Sour Cream
Pumpkin Sour Cream Coffee Cake
This coffee cake is extra rich and ready to steal the spotlight.
50 minutes1 (9”x13”) panCard Image
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Ingredients
Crumble topping:
¾ cup all-purpose flour
¼ cup packed light brown sugar
2 tablespoons granulated sugar
¼ tablespoon ground cinnamon
¼ tablespoon pumpkin pie spice
¼ teaspoon fine salt
6 tablespoons cold butter, cut into small cubes
Cake:
¾ cup FAGE Sour Cream, at room temperature
1 ¼ cups pumpkin puree
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon fine salt
2 teaspoons pumpkin pie spice
1 teaspoon ground cinnamon
1 stick unsalted butter, at room temperature
1 cup light brown sugar
2 large eggs, at room temperature
Glaze:
1 cup powdered sugar
1 tablespoon FAGE Sour Cream
½ tablespoon milk, more for a thinner consistency
1 teaspoon almond or vanilla extract
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Steps
Preheat oven to 350 degrees Fahrenheit. Grease a 9”x13” pan with non-stick spray and set aside.
In a medium bowl, combine all crumble ingredients and mix using clean hands to form large sandy clumps.
In a medium bowl, mix sour cream, pumpkin puree, and vanilla extract. Set aside.
In a large bowl, whisk together flour, baking powder, baking soda, salt, pumpkin spice, and cinnamon. Set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and light brown sugar until light and fluffy. Add eggs at a time until well incorporated.
Alternately add the flour mixture and the puree ingredients to the butter on low speed.
Pour the batter into the pan and top with the crumble and bake for 40-45 minutes or until a toothpick inserted into the cake comes out clean.
In a small bowl, whisk powdered sugar, sour cream, milk, and almond extract until smooth and drizzle on top of the crumble before serving.
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Pumpkin Spice Chocolate Dipped Bites
Pumpkin spice but make it frozen. Your new fall obsession.
3 hours 40 minutes 6-8 bitesCard Image
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Ingredients
1 cup FAGE Total 0%, 2%, 5%, or BestSelf
½ cup pumpkin puree
1/3 cup almond butter or nut butter of your choice
¼ cup dates, finely chopped
2 tablespoons honey, maple syrup, or agave
1 tablespoon vanilla protein powder (optional)
½ teaspoon pumpkin spice
Pinch of salt
1 cup dark or milk chocolate chips
1 tablespoon coconut oil
2 tablespoons pistachios kernels, chopped
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Steps
Line a cookie sheet with wax or parchment paper and set aside.
In a medium bowl, mix yogurt, pumpkin puree, almond butter, dates, honey, vanilla protein powder, pumpkin spice, and salt until well combined.
Spoon about 2 tablespoons onto the lined cookie sheet to form a small circle. Repeat to form 6-8 evenly shaped circles.
Freeze for 2-3 hours or until the mixture is frozen solid.
In a microwave safe bowl, combine chocolate and coconut oil and melt in 30-second increments at 50% power until smooth. Do not overheat.
Work quickly to dip each frozen bite into the melted chocolate and drizzle the tops with additional chocolate using a fork and sprinkle with chopped pistachios.
Place the tray back in the freezer for an additional 30 minutes for the chocolate to harden. Keep frozen until ready to serve.
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Sour Cream Holiday Sprinkle Cookies
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Ingredients
½ cup unsalted butter, at room temperature
¾ cup granulated sugar
1 large egg, at room temperature
½ cup FAGE Sour Cream
2 teaspoons vanilla extract
2 cups all-purpose flour
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon fine salt
¾ cups sprinkles, plus more for topping
Frosting:
½ cup unsalted butter, at room temperature
3 cups powdered sugar
¼ cup FAGE Sour Cream, more for a thinner consistency
1 teaspoon almond extract
Sprinkles
Gold or silver edible glitter
Steps
Preheat oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside.
In a stand mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy.
Scrape the edges of the bowl and add the egg, sour cream, and vanilla extract and beat at medium speed until well combined.
In a large bowl, whisk flour, baking powder, baking soda, and salt. Pour half of the flour mixture into the butter mixture and mix for 30 seconds. Add the remaining half of the flour mixture and beat for an additional 30 second or until the mixture is well combined.
Fold in sprinkles to the batter.
Scoop about ¼-⅓ cup of dough and shape it into a ball. Wet your fingers with water and flatten the dough to about 4 inches in diameter. Place it onto the lined parchment paper leaving at least 2 inches in between each dough.
Bake for 15-20 minutes or until the center of the cookie is set. Remove from the oven and cool on the baking sheet for 30 minutes before frosting.
For the frosting, cream butter and powdered sugar with a paddle attachment until light and fluffy. Add sour cream and almond extract and beat until smooth.
Add frosting to a piping bag fitted with a large, round tip and pipe a swirl on top of the cookies. Add sprinkles and edible glitter.
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Easy Greek Yogurt Crème Brûlée
Crack into the velvety goodness of this Crème Brûlée with a protein twist.
