 inch balls
Roll in chopped almonds
Makes about 42

Orange Drop Cookies


Ingredients:

• 3/4 cup shortening
• 1/4 cup butter
• 1 1/2 cups brown sugar
• 2 beaten eggs
• 2 t orange peel grated
• 1/4 cup orange juice
• 1 t. vanilla
• 1 cup plain or honey greek gods yogurt
• 3 1/2 cups flour
• 2 t baking powder
• 1 t baking soda
• 1/4 t salt
• 1 cup chopped walnuts

Cream together the first 3 items
Beat in the eggs
Add the next 4 items mix together
Sift together the flour, baking powder, baking soda and salt and add to the creamed mixture
Blend together and add walnuts
Drop from a teaspoon on to a greased cookie sheet
Bake 350 for 15 minutes
Makes 6 dozen

Greek God Yogurt Cake


Ingredients:

• 1 c sugar
• 2 eggs
• 2 c flour
• 1 t baking soda
• 1 c nuts and chocolate chips
• 1/4 lb butter or margarine
• 1 t vanilla
• 1 t baking powder
• 1/2 pt plain greek god yogurt
• Cinnamon-sugar mix: 2 t sugar, 1 1/2 t. cinnamon

Cream sugar and butter together add eggs and vanilla mix well. Add flour, baking powder, baking soda, greek god yogurt, and mix well.
Grease and sugar a tube pan – put half the batter in the pan then add half the chips and nuts and cinnamon sugar. Repeat batter and chips, nut, and cinnamon sugar.
Bake at 350 for 45 minutes to an hour.

Lemon Yogurt Cake


Ingredients:

• 1 cup butter
• 1 1/2 c sugar
• 6 egg yolks
• 2 t lemon zest
• 1/2 t lemon extract

Beat butter and sugar until creamy add all other items and beat until thick


• 3 c cake flour
• 1t baking soda
• 1 t baking powder
• 1/4 t salt
• 1 cup greek gods honey yogurt
• 2 t brandy

Combine all items and add to cream mix above and mix well


• 6 egg whites at room temperature
• 1/2 c sugar

Beat egg whites until they form soft peaks slowly add sugar beating until glossy.
Fold batter into the egg white mixture and pour into a greased 10 inch tube pan. Bake at 350 for 45 minutes or when you insert a toothpick it comes out clean. Cool.

Greek God Honey Yogurt Cake

Make syrup first


Ingredients:

• 1 1/2 cups sugar
• 2 1/2 cups water
• 1 t lemon juice
• 1 slive lemon

Combine all items and bring to gentle boil for 25 minutes
Cool

Cake

• 2 1/2 cups sugar
• 1 cup melted butter cooled
• 5 eggs beaten
• 1 cup greek god honey yogurt
• 1/2 t baking soda
• 1/2 cup milk
• 3 cups cake flour
• 1 t baking power


• 1 cup chopped walnuts

Cream together sugar and cooled butter add eggs one at a time blend in the greek god honey yogurt
And the remaining items except the walnuts
Mix well
Pour into a greased 13x9x2 baking pan and bake at 325 for about an hour.

While the cake is still hot cut into serving pieces and sprinkle with chopped walnuts and spoon cooled syrup over the hot cake – cool and serve

Greek God Yogurt Cucumbers


Slice 1 cucumber thinly
Sprinkle with 1/2 t. Salt and let stand 30 minutes and drain
Combine 1/2 cup greek god yogurt , 4 t. Vinegar, 4 drops of hot pepper sauce, 2 t. Chopped chives, 1/2 t. Dry dill and a dash of pepper.
Pour over cucumbers

Refrigerate 30 minutes
Serves 4

Yogurt Cheese Spread


Ingredients:

• 8 oz sharp grated cheddar cheese
• 1/2 cup greek god plain yogurt
• Salt to taste
• Pinch of cayenne pepper

Mix the above items until smooth

Add

• 1/4 cup port wine
• 2 t. Melted butter

Mix together well

Put mixture in a bowl cover with 1/2 cup of chopped walnuts
Cover with plastic wrap and refrigerate over night.
Makes about 2 cups server with crackers.

Curry Dip


Ingredients:

• 1 cup mayonnaise
• 1/2 cup greek god plain yogurt may use nonfat
• 1 t. crushed herbs
• 1/4 t. salt
• 1/4 t. curry powder
• 1 t. chopped parsley
• 1 t. finely chopped onion
• 1 1/2 t. lemon juice
• 1/2 t. Worcestershire sauce
• 1 t. capers drained

Mix all ingredients together
Chill

Makes about 1 1/2 cups of dip

Greek God Yogurt Sauce


Ingredients:

• 1 cup greek god plain yogurt
• 4 cloves finely chopped garlic
• 2 t fresh lemon juice
• 5 t extra virgin olive oil
• 1 t fresh dill
• Salt and pepper

Place all items in a blender and blend until well mixed. Cover and refrigerate
May be used on lettuce or spinach salad or on vegetables like asparagus and broccoli

Greek God Creamy Dressing


Ingredients:

• 1 cup mayonnaise
• 1/2 cup greek god plain yogurt
• 1/3 cup chopped parsley
• 3 t chopped chives
• 3 t anchovy paste
• 3 t vinegar
• 1 t lemon juice
• Dash of pepper
• Pinch of tarragon

Combine all items and refrigerate
Makes 2 cups of dressing

Fruit Dip


Ingredients:

• Mix together in a bowl
• 1 cup greek god honey yogurt
• 1/4 cup flaked coconut
• 2 t. chopped walnuts
• 2 t. apricot jam
• 2 apricots chopped
• Stir in enough milk to make a dipping consistency
• Chill

Serve with cold fruits like cantaloupe pieces, grapes, apples, pineapple etc.

