Upon entering Walmart, I found The Greek Gods Greek Yogurt on the lower shelf in the dairy aisle. I arrived just in time, as a Walmart employee was unloading cartons of The Greek Gods Greek Yogurt onto the shelf. Although the Black Cherry flavor sounded delicious and will definitely be the next flavor I try, I decided to purchase the strawberry flavor for my recipes: Mini Strawberry Cheesecake Bites and Cinnamon Vanilla Yogurt Dip. The dip is easy to make, and has a spicy and unique holiday flair to it. As for the Cheesecakes bites, they turned out light and creamy with The Greek Gods Greek Yogurt, and not nearly as indulgent as your typical holiday cheesecake. The Greek Gods yogurt is also an excellent source of calcium, containing 7 different live and active cultures. It's also protein rich, with 9 grams of protein per serving. I really love that The Greek Gods Greek Yogurt is gluten free and made with milk from cows that aren't treated with growth hormones.
After locating The Greek Gods Greek Yogurt in the dairy aisle, I put the carton in my cart and headed towards the Walmart U-scan. Then I promptly went home to get a start on my holiday recipes! I knew my family would be eager to try my creations with The Greek Gods Greek Yogurt, so I hurried home to bake for our post parade party.
Crust: 1 and 1/2 cup crushed honey graham crackers; 1/3 cup melted unsalted butter
Filling: One cup of The Greek Gods Strawberry Greek Yogurt; One 7 ounce container strawberry cream cheese spread; 1/2 cup low-calorie whipped topping; 1/3 cup sifted organic powdered sugar; 1 tsp. vanilla
Topping: 6 large strawberries, rinsed and cut in half; 1 cup whipped topping
Crumbs: Preheat oven to 350 degrees. Line a cupcake tin with 12 liners. Use a food processor to pulse crumbs for 30 seconds. Place in a medium size mixing bowl. Melt butter in a microwave safe bowl. Pour butter over the crumbs. Stir until combined. Fill each cupcake liner 1/3 full of crushed graham cracker mixture. Use your hands to firmly press crumbs onto the bottom and slightly on sides of liners. Bake for 10 minutes. Remove from oven and cool.
Filling: Place the cream cheese spread in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed for 1 minute. Add The Greek God's Greek Yogurt, whipped topping, powdered sugar, and vanilla. Mix on low speed until combined. Evenly spread filling over the 12 graham cracker crusts. Place in the freezer for 1 hour, or until firm.
When Mini Strawberry Cheesecakes are set, remove from freezer. Place a cup of whipped topping into a piping bag. Using a small star tip, swirl whipped topping onto center of each mini cheesecake. Garnish with a strawberry slice. Serves 12.
Ingredients: 2 cups The Greek Gods Strawberry Greek Yogurt; 1 tsp. cinnamon; 1 tsp. nutmeg; 1/4 tsp. all-spice; 1 tsp. vanilla; 15-20 strawberries for dipping.
Directions: In a small mixing bowl, combine the yogurt; nutmeg; all-spice; vanilla; and 1/2 the cinnamon. Gently stir to combine. Place dip in a small serving bowl. Rinse strawberries and arrange them on a place around the dip. Sprinkle the remaining cinnamon on top of the dip. Use a knife to cut through the dip, first vertically in an up and down motion, and then horizontally in a zig zag motion, in order to create a marbled look. Serves approximately 15-20.