Healthful Deviled Eggs recipe

Deviled Eggs use yogurt in place of mayonnaise so you can enjoy every last healthy bite.

Makes: 12 servings


  • 12 hard-boiled eggs
  • salt and pepper to taste
  • paprika for garnish
  • 2 tsp. mustard
  • 1 tsp. vinegar
  • 2 tsp. lemon juice
  • 1/2 cup Stonyfield lowfat plain yogurt


  • Cut the eggs in half (lengthwise) and remove the yolks.
  • Place yolks in a bowl and mash with a fork.
  • Add yogurt, mustard, vinegar and lemon juice and mix well.
  • Season with salt and pepper, if desired.
  • Stuff egg halves with the yolk mixture and garnish with paprika.

For more delicious recipes using Stonyfield organic yogurt, visit

– Mama

Creamy Carrot Soup

This simple soup is not only easy to make, but it is very low in fat and calories as well.

makes: 6 servings


  • 2 tablespoons olive oil
  • 2 garlic cloves, chopped
  • 3/4 cup onion, diced
  • 1 tablespoon ginger, peeled and chopped
  • 3 cups carrots, peeled and chopped
  • 4 cups vegetable stock
  • 2 tablespoons rice
  • 1 cup Stonyfield lowfat plain yogurt
  • 2 to 3 tablespoon flour
  • Salt and pepper to taste


  1. Using a small stock pot, heat olive oil, over a medium-high flame.
  2. Once hot, add ginger, onions and garlic, and sauté until onions begin to soften and turn translucent in color.
  3. Add carrots, vegetable stock and rice, and simmer for 30 minutes or until carrots break apart easily.
  4. Using a blender or food processor, puree the soup until smooth. Return the soup to the pot, and heat over a medium flame.
  5. In a small bowl, combine yogurt and cornstarch, and blend until well mixed.
  6. Stir this mixture into the soup, being careful not to bring the soup back to a boil.
  7. Season with salt and pepper, and garnish with a dollop of plain yogurt.

For more delicious recipes using Stonyfield organic yogurt, visit

– Mama

Mocha Brownies recipe

A new name for decadence. These mouth watering brownies will satisfy the chocolate lover in you.

makes: 24 brownie


Brownie Layer

  • 1 12oz package of milk chocolate chips
  • 1 1/2 sticks butter, cut into pieces
  • 2 tablespoons instant coffee powder dissolved in
    1 tablespoon boiling water
  • 1 1/2 cups sugar
  • 2 teaspoons vanilla
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips

Cream Frosting Layer

  • 4 cups Stonyfield lowfat vanilla yogurt (to yield 2 cups yogurt cheese*)
  • 3/4 stick butter, softened
  • 1 1/2 cups confectioners’ sugar
  • 1 teaspoon cinnamon


    6 ounces milk chocolate chips

  • 2 tablespoons unsalted butter
  • 1/2 cup Stonyfield lowfat vanilla yogurt
  • 1 1/2 tablespoons instant coffee powder dissolved in
    1 tablespoon boiling water

*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from yogurt for 3-6 hours in the refrigerator.

  1. Preheat oven to 350°F.
  2. Melt the chocolate with the butter and add the coffee mixture, stirring until the mixture is smooth.
  3. Let the mixture cool to lukewarm, and stir in the sugar and the vanilla.
  4. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the white chocolate chips.
  5. Pour the mixture into a buttered and floured 9×13 inch baking pan, smooth the top, and bake the brownie layer for 22-25 minutes, or until a tester comes out with crumbs adhering to it.
  6. Let the brownie layer cool completely in the pan on a rack.
  7. In a bowl, with an electric mixer, cream together the yogurt cheese and the butter until the mixture is light and fluffy, add the confectioners’ sugar, sifted, and the cinnamon, and beat the frosting until it is combined well.
  8. Spread the frosting evenly over the brownie layer and chill the brownies for 2 hours, or until the frosting is firm.
  9. Melt the chocolate with the butter.
  10. Add the yogurt and the coffee mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature.
  11. Spread over top evenly and refrigerate over night.

***Reprinted with permission from Stonyfield.

For more delicious Stonyfield recipes, visit, Stonyfield Recipes

DRY Sunset

Our friends at Dry Soda let me share this recipe for a DRY Sunset with everyone. It is YUMMY


  • 3 oz. Vanilla Bean DRY Soda
  • 2 oz. vodka
  • 1 oz. orange juice
  • 1 oz. cranberry juice


  • Half-fill a cocktail shaker with ice. Add vodka, orange juice, cranberry juice and shake well
  • Strain and pour over ice into glass
  • Add Vanilla Bean DRY Soda, stir and garnish

Serve: bucket
Garnish: orange wedge