Greek God Onion Dip


Ingredients:

• 2 cups greek god plain yogurt
• 2 cups mayonnaise
• 2 t. onion flakes
• 1 t. seasoning salt
• 2 cups cottage cheese
• 2 t. parsley
• 2 t. garlic
• Optional - add a can of clams, shrimp or crab

Blend all items together and let set for 3 hours so flavors run together.
Serve with chips

Ginger Dip


Ingredients:

• 1/2 cup mayonnaise
• 1/2 cup greek god plain yogurt
• 1 t. finely chopped onion
• 2 t. chopped parsley
• 2 t. finely chopped water chestnuts
• 1 t. finely chopped candied ginger
• 1 clove minced garlic
• 1 1/2 t. soy sauce

Combine mayonnaise and greek god yogurt .
Stir in remaining ingredients.
Chill
Serve with sesame crackers or chips

Makes about a cup and a half

Creamy Honey Dressing


Ingredients:

Mix 1/2 cup mayonnaise, 1/2 cup greek god honey yogurt, 1 tablespoon lemon juice,
1 tablespoon orange juice, and 2 teaspoons of sugar

Eggplant Dip


Ingredients:

• 1 t olive oil
• 1 medium eggplant
• 3 t olive oil
• 1 t vinegar
• 2 t lemon juice
• 1 t finely chopped parsley
• 2 finely chopped garlic cloves
• 1 cup greek god plain yogurt
• 3 oz. Cream cheese
• Salt and pepper
• 1 t white bread crumbs

Brush baking pan with oil. Cut eggplant in half lengthwise and place cut side down
Bake 375 45 minutes

Cut eggplant into pieces
Place all items in a blender and blend until smooth

Add all items to blended items and blend until smooth

Refrigerate overnight
Garnish with parsley and serve with crackers , pita bread or vegetables

Blueberry Salad


Ingredients:

• 1 3 oz. Package lemon gelatin
• 1 cup boiling water
• 1 can blueberry pie filling (1lb 5 oz)
• 2 t lemon juice
• 1/2 cup greek god plain yogurt
• 1 t sugar

Dissolve gelatin in water and set aside to cool
Stir in pie filling and lemon juice
Refrigerate until half set
Spoon half of the mixture in an 8 1/2 x 4 1/2x 2 1/2 loaf pan
Refrigerate until set
Keep the remainder of gelatin at room temperature
Combine greek god yogurt and sugar and spread on top of the refrigerated gelatin mix
Top with the layer of remaining gelatin refrigerate for 8 hours

Cut in squares and serve on fresh lettuce
Serves 6

Avocado Salad Mix


Ingredients:

• 2 cups shredded lettuce
• 2 cups dark red kidney beans drained
• 2 medium chopped tomatoes drained
• 1 t chopped canned green chilies
• 1/2 cup sliced black olives
• 1 large avocado mashed
• 1/2 cup greek god plain yogurt
• 2 t italian salad dressing
• 1 t minced onion
• 3/4 t chili powder
• 1/4 t salt
• 1/2 cup shredded sharp cheddar
• 1/2 cup crushed corn chips

Combine lettuce, beans, tomatoes, chilies and olives in a salad bowl - refrigerate
For the dressing blend avocado and greek god yogurt add the italian dressing onion chili powder and salt and refrigerate
Season salad with salt and pepper and toss with the avocado dressing. Top with cheese and corn chips

Serves 4

Customer Creation

Spiced Pomegranate Grilled Fish

Serves 6

Marinade:

• 12 ounces Greek God’s Pomegranate Yogurt
• 1 teaspoon extra virgin olive oil
• 2 tablespoons grated lemon zest
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon salt
• 1 teaspoon black pepper

Fish:

• 6 6-ounce fillets of halibut, sturgeon or other firm, white fish salt and pepper to taste
• 1 cup panko breadcrumbs

Topping:

• 6 ounces Greek God’s Traditional Plain Yogurt
• 2 teaspoons extra virgin olive oil
• 1 tablespoon fresh lemon juice
• 1/4 cup finely chopped fresh mint (and more for garnishing, if desired)
• 1/4 cup of fresh pomegranate seeds (optional)

Whisk together all of the marinade ingredients until well mixed. Cover both sides of fish filets in the marinade and set in the refrigerator to marinate for at least 2 hours.

Remove fish from marinade. Remove excess marinade and discard. Add salt and pepper to the filets and gently coat both sides in panko breadcrumbs.

Heat up your grill (either indoor or outdoor) to medium high. Lay all the fillets down (if cooking on a charcoal grill, do not let the fillet sit directly over the flame). Cook about 5 minutes on each side.

To make the topping, whisk together all the ingredients except for the pomegranate seeds. Top each fillet with a generous dollop of topping and sprinkle the pomegranate seeds (if using) over the top. A sprig of fresh mint completes the plate! 

Customer Creation

MEDITERANNEAN STUFFED SPIRAL CHICKEN ROLL

• 1 lb. Ground Chicken
• 1 Clove Garlic, crushed
• 1 T. Fresh Basil, chopped
• 1 T. Fresh Oregano, chopped
• 3 T. Fresh Italian Parsley, chopped, divided
• 1/2 C. Italian Seasoned Bread Crumbs
• 1/2 t. Salt
• 1/4 t. Freshly Ground Black Pepper, divided
• 1 Egg
• 1/2 C. Greek Gods Greek Plain Yogurt, divided
• 1 - 10 oz. Pkg. Frozen Chopped Spinach, thawed, drained and squeezed dry
• 1 t. Lemon Zest
• 1 - 3.5 oz. Pkg. Feta Cheese, crumbled
• 1 T. Fresh Lemon Juice
• 2 T. Walnuts, finely chopped
• 1 C. Dry Red Wine
• 1/4 C. Water
• 1 T. Green Peppercorns, crushed
• Curly Parsley Sprigs for Garnish

In a large bowl, mix together ground chicken, garlic, basil, oregano, 1 T. chopped parsley, bread crumbs, salt, 1/8 t. freshly ground black pepper, egg and 1/4 C. yogurt. Refrigerate for at least 1/2 hour. Heat oven to 350º F. and spray a shallow baking dish with non-stick vegetable spray. In a medium bowl, mix together spinach, lemon zest, feta cheese, remaining 1/8 t. freshly ground black pepper, lemon juice and 2 T. yogurt. Between two pieces of waxed paper which have been sprayed with non-stick vegetable spray, roll chicken mixture out to a 9 1/2 x 12-inch rectangle. Spread spinach mixture over top of rolled chicken mixture to within 1 inch of edge. Sprinkle chopped walnuts over top of spinach mixture. Starting with the short end, roll up jelly-roll fashion, using waxed paper to guide it and securing ends and seam with a little water. Carefully transfer chicken roll onto prepared pan, seam side down. Bake in 350º oven for 30 minutes. Meanwhile, mix together wine, water and crushed peppercorns. Pour over loaf and return to oven for additional 15-20 minutes, basting occasionally. Remove rolled chicken loaf to serving platter. Stir remaining 2 T. yogurt into wine sauce, heating over medium heat. Pour sauce over chicken roll on platter. Sprinkle remaining 2 T. chopped parsley over top. Garnish platter with sprigs of curly parsley.
Makes 5-6 servings.

