Recipes

Mango Con Coco Parfait

Makes

6 portions, 9-oz. servings

The inspiration

  • 32 oz./4 cups Dannon® Oikos® Greek Yogurt – Vanilla
  • 2 tbsp. Honey
  • 4 cups Mango, Diced – Fresh or Frozen
  • ¼ cup Cranberries, Dried
  • 2 tbsp. Toasted Coconut
  • 2 tbsp. Chili-Spiced Slivered Almonds

the technique

For each portion, layer 6 oz. yogurt with 1 tsp. honey and 2/3 cup diced mangoes.

Garnish each portion with 2 tsp. cranberries, and 1 tsp. each toasted coconut and chili-spiced almonds before serving.

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Mango Con Coco Parfait Dannon® Oikos® Greek Yogurt – Vanilla | Dannon FoodService

Lemon Yogurt Scones With Raspberry Yogurt Spread

Makes

12 Large or 24 Petite Scones

The inspiration

  • 2 ½ cups Flour
  • 2 tsp. Baking Powder
  • 1 tsp. Baking Soda
  • ½ tsp. Salt
  • ½ cup Sugar
  • 6 tbsp. Butter, Chilled and Cut into Pieces
  • 1 Lemon, Zested
  • 1 cup Dannon® Oikos® Yogurt – Plain
  • 1 Egg
  • 1 tbsp. Vanilla

the technique

Heat oven to 425ºF.

Combine flour, baking powder, baking soda, salt and sugar in a mixer. Beat in butter and lemon zest until crumbly.

Combine Oikos® Vanilla Yogurt, egg and vanilla, and add to flour mixture until just combined. Roll out onto flour service and cut into circles.

Bake for 10 minutes until golden.

RASPBERRY YOGURT SPREAD

THE INSPIRATION

  • 1 cup Heavy Whipping Cream
  • 3 tbsp.Raspberry Jam
  • 1 tbsp.Vanilla
  • 1 cup Dannon®Oikos®Greek Yogurt – Plain

THE TECHNIQUE

Whip cream with raspberry jam and vanilla to stiff peaks. Fold in Oikos® Plain Greek Yogurt.

Lemon Thyme Seabass

Makes

1 portion

The inspiration

  • ¼ cup Arugula
  • ¼ cup Couscous, Prepared
  • ¼ cup Green Apple, Matchstick
  • 3 tbsp. Red Bell Pepper, Diced
  • 6 oz. Sea Bass Fillet, Pan Seared
  • ¼ cup Creamy Lemon Thyme Sauce – See Sub-Recipe
  • As needed Thyme, Fresh for Garnish

the technique

In a mixing bowl, combine arugula, couscous, green apples and red bell pepper. Put 1 cup of salad on each plate.

Top salad mixture with seared sea bass and drizzle with Creamy Lemon Thyme Sauce and garnish with fresh thyme.

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LEMON THYME DRESSING

MAKES

4 cups

THE INSPIRATION

  • 32 oz./4 cups Dannon® Oikos® Greek Yogurt 0% Fat – Plain
  • ¼ cup Thyme Leaves, Fresh, Chopped
  • ½ cup Lemon Juice, Fresh
  • 2 tsp. Paprika
  • 1 tbsp. Kosher Salt
  • 2 tsp. Black Pepper, Ground
  • 3 tbsp. Lemon Zest

THE TECHNIQUE

In a mixing bowl, whisk all ingredients to combine. Hold refrigerated until service.

Lemon Thyme Dressing

Makes

4 cups

The inspiration

  • 32 oz./4 cups Dannon® Oikos® Greek Yogurt 0% Fat – Plain
  • ¼ cup Thyme Leaves, Fresh, Chopped
  • ½ cup Lemon Juice, Fresh
  • 2 tsp. Paprika
  • 1 tbsp. Kosher Salt
  • 2 tsp. Black Pepper, Ground
  • 3 tbsp. Lemon Zest

the technique

In a mixing bowl, whisk all ingredients to combine. Hold refrigerated until service.

