This is toooo good and too easy to pass up...just mix these ingredients together and your done!  It's great as a dip with Petit Beurre cookies too.

2 lbs plain Greek yogurt
1 can sweetened condensed milk
7-9 apples, chopped in cubes
chopped walnuts, as much as you prefer
cinnamon, to your preference

I tried substituting the apples for pineapples, and also with bananas, which made me bananas!  It was delicious.

We are working on your requests and have been experimenting with fig and pineapple.  Are there any yogurt flavors you'd like to see in our stores?

This is fantastic news!!!  Please come support us in our new location in Lowell, opening on Wednesday, April 6.  We are located on 479 Market Street and hope to see you there.  We are so excited, and you should be too! 

Thank you so much for all your support in allowing us to grow.  Our customers living north of Boston now have a more convenient location to buy their favorite Greek and Mediterranean foods.  See you there!  :)

Come in and try one of our new yogurt drinks, made with the very same yogurt we sell to our customers every day!  We would also like to thank you for your continued support and appreciate your patronage.  Have a wonderful holiday season and a terrific New Year!

Toss 1 head of cauliflower (cut into 1 inch florets) with 1 1/2 cups grapes, 3 tbls olive oil, 2 tbls capers, 1 tsp each grated lemon zest and kosher salt, add pepper to taste.  Roast at 450F for 25 minutes.

Toss 8 bunches (2 1/2 lbs trimmed) baby carrots with 2 tbls olive oil, 3 sliced shallots, 1 tsp chopped thyme, and salt and pepper.  Roast at 425F for 20 minutes.  Stir 1/4 cup Greek yogurt with 1 tbls each honey and olive oil.  Season with cayenne and salt.  Drizzle over the carrots.

6 lg tomatoes
6 lg bell peppers
1 cup olive oil
1.5 lbs ground beef
1 med eggplant, peeled and diced (optional)
1/2 cup diced onion
1 cup tomato sauce (from fresh tomatoes)
1/2 tsp sugar
salt and pepper, to taste
1/2 cup rice
1/2 cup chopped parsley
1 tsp chopped mint

1. Wash and dry the tomatoes and peppers, cutting off a horizontal slice at the top, creating a cap
2. Empty the inside of these vegetables, being careful not to break them, reserving the inside of the tomatoes to create the tomato sauce
3. Put the reserved tomatoes in a blender for the sauce, along with the sugar
4. In a large pot, add the oil, beef, eggplant, and onions, and saute for 10-15 minutes
5. Add the tomato sauce and salt and pepper to the pot, cooking for an additional 15 minutes, then turn off the heat
6. Add the rice, parsley and mint to the pot
7. Place the mixture into a strainer, reserving the juice, and stuff the vegetables with the mixture
8. Place the vegetables into a pan, covering them with their caps, and pour the reserved juice over the top of the vegetables
9. Drizzle a little olive oil and sprinkle salt and pepper on top of the vegetables
10. Cook for about 1 1/2 hours at 350 degrees, or until the tops are slightly brown

*You may also add any other diced vegetables (like mushrooms, zucchini, or carrots) to the beef mixture for stuffing the peppers and tomatoes.

**To make stuffed peppers and tomatoes without meat, use the same recipe as above without the beef, and double the rice and diced vegetables.

Makes 6 servings

1/2 lb strained yogurt

1 cup plain Greek yogurt
2 teaspoons honey
1/4 teaspoon vanilla
1 cup raspberry sorbet
2 cups fresh raspberries
1 (1-ounce) biscotti or 2 gingersnaps, crumbled

1. Whisk yogurt, honey and vanilla in a small bowl until smooth.
2. Spoon 2 tablespoons yogurt mixture into each of four parfait glasses.  Top with 1/4 cup sorbet, 1/2 cup raspberries, remaining 2 tablespoons yogurt mixture and cookie crumbs.

Makes 4 servings


Nutrients per serving:  1 parfait
Calories: 171, Total Fat: 3g, Saturated Fat: 1g, Protein: 7g, Carbohydrate: 33g, Cholesterol: 15mg, Fiber: 4g, Sodium: 55mg