Customer Creation

BAKED HALIBUT WITH SPICY YOGURT SAUCE

 

• 1-1/2 pounds halibut filets
• 1/2 cup Greek Gods Greek Yogurt
• 2 tablespoons butter, melted
• 1/2 teaspoon ground cumin
• Pinch of cayenne
• Pinch of salt
• 2 tablespoons thinly sliced green onions, green part only

 

Preheat oven to 350 degrees.  Spray an 8-inch square baking dish with cooking spray.  Rinse filets, pat dry with paper towels, and place in a single layer in baking dish.  Mix together yogurt, butter, cumin, cayenne, and salt until thoroughly combined.  Pour sauce evenly over filets.  Bake for 15-18 minutes, or until fish is opaque and flakes with a fork.  Place on individual serving plates, sprinkle with green onions, and serve.

Makes 4 servings.

Customer Creation

Feta Lamb Burgers with Honey Yogurt-Cucumber Sauce

Ingredients

Burgers:

• 1-1/2 lbs ground lamb
• 1 whole egg
• 1/3 cup plain bread crumbs
• 1/3 cup crumbled Greek feta cheese
• 1/4 cup chopped black Greek olives
• 1/4 cup chopped sun-dried tomatoes (packed in oil)
• 2 tablespoons freshly chopped mint
• 1 teaspoon fresh lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon ground white pepper
• 2 red bell peppers, cut in half and seeded
• olive oil
• 4 rolls, split

Sauce:

• 1 container Greek Gods Honey Yogurt
• 1/2 cup finely chopped (seeded) cucumber
• 1 tablespoon freshly chopped mint
• 2 teaspoons freshly ground lemon zest

DIRECTIONS:
Heat barbeque or stove top grill pan to medium-high heat.
In a large mixing bowl, combine all burger ingredients. Mix well and form into 4 patties. Chill for 10 minutes.
Rub lamb burgers with olive oil; grill for 3-4 minutes per side.
Rub red pepper with olive oil and grill for 1 minute per side.
Stir together sauce ingredients and allow to sit at room temperature for 10 minutes before serving on top of burgers along with grilled pepper. Yield: 4 burgers.

Customer Creation

Mount Olympus Pomegranate and Feta Chicken Served with Orzo Studded with Black Olives, Almonds and Pinenuts


Ingredients:

For chicken:

• 4 boneless thick chicken breasts
• 1 cup pomegranate juice
• 2 teaspoons Greek seasoning
• Olive oil spray mist
• 6 ounce cup of The Greek Gods Pomegranate Greek Yogurt
• 2 teaspoons Greek oregano (fresh, if possible)
• 2 teaspoons basil (fresh and chopped, if possible)
• 2 teaspoons thyme (fresh, if possible)
• 3.5 ounce package crumbled feta cheese

For orzo:

• 3 cups cooked orzo
• 2 teaspoons Greek seasoning
• 3 tablespoons pinenuts
• 3 tablespoons slivered almonds
• 1/2 cup sliced black olives

Garnish:

• 1/2 cup jumbo black olives
• 1/2 cup pomegranate seeds

Directions:
Place chicken breasts, pomegranate juice, and Greek seasoning in a zip-sealing plastic bag to marinate. Place bag in refrigerator 1 hour or more. When ready to cook, preheat oven to 425 degrees Fahrenheit. Spray 13 inch by 11.5 inch baking dish with olive oil mist. Remove chicken breasts from marinade; discard marinade. Rub The Greek Gods Pomegranate Greek Yogurt on all sides of the chicken breasts. Place chicken breasts in prepared baking pan. Sprinkle chicken breasts with oregano, basil, and thyme. Place pan in heated oven. While the chicken is cooking, combine in a large microwave-proof bowl: orzo, 2 teaspoons Greek seasoning, pinenuts, almonds, and sliced black olives. Cover orzo mixture and heat in microwave oven about 5 minutes or until heated through.  Bake chicken about 25 minutes, then spread feta cheese evenly on top of chicken breasts. Continue to bake chicken until cheese is softened and interior temperature of chicken is 170 degrees Fahrenheit. To serve: spread orzo mixture on large serving platter and top orzo with chicken breasts. Garnish the platter with jumbo black olives and fresh pomegranate seeds. Serve immediately. Makes 4 servings. Enjoy!

Customer Creation

SHRIMP AND FETA SPANAKOPITA CUPS with WARM TOMATO COMPOTE


These easy to make pastry cups will be a hit at your next gathering.  They are filling yet light and healthy (protein, calcium, iron, lypocene, fiber, etc.).

• 1/2 Pound cooked peeled shrimp, chopped
• 1 10-ounce package frozen spinach, thawed and drained well
• 1 6-ounce container Greek Gods Traditional Yogurt
• 1 8-ounce package feta cheese, crumbled
• ½ teaspoon each salt and pepper
• 12 sheets phyllo dough, thawed in refrigerator
• ¼ cup butter, melted
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• 2 14.5-ounce cans diced Italian style tomatoes, drained

PREHEAT oven to 350.

STIR together shrimp, spinach, yogurt, feta, salt, and pepper, in a large bowl.

BRUSH each sheet of phyllo with melted but then cut stack in half widthwise.   

MIST a 6-compartment jumbo muffin pan with non-stick cooking spray.  Place 4 sheets in each compartment, gently flattening the excess around edges to make a rim.  Fill with shrimp mixture and press down to level.

BAKE at 350 for about 20 minutes, or until edges begin to brown.

WHILE cooking, heat olive oil and garlic in a medium sauté pan over medium heat until hot.  Add tomatoes and cook for 15 minutes, stirring occasionally.

