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