yogurt protein

RECIPES USING LABNEH AND OUR MEDITERRANEAN SMOOTHIE

Yogurt Party Dip

Serve alongside cut veggies, chips, crackers, and more!

1 cup Choopoons® Mediterranean Labneh
1 tbsp fresh dill, finely chopped
1 tsp garlic powder
1 tsp dried minced onion
½ tsp salt
½ tsp fresh lemon juice
¼ tsp finely grated lemon peel
1⅛ tsp paprika
Pinch of black pepper

Combine all ingredients in a bowl, mixing well to incorporate. Refrigerate until ready to serve.

Labneh Yogurt Frosting

1 cup Choopoons® Mediterranean Labneh
½ cup confectioner's sugar
¼ tsp pure vanilla extract

1) In an electric mixer, beat labneh with a wire whisk attachment on high speed for 30 seconds to one minute, until medium peaks form. You can alternatively beat with a whisk vigorously by hand.

2) Add sugar and vanilla. Mix with a spatula until fully combined. The frosting should be sweet yet tangy. If you desire a sweeter frosting , add additional sugar, ¼ cup at a time until desired sweetness is achieved.

3) Spread on cakes, muffins, cupcakes, pastries, and more! Keep frosted items refrigerated until ready to serve.

Sweet Potato Fritters with Barberry Labneh

1 medium sweet potato, grated
¼ cup Craisins
¼ cup flour
1 egg
2 tbsp Choopoons® Barberry Labneh
Salt and pepper to taste
Vegetable oil

1) Using your hands, mix grated sweet potato, Craisins, flour, egg, and labneh in a large bowl. Add salt and pepper.

2) In a medium skillet, heat oil over medium-high heat. Once at temperature, form potato mixture into 1.5" balls and place in skillet, flattening slightly with a spatula. Leave space between each patty; you may need to do this in 2 to 3 batches. Let fritters cook 2 minutes on one side, or until golden on edges, before flipping and cooking another 2-3 minutes on reverse side.

3) When both sides are golden brown and crispy, transfer finished fritters to a paper-towel lined plate. Let cool for a few minutes before serving with additional Barberry Labneh as a topping!

Baked Chicken with Spiced Labneh and Toasted Pistachio Rice

FOR THE CHICKEN AND LABNEH SAUCE
2 cups Choopoons® Spreadable Apricot Pistachio Labneh, divided
1 tsp and ½ tsp ground ginger, divided
1 tsp and ½ tsp ground cumin, divided
1 tsp and ½ tsp ground cinnamon, divided
Coarse salt and ground pepper, to taste
4 bone-in, skinless chicken breast halves (10 to 12 oz. each)
1 tbsp freshly squeezed lemon juice
extra lemon wedges, if desired

FOR THE RICE
2 cups Basmati rice (dry)
4 cups water
1 tbsp butter
1 cup raw pistachios

FOR THE CHICKEN
1) Preheat oven to 475 degrees. In a medium-sized bowl, mix together ½ cup Choopoons® Spreadable Apricot Pistachio Labneh, garlic, 1 tsp cumin, 1 tsp ginger, 1 tsp cinnamon, 2 tsp salt, and approximately ¼ tsp pepper. Add chicken; turn to coat on all sides. Discard any remaining amount of the labneh mixture after it has touched the raw chicken.

2) Transfer chicken to a rimmed baking sheet. Roast until an instant-read thermometer inserted in thickest part of breast (avoiding bone) registers 160°, 25-30 minutes.

3) Meanwhile, mix remaining 1½ cups labneh with remaining cumin, ginger, and cinnamon. Stir in 1 tbsp freshly squeezed lemon juice. Serve sauce alongside chicken, with an extra lemon wedge if desired.

FOR THE RICE
1) Measure 2 cups of dry rice into a medium-sized pot, along with 4 cups of water. Add 1 tbsp butter, and bring to a boil.

2) After the pot comes to a boil, stir once before reducing the heat to a simmer, and covering the pot with a tight lid or aluminum foil.