SERVE cups hot on a bed of warm tomatoes.
Servings:    6  

Customer Creation

Balsamic Honey Pork Medallions

• 1 ( 2  pound) pork tenderloin,  cut crosswise into 1 inch slices
• 1/4 cup flour
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• cooking spray
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1/4 cup balsamic vinegar
• 1 cup chardonnay
• 1 (6 ounce) carton Greek Gods Honey yogurt
• 3 green onions thinly sliced
• 2 Roma tomatoes, diced in 1/2 inch cubes

Preheat oven to 225 degrees

Place pork medallions between wax paper and pound pork. to 1/8 inch thick.
Mix flour, salt and pepper in a medium bowl and coat each piece of pork with the mixture.

Spray skillet with cooking and heat to medium high.  Add the olive oil and cook each piece of pork for one minute per side.  Set pork aside in a covered casserole and keep warm in 225 degree oven.

Reduce skillet heat to medium and stir together the butter, balsamic vinegar, and wine; simmer for 3 minutes. Stir in the carton of Greek Gods Honey yogurt.

Return the pork with any drippings to the skillet and heat for 5 minutes.  Stir in the green onions and tomatoes and cook for an additional 3 minutes.

Serve over pasta or rice.

Serves 6.

Customer Creation

Mediterranean Grilled Salmon with Roasted Garlic Mayonnaise

• Four 1/2 thick salmon steaks
• 8 large cloves garlic, unpeeled
• 1 tsp olive oil
• ¾ c. Greek God’s plain yogurt
• 2 TBSP mayonnaise
• 1 TBSP Dijon Mustard
• 1 TBSP. fresh lemon juice
• Salt
• Freshly ground pepper
• Cooking oil
• 3 TBSP olive oil
• 1/2 tsp crushed dried rosemary leaves
• Lemon wedges, for garnish

Place garlic, unpeeled, in a microwave dish with 1 tsp olive oil.  Microwave on high power 1 to 1 1/2 minutes until very soft; cool slightly.  Squeeze garlic from skins into a small bowl.  Using a fork mash the garlic until smooth.  Add yogurt, mayonnaise, Dijon mustard, lemon juice, salt and freshly ground pepper, to taste.  Stir together and blend well.  Refrigerate.  (Garlic Mayonnaise can be prepared in advance and stored in refrigerator for up 3 days for optimum flavor).

Directions:  Brush grill rack with cooking oil.  In a small bowl stir 3 TBSP olive oil and 1/2 tsp crushed dried rosemary leaves.  Brush over both sides of salmon steaks.  Place fish on grill racks.  Grill, uncovered, directly on medium-hot grill for 4 to 6 minutes, or, until fish flakes easily, turning once.  Serve with roasted garlic sauce and additional lemon wedges, for garnish. 

Commentary:  Preparation time:  10 minutes.  Grilling time: 10 minutes or less

Customer Creation

Celeste’s Grilled Salmon & Yogurt Sauce of the Gods

• 1 Salmon filet (approximately 2-3 lbs)
• 2 Garlic cloves, minced
• ¼ cup Lemon juice
• 2 Tbsp Lemon zest
• 1 Tbsp Fresh dill, chopped
• 1 tsp    Paprika
• Pepper to taste
• Yogurt Sauce

Gently rinse salmon filet with water, blot dry with paper towels, and season with minced garlic, lemon juice and zest, dill, paprika, and pepper.  Wrap in foil and grill on BBQ until flaky tender being careful not to overcook. Drizzle with yogurt sauce and serve on a bed of cous cous.

Sauce of the Gods

• 1/2 cup Plain, Greek Gods yogurt
• 1/2 cup Mayonnaise
• 2 Tbsp Capers
• 1/2 tsp   Oregano
• 1/2 tsp   Cumin
• 1/2 tsp   Dill
• ¼ tsp   Cayenne pepper
• Fresh lime juice to taste
• Salt and pepper to taste

Whisk together all ingredients and chill well before serving. More cayenne may be added, if more heat is desired. This sauce is excellent on any grilled fish!

Customer Creation

Greek Gods Stuffed Pasta Shells

Ingredients:

• Cooking spray
• 1 tablespoon olive oil
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped red onion
• 2 cloves finely chopped garlic
• 1 cup drained, chopped canned artichoke hearts
• 1   2 ¼-oz can sliced black olives, drained
• 1   15-oz. jar tomato pasta sauce
• 1/2 cup Greek Gods Traditional Plain Yogurt
• 1 egg
• 1 cup crumbled feta cheese
• 16 cooked and drained jumbo pasta shells

Directions:

Preheat oven to 350 degrees.  Spray 11x7 inch glass baking dish with cooking spray.
Heat oil in 10 inch skillet over medium heat.  Sauté peppers, onion and garlic for 3 minutes, stirring occasionally.  Stir in artichoke hearts and sauté another 3 minutes, stirring occasionally.  Stir in black olives and ¼ cup of the pasta sauce.  Heat through, stirring frequently, then remove from heat.
In mixing bowl, mix yogurt, egg and 1/2 cup of the feta cheese.  Stir in vegetable mixture.  Divide cheese/vegetable mixture evenly into pasta shells.  Place in prepared baking dish and pour remaining pasta sauce over stuffed shells.
Cover with foil and bake 30 minutes.  Remove foil and sprinkle remaining feta cheese over dish and bake uncovered 8 minutes.

Serves 4

Customer Creation

Shimmering Salmon Wraps w/ Red Onion Soubise For Red Onion Soubise:

• 1 large red onion, peeled and diced
• 1/2 tbsp butter
• 2 tbsp port wine
• 2 tsp fresh, chopped rosemary
• 1 cup Greek Gods Traditional Plain Greek yogurt
• 1 tsp sea salt
• ¾ tsp white pepper
• 16 large leaves of Napa cabbage
• 4 (6 oz) boneless, skinless, filets of salmon
• 4 large shallots, minced
• 2 cups Chardonnay
• 1 cup Greek Gods Traditional Plain Greek yogurt

1. For Red Onion Soubise: Melt butter in medium saucepan and sauté red onion for 3 minutes. Add port and rosemary and cook until dry. Stir in 1 cup Greek Gods Traditional Plain Yogurt, salt and pepper. Cook over low heat until thickened.

2. Preheat oven to 350 degrees.

3. Bring a stockpot w/ salted water to boil and dip Napa cabbage leaves in boiling water for 30 seconds to soften.  Remove center white rib. Lay 4 leaves out with the outer edges up to form a sheet. Place salmon fillet in center and then top with one fourth of the Red onion Soubise. Fold the leaves up to cover the salmon. Repeat with remaining leaves and salmon filets. Place seam side down in glass pan. Scatter shallots along bottom of pan and add Chardonnay slowly into pan. Cover pan with foil and place in hot oven to bake for 11 minutes.

