Meyer Lemon + Yogurt Cream Pie

Historically, "Pi Day" has gone something like this for me {in the last few years when it's even been a "thing", anyway}:

March 13: "Oh, tomorrow is Pi Day. I'm not really that into pie. I think I'll skip it."

Morning of March 14: ::: browsing social media ::: "Ooooh, that's a pretty pie. Oh my gosh that pie looks so good. Wow, that's an amazing pie. I should make a pie!!!"

And then I spend the morning scrambling, trying to get in on the Pi Day action. Sigh.

Today was no different.

Let me be clear: I have nothing against pie. Or Pi for that matter. But neither really excite me to the point of celebration, especially the latter. {Math was NEVER my thing.}

But since I'm a team player in this crazy community of people who like to make and share recipes, I'll go ahead and take one for the team. Plus, I figured it would be a good time to use some of the many containers of Stonyfield's new Greek Whole Milk Yogurt in my fridge. {More on that in a sec.}

While I'm generally not wild about pie, I can appreciate the appeal. There's definitely something enticing about a buttery, flaky crust encasing a delightful filling. But like most delicious things, good crusts take work. And work takes time, which I don't have in excess. SO! As grateful as I am for a granny-made butter or shortening crust, I am just as grateful for shortcuts like store bought pie shells and graham cracker crusts, which is precisely what I used for this zippy little number I whipped up.

Meyer lemons {which basically taste like the lovechild of a tangerine and a standard lemon}, are the star of the show in this chilled pie. A layer of sweet and tangy Meyer lemon filling sits atop a billowy bed of lemon and vanilla-scented yogurt whipped cream -- a match made in heaven.

You know what else is heavenly? Stonyfield's newest addition to their yogurt family: Whole Milk Greek Yogurt and 100% Grassfed Whole Milk Yogurt. I've always been a fan of their 0% Fat Greek, but the whole milk version is... wowza. Seriously luscious, creamy and rich. I've been absolutely loving the vanilla bean flavor with granola and sliced strawberries, which is practically a dessert. And the plain flavor is perfection as a substitute for sour cream. Plus, it's perfect for baking which, you know, I do a little of here and there.

Their 100% Grassfed line is also delightfully creamy and smooth, with a lush flavor that can only come from cows who get to munch on their absolute favorite snack {organic grass} year round. I never realized that while some products claim to come from "grassfed cow's milk", what they mean is that the cows are fed grass as a part of their diet, in addition to other oats and grains. But Stonyfield's Pennsylvania Certified Organic Grassfed Cows are the real deal, eating a grass-exclusive diet. See the difference there? Lucky gals.

Anyway, their luck is our benefit as well, as you'll see when you try it for yourself. Whether you have a taste of it in this pie or straight off the spoon, odds are you'll be coming back for more. The same way I find myself getting sucked into Pi Day year after year...

Happy Pi Day, all! :)

Disclosure:  I have an ongoing partnership with Stonyfield as a member of their Clean Plate Club and received this product for review. As always, the opinions here are all my own!

Note: This recipe makes one small {about 5 inch round pie}, but can easily be doubled for a standard sized pie. {Use 3 egg yolks instead of 2.}

Meyer Lemon + Yogurt Cream Pie 
Adapted from Taste of Home's Complete Guide to Baking
Makes 1 Mini (5 inch round pie)

For Crust:

1 cup graham cracker crumbs

2 tablespoons sugar

3 tablespoons butter, melted

For Lemon Filling:

1/2 cup sugar

2 tablespoons cornstarch

1 1/2 tablespoons flour

Pinch of salt

1 cup water

2 egg yolks, beaten

1 tablespoon butter

3/4 teaspoons Meyer lemon zest, divided

Juice of 1 Meyer lemon

For Yogurt Cream

1/2 cup heavy cream

1/4 cup powdered sugar

3 tablespoons Stonyfield Whole Milk Greek Yogurt (plain flavor)

1/4 teaspoon Meyer lemon zest

1/4 teaspoon vanilla bean paste (or vanilla extract)

1. Preheat oven to 375 degrees. Combine crust ingredients in a small bowl, then press into a pie plate or springform pan, pressing up the sides. Bake for about 8-10 minutes or until it begins to turn golden brown.

