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Cauliflower Parmesan Soup with Crispy Bacon

Rich and creamy, this soup is made with yogurt spread in lieu of heavy cream for added health benefits! On a winter’s evening, it will definitely be a hit!

Cauliflower Parmesan Soup with Crispy Bacon

Ingredients

 

1/2 cup Blue Isle Mediterranean Yogurt Spread
1/4 cup extra virgin olive oil, plus extra to drizzle
1 celery stalk, thinly sliced
1 onion, finely chopped
2 garlic cloves, finely chopped
2 potatoes, chopped
6 cups chicken stock (“Mom” prefers organic)
1 bay leaf
1 large cauliflower, cut into florets
1 cup finely grated Parmesan (“Mom” prefers organic)
3 bacon strips, chopped
Grated nutmeg and finely chopped flat-leaf parsley, to serve

Preparation

Preheat the oven to 200°C. Line two baking trays with foil.

Heat 2 tablespoons of oil in a large saucepan over medium heat. Add celery, onion and garlic, then cook, stirring, for 3-4 minutes until softened. Add the potato, chicken stock, bay leaf and three-quarters of the cauliflower, bring to the boil, then reduce the heat to medium-low and simmer for 12-15 minutes or until cauliflower and potatoes are tender.

Remove from heat, cool slightly, then transfer to a blender and blend until smooth. Stir through the Blue Isle Mediterranean Yogurt Spread and 1/2 cup parmesan. Season to taste.

Meanwhile, place the bacon and remaining cauliflower on one of the lined baking trays. Season with pepper, then drizzle with remaining 1 tablespoon of oil and sprinkle with 2 tablespoons parmesan. Roast for 10-12 minutes or until crisp.

Divide soup among four bowls, then top with crispy cauliflower and bacon. Sprinkle with nutmeg and parsley, drizzle with oil.

*Recipe and image courtesy of Blue Isle Spread.*

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Creamy Tomato Basil Soup

Start the New Year off right with this rich and creamy soup that is packed with flavor and is healthy for you, too! The ease of making it in a crock pot will make this a ‘go-to’ soup this winter!

We’ve been programmed to believe that creamy soups are bad for us, but that’s not the case if Blue Isle is on your ingredient list. Probiotic and calcium rich, Blue Isle is a yogurt spread made from the healthy goodness of fresh, rBST-free milk, including live active and probiotic cultures, and calcium but no added sugar. It contains 180% less sodium per serving and 40% fewer calories and fat than the leading cream cheese. Plus, Blue Isle is both natural and OU Kosher certified.

Creamy Tomato Basil Soup

Ingredients

1 1⁄2 cups Blue Isle Mediterranean Yogurt Spread
32 ounces of diced peeled tomatoes (“Mom” prefers organic)
1 (8-ounce) can tomato paste
3 garlic cloves, chopped fine
1⁄2-1 medium onion
2 cups vegetable stock
4-5 fresh basil leaves
1 tablespoon Italian seasoning
1 bay leaf
Pepper, to taste
Shredded Parmesan cheese (“Mom” prefers organic)
Garlic toast

Blue Isle Spread - Original

Preparation

In a crock pot or large pot, heat stock, bay leaf, tomatoes and tomato paste.

Mix with a wooden spoon until blended.

Add garlic and onions.

Add Italian seasoning and pepper to taste.

Add Blue Isle Mediterranean Yogurt Spread.

Cook on low for 3-4 hours in a crock pot or pot to get the best taste, or heat on medium until hot.

Serve in bowls and sprinkle with fresh Parmesan cheese.

*Recipe and image courtesy of Blue Isle Spread.*

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Delightfully Light Deviled Eggs

This New Year’s Eve, serve this crowd-pleaser – Delightfully Light Deviled Eggs! Overdoing treats and desserts around the holidays isn’t healthy, but nutritionists know their clients are human, and that everyone wants to celebrate the season which revolves around food. Thankfully, by incorporating healthy probiotics (or “good bacteria”) into your regular diet can help manage bloating, alleviate chronic gas, and support digestive health. Even when New Year’s Eve celebrations, holiday parties and family meals may put your stomach into overtime!

While the health benefits are clear, Blue Isle’s delicious flavor and delectable texture are the real factors making this new product the over-achieving cousin to traditional cream cheese. The spreads can be used as an alternative to cream cheese spread, a dip, in cooking, or just as an exotic “good for you” treat.

Delightfully Light Deviled Eggs

Ingredients

6 eggs (“Mom” prefers, cage-free, organic eggs)
1/4 cup Blue Isle’s Original Yogurt Spread
1 teaspoon white vinegar
1 teaspoon yellow mustard
1/8 teaspoon salt
Freshly ground black pepper
Smoked Spanish paprika, for garnish

Preparation

Place eggs in a single layer in a saucepan and cover with enough water that there’s 1 1/2 inches of water above the eggs. Heat on high until water begins to boil, then cover, turn the heat to low, and cook for 1 minute. Remove from heat and leave covered for 14 minutes, then rinse under cold water continuously for 1 minute. Crack eggshells and carefully peel under cool running water. Gently dry with paper towels.

Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter. Mash the yolks into a fine crumble using a fork. Add Blue Isle Original Yogurt Spread, vinegar, mustard, salt, and pepper, and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites.

Sprinkle with paprika and serve.

*Recipe and image courtesy of Blue Isle.*

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No-Bake Mini Mediterranean Cheesecakes

Here’s a healthier, no-bake miniature cheesecake recipe that will be a delightful dessert idea to serve on New Year’s Eve! Using Blue Isle Mediterranean Yogurt Spread and almond milk along with other ingredients, this recipe is simple, nutritious and practically guilt-free!

No-Bake Mini Mediterranean Cheesecakes

Ingredients

12 Oz. Blue Isle Mediterranean Yogurt Spreads – in original, blueberry, strawberry, or honey.
1 package Sugar Free Fat Free Cheese Cake Pudding Mix
1 Cup Almond Milk (or any other milk – “Mom” prefers Orgain)
3 Tbsp. Butter (“Mom” prefers organic)
1 ½ cups graham cracker crumbs or 5 Graham Cracker (crushed into crumbs)
12 Cupcake liners

Preparation

Melt butter and mix into graham cracker crumbs until well blended. In a lined cupcake tin, evenly distribute cracker mixture and pack it down to lay the crust. In a mixing bowl, add Blue Isle Mediterranean Yogurt Spread, Cheese cake pudding mix, and milk and mix well. once well mixed evenly distribute into the cupcake tin. Pop in your freezer or refrigerator for about 30 minutes.

Makes 12 Cupcake sized cheesecakes.

*Recipe and image courtesy of Blue Isle Spread.*

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