4. Drain liquid from pan into saucepan. Keep salmon wraps warm. Cook liquid over high heat, stirring occasionally, until reduced by 1/2. Add Greek Gods Traditional Plain Greek Yogurt and cook and stir until thickened.

5. Pour ¼ of the sauce onto each of 4 serving dishes, top with Shimmering Salmon Wrap and serve immediately.

Customer Creation

TANDOORI CUTLETS with minted Potato Salad

4 Servings

• 8-12 lamb cutlets , well trimmed
• 2 teaspoons ginger-root, grated
• 3 garlic cloves
• 1 large green chilli , chopped and seeded if you don't like heat
• 1/2 lemon , juiced
• 4 Ounces Greek God natural yogurt
• 1 Tablespoon tomato purée
• 1 Tablespoon Garam masala

MINTED POTATO SALAD:

• 1 Pound  new potatoes , sliced
• 4 Ounces Greek God natural yogurt
• 1 garlic clove , crushed
• extra-virgin olive oil
• 2 Tablespoons mint , chopped

Pound the cutlets between layers of plastic wrap until slightly flattened. Mix the marinade ingredients and put in a polythene bag with the cutlets. Make sure they are coated thoroughly and marinate for at least 1 hour in the bag.

Meanwhile, boil the potatoes for 8-10 minutes or until tender. Mix together the yogurt, garlic, 2 Tablespoons olive oil and mint in a bowl large enough to hold the potatoes. Season. Mix the potatoes into the yogurt dressing.

Cook the lamb cutlets over a really hot part of the barbecue for 3 minutes on each side, so they are still a bit pink in the middle but blackened around the edges. Serve 2-3 per person with the potato salad.

Customer Creation

CHICKEN POMEGRANATE

8 Servings

• olive oil
• butter
• 2-1/2 Pound Chicken, cut into 8 pieces
• 2 Mediumn onions , finely sliced
• 1 teaspoon ground cumin
• 1 green chilli , halved, seeded and finely chopped
• 1-1/2 Cups chicken broth 
• 16 Ounces  Greek God  Pomegranate Yogurt
• 2 Tablespoons plain flour
• 1 pomegranate , seeds removed and separated
• 1 Tablespoon coriander , freshly chopped

Heat 2 Tablespoons olive oil with a knob of butter in a wide, heavy bottomed saucepan or sauté pan. Season the chicken pieces and brown them on both sides for about 5 minutes. Once they are a good golden colour remove them. Add the onions and cook until golden. Stir in the cumin and the chillies and cook for a minute.

Put the chicken pieces back in the pan, together with any juices, and add the stock. Bring to the boil then turn the heat down very low. Cover and cook the chicken for 20 minutes, take the lid off and leave to cook for a further 20 minutes. The liquid will reduce slightly and the chicken should be cooked through (there should be no pink juices when you pierce it).

Mix the yogurt with the flour (this stabilizes it and stops it from splitting). Add a small ladleful of the cooking liquid to the yogurt and mix well. Now add the yogurt to the chicken and mix carefully. Gently heat through then scatter with the pomegranate seeds and coriander and serve.

Customer Creation

Greek Garlic Chicken with Broccoli, Pasta and Yogurt

6 servings

• 5 cups fresh broccoli florets (from one large bunch)
• 3/4 pound farfalle pasta
• 1 lemon-pepper rotisserie chicken, skinned, boned, meat cut into bite size pieces
• 1 tbsp finely mashed or grated fresh garlic
• 6 tbsp extra virgin olive oil
• 2 tsp finely grated lemon zest
• sea salt and freshly-ground pepper to taste
• 1 cup Greek Gods Traditional Whole Milk Yogurt
• 2  canned anchovy fillets, drained, minced
• 1/2 cup pitted kalamata black olives, coarsely chopped
• 1 cup peeled, seeded, finely-diced cucumber
• 3/4 cup crumbled feta cheese, sheep’s milk cheese if available

Bring a large pan of salted water to a rapid boil, add broccoli and cook 3 minutes.  With a slotted spoon,
reserving the cooking water, transfer the sprouts to a pan of cold water to stop the cooking. Drain them
well and set aside.

Add the pasta to cooking water and cook according to package directions until  al dente. Empty pasta into
a colander in the sink, run cold water over it to cool it down quickly and to rinse surface starch away. Drain well.

Customer Creation

Couscous with Parsley Yogurt Sauce, Spicy Acorn Squash, Roasted Cauliflower and Chickpeas

See recipe at: http://herbivoracious.com
Vegetarian, not vegan, not gluten free
Serves 4
For the parsley-yogurt sauce:

• 3 c. Greek God's plain yogurt
• 1 clove garlic, sliced thin (or more too taste)
• 1 big bunch of flat-leaf Italian parsley, stems removed
• 2 t. kosher salt
• juice of 1/2 lemon

Combine all ingredients in a food processor until thoroughly blended. Taste and adjust salt.
For the acorn squash:

• 1 acorn squash, peeled, halved, seeded, and cut into 1/4" thick half moons
• 1 T. dry harissa powder (make it or buy it)
• 2 t. kosher salt
• 1 T. olive oil

Toss the squash with the other ingredients, place on a baking sheet lined with a silpat, and roast in a 400 degree oven until tender and slightly browned, about 15 minutes. If you have a harissa paste instead of the dry spice mix, that should work too, just leave out the olive oil and maybe the salt.
For the cauliflower:

• 1 head cauliflower, cut into flowerets; stems trimmed and sliced
• 1 t. kosher salt
• 1 T. olive oil

Toss the cauliflower with the other ingredients, place on a baking sheet lined with a silpat, and roast in a 400 degree oven until tender and slightly browned, about 20 minutes.
For the chickpeas:

• 2 c. cooked chickpeas (cook them yourself or canned)
• 1 onion, medium dice
• 1 T. olive oil
• 1 t. kosher salt
• 2 t. cumin powder

Fry the onion in a skillet until beginning to brown. Add all of the other ingredients and cook until the chickpeas are thoroughly heated through.
For the couscous:

