Maple Hill Creamery’s family dairy farms in New York State are committed to producing the highest quality milk that goes into crafting their organic artisanal-quality products which includes yogurt, kefir, cheese, and more. I was able to sample their products and found them to have a unique flavor and texture. I especially loved the Vanilla Bean Whole Milk Greek Yogurt, which has a mildly sweet vanilla flavor with just the right hint of tanginess. It has such a rich, creamy mouthfeel, you almost feel like you’re eating dessert!
Authentically strained, this thick yogurt also supplies a whopping 11 grams of protein per serving to keep you feeling full and satisfied. Learn more about the health benefits of Greek yogurt HERE.
I also love that their products are made with simple, wholesome ingredients and don’t have an excess of sugar, unnecessary thickeners or other additives. They’re the type of products that I want to feed my daughter Sienna. And to my delight, she gobbled up a whole container of yogurt the first time she tried it!
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A healthier take on a classic summer dessert, these shortcakes are sure to please.
- 1¼ cups all purpose flour
- ¾ cup white whole wheat flour
- ¾ cup unsweetened, finely shredded coconut*
- 1 tablespoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup coconut sugar (can substitute light brown sugar)
- 6 tablespoons coconut oil, softened
- 1 1 ⁄3 cups Maple Hill Creamery Whole Milk Vanilla Bean Greek Yogurt
- 1½ pounds mixed berries like strawberries (sliced), blueberries and raspberries
- 1 teaspoon lemon juice
- 4 teaspoons coconut sugar
- ¾ cup Maple Hill Creamery Whole Milk Vanilla Greek yogurt
- ½ cup heavy whipping cream
- 1 tablespoon coconut sugar
- Optional: mint leaves for garnish
- Preheat oven to 400°F.
- Place both types of flour, coconut, baking powder, baking soda, salt and sugar in the bowl of a stand mixer with a paddle attachment. Mix until combined. If the coconut oil is hard, microwave it for a few seconds until it’s just softened to a liquid. Pour the oil into the bowl and beat for a few seconds until just combined. Pour in the yogurt and beat until the mixture just comes together (do not overmix).
- Turn the dough out onto a cutting board and gently knead a few times to bring it together (kneading too much will cause the dough to toughen). Pat it into a rectangle, approximately 10x8 inches, about 1-inch thick. Cut the dough into 12 biscuits. Place the biscuits on a baking sheet lined with a silicone liner and transfer to the oven. Bake 12-14 minutes until lightly browned. Remove from oven and cool.
- Meanwhile, macerate the berries by mixing them with the lemon juice and sugar in a bowl. Let them rest and release their juices while preparing the rest of the dish.
- To make the Vanilla Greek Yogurt Cream, place the yogurt, cream, and sugar together in the bowl of a stand mixer with a whisk attachment. Whisk on high speed until soft peaks forms.
- To assemble the shortcakes, slice each biscuit in half. Spoon some berries along with their juices on the bottom of each biscuit and top with a dollop of vanilla yogurt cream. Place the top of the biscuit on top. Garnish with fresh mint leaves, if desired.
* You want to use finely shredded coconut in this dish so if you can only find
larger, flaked coconut, give it a quick whir in the blender or food processor