Remove from oven and let cool.

2. Meanwhile, whisk together sugar, cornstarch, flour and salt in a saucepan. Whisk in water and mix until smooth. Bring the mixture to a bubble over medium-high heat, whisking constantly until it thickens. 

3. In a separate bowl with beaten egg yolks, add a few splashes of the hot mixture while whisking to bring the eggs up to temperature. Return the contents of the bowl to the saucepan and continue whisking until the mixture is smooth and thick, about 3 minutes. 

4. Remove the saucepan from heat and add butter, 1/2 teaspoon lemon zest and the juice of the lemon, whisking together until smooth and incorporated. Set aside and allow to come to room temperature.

5. In another bowl {I know, it's a lot of dishes, but it'll be worth it!}, beat heavy cream, powdered sugar, 1/4 teaspoon lemon zest and vanilla until the mixture can hold stiff peaks when the beaters are removed. Fold Greek yogurt into the cream mixture until completely incorporated. 

6. Spread about 3/4 of the cream mixture into the bottom of the baked graham cracker crust and smooth it out. {Set the rest aside and refrigerate until you're ready to serve.} Pour the cooled lemon filling over top of the cream mixture and smooth it out. 

7. Cover the pie with plastic wrap or foil and refrigerate for 3-4 hours until firm. {The longer the better.} 

Before serving, pipe on the remaining cream mixture to decorate the top. {Or just dollop it on, it'll still taste just as good!}

4 Ingredient Breakfast Cookies | Nature's Path + Stonyfield

I am guilty of foregoing a proper breakfast for a mug of coffee more often than not. My stomach just doesn't wake up ready for food. {But a strong, boiling hot caffeinated beverage... sure, why not?! Weird.} But come 8:30 or 9 a.m., the rumbling begins and I'm usually searching for something quick to keep me full for a while since my lunchtime isn't set in stone and is often scheduled around the mood, cooperation and activities of my little guy.

When I do get to sit down and eat something that requires some assembly, I reach for the classic combo of yogurt and granola. I love that Greek yogurt has a hefty dose of protein {12 grams for a 5.3 ounce container of Stonyfield Greek in contrast to 6 grams in one large egg} and that granola adds a little crunch and flavor to the mix.

But it's not always possible to eat a yogurt parfait on the run. In fact, it's downright messy... and I don't need any help making a mess, I promise.

So, in an effort to be super efficient, I combined one of my favorite pairings into a healthy, portable cookie!

My buddies at Nature's Path Organic sent the members of Stonyfield's Clean Plate Club some of their nutritious goodies to play with in the kitchen. When I opened the box and saw their Pumpkin Flax Granola, I knew just how I'd use it! {You know, besides shoveling it into my face by the palmful.}

Along with a mashed banana, a few tablespoons of Stonyfield Organic Greek yogurt and a dash of vanilla, this granola is easily turned into a travel-friendly bite that's packed with fiber, protein and even Omega-3 fatty acids. Oodles better for you than a thermos of java.

The best part is that these couldn't get any easier to make, even for you "non-bakers" out there. Mix, scoop, bake and EAT. That's it.

Even though these are a great way to start the day, they also make a perfect snack for any time the munchies strike.

No more excuses for this gal -- whether I have time to sit down to breakfast or I'm on the run, these healthy bites make a fantastic solution for curbing my breakfast snubbing!

Disclosure: As a Stonyfield Blogger, I received samples of Nature's Path products for use in this post. As always, all opinions here are my own!

4 Ingredient Breakfast Cookies

1 large banana, mashed or beated
2 tablespoons Stonyfield Organic Greek yogurt
1/2 teaspoon vanilla extract
1 cup Nature's Path Organic Pumpkin Flax Granola

1. Preheat the oven to 350 degrees. Prepare a baking pan by lining with parchment or a silicone baking mat.

2. In a large bowl combine mashed banana, yogurt and vanilla extract. Stir in granola and mix until well combined. {If the mixture seems too "loose", let it sit for about 15-20 minutes until the granola soaks in the other ingredients and becomes easier to work with.}

3. Using a cookie scoop or a rounded tablespoon measure, scoop the mixture into little mounds onto the prepared baking pan. If desired, press the mounds down a little to flatten -- I just left them domed.