• 1.5 c. couscous
• 2 1/4 c. water
• 1/2 t. kosher salt

Customer Creation

Marinated Honey Mustard Yogurt Chicken Thighs

• 1 cup Greek Gods Greek yogurt-Plain
• 1/4 cup honey
• 2 tablespoons mustard
• 1 lime
• 1 tsp ground cumin
• 1/2 tsp red pepper flakes
• 1 teaspoon salt
• 1/4 teaspoon ground pepper
• 8 chicken thighs, skin and bone removed

Whisk together yogurt, honey, mustard and lime juice.  Mix in cumin, red pepper, salt and pepper.  Place chicken in a large zip lock bag and pour in half of the yogurt marinade.  Coat chicken well and let sit in the refrigerator 1-2 hours.  Remove chicken and pat dry and place into a baking dish.  Place into a preheated 375 degree oven and bake for 30 minutes.  Half way through baking spoon the remaining sauce over the chicken.  Place under the boiler for an additional 5 minutes to brown the finished dish.
Serves 4

Customer Creation

Greek Inspired Tuna Pasta Salad

• 3/4 cup Greek Gods Traditional Plain Yogurt
• 2 cloves garlic, minced
• 2 teaspoons Greek seasoning
• 1 tablespoon lemon juice
• 8 ounces penne pasta
• 1 (6-oz) can tuna packed in olive oil, drained
• 1/4 cup red onion, thinly sliced
• ¼ cup kalmata olives, pitted and quartered
• 1 cup cherry tomatoes, cut in half
• 1/3 cup feta cheese, crumbed
• 1/4 cup pine nuts, lightly toasted
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

1. In a small bowl, whisk together yogurt, garlic, seasoning, and lemon juice; Set aside.
2. Cooked pasta according to package directions. Drain and rinse under cold water.
3. In a large mixing bowl, combine pasta, tuna, onion, olives, and tomato. Add whisked dressing and mix until well combined and evenly distributed. Add feta, pine nuts, and parsley. Season with salt and pepper. Gently toss. Cover and refrigerate until serving.

Customer Creation

Ambrosia Fig Coffeecakes


Ambrosia Filling

• 1/2 cup flour
• 1/4 cup brown sugar
• 1/2 teaspoon ground cardamom
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/2 stick (1/4 cup) unsalted butter, cut small
• 1/2 cup coarsely chopped dried figs
• 1/4 cup mini chocolate chips
• 1/4 cup honey

Fig Coffeecakes

• 1 stick (1/2 cup) unsalted butter
• 1 cup granulated sugar
• 3 eggs
• 1 cup Greek Gods Fig Yogurt
• 1 teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Preheat the oven to 350-degrees. Grease a muffin tin. To make Ambrosia filling, combine the 1/2 cup flour, brown sugar, cardamom, cinnamon and ¼ teaspoon salt in a medium bowl. Cut 1/4 cup butter into the dry ingredients until the mixture resembles coarse meal. Stir in chopped figs, chocolate chips and then honey until filling just comes together. Reserve.

To make the fig coffeecakes, in a large bowl or electric mixer, cream 1/2 cup butter and granulated sugar until smooth. Add the eggs, Greek Gods Fig Yogurt and almond extract. Stir in 2 cups flour, baking powder, baking soda, and 1/2 teaspoon salt. Scoop 1 heaping tablespoon batter into each muffin cup. Top with a scant 1-teaspoon ball of ambrosia filling. Scoop a second scant tablespoon of batter on top of Ambrosia.

Bake until Coffeecakes are deep golden at the edges and springy to the touch, about 18-20 minutes. Yields 16 coffeecakes.

Customer Creation

Mediterranean Sunrise Streusel Coffee Cake

Pistachio-Date Filling (below)

• 1 cup butter, softened
• 1 cup granulated sugar
• 3 eggs
• 1 1/2 cups The Greek Gods Traditional Plain Greek Yogurt
• 1 teaspoon pure vanilla extract
• 1 tablespoon almond liqueur (Amaretto)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt

Orange Glaze (below)

• Chopped pistachio nuts, if desired for garnish

Heat oven to 350 degrees.  Grease and flour bottom and side of 12-cup bundt cake pan.  Prepare Pistachio-Date Filling; set aside. 

Combine butter and sugar in large bowl with electric mixer on medium speed and cream well.  Add eggs, one at a time, beating well after each addition.  Beat in yogurt, vanilla, and Amaretto until blended.  Whisk together flour, baking powder, baking soda, and salt until combined.  Gradually beat in the flour mixture until blended.  Spoon half of batter into prepared pan.  Spoon pistachio-date filling over the batter.  Spoon remaining cake batter over the filling.

Bake 45-55 minutes or until a toothpick inserted in center comes out clean.  Cool cake 20 minutes.  Remove from pan to wire rack.  Cool completely.  Drizzle orange glaze over cake.  Garnish with chopped pistachio nuts if desired.

Pistachio-Date Filling  

• 1/3 cup finely chopped pistachio nuts
• ¼ cup chopped dates
• ¼ cup orange marmalade
• 1/2 teaspoon allspice

Combine all ingredients.

Orange Glaze

• 1 1/2 cups powdered sugar
• 2 tablespoons The Greek Gods Traditional Plain Greek Yogurt
• 1 tablespoon milk
• ¼ teaspoon pure orange extract

Mix all ingredients until smooth and thin enough to drizzle.

Customer Creation

Golden Greek Goddess Supreme

• 1 Box Yellow Cake Mix
• 1 8oz Crushed Pineapple
• 1 Cup Greek Goddess Honey Yogurt
• 1 Egg
• Cooking Spray

Topping

• 1 4 oz Pkg Instant Vanilla Pudding
• 2 Cups Greek Goddess Honey Yogurt
• 1 8 oz Can Crushed Pineapple

Preheat oven to 350 degrees.

In a large bowl, combine cake mix, pineapple, yogurt and egg.  Beat until well blended.

Spray 11x13" baking pan.  Pour cake mix into pan and bake for 35 minutes or until toothpick inserted in center comes out clean.

Remove from oven and cool.

While cake is cooling, fold the vanilla pudding into the yogurt, add pineapple.

When cake is cool spread the frosting mixture over the cake and refrigerate.  Best if refrigerated overnight.