Lean Green Protein Parfait

Makes

1 8-oz. parfait

The inspiration

  • 1 cup Greek Yogurt, Dannon® Oikos® 0% – Plain
  • 1 Avocado
  • 1 Banana
  • 2 tbsp. Honey
  • 1 tbsp. Lemon Juice
    GARNISH
    • ¼ cup Mixed Berries, Fresh
    • ¼ cup Granola, Prepared

the technique

In a blender, combine all ingredients and blend until emulsified.

Place yogurt mixture in the bottom of the glass.

Top with mixed berries and granola as garnish.

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Lean Green Protein Parfait 8-OZ. | Dannon FoodService

Honey Chipotle Chicken

Makes

8 portions

The inspiration

  • 32 oz./4 cups Dannon® Oikos® Greek Yogurt 0% Fat – Plain
  • 1 cup Honey
  • ¾ cup Adobo Sauce
  • 8 Chicken Breasts, Boneless, Skinless

the technique

Mix together all ingredients and put into a re-sealable bag and refrigerate at least 3 hours, or overnight.

Remove chicken from marinade and discard remaining marinade.

Preheat oven to 350°F.

Place chicken on a parchment-lined sheet pan and bake for 15-20 minutes or until internal temperature reaches 165°F.

Suggested sides: steamed broccolini and red-skinned mashed potatoes.

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Grilled Veggie Tacos

Makes

12 Tacos

    HONEY CHIPOTLE CRÈME

    THE INSPIRATION

    • 2 oz. Fire-Roasted or Smoked Yellow Onion
    • 1/8 oz. Chipotle Chili Puree
    • 1 oz. Freshly Squeezed Lime Juice
    • 1/8 oz. Chopped Garlic
    • 1 tbsp. Ground Cumin
    • 1 ½ Cup Dannon® Pro Greek Yogurt – Plain

    THE TECHNIQUE

    Combine all ingredients in a food processor and pulse until well combined, about 30 seconds. Reserve chilled for service.

    TOMATO AVOCADO SALSA

    THE INSPIRATION

    • 1 Ripe Avocado, Pitted and Cubed
    • 2 Plum Tomatoes, Diced
    • 2 oz. Finely Diced Red Onion
    • ½ Juice of Fresh Lime
    • Kosher Salt and Freshly Milled Black Pepper (to taste)

    THE TECHNIQUE

    Combine all listed ingredients and hold chilled for service.

    GRILLED VEGGIE TACOS

    THE INSPIRATION

    • 4 oz. Onion, Cut in Half
    • 1 Zucchini, Cut Lengthwise
    • 3 Carrots, Peeled (blanched for 3 minutes in salted water prior to grilling)
    • 6 oz. Shiitake Mushroom Caps
    • 2 oz. Vegetable Oil
    • 2 tbsp. McCormick® Montreal Steak® Spice
    • 6 oz. Tomato Avocado Salsa
    • 6 oz. Dannon Honey Chipotle Crème
    • 12 5-inch Soft Corn Tortillas
    • 12 Cilantro Sprigs
    • 12 Radish Slices

    THE TECHNIQUE

    Toss all listed vegetables in oil to lightly coat. Sprinkle all generously with Montreal Spice. Prepare a char grill and grill all vegetables until well charred and caramelized. Allow to cool. Cut all vegetables in spears to allow them to be assembled in the tortilla easily. Warm the tortillas for service and hold warm. Heat a sauté pan on high heat, add veggies and sauté until hot. Assemble tacos by placing 3 oz. of grilled veggies on top with 1 oz. of avocado tomato salsa and 1 oz. of honey chipotle crème. Garnish with a cilantro spring and 2 slices of radish per taco. Serve at once.

