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Yogurt Cheese Pierogi And Yogurt Kefir Ice Cream

Developed for Redwood Hill and Green Valley Organics Lactose Free by Chef Billy Brigsten. Based in New York, Chef Brigsten specializes in creating menus for restaurants and private clients that are free of allergens and full of things people love to eat.
Ingredients
  Gluten free all purpose flour 2 Cup (32 tbs)
  Water 4 Tablespoon
  Sour cream 2 Tablespoon (Green Valley Organics Lactose Free)
  Eggs 2
  Olive oil 1 Tablespoon
  Salt 1 Teaspoon
  Yogurt 2 Pint (Green Valley Organics Lactose Free)
  Kefir 1 Pint (Redwoodhills Farm)
  Syrup of maple 1⁄4 Cup (4 tbs)
Directions

For Yogurt Cheese Pierogi with Shaved Beet

To make the pierogi:
1. In a bowl, pour the flour and make a well in the middle.
2. Blend the rest of the ingredients together and pour them into the well, stirring and gradually incorporating the flour into the wet ingredients.
3. Bring it all together and form into a ball, kneading for just a few minutes.
4. Wrap it and let it rest for 5 minutes.
5. With a rolling pin, roll the dough out on a lightly floured tabletop. Roll the dough out to a thickness of about 1/8 inch and cut out rounds with a glass or other appropriate mold.
6. Brush a bit of water around the perimeter of the cut pieces and place a scant tablespoon of yogurt cheese in the middle and fold it over to make a half moon.
7. Boil in salted water for approx. 5 minutes.

Set cooked pierogi atop the following salad:

For Double Dip Ice Cream

Following the instructions to your home model ice cream machine, this will produce a wonderful ice cream.

To learn more about Redwood Hill Farm products visit: www.redwoodhill.com!

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Fusion
Course: 
Side Dish
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Milk Product, Yogurt
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