Customer Creation

Greek God Pear Tarts with Minted-Vanilla Yogurt

• 1 cup Greek God’s Reduced Fat Vanilla Yogurt
• 6 fresh mint leaves, finely shredded
• 2 large ripe, but firm Bosc pears
• 1 17.3-ounce package frozen puff pastry (2 sheets), thawed
• 3 tablespoons butter, melted
• 1/4 cup granulated sugar
• 3 tablespoons clover or Greek honey
• 3 tablespoons sliced almonds, lightly toasted

Heat oven to 425 degrees F. 

In a small bowl, combine yogurt and mint; cover and refrigerate until ready to use.

Peel, core and cut pears in half.  Cut halves lengthwise into 1/8-inch thick slices; set aside. 

On floured surface, roll out 1 pastry sheet to 1/8-inch thickness, about a 12x6-inch rectangle.  Using a 6-inch plate as a guide, cut out 2 rounds of pastry.  Repeat with second pastry sheet; forming 4 rounds total. 

Using 2 heavy baking sheets, place 2 rounds on each sheet.  Fan out pear slices in center of each round, using 1/4 of pear slices for each round.  Using a pastry brush, brush pear topped rounds with butter, sprinkle each with tablespoon butter.

Bake for 20 to 24 minutes, or until pears are tender and pastry is golden.  Transfer to individual serving plates.  Top each with a dollop of minted yogurt; drizzle with honey. Garnish with almonds.    Serve warm.

4 servings

Customer Creation

FOOD FOR THE GODS APPETIZER CHEESECAKE

• 1/2 cup finely crushed Ritz or Town House crackers
• 8 oz. cream cheese
• 8 oz. feta cheese
• 2 eggs
• 1 cup Greek Gods honey yogurt
• 1 tablespoon chopped fresh dill
• 1 tablespoon chopped fresh mint
• one small onion, sautéed in 1 teaspoon olive oil
• 1/4 cup coarsely chopped roasted red peppers
• 1 teaspoon salt
• 1/8 teaspoon white pepper
• 1/8 teaspoon nutmeg
• 1/4 cup grated Parmesan cheese

Preheat oven to 350 deg. Lightly spray 9 or 10 inch springform pan with cooking spray.
Cover bottom of pan with crushed crackers.
In large mixing bowl with electric mixer, beat cream cheese, feta cheese, eggs and yogurt until well blended. Stir in onion, peppers, salt, pepper and nutmeg. Pour into pan.
Sprinkle top with Parmesan cheese. Bake for about one hour. Cool in pan.
When ready to serve, remove sides of pan and slide cheesecake onto serving plate. Serve with additional crackers.

Customer Creation

Yogurt Crème Brule

• 1 1/4 cup sugar, divided
• 6 large egg yolks
• 2 cups whole milk
• 2 cups Greek Gods plain yogurt
• 1/4 teaspoon salt
• 1 teaspoon vanilla
• 2 quarts hot water

Preheat the oven to 325 degrees F.
In a medium bowl, whisk together 3/4 cup sugar and the egg yolks until well blended and it just starts to lighten in color.  Add the milk, yogurt, salt, and vanilla, whisking continually. 
Pour the liquid into 6 (7 to 8-ounce) ramekins*.  Place the ramekins into a large cake pan or roasting pan.  Pour enough hot water into the pan to come halfway up the sides of the ramekins.  Bake just until the crème brulee is set, but still trembling in the center, approximately 40 to 45 minutes.  Remove the ramekins from the roasting pan and refrigerate until set, about 2 hours.
Remove the crème brulee from the refrigerator.  Divide the remaining 1/2 cup sugar equally among the 6 dishes and spread evenly on top.  Using a chef’s torch, melt the sugar to form a crispy top.  Allow the crème brulee to sit for at least 5 minutes before serving.
*You can use a shallow, 1 1/2 quart casserole dish instead of ramekins.  Increase cooking time to 1 hour.

Customer Creation

Fig and Honey Yogurt Parfait

• 12 fresh figs, stemmed and quartered
• 1/2 cup honey
• 1/4 cup water
• 1 small lemon, juiced (only need juice)
• 1 cinnamon stick
• 1 cup GREEK GODS fig yogurt
• 1 cup GREEK GODS honey yogurt
• 1/4 cup chopped toasted walnuts

In a small sauce pan over medium heat, stir figs, honey, water, lemon juice and cinnamon stick.  Cook for 10 minutes or until figs are soft.  Cool slightly.  Remove cinnamon stick.  In a small mixing bowl, blend yogurts.  Place 1/2 cup in each of 4 parfait glasses.  Spoon figs evenly over top of each parfait and stir gently to swirl.  Sprinkle each with 1 tablespoon nuts.  Serve immediately.  Serves 4.

Customer Creation

Fig Couer A La Creme with Raspberry Coulis

• 4 6-ounce containers Greek Gods Fig Yogurt
• 2 pints fresh raspberries
• 1 teaspoon fresh lemon zest
• 2 tablespoons honey
• fresh mint, for garnish

Line a large sieve with cheesecloth and place it over a bowl.  Spoon all of the Greek Gods Fig Yogurt into the cheesecloth, and cover the sieve with plastic wrap.  Refrigerate overnight, to allow the yogurt to thicken to molding consistency.

Spray four, six-ounce ramekins with cooking spray, and spoon the drained yogurt in, pressing to remove any pockets.  Refrigerate for at least an hour.

In a medium mixing bowl, cook one pint of the raspberries with the lemon zest and honey, just until the berries break down.  To serve, unmold one ramekin onto a serving plate, and spoon some of the raspberry coulis around it.  Sprinkle some fresh berries on top, and garnish with mint.  Repeat with remaining ingredients.  Serves four.