Ginger Lemongrass Grilled Shrimp Lettuce Wraps

Makes

12 Wraps

GINGER LEMONGRASS MARINADE

THE INSPIRATION

  • 1 oz. Chopped Fresh Ginger
  • 1 oz. Chopped Fresh Lemongrass
  • 1 ¾ oz. Sweet Soy Sauce (Ketchup Manis)
  • ¼ oz. Chopped Garlic
  • 1 ½ oz. Freshly Squeezed Lime Juice
  • 1/8 oz. Toasted Sesame Oil
  • ½ oz. Soy Sauce
  • 1/8 oz. Siracha
  • 8 oz. Dannon® Oikos® Greek Yogurt – Vanilla

THE TECHNIQUE

Combine all listed ingredients in a food processor and pulse until smooth. Blend for 1 minute until a smooth paste is achieved. Add the yogurt and continue to blend only till well combined. (About 1 additional minute.) Remove and store chilled for service.

GINGER LEMONGRASS GRILLED SHRIMP LETTUCE WRAPS

THE INSPIRATION

  • 24 oz. 26/30 P&D Tail-Off Shrimp
  • 3 oz. Julienne Carrots
  • 3 oz. Julienne Red Onion
  • 3 oz. Sliced Red Radish
  • ¼ cup Rice Vinegar
  • 2 tbsp. Honey
  • Salt and Pepper
  • 12 Cilantro Sprigs
  • 12 Mint Leaves, Chiffonade
  • 6 Basil Leaves, Chiffonade
  • 4 oz. Dry-Roasted Chopped Peanuts
  • 12 Bibb Lettuce cups

THE TECHNIQUE

Combine ½ of the marinade with the shrimp and mix together to coat well. Allow to marinate 1 hour. Combine red onion, salt, pepper, rice vinegar and honey in a stainless steel bowl. Allow to pickle for 1 hour. Add carrots and radish at service and combine well. Grill shrimp on a char broiler for 1 ½ minutes per side. Remove and reserve warm for service. Place 4 shrimp in each lettuce cup. Top with pickled onion mixture, ½ oz. and drizzle with ½ oz. of ginger lemongrass marinade/ sauce. Top with basil, mint, and cilantro and garnish with toasted peanuts.

Flourless Chocolate Cake With Yogurt Vanilla Cream

Makes

10 Slices per 9” Pan

The inspiration

  • Flourless Chocolate Cake
  • 1 ½ sticks Butter
  • 12 oz. Semisweet or Dark Chocolate
  • 3 Eggs
  • ¾ cups Dannon® Oikos® Greek Yogurt – Plain
  • ½ tsp. Baking Powder
  • 1 cup Sugar
  • Pinch of Salt

    Yogurt Vanilla Cream
    • 1 cup Heavy Whipping Cream
    • ¼ cup Sugar
    • 1 tsp. Vanilla Paste
    • 1 cup Oikos Greek Yogurt – Plain

the technique

Heat oven to 350ºF. Spray 9-inch springform pan with pan spray.

In a double boiler, melt butter and chocolate together. In an electric mixer, combine eggs, yogurt, baking powder, sugar and salt and beat for 3-4 minutes until thick. Temper in chocolate to mixture.

Place springform pan on baking sheet and fill cake pan with chocolate mixture. Bake for 40 minutes or until a toothpick comes out clean.

Let cool.

For yogurt vanilla cream whip cream with sugar and vanilla paste to stiff peaks. Fold in Oikos® Plain Greek Yogurt. Serve vanilla cream with flourless chocolate cake.

Greek

Dill Yogurt Dip

Makes

100 servings

The inspiration

  • 25 lbs. Dannon® Oikos® Greek Nonfat Yogurt – Plain
  • ½ cup Garlic Powder
  • ¼ cup Onion Powder
  • ½ cup Dill, Dried
  • ¼ cup Kosher Salt
  • 2 tbsp. Worcestershire Sauce
  • 2 tbsp. Cayenne Pepper

the technique

Place all ingredients in a large bowl and mix until fully combined.

For each portion, serve 4 fluid ounces with a side of mixed raw vegetables for dipping.

View Recipe Nutrition Data

Dill Yogurt Dip Dannon® Oikos® Greek Nonfat Yogurt | Dannon FoodService

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