4. Bake for 13-15 minutes or until the cookies set and slightly browned around the edges.

Cool for 5 minutes before removing from baking pan. 

Iced Almond-Lemon Loaf Cake | Stonyfield + OXO

Yogurt has always been one of my favorite go-to snacks when I need something quick and easy. And with the new yogurt flavors that can be found in the grocery store today, they can even make a great dessert! But did you know that yogurt also makes a great ingredient to cook and bake with?

I had the chance to take a peek at a great new cookbook titled Yogurt Culture by Cheryl Sternman Rule and was inspired to go beyond the spoon with this versatile ingredient!

I often dollop plain Greek yogurt on savory dishes for a little extra tang the way you'd use sour cream. It's a great addition to lightened up dips and sauces, too!

But you know that baking rules my heart... and it just so happens that yogurt works perfectly in baked recipes and even no-cook mousses, puddings and frozen treats!

With the help of my friends at Stonyfield and OXO {who sent me a handy-dandy little whisk just in time since mine had seen better days}, I gathered up some simple ingredients and baked up this fragrant loaf cake -- just one of the many delightful recipes you'll find in Yogurt Culture. Yogurt makes an appearance twice here; there's some in the batter and even a bit in the icing! The aroma of sweet almond extract permeates the buttery cake and the lemon zest brightens up the flavor giving it a citrusy zing.

This cake would be perfect for serving at a brunch {maybe for Mother's Day?!} or cutting into pieces and using in a trifle. It's also amazing with a little bit of extra vanilla yogurt spooned on top... because why not add just a little more yogurt?!

If you're ready to get to know yogurt on a different level, I highly recommend checking out Yogurt Culture and discovering the many sides of this household favorite!

Disclosure: As aI received a copy of Yogurt Culture for review along with a whisk from OXO and product coupons from Stonyfield. As always, the opinions read here are all my own!

Iced Almond-Lemon Loaf Cake
Makes one 9-inch loaf
Recipe barely adapted from Cheryl Sternman Rule's Yogurt Culture

For the cake
10 tablespoons (1¼ sticks) unsalted butter, at room temperature, plus soft butter for greasing the pan
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon kosher salt
½ cup almond meal {or enough ground almonds to make 1/2 cup}
Zest of 2 large lemons
1 cup granulated sugar
2 large eggs, at room temperature
1 teaspoon pure almond extract
1 cup plain whole-milk or low-fat vanilla yogurt (not Greek)

For the icing
½ cup confectioners’ sugar
1 tablespoon plain whole-milk or low-fat Vanilla yogurt (not Greek)
1 tablespoon fresh lemon juice

Prep. Preheat the oven to 350°F, with a rack in the center position. Generously butter a 9-by-5-inch loaf pan.

Mix the batter. Into a large bowl, sift the flour, baking powder, baking soda, and salt. Whisk in the almond meal and lemon zest. In a stand mixer fitted with the paddle, cream the butter and granulated sugar until light and fluffy, about 5 minutes. Reduce the speed to low and add the eggs one at a time, beating well after each addition and scraping down the sides as needed. Beat in the almond extract. Slowly beat in half the dry ingredients, then the yogurt, then the remaining dry ingredients until incorporated. Raise the speed to medium and beat for 1 to 2 minutes to develop some structure.

Bake the cake. Scrape the batter into the prepared pan and smooth the top. Bake until risen and lightly browned and a skewer inserted in the center comes out clean, 50 to 60 minutes. Cool in the pan on a rack for 15 minutes. Slide a knife around the perimeter and invert the cake onto the rack. Cool completely, then flip right side up.

Ice the cake. Sift the confectioners’ sugar into a medium bowl. Whisk in the yogurt and then the lemon juice, 1 teaspoon at a time, until the icing is smooth, thick, and drips slowly from the whisk. Wave the whisk over the cake to drizzle lines of icing, or scrape the icing over the cake and smooth with an offset spatula.

Store. Once the icing firms, cover the cake with plastic wrap. It can be kept at room temperature for up to 48 hours, or covered with a layer of foil and refrigerated for up to 5 days.