When I was asked to do a blog post for Chocolate Lovers Month I thought…that’s easy enough. I’ll write something about how amazingly delicious the new Tillamook Vanilla Chocolate Chip or Mudslide Ice Creams are, say how much my wife loves them, and call it good. But that’s too easy :)! Instead I wanted to try a few recipes with the new Tillamook Light Yogurt and this month’s favorite, chocolate! The first is a recipe that my mom used to make us growing up: a frozen yogurt pie. The second is a twist on a February classic: chocolate covered strawberries.
The saying “easy as pie” is often a misnomer, but with this pie it’s actually true. The foundation for any good pie is a GREAT crust! Because yogurt has a slightly tart flavor, I wanted to sweeten it up a bit with a shortbread cookie crust. Bake one batch of your favorite shortbread cookies then crush them into tiny pieces. Spread the crumbs evenly on a pie pan and place in the fridge to cool. While the crust is cooling, set-up a double boiler system – I used a standard pasta pan with a metal bowl on top -to melt 1 large bar of chocolate. The double boiler will melt the chocolate evenly without the risk of burning. After about 10 minutes take the pie crust out of the fridge and drizzle some of the melted chocolate on it, then put it back in the fridge to cool. While the crust is cooling, mix 5 cups of Tillamook Light Raspberry Yogurt with ¾ – 1 cup of Cool Whip. Whisk these together until fluffy but still creamy. Grab your pie crust, pour in the yogurt/cool whip mixture and level with a spoon so it’s evenly distributed in the crust. Place the whole pie in your freezer until it’s frozen solid. I left it in overnight, but it should freeze in 1-2 hours. Once frozen, finish it off by drizzling more melted chocolate on top and arrange some fresh raspberries, if you’re really daring! Done. See – easy as pie!
Being a Pinterestaholic, I am always seeing awesome things from incredibly creative people. Recently, I came across the recipe for stuffed fruit, and I had to try it for myself using chocolate dipped strawberries and Tillamook Light Vanilla Bean Yogurt. Using the same double boiler technique as above, begin melting 2 large bars of chocolate. While it melts, puncture each strawberry lengthwise all the way through using a straw. Any plastic straw will work, but the stronger the better. Set them aside to dry. Once the chocolate is melted completely and your strawberries have dried, begin dipping the bottom 3/4 of each strawberry in the warm chocolate. When the first coat of chocolate has hardened, coat them again! Why? #1 – more chocolate is always better, and #2 you need enough chocolate to seal the bottom hole of the strawberry. When the second coat of chocolate has hardened, use a spoon to fill the top hole of each strawberry with your favorite Tillamook Light Yogurt. When all the berries have been filled, place the them in the refrigerator and let cool for 20 minutes. Serve chilled with champagne for a special occasion!
~ Matt of the Tillamook Team