20 minutes4 servingsCard Image
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Ingredients
2 cups FAGE Total 0%, 2%, 5%, BestSelf Plain
1 teaspoon vanilla extract
2 tablespoons maple syrup, honey, or agave
4 tablespoons granulated sugar
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Steps
In a medium bowl whisk together yogurt, vanilla extract, and maple syrup.
Divide the mixture evenly among 4 (6-ounce) ramekins, smoothing the top of each.
Place the ramekins in the freezer for about 15 minutes to chill or in the refrigerator for about 30 minutes.
Remove the ramekins from the freezer and top each with a heaping tablespoon of sugar.
Heat the sugar with a culinary torch or under a broiler for 1-3 minutes or until the sugar has caramelized.
Cool for 2-3 minutes and serve with fresh berries of your choice.
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Pumpkin Yogurt Bowl
Fall has arrived and so has the delicious flavors of pumpkin spice! This yogurt bowl creation is a must-try.
5 minutes1 servingCard Image
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Ingredients
1 cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
¼ cup canned pumpkin puree
¼ teaspoon cinnamon, more for garnish
¼ teaspoon pumpkin pie spice
2 tablespoons maple syrup, agave, or honey
1 teaspoon vanilla extract (optional)
Topping options:
Granola
Pumpkin seeds
Almond or pumpkin butter, slightly melted
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Steps
In a small bowl, mix yogurt, pumpkin puree, cinnamon, pumpkin spice, maple syrup, and vanilla extract.
Top with your favorite granola, seeds, and nut butters.
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Greek Yogurt Yum Yum Sauce
Treat your Dad to a delicious homemade Yum Yum Yogurt Sauce this Father’s Day because he’s the real MVP in the kitchen.
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Ingredients
¼ cup FAGE Total 0%, 2%, 5%, or BestSelf Plain
2 tablespoons mayo
3 tablespoons rice vinegar
1 tablespoon agave or honey (optional for a sweeter sauce)
1 tablespoon water (optional for a thinner sauce)
1 ½ teaspoon salt
1 tablespoon mirin
1 teaspoon melted butter
1 teaspoon tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
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Steps
In a medium bowl, combine all ingredients and whisk until smooth.
Serve with your favorite hibachi or stir-fry.
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Piña Colada Smoothie
Quench your thirst with this refreshing Pina Colada Mocktail! Indulge in the taste of the islands with every luscious sip.
10 minutes2 servingsCard Image
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Ingredients
2 frozen ripe bananas
2 cups fresh or frozen pineapple
2 cups FAGE Total 0%, 2%, 5%, or BestSelf Plain
½ cup coconut milk
3 tablespoons crème de coconut
Garnish options:
Toasted coconut flakes, lime wedges, pineapple, and cherries
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Steps
Place bananas, pineapple, yogurt, coconut milk, crème de coconut into a blender, and blend until smooth. Serve smoothie immediately garnished with toasted coconut flakes, lime wedges, pineapple wedges or cherries.
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Smooth Salsa Verde Dip
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Ingredients
2 cups Salsa Verde
1 ripe avocado, peeled and seeded
1/3 cup fresh cilantro
1 lime, juiced
¾ cup FAGE Sour Cream
Salt and pepper to taste
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Steps
Place salsa, avocado, cilantro, and lime juice into a food processor and pulse until combined.
Fold in sour cream, salt, and pepper and mix until smooth.
Serve with your favorite chips or vegetables.
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Sour Cream Bean and Cheese Dip
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Ingredients
1 (15.5-ounce) can refried beans
1 cup FAGE Sour Cream
1 packet Taco seasoning
2 ½ cups Mexican Blend shredded cheese, divided
Garnish options:
Salsa, cilantro, cotija, avocado and/or limes
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Steps
Preheat oven to 375 degrees Fahrenheit.
In a medium bowl, combine refried beans, sour cream, taco seasoning, and 2 cups of cheese.
Pour mixture into an 8-inch baking dish and top with the remaining cheese.
Bake for 25 minutes or until the cheese is bubbling and browned.
Remove from the oven and garnish with salsa, cilantro, cojita, avocado and limes.
Serve immediately with your favorite chips or vegetables.
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Sour Cream Queso Dip
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Ingredients
1 tablespoon unsalted butter
1 small onion, finely chopped
2 large garlic cloves, minced
½ cup tomato, finely diced
1 jalapeno pepper, finely chopped
1 cup heavy cream or whole milk
2 cups Mexican shredded cheese, more for topping
1 cup Mozzarella shredded cheese
1 cup FAGE Sour Cream
Salt and pepper to taste
Cilantro for garnish
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Steps
In a medium skillet, melt butter on medium heat and sauté onion until translucent, around 2 minutes.
Add garlic, tomato, and jalapeno and keep sautéing for another 3-4 minutes until the tomato and jalapeno is soft.
Stir in milk and cheese and cook an additional 5 minutes on low heat until the dip is smooth and thickened.
Fold in the sour cream, salt, and pepper. Pour the dip into a dish and garnish with cilantro and extra diced tomato.
Serve immediately with your favorite chips and vegetables.
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