3) Allow to simmer, undisturbed, for 20 minutes. After 20 minutes, remove from heat and let the pot sit, covered, for an additional 5-10 minutes. Remove the lid, and fluff the rice with a fork.

4) While the rice cooks, toast the dry unshelled pistachio nuts on a baking sheet, at 350 degrees for approximately 5 minutes, paying close attention to make sure they don’t burn. Remove toasted nuts from oven and transfer to a clean plate to cool. Mix toasted nuts into the rice after it’s been fluffed. Serve alongside Baked Chicken.

— LAUREN KOUFFMAN

Tangy Labneh Alfredo Sauce

½ stick unsalted butter (4 tbsp)
1 clove garlic, minced
¼ tsp salt
Freshly ground black pepper
Pinch of nutmeg
¼ tsp dried oregano (or ½ tsp fresh)
1 cup Choopoons® Mediterranean Labneh
¼ cup grated Parmesan cheese

1) Melt butter in a pot over medium-low heat. Add garlic and cook for one minute, stirring to avoid browning.

2) Add salt, pepper, nutmeg, and oregano. Stir to incorporate.

3) Add labneh and slowly whisk to incorporate into the butter. Once a creamy consistency has formed, whisk vigorously for 1 minute, or until sauce is smooth with no lumps or "cracks".

4) Let sauce heat to desired temperature, stirring occasionally. When desired temperature has been reached, add cheese a little bit at a time, stirring to incorporate and tasting after each addition to reach your liking. You do not need to use all of the cheese, though it certainly doesn't hurt!

5) Enjoy hot over pasta.

Spiced Grapefruit Poundcake with Labneh Glaze

FOR THE POUNDCAKE
   • dry ingredients •
1½ cups all-purpose flour
2 tsp baking powder
½ tsp kosher salt
½ tsp ground ginger
¼ tsp ground cinnamon
¼ tsp ground cardamom
   • wet ingredients •
1 cup Choopoons® Plain Tart Spreadable Labneh
1 cup sugar
3 large eggs
½ tbsp grated grapefruit zest (approximately ½ of a large grapefruit)
½ tsp pure vanilla extract
½ cup vegetable oil

FOR THE GLAZE
½ cup Choopoons® Plain Tart Spreadable Labneh
¼ cup confectioners sugar
⅓ cup freshly squeezed grapefruit juice (approximately ½ of a large grapefruit)

FOR THE CANDIED ZEST
½ tbsp grated grapefruit zest (approximately ½ of a large grapefruit)
½ cup granulated sugar

FOR THE POUNDCAKE
1) Preheat the oven to 350°F. Grease and flour an 8½ by 4¼ by 2½-inch loaf pan. Line the bottom with parchment paper.

2) Sift together the flour, baking powder, salt, and spices into 1 bowl. In another bowl, whisk together 1 cup Choopoons® Plain Tart Spreadable Labneh, 1 cup sugar, 3 eggs, ½ tablespoon grapefruit zest, and vanilla.

3) Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter until it’s fully incorporated, but taking care not to over-mix.

4) Pour the batter into the prepared pan and bake for about 50 minutes, rotating ¼ turn every 10-15 minutes to ensure even cooking.

5) When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan.

FOR THE GLAZE
1) While the cake is baking, use a whisk to combine ½ cup Choopoons Plain Tart Spreadable Labneh, ¼ cup confectioners sugar, and ⅓ cup freshly squeezed grapefruit juice into a medium bowl.

2) Place in refrigerator to chill. After cake has been removed from the oven and allowed to cool for 10 minutes, use a small spoon to drizzle the glaze on top of the poundcake in a circular motion, allowing drips to run down the sides. (You may want to reserve some extra glaze for drizzling on individual slices, later!)

FOR THE CANDIED ZEST
1) In a small bowl or zip-lock bag, combine remaining grapefruit zest and granulated sugar. Toss to fully coat each piece of zest with sugar.

2) Using a fine-mesh colander, sift the sugar-coated zest from the sugar. (The remaining grapefruit-scented sugar can be saved and used for sweetening tea or other baked goods.)

3) Sprinkle candied grapefruit zest on top of glazed poundcake, and serve.

— LAUREN KOUFFMAN

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