Customer Creation

Baklava Style Panna Cotta

• 18 ounces Greek Gods Honey Yogurt
• 8 ounces mascarpone
• 1/4 tsp ground cinnamon
• 1/8 tsp ground cloves
• 1/8 tsp ground nutmeg
• 1 Tbsp unflavored gelatin
• 1/4 cup water
•    Honey Lemon Syrup
• 1 cup water
• 1 cup sugar
• 1/4 cup honey
• 1 tsp lemon juice
• 1/4 tsp lemon zest
• garnish- chopped walnuts and almonds

Place the yogurt, mascarpone, and spices in a blender or processor container. Sprinkle the gelatin over the water in a small saucepan;let soften 2 minutes, then dissolve over low heat, stirring. Add to the blender bowl and blend till smooth. Divide among 6-6 ounce molds. Chill covered till set, at least 2 hours. For the syrup place the water, sugar, and honey in a medium saucepan and boil 10 minutes. Stir in the lemon juice and zest. Cool. Unmold each panna cotta onto a dessert plate. Drizzle the syrup over top and garnish with the nuts. Serves 6

Customer Creation

SPINACH PIE

List of Ingredients:

• 8 oz frozen phyllo dough, thawed
• 1/4 cup sweet cream butter
• 2 tablespoons extra virgin olive oil
• 1/4 cup shallots, finely chopped
• 2 green onions, finely chopped
• 2 large eggs, lightly beaten
• 1/2 cup Greek Gods Plain Traditional yogurt
• 1 (10 oz) package frozen, chopped spinach, thawed and well drained
• 1/2 pound good imported feta cheese, crumbled
• 1/4 cup fresh flat leaf parsley
• 1 tablespoon fresh dill, chopped
• 1/2 teaspoon seasoned salt
• 1/8 teaspoon fresh ground pepper
• 3/4 cup sweet cream butter, melted

INSTRUCTIONS:

Preheat oven to 350 degrees

Let phyllo dough thaw to room temperature covered with a damp paper towel to keep from drying out.

In a medium skillet, melt butter and olive oil together.  Saute shallots and green onions together; about 5 minutes or until shallots are transparent.

In a large bowl, combine eggs, yogurt, spinach, feta cheese, parsley, dill, seasoned salt and pepper.  Mix with a wooden spoon until well combined.

Brush the bottom of a 9-inch round flan or pie plate with melted butter.  Cut phyllo into 9-inch circle to fit into the pie plate.  Line pie plate with one phyllo sheet at a time brushing each sheet with melted butter, using six layers.  Spoon spinach mixture on top and then layer with three more phyllo layers; brushing each layer with melted butter.  Crumble some of the remaining leftover phyllo from the cut out rounds and sprinkle on top of the pie.  Brush with the remaining melted butter.

Bake in a 350 degree oven for 40 - 45 minutes or until golden brown and crisp.  Allow pie to cool for 15 minutes before cutting. 

Makes a great appetizer or main dish.

Serves: 6 – 8

Customer Creation

Twice-Peppered Bacon and Yogurt Scones

• 1 cup Greek Gods Traditional Plain Yogurt
• 1 large egg
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 2 teaspoons freshly and coarsely ground black pepper ¼ teaspoon ground red pepper
• 1 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, chilled and cut into small pieces
• 1 1/2 cups gruyere cheese, grated
• 1/2 cup crisp cooked bacon, finely crumbled
• 1 medium shallot, very finely chopped

Preheat oven to 425 degrees.  Whisk yogurt and egg in a large measuring cup until well blended.  Remove 2 tablespoons to a small bowl and reserve for glazing.

Pulse flour, baking powder, black and red pepper and salt in a food processor until combined, about four 1-second pulses.  Scatter cold butter bits evenly over dry ingredients and pulse until mixture resembles coarse crumbs, about twelve to fourteen 1-second pulses.  Transfer mixture to a large mixing bowl with cheese, bacon and shallot; using a sturdy rubber spatula, fold in yogurt mixture (except for that reserved for glazing) until large clumps form.  Mix dough by hand in bowl until it comes together (for the most tender scones, handle as little and work as quickly as possible).

Dust work surface with flour; turn dough out onto work surface and gently pat into a ball.  Flatten the dough into a circle that is about 8 inches wide and ¾ inch thick.  Cut the dough into 8 wedges. 

Line a baking sheet with parchment paper; place wedges on sheet, about 2 inches apart.  Brush lightly with reserved 2 tablespoons yogurt/egg mixture.  Bake about 12 to 15 minutes, or until golden brown.  Serve warm.  Makes 8 scones.   

Note:   The rich yogurt, gruyere cheese, black and red pepper and salty bacon blend magically to flavor these flavorful, tender scones -- the perfect beginning for a special breakfast or brunch, and so simple to put together (a Christmas morning tradition in our home).  They are also excellent as a hearty accompaniment to soups or salads.

Customer Creation

Tropical Fruit Skewers with Nutty Pomegranate Dipping Sauce

Dipping Sauce

• 1 1/2 cups Greek God Pomegranate Yogurt
• 3 ounces cream cheese, softened
• 3 ounces mascarpone cheese, softened
• 2 Tablespoons Key Lime Juice, fresh or bottled
• 2 Tablespoons macadamia nuts, finely chopped
• 2 Tablespoons pomegranate seeds (optional)

Skewers

• 18 1-inch cubes peeled and seeded fresh mango
• 18 1-inch cubes peeled kiwi
• 18 small whole strawberries, stems removed
• 18 medium red, seedless grapes
• 6 4 - 5 inch wood or bamboo skewers 

In a small bowl combine yogurt, cream cheese, mascarpone cheese and lime juice. Mix until the mixture is smooth and well mixed. Stir in nuts and pomegranate seeds (if using). Set aside.
String a mango cube, a kiwi cube, a strawberry and a grape on a skewer. Repeat skewering sequence (mango, kiwi, strawberry, grape) twice. Repeat with remaining skewers and fruit.
Arrange skewers on a serving platter and serve with dipping sauce.

Serves 4 – 6

Customer Creation

Pelopponesian Hummus

Ingredients:

• 1 can ( 15 ounces) garbanzo beans, drained
• 1 can( 14 ounces) artichoke hearts, drained
• 1/4 cup toasted pine nuts<
• 1/4 cup sesame seed paste(tahini)
• 6 ounces Greek Gods Traditional Plain Yogurt
• 1 Tbsp lemon juice
• 1 Tbsp olive oil
• 1 Tbsp snipped mint
• 1 Tbsp snipped parsley
• 1 clove garlic, minced
• 1/2 tsp lemon zest
• 1/2 tsp ground black pepper
• 2 Tbsp chopped onion
• 2 Tbsp crumbled feta cheese
• garnish- paprika
• dippers-wedges of pita bread, cucumber sticks, and red bell pepper strips

Process the first 12 ingredients in a food processor till well blended and smooth. Transfer to a serving bowl and stir in the onion and feta. Sprinkle on paprika. Serve the spread with dippers. Serves 6-8