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Mini Chocolate Cheesecakes


8 chocolate wafer cookies

4 oz. reduced-fat cream cheese, at room temperature

1/2 cup Dannon® Plain Lowfat Yogurt

1/4 cup sugar

1/4 cup sugar

1/4 cup sugar

1 large egg

1 tbsp. cocoa powder, sifted

1 tsp. vanilla extract

1/2 cup semi-sweet chocolate chips, melted 

• Preheat oven to 350°

• Place 8 cupcake liners into muffin tin, then place a wafer cookie into bottom of each cupcake liner

• Blend cream cheese until smooth in a medium bowl with an electric mixer 

• Add yogurt, sugar, egg, cocoa and vanilla, then blend until smooth. Add melted chocolate and stir well

• Divide the batter evenly among the muffin cups

• Bake 20 minutes or until cakes are set. Cool cakes, and refrigerate until ready to serve

•Garnish with fresh raspberries if desired


Yellow Tail 

Lemon-Rosemary Grilled Chicken   


⅓ cup olive oil

Zest of 1 lemon

2 tbsp. fresh lemon juice

1 tbsp. honey

4 cloves garlic, minced

¾ tsp. salt

½ tsp. pepper

4 skinless boneless chicken breasts (about 6 ounces each)

3 large sprigs fresh rosemary

Summer Corn Relish

4 ears corn, husks and silk removed   

1 tbsp. melted butter

Salt and pepper

3 tbsp. thinly sliced green onion

2 tbsp. chopped fresh parsley

2 tbsp. thinly sliced fresh basil

1 tbsp. white wine

1 tsp. jalapeno (seeded and minced) 

1 tsp. olive oil

• In a large resealable plastic bag, mix olive oil, lemon zest, lemon juice, honey, garlic, rosemary, salt and pepper.

• Add chicken to bag; seal and place in refrigerator.  Marinate chicken 3-4 hours or overnight.

• Preheat grill to medium high. Oil grill grates. Place chicken on grill and cook, covered, for 4-5 minutes. 

• Turn chicken and continue to cook, covered, for another 4-5 minutes or until chicken reaches an internal temperature of 165° on an instant read thermometer.

Summer Corn Relish

• Preheat grill to medium-high. Place corn on grill and cook 4 minutes. 

• Turn corn using tongs. 

• Brush corn with melted butter and season with salt and pepper.  

• Grill corn 4 minutes longer, then remove from heat. Cool completely.

• Carefully cut corn kernels from cobs; place kernels in medium bowl.

• Add remaining ingredients and mix well.

Spoon relish over grilled chicken.



Just Peachie Frozen Yogurt


1 tbsp. plus 1 tsp. Carlson Just Peachie VVFO oil

3 cups frozen peaches  

½ cup plain full-fat Greek yogurt

3 tbsp. honey

1 tsp. vanilla extract


  • Combine all ingredients in bowl of food processor fitted with a steel blade.

  • Process, stopping to scrape sides of bowl occasionally, until smooth. This will take a few minutes.

  • Scoop into 4 bowls and top with sprinkles, if desired.  If you prefer a harder consistency,  transfer the frozen yogurt  to an airtight container and freeze it for about an hour.  



Honey Turmeric Rubbed Salmon                                   

2 medium oranges or blood oranges

1/3 cup Botticelli Extra Virgin Olive Oil, divided

2 tbsp. honey

2 tsp. ground turmeric

¼ tsp salt

Pinch of ground black pepper

1 salmon filet (about 1 ½ pounds)

1 tbsp. chopped fresh herbs (parsley, chives, thyme, basil)

• Cut one of the oranges in half crosswise; squeeze the juice from one of the halves into a small bowl. Slice the remaining orange half into thin slices. Slice the second orange into thin slices.

• Preheat oven to 300°.  Combine 1 tablespoon olive oil, 1 tablespoon of the orange juice, honey, turmeric, salt and pepper in a small bowl.

• Spread remaining olive oil in bottom of a shallow baking dish. Top with half of the orange slices. Place salmon filet on top of orange slices. Pour honey-turmeric mixture evenly over salmon.  Arrange remaining orange slices around the salmon. Bake 20 – 30 minutes until salmon is cooked to your desired doneness. Sprinkle with the herbs and serve with pan juices.

Tip: For a crispy top, broil salmon 2 to 3 minutes at the end of the cooking time.



Gluten-free Blueberry Muffins 


2 ¼ cups Schar Mix It Universal (GF baking mix)

¾ cup sugar

2 tsp. baking powder

⅔ cup milk (almond, oat, or regular)

½ cup avocado oil, canola oil or vegetable oil  

2 large eggs

2 tsp. vanilla extract

1 cup fresh blueberries


2 tbsp. coarse sugar

½ tsp. cinnamon

  • Preheat oven to 375 degrees F. Line 12-cup muffin tin with paper liners.

  • Place Schar Mix It Universal, sugar and baking powder in large bowl. Stir with whisk or fork to combine.

  • In separate bowl, mix milk, oil, eggs and vanilla.

  • Slowly pour milk mixture into dry ingredient mixture, stirring gently until combined. Do not overmix.

  • Stir in blueberries.

  • Evenly divide batter between muffin cups.  

  • Mix topping ingredients in small bowl. Spoon onto muffins.

  • Bake 18-20 minutes or until golden and toothpick inserted into center of muffin comes out clean.

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